Americanvegetarian

Buttermilk Pancakes

Name: Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: United States
Ingredients: All-purpose flour; Sugar; Baking powder; Baking soda; Salt; Buttermilk; Egg; Melted butter

A small bowl of pancake batter and a hot skillet. Weekend or leftover-buttermilk Tuesday — fluffy pancakes without a mix, using milk plus vinegar if you are out of buttermilk.

25 minsEasy4 servings310 kcal

This is the recipe for the mornings when you have buttermilk left over from baking, or half a carton nearing its date. The batter takes about five minutes to stir together, rests while the skillet heats, and makes a full weekend-style stack without a mix.

It works because buttermilk's acidity reacts with the baking soda for lift, on top of what the baking powder already gives. The five-minute rest lets the flour hydrate so the pancakes cook up tender, and cooking them in butter gives the crisp, golden edges that make a plain pancake worth making.

Expect thick, fluffy pancakes with golden undersides, about eight 1/4-cup pancakes from the batch. They are rich enough to eat plain but built for toppings: syrup, leftover jam, or the sliced banana the recipe already calls for.

shopping_basketIngredients

All-purpose flour1 1/2 cups
Sugar2 tablespoons
Baking powder1 1/2 teaspoons
Baking soda1/2 teaspoon
Salt1/2 teaspoon
Buttermilk1 1/4 cups (or milk + 1 tablespoon vinegar, rested 5 minutes)
Egg1 large
Melted butter3 tablespoons, plus more for the pan

Nutrition Per Serving

Calories

310

Protein

Fat

10g

Carbs

46g

restaurantInstructions

Mix dry

Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.

Mix wet

In another bowl whisk buttermilk, egg, and melted butter. Pour wet into dry. Stir until just combined — lumps are fine. Rest 5 minutes while the pan heats.

Heat the skillet

Set a skillet or griddle over medium heat. A drop of water should dance. Butter the surface lightly.

Cook

Scoop 1/4-cup batter per pancake. Cook until bubbles form on top and the edges look set, 2–3 minutes. Flip once. Cook 1–2 minutes more until the underside is golden. Do not press them down.

Keep going

Hold finished pancakes on a plate in a 200°F oven. Repeat, buttering the pan as needed. Syrup, leftover jam, or a sliced banana from the same bowl you used for banana bread.

timer

Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

Stop stirring while the batter still looks lumpy. Those lumps hydrate during the 5-minute rest, and overmixing develops gluten that turns pancakes tough instead of fluffy.
Let the batter rest the full 5 minutes. The flour absorbs the liquid and the leavening starts working, which is what gives the tall, even rise.
Test the pan with a drop of water before the first pancake. If it dances and sizzles away, the heat is right; if it just sits there, the pancake will soak up butter instead of browning.
Never press a pancake with the spatula. Pressing squeezes out the air bubbles the leavening just created and leaves the pancake flat and dense.

swap_horizSubstitutions

No buttermilk? Use 1 1/4 cups milk plus 1 tablespoon white vinegar or lemon juice, rested 5 minutes until slightly thickened.
No butter? Use the same amount of neutral oil in the batter and for the pan; the pancakes will be a little less rich.
Dairy-free: use almond or oat milk plus 1 tablespoon vinegar for the buttermilk, and oil instead of butter.
No white flour? Swap up to half the all-purpose flour for whole wheat; the pancakes will be denser, so do not overmix.

restaurantWhat to serve with it

Serve with maple syrup, leftover jam, or sliced banana. Bacon, sausage, or scrambled eggs on the side turn it into a full breakfast.

kitchenStorage & reheating

Keeps 3 to 4 days in an airtight container in the fridge. Cool within 2 hours of cooking. Freeze for up to 2 months with parchment between the pancakes so they do not stick together.

To reheat: Reheat in the toaster or on a sheet pan in a 350°F (175°C) oven for 5 to 8 minutes until hot and steaming all the way through. The microwave works in a pinch but makes them soft and a little rubbery.

Recipe FAQ

Why are my pancakes flat and dense?expand_more

Usually one of two things: the batter was overmixed, which develops gluten and makes pancakes tough and flat, or the baking powder or baking soda is old. Stir only until the flour disappears, and test old leavening by dropping a spoonful in hot water; it should fizz right away.

Can I make the batter the night before?expand_more

It is best mixed fresh, since the baking powder starts working as soon as it gets wet. You can refrigerate the batter covered overnight, but expect slightly less lift in the morning. Give it one gentle stir before scooping; do not whisk it again.

Can I freeze leftover pancakes?expand_more

Yes. Cool them completely, stack with parchment or wax paper between each one, and freeze in a zip-top bag for up to 2 months. Reheat straight from frozen in the toaster or a 350°F (175°C) oven for 5 to 8 minutes.

Why do my pancakes burn outside but stay raw inside?expand_more

The heat is too high. The outside browns before the inside sets. Keep the skillet at medium heat, give each pancake 2 to 3 minutes on the first side, and lower the heat slightly if they are browning faster than the bubbles appear.