Buttermilk Pancakes

A very light and fluffy pancake recipe that requires fresh buttermilk, but it's the best I've ever made!

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Breakfast

Cuisine American

Servings 12 people

Calories 1921 kcal

Equipment

2 Large Mixing Bowls
1 Whisk or Wooden Spoon
1 Griddle or Frying Pan Heavy-bottomed for even heat
1 Spatula Wide for easy flipping
1 Measuring Cups and Spoons For accurate ingredient portions

Ingredients

Main

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 large eggs
⅓ cup butter melted

Instructions

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Beat buttermilk, milk, eggs, and melted butter together in a separate bowl. Keep the two mixtures separate until you are ready to cook. Dotdash Meredith Food Studios
Heat a lightly oiled griddle or frying pan over medium-high heat. You can flick water across the surface and if it beads up and sizzles, it's ready.
Pour the wet mixture into the dry mixture; use a wooden spoon or fork to mix until it's just blended together. The batter will be a little lumpy which is what you want. Dotdash Meredith Food Studios
Pour or scoop batter onto the preheated griddle, using approximately 1/2 cup for each pancake. Cook until bubbles appear on the surface, 1 to 2 minutes; flip with a spatula and cook until browned on the other side. Repeat with remaining batter. Dotdash Meredith Food Studios
Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

1. Do not overmix the batter. Lumps are a sign of a perfect pancake batter, as overmixing develops gluten, which can lead to tough rather than tender pancakes. Mix just until the wet and dry ingredients are combined.2. Ensure your griddle is adequately preheated but not scorching hot. An even medium-high heat is crucial for a golden-brown crust without burning the exterior before the interior is cooked through.3. For optimal leavening and a smoother batter, ensure your buttermilk and eggs are at room temperature before mixing.4. Cook pancakes in batches to avoid overcrowding the griddle, which can lower the temperature and result in uneven cooking.