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    Buttermilk Pancakes

    12/02/2021 by thebakingexplorer 20 Comments

    Jump to Recipe Print Recipe

    Buttermilk Pancakes are the thickest and fluffiest pancakes around! They are an absolutely amazing breakfast option that you can serve with any of your favourite toppings - sweet or savoury. They are easily made sugar free and are salt free, so they're great for kids and toddlers. They're so easy to make too, it's just a matter of stirring the dry ingredients together, whisking the wet ingredients together, then combining them and cooking! They are my favourite kind of pancakes because of their pillowly soft texture, plus how quickly I can whip some up. I also love that I can freeze, defrost and reheat them and they still taste great! Having a batch in the freezer saves so much time for an emergency breakfast treat, a special brunch or a pancake craving!

    Buttermilk Pancakes

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Buttermilk Pancakes

    In a mixing bowl, stir together plain flour, bicarbonate of soda and baking powder (you can also add the sugar at this point if using). In a large jug, whisk together buttermilk, milk, vanilla extract and egg.

    Pour the buttermilk mixture into the flour mixture slowly, whisking as you pour until the batter is smooth.

    Add spoonfuls of the mixture into a heated frying pan and cook for around 2 minutes, then flip over and cooked for around 45-60 seconds on the other side. Or until golden and puffed up.

    Buttermilk Pancakes

    Can you make the pancakes without buttermilk?

    If you can’t get hold of buttermilk, you can use the same amount of milk with 1 tbsp lemon juice added, leave it for a few minutes until it goes lumpy then it’s ready to use!

    What can you serve the Buttermilk Pancakes with?

    The list is honestly endless, but here are some ideas!

    • Sliced bananas, whipped cream and caramel sauce
    • Berry compote or jam and creme fraiche
    • Fruit and plain yoghurt (a great low sugar option for toddlers)
    • Any kind of sweet spread like Nutella, Biscoff, peanut butter etc.
    • Stewed apples with cinnamon or spices of your choice
    • Scrambled eggs, veggie sausages or veggie bacon, baked beans and grilled mushrooms
    • Wilted spinach and poached eggs
    Buttermilk Pancakes with Nutella and strawberries

    Tips for making the Buttermilk Pancakes:

    • It's much easier to pour the wet ingredients into the dry ones, this will also help prevent a lumpy batter
    • The batter must be used immediately once it's been made, the longer it is left unused, the less fluffy and risen the pancakes will be
    • Once the pancakes have been cooked and cooled, you can freeze them for up to 3 months. Defrost overnight and reheat either in the microwave or in a frying pan
    Buttermilk Pancakes cut up

    What can you do with any leftover buttermilk?

    This recipe serves roughly 4 people (depending on hunger levels), but I often make a double batch as the buttermilk pots I buy from Tesco are 280ml - so it uses almost the whole pot. Then I freeze the leftover pancakes for another day. However, you can also use buttermilk in red velvet recipes like my Red Velvet Cupcakes or for soda bread, like my Cheese & Caramelised Onion Soda Bread recipe. It can also be used in scones, salad dressings and for batters to fry things.

    Recommended equipment & ingredients*

    • Pancake frying pan
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Whisk
    • Maple syrup

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Buttermilk Pancakes side view

    More breakfast recipes...

    • Chocolate Orange Pancakes
    • Easy Oreo Pancakes
    • Traditional English Pancakes
    • Vegan Pancakes
    • Pancakes with Caramelised Bananas & Homemade Nutella
    • Homemade Sweet Waffles
    Buttermilk Pancakes with Nutella and strawberries
    Buttermilk Pancakes

    Buttermilk Pancakes

    Fluffy american style pancakes
    5 from 13 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: Pancakes
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    Servings: 4
    Author: thebakingexplorer

    Ingredients

    For the pancakes

    • 145 g Plain flour
    • 1 tsp Bicarbonate of soda
    • ½ tsp Baking powder
    • 1 tbsp Caster sugar optional - don't use if serving with savoury options like eggs etc.
    • 1 Egg large
    • 1 tsp Vanilla extract
    • 120 ml Buttermilk
    • 40 ml Milk

    To serve

    • Maple syrup, Nutella, Biscoff, whipped cream...
    • Fresh berries/fruit
    Metric - US Customary

    Instructions

    • Put a large non-stick frying pan on a medium high heat
    • Add the plain flour, bicarbonate of soda, baking powder and (if using) caster sugar to a large mixing bowl and stir together till well combined
    • In another bowl or a large jug, whisk together the egg, buttermilk, milk and vanilla extract
    • Slowly pour the buttermilk mixture into the bowl of flour, whisk them together as you pour and keep whisking until fully combined and the batter is smooth
    • Add spoonfuls of the batter into the frying pan, leaving space between each one
    • Cook for around 2 minutes, then flip over and cook for 45-60 seconds on the other side
    • Keep an eye on the heat, the pan should not be smoking and the pancakes should be golden. Adjust the heat as necessary
    • Serve the pancakes imediately with your chosen toppings
    • Leftover and fully cooled pancakes can be kept in the fridge for 2-3 days, or frozen for up to 3 months. To re-heat, once defrosted place the pancakes in a warm (but not too hot) frying pan for a few minutes. Turn over reguarly. Or microwave fpr 30-60 seconds
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Nutrition

    Calories: 176kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 379mg | Potassium: 108mg | Fiber: 1g | Sugar: 2g | Vitamin A: 125IU | Calcium: 87mg | Iron: 2mg

    If you like this, check out more of my Pancake recipes!

    « Red Velvet Cake
    Vegan Pancakes »

    Reader Interactions

    Comments

    1. Beth

      February 12, 2021 at 1:28 pm

      5 stars
      I love fluffy pancakes like these. Crispy bacon, blueberries and maple syrup for me!

      Reply
      • ALICIA

        November 06, 2021 at 3:26 pm

        5 stars
        Best stack of pancakes I’ve ever made! Have tried lots of different recipes from Jamie Oliver to Nigela. This one is by far the best and super easy! Thank you x

        Reply
        • thebakingexplorer

          November 07, 2021 at 12:47 am

          Wow thank you so much for such a wonderful review - you've made my day!

          Reply
    2. Lesley

      February 12, 2021 at 1:48 pm

      5 stars
      These pancakes look delicious, beautifully fluffy. I have a tub of buttermilk in the fridge so that's the weekends breakfast sorted.

      Reply
    3. Marita

      February 13, 2021 at 5:14 pm

      5 stars
      Oh, I love Buttermilk pancake and these look delicious. I will put your recipe on the menu on Tuesday.

      Reply
    4. Cat | Curly's Cooking

      February 14, 2021 at 10:46 pm

      5 stars
      These look so good! Deliciously thick and fluffy - my favourite.

      Reply
    5. Chloe

      February 14, 2021 at 11:11 pm

      5 stars
      Ooooh they look so flooofy!

      Reply
    6. Karen

      February 15, 2021 at 4:06 pm

      I adore buttermilk in all baking, but especially in pancakes, these look so light and fluffy!
      Thanks so much for linking up to #CookBlogShare week 6 - Karen

      Reply
    7. Eb Gargano | Easy Peasy Foodie

      February 16, 2021 at 9:46 am

      5 stars
      What a gorgeous stack of fluffy deliciousness. I'm having to hold myself back from stabbing at my computer screen with a fork! Eb 🙂

      Reply
    8. Hannah

      February 16, 2021 at 10:48 am

      I just made these and they are just perfect!! Thank you!

      Reply
    9. Emma Anderson

      February 16, 2021 at 8:50 pm

      5 stars
      Best recipe I’ve ever used for pancakes! Sooo fluffy you could see them rise in the pan! Amazing!
      Happy Pancake Day x

      Reply
      • thebakingexplorer

        February 16, 2021 at 8:52 pm

        Thanks so much for the fantastic feedback Emma! I'm so pleased you liked them!

        Reply
    10. Rose

      February 16, 2021 at 9:58 pm

      5 stars
      Perfectly fluffy pancakes, easily doubled the mixture for my family and they where devoured in minutes!!

      Reply
    11. Nicola

      February 18, 2021 at 8:05 am

      5 stars
      Perfectly fluffy pancakes! Such a good recipe - thank you! 😃

      Reply
      • thebakingexplorer

        February 18, 2021 at 8:27 am

        You're very welcome Nicola, I'm so happy you enjoyed them!

        Reply
    12. Racheal

      March 01, 2022 at 7:09 pm

      5 stars
      The Best pancakes I’ve ever made 😍🤤

      Reply
      • thebakingexplorer

        March 01, 2022 at 10:19 pm

        Thank you so much for such fantastic feedback Racheal!!

        Reply
    13. Carly

      March 01, 2022 at 7:09 pm

      5 stars
      Best fluffy pancake recipe I’ve ever made! They taste beautiful and look amazing

      Reply
      • thebakingexplorer

        March 01, 2022 at 10:19 pm

        Thank you Carly - I'm so happy you enjoyed them! 😀

        Reply
    14. Bethan

      November 22, 2022 at 10:00 am

      5 stars
      Whenever I make American pancakes I follow this recipe. We never have buttermilk in so we make it with the lemon juice and the pancakes are perfect every time. We always double the recipe and freeze the few leftovers there are. (if there are any!) Thanks Kat, this is a staple in our house now. Xx

      Reply

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