Buttermilk is the key to these light and fluffy pancakes. Fluffy Buttermilk Pancakes are perfect for a Sunday morning breakfast. Here’s an easy recipe for your perfect buttermilk pancakes.
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Buttermilk is the by-product from making butter, hence the name. It’s not actually milky. It’s more of a watery substance. Some commercial brands thicken it to look more like milk though. Buttermilk has a faint buttery flavor and is a bit acidic which lends a nice flavor in baking. The acidity also reacts with the baking soda causing the batter to puff up, creating airy, fluffy pancakes!
These buttermilk pancakes can be topped hundreds of ways: fresh fruit, jams, maple syrup, honey, agave drizzle, apple butter, peanut butter, yogurt, fresh whipped cream…to name a few. My family table usually has fresh berries, homemade whipped cream, and 100% maple syrup when I serve this tasty breakfast.
Fluffy Buttermilk Pancakes is sized just right for an average family. I generally make 1-½ times the recipe for my large household of 7 eaters. The cooking time is based on making 2 buttermilk pancakes at a time. If you have a double griddle pan and can make 4 at a time, it will take half the time 😉
If you have leftovers, they do keep nicely in the fridge or freezer. Just reheat quickly on a greased skillet. Which means, you can make this recipe on a Sunday and serve it up before school time all week long!
Things you’ll Need: Griddle Pan (#sponsored)
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Jump to RecipeServes: 4 Prep Time: 10 Minutes Cook Time: 25 Minutes
Ingredients:
- 2 Cups Flour
- ½ teaspoons Kosher Salt
- 1 teaspoon Baking Soda
- 2 teaspoons Sugar
- 1-⅓ Cups Buttermilk
- 2 Eggs
- 2-½ Tablespoons Oil
- ⅔ Cups Water
- Spray Oil
Instructions:
- Warm griddle pan on Medium Heat.
- Mix together Flour, Kosher Salt, Baking Soda and Sugar in a large bowl. Set Aside.
- Whisk together Buttermilk, Eggs and Oil.
- Pour the Buttermilk Mixture into the dry ingredients and mix gently until just combined. Do NOT try to smooth out all the lumps.
- Add the water and mix until just combined.
- Use either spray oil or a teaspoon of oil to grease the pan. I suggest NOT using butter for this because it will brown very easily at this temperature.
- Cook until golden brown on the other side, then remove. Grease the pan and pour the next pancake. So on until all of the pancakes are cooked. Hold them in your warm oven while you prepare the next flavor. These buttermilk pancakes come out thick and rich with tangy flavor.
Fluffy Buttermilk Pancakes
Ingredients
- 2 Cups Flour
- ½ teaspoons Kosher Salt
- 1 teaspoon Baking Soda
- 2 teaspoons Sugar
- 1-⅓ Cups Buttermilk
- 2 Eggs beaten
- 2-½ Tablespoons Oil
- ⅔ Cups Water
- Spray Oil
Instructions
- Warm griddle pan on Medium Heat.
- Mix together Flour, Kosher Salt, Baking Soda and Sugar in a large bowl. Set Aside.
- Whisk together Buttermilk, Eggs and Oil.
- Pour the Buttermilk Mixture into the dry ingredients and mix gently until just combined. Do NOT try to smooth out all the lumps.
- Add the water and mix until just combined.
- Use either spray oil or a teaspoon of oil to grease the pan. I suggest NOT using butter for this because it will brown very easily at this temperature.
- Cook until golden brown on the other side, then remove. Grease the pan and pour the next pancake. So on until all of the pancakes are cooked. Hold them in your warm oven while you prepare the next flavor. These buttermilk pancakes come out thick and rich with tangy flavor.
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