Breakfast

How To Make Perfect Buttermilk Pancakes

4.56 from 67 votes
Light, fluffy, and golden brown crisp edges, my Perfect Buttermilk Pancakes are so amazing you might not even need syrup! 
Make breakfast a winner with these Perfect Buttermilk Pancakes

Hi Bold Bakers!

Hi Bold bakers!

Time and time again I get asked this very important question: How do I make the perfect buttermilk pancakes?

Well bakers, my Perfect Buttermilk Pancakes recipe here to answer all of your questions, troubleshoot all of your pitfalls and ensure that every time you have that pancake craving —  you can deliver with Perfect Buttermilk Pancakes. Light, fluffy, and golden brown crisp edges, My Perfect Buttermilk Pancakes are so amazing you might not even need syrup!

I have tried every recipe under the sun for American style pancakes and hands down this is the best recipe I have. To say that it’s tried and tested is an understatement. I used to have a breakfast catering business in San Francisco where I would create elaborate, over-the-top breakfasts (sound familiar?).

The Road To The Perfect Buttermilk Pancakes

I had never made buttermilk pancakes before, but I was determined to master the Perfect Buttermilk Pancake Recipe because I wanted to make those thick stacks of fluffy, light pancakes that you got in diners. I was convinced that everyone was using a boxed pancake mix and that’s how they got perfect pancakes every time. I am actually pretty sure most diners do use box mix, however — that’s not for me.

God bless the poor guinea pigs I catered for, because regardless of the result they ate them. But without my hungry audience and the demand for “bigger and bolder” breakfasts, I never would have created Red Velvet Pancakes with Cream Cheese Frosting, Churro Waffles and Cinnamon Roll Pancakes.

Where it all started, though, was this basic, humble recipe for Buttermilk Pancakes.

 

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Why do you need buttermilk to make pancakes?

The tangy flavor of buttermilk is not the only reason it’s important in creating the perfect buttermilk pancake. Buttermilk actually helps to activate the baking soda or raising agent in the pancake batter. This means before the pancake even hits the heat, it’s being made light and fluffy and bubbly from within the batter.

Buttermilk also acts as an acid, eating away at the flour or gluten in the pancakes. This is what makes the cakes so tender and soft.

How to mix the perfect pancake batter?

There is a skill to making the Perfect Buttermilk Pancake Recipe. After making 1000’s of them, I have mastered it. It comes down to 2 very simple things: mixing the pancakes and mixing in your melted butter.

Don’t overtax your pancakes! It is tempting, I know. I still do it, but DON’T! The less the you mix, the thicker and fluffier they will be. All of those lumps that you are worried about will disappear when the pancakes rest.

Why do you need to let pancake batter rest?

Let the dough rest in the fridge for 20 minutes before you use it. This allows the butter to set, so when they hit the hot griddle the butter will create steam, and steam evaporates and creates bubbles! Boom! Science lesson.

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Make Perfect Buttermilk Pancakes

4.56 from 67 votes
Light, fluffy, and golden brown crisp edges, my Perfect Buttermilk Pancakes are so amazing you might not even need syrup! 
Author: Gemma Stafford
Servings: 8
Prep Time 15 mins
Cook Time 10 mins
resting time 10 mins
Total Time 25 mins
Light, fluffy, and golden brown crisp edges, my Perfect Buttermilk Pancakes are so amazing you might not even need syrup! 
Author: Gemma Stafford
Servings: 8

Ingredients

  • 4 tablespoons (2oz/57g) butter, melted
  • 2 cups (10oz/280g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 cups (16 floz/ 1/2 litre/480ml) Buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions

  • First, melt the butter and set aside to cool.
  • Mix together the flour, baking powder, soda, sugar and salt in a large bowl.
  • In a jug, whisk together the buttermilk, eggs, and vanilla extract.
  • Add the liquid to the dry mix and starting lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop.
  • Slowly drizzle in the cooled butter and stir another 3 times. Lumps are ok, resist the urge to mix more
  • Put in the fridge for 10 minutes. This helps the butter to chill and bubbles to form in your batter.
  • Put a heavy bottom frying pan or griddle on medium-low heat.
  • Spoon one big spoon of the batter per pancake.
  • Cook for roughly 4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color (forming bubbles on top is really important because they hold your pancake up and keep it thick, I call them pancake pillars :))
  • Flip and cook for another on the other side a little longer, until brown. Enjoy with butter and maple syrup.

Recipe Notes

Nutrition Facts
Make Perfect Buttermilk Pancakes
Amount Per Serving (1 pancake)
Calories 143 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Monounsaturated Fat 2g
Cholesterol 49mg16%
Sodium 494mg21%
Potassium 17mg0%
Carbohydrates 18g6%
Sugar 5g6%
Protein 3g6%
Vitamin A 200IU4%
Calcium 30mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments & Reviews

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newest oldest most useful
Sadaf
Guest
Sadaf
17 days ago

How can we make oatmeal pancake?

JacquelineLim
Member
JacquelineLim
19 days ago

Hi Gemma, planning to make for big group. Can I make them the night before and warm it in the morning? Thanks

Dave
Guest
Dave
1 month ago

Just tried the buttermilk pancakes this morning. Simply said they were awesome! I am not a big pancake eater either. Very good tasting

Kristina P.
Guest
Kristina P.
1 month ago

Gemma, I just made these DELICIOUS pancakes for dinner! I had a long work day and I always keep buttermilk in the house! These just aren’t for Sunday breakfast lol! Love this recipe!!

Joshua Terri
Guest
Joshua Terri
1 month ago

What do you mean by spelling pancake??? Pls reply as I want to make these for breakfast.

Gina G Smith
Guest
Gina G Smith
2 months ago

Will this recipe work with waffles?

RF74
Member
RF74
3 months ago

Hi Gem! These pancakes were ammmmmmazing! Just as my mother-in-law ‘s what I’ve been craving for . Light, fluffy and perfectly flavored!

Akshara
Guest
Akshara
3 months ago

Hey Gemma, what can I use to substitute eggs in this recipe?

Minette
Guest
Minette
4 months ago

Hi Gemma!
I love your recipes! May I know if we can “meal prep” pancakes? Thanks! ☺️

emilyandersen
Member
emilyandersen
6 months ago

As an American expat in the UK, I really struggle to find things that will fill the pancake-shaped hole in my heart/stomach. I love crêpes but despite sharing the name ‘pancake’ with it’s American counterpart, it is certainly not the same. This recipe is gorgeous and the best I’ve ever found — just like being back in an iHop, so thank you for sharing it! Thank you for also sharing (in response to one of the comments) how to make a substitute for buttermilk which is something I often struggle to find here — the only place that stocks it… Read more »

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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