The Best Buttermilk Pancakes

Breakfast  |  Published May 15, 2020  |  Updated Jun 15, 2020  |  By Tawnie

There really is nothing better than classic homemade buttermilk pancakes!

These buttermilk pancakes are fluffy, yet thin like an old-fashioned pancake, pillowy heaven, soft and tender and buttery deliciousness in every bite.

No spongy, cakey, disastrous pancakes here. There’s nothing worse than a dense, dry, biscuit-like pancakes.

These are our favorite go-to weekend buttermilk pancakes and I hope you love them!

Ingredients in Classic Homemade Buttermilk Pancakes

  • Flour
  • Sugar
  • Baking Powder
  • Salt
  • Eggs
  • Buttermilk
  • Vegetable Oil
  • Vanilla Extract
  • Butter
buttermilk pancakes on a white plate topped with butter and blueberries

How to make Homemade Buttermilk Pancakes

  1. In a medium bowl, mix together the dry ingredients.
  2. In a separate bowl, mix all liquid ingredients.
  3. Take the liquid ingredients and slowly mix it into the dry ingredients, being sure not to over mix. Let this mixture sit for 5-10 minutes on the counter while you beat the egg whites.
  4. During that time, use a hand mixer or KitchenAid mixer to beat the eggs whites to a soft peak. Fold in the egg whites into the batter that has been sitting.
  5. Place a griddle over medium heat and allow the pan to get warm. Once griddle is warm enough, place a small pad of butter on the pan and allow it to melt evenly.
  6. Begin to scoop the batter onto the griddle using a 1/4 cup measuring cup or into the size you prefer. Flip once you start to notice the bubbles on top of the pancakes and cook a few more minutes on the other side.
  7. Remove pancakes and set aside on a plate. Repeat until batter is gone. You may need to reapply pan with more butter as desired.
  8. Enjoy with syrup, butter, peanut butter, fresh berries or whatever you enjoy pancakes with the most!

How can I tell when to flip the pancakes?

  • Once you pour the batter on the griddle, cook them until you begin to notice little bubbles forming on the top. This takes ~2-3 minutes.
  • If the pancakes are browning on the bottoms too fast before you notice bubbles, turn the heat down. You have to find that Goldilocks just right temperature!
  • Using a spatula, take a sneak peak at the bottom of the pancakes. It should look golden brown before you flip.
  • Flip and cook until cooked through and other side of pancakes are golden brown, about two minutes longer.

How to keep pancakes warm

I like to keep them in the oven at 200° F on an oven safe plate or baking sheet until ready to serve!

How to freeze homemade buttermilk pancakes

I love doing this for busy mornings when you want pancakes, but don’t have the time to whip them up!

Place your buttermilk the pancakes on a parchment paper-lined baking sheet. Place the baking sheet in the freezer for at least 1 hour, or until fully frozen.

Once the pancakes are completely frozen, you can remove them from the baking sheet and place them inside your freezer-safe bag or container.

When you are ready to enjoy, place in your toaster or in the microwave!

Tips for making homemade buttermilk pancakes

  • Don’t over mix the batter: When mixing the liquid ingredients into the dry, mix just until the ingredients are incorporated. Don’t over do it. Over mixing can result in a tough and chewy pancake instead of a light, tender one.
  • Some lumps are OK – they magically disappear when they cook on the griddle.
  • Use the right pan: Use your favorite griddle. We love this one. It fits enough for four small pancakes.
  • Any heavy skillet with low sides or a griddle that covers two burners works well.
  • Beat the egg whites and fold them in last: Beating the egg whites and folding them in gives them the noticeable puff and bounce to the pancakes we love!
  • Keep your pan at the right temperature: I call it the Goldilocks method. The pan cannot be too hot and the heat also can’t be too low.
  • I let the pan heat on medium heat and let it get hot for about 1-2 minutes. Then test out the pan with a little bit of water or a small pad of butter to see if it’s hot enough.
  • Lightly grease the pan with butter or canola oil so it coats the pan and scoop the batter onto the pan right after so the butter or oil doesn’t burn.
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Homemade Buttermilk Pancakes

The best homemade buttermilk pancakes! They are an old-fashioned style pancakes that are tender, light, soft and super delicious.
5 from 5 reviews
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 20 small pancakes
Calories: 252kcal

Ingredients

Dry

  • 2 cups All-Purpose flour
  • 3 Tbsp. white sugar
  • 3 tsp. baking powder
  • 1/2 tsp. salt

Liquid

  • 2 large eggs separate whites and yolk
  • 3 cups buttermilk
  • 1/4 cup vegetable oil
  • 1/2 tsp. vanilla extract

Grease the pan with butter or oil.

    TEXT INGREDIENTS

    Instructions

    • In a medium bowl, gently whisk all of the dry ingredients: flour, sugar, baking powder and salt.
    • In a large bowl, gently whisk all of the liquid ingredients: egg yolks (reserve the egg whites/set to the side), buttermilk, vegetable oil and vanilla extract.
    • Slowly mix the liquid ingredients into the dry ingredients, being sure not to over mix. Combine with as few strokes as possible. Let this mixture sit for 5-10 minutes on the counter while you beat the egg whites.
    • During that time, use a hand mixer or KitchenAid mixer to beat the eggs whites to a soft peak. Fold in the egg whites into the batter that has been sitting.
    • Place a griddle over medium heat and allow the pan to get warm. Once griddle is warm enough, place a small pad of butter on the pan and allow it to melt evenly.
    • Begin to scoop the batter onto the griddle using a 1/4 cup measuring cup or into the size you prefer. Flip once you start to notice the bubbles on top of the pancakes and cook a few more minutes on the other side. Remove pancakes and repeat until batter is gone. You may need to reapply pan with more butter as desired.
    • Enjoy with syrup, butter, peanut butter, fresh berries or whatever you enjoy pancakes with the most!

    Video

    Notes

    How to get a deliciously browned exterior: Use a little bit of butter or vegetable oil to cook the pancakes in. 
    Get the griddle nice and hot before you start. To test the temperature of the cooking surface, throw a few drops of cold water on it. The drops should sizzle immediately yet dance around before they disappear. If they evaporate immediately, the pan is too hot; if they just sit there without sizzling, the pan is too cool and your pancakes won’t get that lovely browned exterior.
    Be sure to beat the egg whites until peaks form and then fold them in last. This helps give the pancakes their noticeable puff and bounce. 
    Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

    Nutrition

    Serving: 2pancakes | Calories: 252kcal

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    15 Comments
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    Mirlene
    1 year ago

    Nice and fluffy pancakes. Can’t wait to make them this weekend.

    Charla
    1 year ago

    I literally just made some ginger syrup that I’m looking forward to pairing with these pancakes.

    Paige
    1 year ago

    There are alot of recipes for pancakes out there, but these look amazing!

    Shannon | Instant Veg
    1 year ago

    Pancakes are always welcome at our house, no matter the time of day! I love your tips on how to cook them perfectly.

    Amy
    1 year ago

    These look so light and fluffy, they look like the perfect breakfast!

    tabitha
    1 year ago

    How did you get them so fluffy. I followed the recipe and made sure to fold in the egg whites slowly to not kill the air… but when I put them on the pan they don’t fluff up.They flatten.

    Yum! I could dive right into these, they look so fluffy and tender. And the simple ingredient list is spot on, simple is best!

    I am such a pancake fan 🙂 These sound great!

    Katie @ Mom to Mom Nutrition
    6 years ago

    I love how simple this recipe is. You can’t beat a good old pancake [for breakfast, lunch OR dinner!!!]

    6 years ago

    Yummy! Great recipe!

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