Buttermilk Pancakes

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!

Ingredient Tips & Equipment Information

• You can use any kind of milk for this recipe. I've used both cow's milk and dairy free milks with success.
• Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
• For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

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.

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

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!

Can the pancakes be made in advance?

Yes! You can make a batch of these pancakes, let them cool fully, then store them in the fridge for 2-3 days or in the freezer for up to 3 months. I like to store them in either a ziploc bag or a tupperware container. If you are freezing them, put a small square of baking paper between each pancake, this stops them sticking together. Then you can easily remove a few at a time to enjoy for breakfast. They can be reheated in the toaster, microwave or a warm oven.

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

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.

Can this recipe be made gluten free?

Yes, to make gluten free buttermilk pancakes, replace the plain flour with a gluten free plain flour blend. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

More 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

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients*

• Pancake frying pan
• Mixing bowls
• Measuring spoons
• 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!

More breakfast recipes...

Buttermilk Pancakes

Fluffy american style pancakes

5 from 14 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Pancakes

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes 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!

Video

Notes

• You can use any kind of milk for this recipe. I've used both cow's milk and dairy free milks with success.
• Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
• For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

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!