How to Make Homemade Buttermilk Pancakes: A Simple Guide
Who doesn’t love pancakes? They’re fluffy, delicious, and perfect for breakfast or brunch. Among all the pancake recipes out there, buttermilk pancakes stand out for their soft texture and rich flavor. The good news? You don’t need to be a master chef to make them. With just a few simple ingredients, you can whip up homemade buttermilk pancakes that taste even better than the ones at your favorite diner.
In this easy guide, I’ll show you how to make buttermilk pancakes from scratch. Whether you’re cooking for your family, friends, or just yourself, this recipe is sure to be a hit!
Why Buttermilk?
Before we dive into the recipe, let’s talk about buttermilk. Buttermilk is a tangy, slightly acidic dairy product that makes pancakes soft and fluffy. The acidity in buttermilk reacts with baking soda, creating bubbles that make the pancakes rise. Plus, it adds a subtle richness to the flavor. If you don’t have buttermilk at home, don’t worry! You can easily make a substitute (more on that later).
What You’ll Need
Here’s a list of ingredients to make 8–10 pancakes:
Dry Ingredients:
- 1 ½ cups (190g) of all-purpose flour
- 2 tablespoons of sugar
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ¼ teaspoon of salt
Wet Ingredients:
- 1 ¼ cups (300ml) of buttermilk
- 1 large egg
- 2 tablespoons of melted butter (plus extra for greasing the pan)
- 1 teaspoon of vanilla extract (optional)
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients
Start by grabbing a medium-sized mixing bowl. In the bowl, combine the flour, sugar, baking powder, baking soda, and salt. Use a whisk or a fork to mix everything together. This helps ensure your pancakes are evenly fluffy!
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract (if you’re using it). Make sure the buttermilk and egg are at room temperature — this helps them combine better. If your melted butter is too hot, let it cool slightly so it doesn’t cook the egg.
Tip: If you don’t have buttermilk, you can make a substitute. Take 1 ¼ cups of regular milk and add 1 tablespoon of lemon juice or white vinegar. Stir it well and let it sit for 5–10 minutes. This mimics the tangy taste of buttermilk.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix them with a whisk or a spatula. Be careful not to overmix — it’s okay if the batter has a few lumps. Overmixing can make your pancakes chewy instead of fluffy.
Step 4: Let the Batter Rest
Let the pancake batter rest for 5–10 minutes. This gives the baking soda time to react with the buttermilk, helping the pancakes rise properly.
Step 5: Cook the Pancakes
Prepare the Pan
Heat a non-stick skillet or griddle over medium heat. When the pan is hot, lightly grease it with butter or cooking spray. Too much butter can cause the pancakes to fry instead of cook, so use just a thin layer.
Pour the Batter
Using a ladle or a measuring cup, scoop about ¼ cup of batter onto the pan for each pancake. Spread it slightly to make a round shape.
Watch for Bubbles
Cook the pancakes until you see small bubbles forming on the surface and the edges start to look set (this usually takes about 2–3 minutes). Flip the pancake carefully using a spatula, and cook for another 1–2 minutes until the other side is golden brown.
Tip: If you’re cooking for a crowd, keep the finished pancakes warm in a low-temperature oven (around 200°F or 90°C) until you’re ready to serve.
Step 6: Serve and Enjoy
Stack the pancakes on a plate and serve them warm. You can top them with whatever you like:
- Maple syrup
- Fresh fruit (like strawberries or blueberries)
- Whipped cream
- Butter
- Nuts or chocolate chips
Feel free to get creative! Buttermilk pancakes taste amazing on their own, but toppings make them even better.
Extra Tips for Perfect Pancakes
- Don’t overcrowd the pan: Cook only 2–3 pancakes at a time to ensure even cooking.
- Adjust the heat: If the pancakes brown too quickly, lower the heat. Medium heat works best for a golden-brown finish.
- Use fresh ingredients: Make sure your baking powder and baking soda aren’t expired. They’re key to getting fluffy pancakes!
Conclusion
Homemade buttermilk pancakes are one of the easiest ways to bring joy to your breakfast table. With basic pantry ingredients and a little bit of love, you can create a stack of pancakes that’s soft, fluffy, and full of flavor. Whether it’s a weekend brunch or a weekday breakfast, this recipe is sure to become a favorite.
So, what are you waiting for? Grab your ingredients and start cooking. Your delicious pancakes are just minutes away. Happy cooking, and even happier eating!
