Pancakes do something weird to me. It\u2019s not that I get judgmental about people, I get judgmental about the pancakes. If I see a pancake that looks rubbery, bland, and has the texture of sweetened insulation, I get annoyed. But, when they warm my buttermilk pancakes with a soft custardy center and a lacy brown edge, it is like my sanity returns and the world is at peace.
As far as I’m concerned, there is no secret pancake mix or box mix. Making these buttermilk pancakes means I don’t have to spend time whipping the heck out of the pancake mixture. It does take a little energy to combine the ingredients, and then you just let the mixture rest while your skillet heats up. These pancakes are thick and you do NOT need to worry about them being heavy. They definitely contain a lot of buttermilk and I know that buttermilk does good things for the batter. It’s not there just for show!
Contents
At a Glance
- What you’re making: Classic buttermilk pancakes with a tender crumb, mild tang, and crisp, browned edges.
- Why it works: Buttermilk’s acidity tenderizes gluten and boosts the baking soda for lift; resting the batter hydrates flour so pancakes cook up soft, not chewy.
- Timing: ~10 minutes prep + 5–10 minutes rest + 15 minutes cooking (about 25–30 minutes total).
- Flavor profile: Buttery, lightly sweet, pleasantly tangy; a blank canvas that still tastes like something on its own.
- Key tips: Don’t overmix; use a medium heat griddle; wait for bubbles + matte edges before flipping; let the batter rest; don’t press pancakes down (I know you want to).
Ingredients
These ingredients are pretty straightforward and easy to find, but that doesn’t mean there aren’t some specific instructions. The small details include things like fresh leaveners and real buttermilk. However, these don’t mean go scorched earth on the butter. Those are typically included in the final stack. One time I decided to just ‘wing it’ and I used a very old looking container of baking soda I found in the far back of my cupboard. I ended up with pancakes that were as entertaining as an office desk eraser. Never again.
- All-purpose flour: Standard AP makes a classic, balanced pancake: fluffy but not cake-y. We’re not aiming for soufflé; we’re aiming for weekend comfort.
- Sugar: Just enough to encourage browning and round out buttermilk’s tang.
- Baking powder + baking soda: This combo gives reliable lift (powder) plus extra rise and tenderness (soda reacting with buttermilk). If either is ancient, the pancakes will be sad.
- Kosher salt: Makes everything taste like more itself.
- Buttermilk: The star. It adds tang and tenderness. Real cultured buttermilk is best; “acidified milk” works, but tastes flatter.
- Eggs: Structure and richness. Room temp is nice, but not required.
- Unsalted butter (melted and cooled a bit): Flavor, browning, and a tender bite. If it’s screaming hot when it hits the eggs, you’ll get little egg threads. Not tragic, just… weird.
- Vanilla extract (optional): Not traditional in every household, but I like the faint bakery note.
Master Ratio (Easy To Scale)
- Flour: 1 cup (125 g)
- Buttermilk: 1 cup (240 g/ml)
- Egg: 1 large
- Butter: 2 tbsp (28 g), melted
- Leavening: 1 tsp baking powder + 1/2 tsp baking soda
- Seasoning: 1–2 tbsp sugar + 1/4 tsp salt
**Example of Scaling:** If you are making this for a really big group, you will need to double some of the ingredients. Instead of 2 cups of flour, you will need to put 4 cups. The same applies to buttermilk, 4 eggs, 8 tablespoons of melted butter, 4 teaspoons of baking powder, 2 teaspoons of baking soda, 4-8 tablespoons of sugar, and 1 teaspoon of salt. It doesn’t matter how much the bowl can hold; just stir gently.
Ingredient Choices That Change Flavor
| Ingredient/Option | What Changes | My Notes |
|---|---|---|
| Real cultured buttermilk | More tang, more tenderness, better lift with baking soda | This is the “classic diner” flavor. Worth buying. |
| Milk + lemon juice/vinegar (DIY “buttermilk”) | Some acidity, less complexity | Works in a pinch. Let it sit 5–10 minutes before using. |
| Brown sugar instead of white | Deeper caramel notes | Great if you’re serving with pecans or bacon. |
| Neutral oil instead of melted butter | Softer crumb, less buttery flavor | Fine, but you’ll miss the butter perfume. |
| Half whole-wheat flour | Nuttier taste, slightly denser texture | Add 1–2 tbsp extra buttermilk if batter feels thick. |
| Vanilla + a pinch of cinnamon | Warmer, “bakery” vibe | Not necessary, but cozy, especially in winter. |
For Cooking and Serving
- Butter or neutral oil for the pan: Butter tastes best but can brown quickly; a little oil mixed in helps.
- Maple syrup (warm it, just do it).
- Extra butter for the stack, because we live in reality.
Instructions
**Yield:** roughly 10-12 pancakes (4-inch), serves 3-4
**Total time:** 25-30 minutes
1) Combine the dry ingredients. In another larger bowl, combine 2 cups (250 g) of all-purpose flour, 2 tbsp of sugar, 2 tsp of baking powder, 1 tsp of baking soda, and 1/2 tsp of kosher salt. Whisking the dry ingredients helps evenly distribute the leavening agents for a consistent taste throughout the batter.
In a different bowl, or in a large measuring jug, combine 2 cups (480 ml) of buttermilk, 2 large eggs, and 4 tbsp (56 g) of melted unsalted butter (remember to let the butter cool until warm, not hot) and if using, 1 tsp of vanilla.
Mixing should only be done lightly and at a latter stage. Pour the liquid ingredients into the bowl with the dry ingredients. With a spatula or wooden spoon, stir the ingredients until most of the flour is gone. The batter should be shaggy and lumpy like pancake batter that isn’t quite ready. If you are thinking that, then you are correct. Mixing the batter until completely smooth develops gluten which results in a chewy instead of soft texture.
**4) Wait with the batter.** 5-10 minutes of resting time will allow the batter to relax and thicken. You can also use the time to look for your so-called clean plates.
5) Get the pan ready. If you have a nonstick skillet, cast iron skillet, or a griddle, set the heat to medium. Add butter (or a mixture of butter and oil) and listen for a slight sizzle. We don’t want the smoke detector going off. If the butter browns too quickly, lower the heat and wait a minute.
The next thing I do is pour the batter onto the griddle. I use 1/4 cup of batter for each pancake. After 2-3 minutes, I check to see if the edges are set and a little matte, and if bubbles have risen and popped all over the top. The first pancake is basically what I refer to as the ‘calibration pancake.’ They’re generally pretty uneven. I eat that one standing up at the stove as a little reward for my effort.
7. You should only flip the pancake one time. Flip it and wait about 1-2 minutes for the other side to be golden brown. Also, when cooking, do not use the spatula to push the pancake down because that will remove the fluff.
8) If you’d like to stay calm, it will be easier to finish all of the pancakes at once. To do this, you can put your pancake sheet in the oven set to 200° F (95° C). In between rounds, you can add more butter to the pan if you want.
Ways to Change It Up
- Blueberry buttermilk pancakes: Sprinkle fresh blueberries onto the first side right after pouring; don’t stir them into the bowl unless you want purple batter.
- Chocolate chip: Same method as blueberries; use mini chips for better distribution.
- Lemon poppy seed: Add 1 tbsp poppy seeds + zest of 1 lemon; serve with a little extra butter and honey.
- Banana walnut: Add 1 mashed ripe banana to the wet ingredients and fold in 1/2 cup toasted walnuts.
- Extra-tangy: Add an extra 2–3 tbsp buttermilk and reduce sugar to 1 tbsp; serve with salty butter and real maple.
- Whole-grain-ish: Swap in 1 cup (125 g) whole-wheat flour for half the AP; add 1–2 tbsp extra buttermilk if needed.
What Goes Alongside
- Classic: Warm maple syrup + salted butter + a pinch of flaky salt on top (trust me).
- Bright: Macerated strawberries (strawberries + sugar + a squeeze of lemon) and a spoon of yogurt.
- Decadent: Peanut butter + sliced banana + honey.
- Breakfast-diner plate: Pancakes with crispy bacon or breakfast sausage and black coffee.
- Not just sweet: Fried egg and hot sauce on the side; the buttermilk tang plays surprisingly well.
- For kids (or inner kids): Pancakes with a little whipped cream and berries: keep it simple so it doesn’t turn into dessert chaos.
Fixes and Pro Moves
- My pancakes are flat: Check your baking powder/soda freshness. Also make sure your pan isn’t too hot (outside browns before inside can rise).
- They’re tough or chewy: You overmixed. Next time, fold just until no dry flour pockets remain. Lumps are a feature.
- They’re browning too fast: Lower the heat. Pancakes like medium, not bravado.
- They’re pale and blond: Your pan is too cool or you used too little fat. Give the skillet another minute to heat and lightly grease it.
- The centers are raw: Pancakes are too thick or heat is too high. Thin the batter with 1–2 tbsp buttermilk and cook a touch longer over lower heat.
- Uneven shapes: Batter thickens as it sits; stir once gently and add a splash of buttermilk if it’s glopping instead of pouring.
- First pancake is always weird: This is a law of nature. Consider it the pancake tax.
- For crisp edges: Use a little more butter in the pan and don’t overcrowd. The fat needs room to sizzle around the batter.
- For extra fluffy pancakes: Separate the eggs, whip the whites to soft peaks, and fold them in at the end. Slightly fussy, very charming.
Nutrition and Storage Notes
Nutrition (approximate): Pancakes are a great comfort food because they are soft and fluffy. Carbohydrates provide a soft and fluffy texture and the butter added gives more flavor. The eggs provide a structural component to the recipe. The overall nutrition value changes depending on the size of the pancakes and of course toppings (syrup is the most sugary but also very tasty). If you want your breakfast to be more filling consider a side of Greek yogurt, nut butter, or eggs.
Storage: Pancakes can be kept in an airtight container. The best option is to refrigerate them for 3 days. However, you can freeze them for 2 months. You can restore the texture of the pancakes by placing them in the toaster, or preheated oven at 350 °F (175 °C) for 6-8 minutes. If you microwave the pancakes, it will result in a loss of the impressive crisp edges, and really that is kind of the point.
Free lesson · 3 min
Watch The Hot Pan Rule, free from the Technique Library
Field Notes
I first had these on a rainy Saturday when the grocery delivery “forgot” the syrup. Nobody said anything when we used butter and a spoonful of strawberry jam. The edges were crispy enough from the buttermilk that my youngest asked if I had put “cookies in the pan.” I appreciated the compliment and didn’t correct the science.
Take two: A friend of mine said she doesn’t like pancakes because they “taste like nothing”. While making these pancakes with her, I literally had to push her to warm up the maple syrup and add some salt to it. While standing at the stove and eating her third pancake, she was shhh’ it’s a secret. The taste is not really strong, it’s just a little subtle, but that’s all a pancake really needs.
Step-by-Step Recap
- Whisk dry ingredients in a big bowl.
- Whisk buttermilk, eggs, melted (cooled) butter, and vanilla in another bowl.
- Fold wet into dry until just combined; keep lumps.
- Rest batter 5–10 minutes.
- Heat pan/griddle to medium; lightly butter.
- Cook 1/4-cup portions: bubbles + matte edges, then flip once.
- Keep warm in a 200°F oven if needed.
- Serve hot with warm syrup and salted butter.
Cook’s Vocabulary
- Buttermilk: Cultured dairy that’s naturally acidic; it tenderizes batter and activates baking soda for lift.
- Leavening: Baking powder and baking soda; they create gas bubbles that make pancakes rise.
- Fold: A gentle mixing method that keeps batter airy and avoids overdeveloping gluten.
- Resting the batter: A short pause that hydrates flour and helps pancakes cook up tender.
- Matte edges: The slightly dried, set look around the pancake’s rim: your cue that the first side is done.
- Calibration pancake: The first pancake that tells you if the heat and greasing are right (and often gets eaten immediately).
Quick Answers
Can I prepare the batter in advance?
You can do the dry mix beforehand as long as you keep it in an airtight container. I like to do all the batter prep in about an hour because the leavening agents start activating. It’s fine to store leavened batter in the fridge, but keep in mind that the batter won’t rise as much. It will still taste great, just not as fluffy as it could be.
What if I don’t have buttermilk?
You can mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar. This mixture should sit for 5-10 minutes. While this mixture will create some of the acidity that buttermilk has, expect it to taste a bit more plain than the flavored cultured buttermilk.
Why use baking soda and baking powder?
Baking powder is reliable and creates a rise all on its own. Baking soda combined with buttermilk adds lift, tenderness and extra browning to the bake. Together, the two are more dependable than either one on their own.
**How can I tell if my pan is hot enough?**
You can test the temperature of the pan by dropping some water on the surface. If the water dances around, skips, and evaporates quickly, then the pan is at a good temperature. Another way to tell if the pan is hot enough is by testing the temperature of the butter you are using. If the butter is foaming or turning dark brown then the pan is too hot. You want to have a good heat level set to a medium temp.
**Can I make these dairy-free?**
For sure! You will need to make some compromises. For the butter-free option, substitute the melted butter with any neutral oil. For the plant milk, add some lemon juice to give it some acidity. You may lose some buttery taste, but it will still hold the softness and all the other good stuff.
If there isn’t enough fat in the pan and/or the pan is not hot enough, the pancakes will stick. It’s also possible that when you flipped the pancake, the bottom side wasn’t cooked enough and the surface got damaged. Wait until you see bubbles and until the edges are starting to dry before you flip the pancake.
One Last Thing
Pancakes are a great way to improve any morning. Plus, they are easy to make and good for you! All you need are some basic materials: a whisk, a bowl, and a pan. To make the batter, you just combine all the ingredients. Be careful not to mix it too much after all of the ingredients are added. The batter might need to rest, and your pan should be heated to a medium temperature. To make the pancakes even better, use more buttermilk. Let the buttermilk rest, and mix it into the batter. Finally, to top it all off, pour some syrup onto the pancakes.
