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Golden and fluffy buttermilk pancakes with slightly crisp, buttery edges and a soft, light interior that would satisfy any lumberjack or table full of hungry kids breakfast before school. These pancakes are melt-in-your-mouth good!
Growing up, my mom made us pancakes at least once a week. Sometimes more frequently than that. It was one of those recipes that she had memorized and could throw together in no time flat. And that is the pancake recipe I used for years after leaving home and getting married.
So I was a little astonished a few years ago when I was visiting home and my mom announced that she had a different pancake recipe that she was using. It felt like a betrayal! I couldn’t understand what was wrong with the old pancake recipe and why she would entertain a new one!
But then the pancakes came out and they were so unbelievably good that I understood that even though the pancakes I had grown up on were good, there were some tweaks and tricks that could make them even better.
Since then, I have been experimenting and adapting my pancake recipe until I have finally found The One. These are the most glorious, fluffiest, most perfect buttermilk pancakes ever and they don’t have extra steps like whipping egg whites or dirtying extra bowls.
A camp full of lumberjacks would most certainly approve. I mean, I’m guessing they would because I’ve never met an actual lumberjack, let alone a camp full of them, but still. You get what I’m saying.
Pancakes are always a good idea at our house because everybody loves them and you can customize them easily to suit different tastes.
If you want to go really fancy and have bright, lemony pancakes, you really should check out my lemon ricotta pancakes with coconut syrup or toasted coconut pancakes (so good – probably my favorite pancakes), but these classic buttermilk pancakes can by amped up by throwing in a handful of blueberries or sprinkling each pancake with mini chocolate chips before they get flipped if that’s how you like ’em.
And you can finish off a stack of pancakes with real maple syrup (per tradition) or go your own way and spread them with raspberry freezer jam or butter and sugar (my favorite when I was a kid!). Or if you are really lucky, you might have some fresh berries and whipped cream to go on top of them. It seriously doesn’t get any better than that.
Tips for big, fluffy buttermilk pancakes
1. Don’t overmix your batter.
Just use a spoon and stir the pancake batter together by hand until only a few streaks of flour remain. A thick, slightly lumpy pancake batter is the best because the more you stir your pancake batter, the less light and fluffy your pancakes will be.
2. Butter your griddle or pan.
This step improves both the flavor and texture of the pancakes and gives them more of that flapjack quality with slightly crisp edges and hint of buttery flavor that you don’t get if you skip the butter. It also helps the pancakes not to stick when it’s time to flip them.
3. Use real buttermilk.
I know you can do the whole milk-with-lemon-juice trick if you don’t have buttermilk on hand, but honestly, if you want to do your breakfast (or breakfast-for-dinner! mmm, yes, please!) justice, you need to go all out and get the good stuff.
There is nothing like real buttermilk and I promise to post more recipes that will help you use up any leftover buttermilk in the carton. I’m talking about you, buttermilk syrup and southern buttermilk biscuits.
More Breakfast Recipes You’ll Love
- German Pancakes
- Crepes Recipe (How to Make Crepes and Crepe Filling Ideas)
- Easy Belgian Waffles
- How to Make the BEST French Toast
- Farmhouse Baking Powder Biscuits
- Aebleskiver | Danish Pancakes
- Berry Breakfast Bagel French Toast Casserole
- Homemade Caramel Pecan Sticky Buns
- Hoe Cakes [Easy Cornmeal Pancakes]
- Hotteok (Korean Sweet Pancakes)
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups buttermilk
- 2 eggs, lightly beaten
- 4 tablespoons melted butter, plus more for the pan
- In a large bowl, add the dry ingredients and stir to combine.
- Add the buttermilk, eggs, and melted butter and stir just to combine. Be careful not to overmix the batter - stir just until the streaks of flour are gone. It's totally normal to have a lumpy pancake batter.
- To make your pancakes, heat a griddle or large frying pan over medium heat. You may need to adjust the temperature a bit so the pancakes don't cook too fast on the bottom. Add a pat of butter to the pan and let it melt, then scoop about 1/3 cup of batter and drop it into the pan to form a pancake. Repeat with the remaining batter.
- Watch your pancakes and when you start to see little bubbles appearing on the top of each pancake, give them a flip with a large spatula and cook the other side until golden brown. Serve immediately.
Adapted from Allrecipes.
Amount Per Serving: Calories: 458 Saturated Fat: 10g Cholesterol: 125mg Sodium: 679mg Carbohydrates: 60g Fiber: 1g Sugar: 12g Protein: 13g