Basic Buttermilk Pancakes

Fluffy, tender, and bursting with classic flavor, Basic Buttermilk Pancakes are the perfect way to start any morning. Whether you’re serving up a lazy weekend breakfast or impressing guests with a homemade brunch, these pancakes deliver that nostalgic comfort we all crave. With a simple ingredient list and straightforward steps, you’ll be flipping golden pancakes in no time. Plus, the tangy buttermilk adds a subtle depth that sets these apart from ordinary stacks. Ready to dive into a recipe that’s easy to master and endlessly customizable? Let’s get cooking!

Why It’s Crowd-Pleasing

Basic Buttermilk Pancakes have a universal appeal that makes them a beloved favorite in kitchens around the world. Their tender crumb and light, airy texture come from the magic combination of buttermilk and baking soda, which react to create fluffy goodness. The pancakes soak up syrup beautifully, and the recipe’s simplicity allows you to add your favorite mix-ins like fresh blueberries, strawberries, banana slices, or even chocolate chips. Whether you’re feeding kids or adults, these pancakes strike the perfect balance between sweet and hearty, making everyone at the table smile.

Ingredient Breakdown

200g / 7 oz all-purpose flour: The base of your batter, providing structure and a tender crumb.
2 teaspoons baking powder: Helps the pancakes rise and become fluffy.
1 teaspoon baking soda: Reacts with the acidity in buttermilk to create lightness and airiness.
A pinch of salt: Enhances flavor and balances sweetness.
2 large eggs, lightly beaten: Bind ingredients together and add richness.
2 cups buttermilk: Adds moisture and a slight tang, essential for tender pancakes.
2 tablespoons melted butter: Adds flavor and richness; also helps keep pancakes moist.
Spray oil for greasing: Prevents sticking and helps achieve a golden crust.
Optional mix-ins: Fresh blueberries, strawberries, banana slices, or chocolate chips for added flavor and texture.
Maple syrup: The classic topping that delivers sweetness and depth.
Knob of butter: To melt on top of warm pancakes for extra indulgence.

Equipment at a Glance

Mixing bowls: For combining dry and wet ingredients separately.
Whisk: To blend the batter smoothly without overmixing.
Measuring cups and spoons: To ensure accurate ingredient amounts.
Non-stick frying pan or griddle: For cooking pancakes evenly.
Spatula: To flip pancakes gently and easily.
Spray oil or brush: For greasing the pan lightly.
Ladle or ¼ cup measuring cup: For portioning out the batter consistently.

Make Basic Buttermilk Pancakes: A Simple Method

Step 1: Mix Dry Ingredients

In a large bowl, sift together 200g of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a pinch of salt. This ensures even distribution of the leavening agents and prevents clumps.

Step 2: Combine Wet Ingredients

In a separate bowl, whisk together 2 large eggs (lightly beaten), 2 cups of buttermilk, and 2 tablespoons of melted butter. Make sure the butter is cooled slightly so it doesn’t cook the eggs.

Step 3: Bring It Together

Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula or whisk until just combined. It’s okay if the batter is a little lumpy—overmixing can make pancakes tough.

Step 4: Prepare the Pan

Heat a non-stick frying pan or griddle over medium heat. Lightly grease with spray oil or a small amount of butter. The pan is ready when a few drops of water sizzle on contact.

Step 5: Cook the Pancakes

Use a ladle or a ¼ cup measuring cup to pour batter onto the pan. If desired, sprinkle blueberries, sliced strawberries, banana pieces, or chocolate chips onto each pancake while the batter is still wet. Cook for about 2-3 minutes until bubbles form on the surface and edges look set.

Step 6: Flip and Finish

Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Remove from the pan and keep warm while you cook the remaining batter.

Step 7: Serve

Stack the pancakes on a plate, top with a knob of butter, drizzle generously with maple syrup, and add fresh fruit if you’d like. Enjoy immediately for the best taste and texture.

Healthier Substitutions

Swap all-purpose flour for whole wheat flour to boost fiber content.
Use low-fat buttermilk or plain yogurt thinned with milk as a lighter alternative.
Replace melted butter with coconut oil or a mild vegetable oil for a different flavor profile.
Reduce sugar by choosing fresh fruit toppings instead of chocolate chips.
Consider using egg whites or egg replacers if you want to reduce cholesterol.

Method to the Madness

Patience is key when making Basic Buttermilk Pancakes. Here are a few tips to keep your pancakes fluffy and delicious:

Don’t overmix the batter: The gluten in flour develops as you stir, so mix just until ingredients are combined for tender pancakes.
Let the batter rest: Allowing the batter to sit for 5-10 minutes lets the leavening agents activate fully and the flour hydrate, improving texture.
Cook on medium heat: Too hot and the pancakes burn on the outside while remaining raw inside; too low and they won’t brown nicely.
Use fresh baking powder and baking soda: Expired leavening agents will result in flat, dense pancakes.
Grease the pan lightly: Spray oil prevents sticking without adding excess fat or overpowering flavor.
Keep cooked pancakes warm: Place in a low oven (around 90°C/200°F) on a baking tray while you finish cooking the rest.

Store, Freeze & Reheat

Basic Buttermilk Pancakes are perfect for batch cooking. Here’s how to keep them fresh and ready to enjoy later:

Storing: Place cooled pancakes in an airtight container or zip-top bag. They’ll stay fresh in the fridge for up to 3 days.
Freezing: Lay pancakes flat on a baking sheet and freeze for 1-2 hours. Once firm, stack them with parchment paper between layers and store in a freezer bag for up to 2 months.
Reheating: Reheat pancakes in a toaster, oven, or microwave. For best results, warm them in a preheated oven at 175°C (350°F) for 5-7 minutes until heated through and slightly crisp.

Quick Questions

Can I use regular milk instead of buttermilk?

Yes! If you don’t have buttermilk on hand, mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5-10 minutes until it thickens slightly, then use as a substitute.

Why are my pancakes not fluffy?

Common reasons include overmixing the batter, expired baking powder or soda, cooking on too high heat, or not letting the batter rest. Make sure to follow the recipe steps carefully for the fluffiest results.

Can I make the batter ahead of time?

It’s best to make the batter fresh for optimal rise and texture. However, you can prepare it up to 1 hour in advance and keep it covered in the fridge. Give it a gentle stir before cooking.

How do I prevent pancakes from sticking to the pan?

Use a non-stick pan or a well-seasoned cast-iron skillet and lightly grease it with spray oil or butter before cooking each batch. Make sure the pan is properly preheated to medium heat.

Ready to Cook?

Now that you know every detail about making Basic Buttermilk Pancakes, it’s time to grab your ingredients and get flipping. These pancakes are a simple yet spectacular way to brighten your morning or elevate a weekend brunch. Customize with your favorite fruits or chocolate chips, drizzle with maple syrup, and savor every bite. With practice, you’ll have these pancakes down to a science, perfect every single time. So heat that pan, mix the batter, and enjoy the deliciousness!

Whether you keep it classic or add your own twist, Basic Buttermilk Pancakes promise a stack full of smiles and satisfaction.