- Dish type
- Buttermilk pancakes
These delicious, fluffy buttermilk pancakes are perfect with crispy bacon and maple syrup for breakfast.
Midlothian, Scotland, UK
13 people made this
- 1 egg
- 3 tablespoons buttermilk
- 3 tablespoons milk
- 1 tablespoon melted butter or vegetable oil
- enough self raising flour
- 1 pinch sugar
- 1 pinch salt
- drizzle of vegetable oil for frying
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Whisk together the wet ingredients.
- Gradually add salt, sugar and enough self raising flour to make a batter thicker than double cream.
- Leave to rest as you heat up a frying pan to medium high and lightly brush with vegetable oil.
- Pour enough batter into the pan for the required size of pancake, then carefully flip once the underside is browned.
- Serve with crispy bacon and maple syrup, or ice cream and fruit, or make mini ones and serve as sweet blinis with mascarpone and toffee sauce or chocolate shavings.
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Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
These are great pancakes. I used about 1 cup of self rising flour to make the batter the right consistency. If you do not have buttermilk use all milk and a splash of white vinegar or lemon juice. Let stand for a bit and it will be just as good as buttermilk.-12 Feb 2015
- 1 ¾ cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg, lightly beaten
- 1 ½ cups buttermilk or sour milk*
- 3 tablespoons vegetable oil
- Butter (optional)
- Maple syrup or honey
Sift flour, sugar, baking powder, baking soda, and salt into a large bowl. (This ensures equal distribution of the leaveners: baking powder and soda.) In another bowl combine egg, buttermilk, and oil.
Add the egg mixture all at once to the flour mixture. Stir just until moistened the batter should be slightly lumpy. Warning: Overmixing results in tough pancakes.
Pour 1/4 cup batter onto a hot, lightly greased griddle. Cook over medium heat 1 to 2 minutes each side or until golden brown. Flip when top is bubbly and edges look slightly dry.
The Road To The Perfect Buttermilk Pancakes From Scratch
I had never made buttermilk pancakes before, but I was determined to master the Perfect Buttermilk Pancake Recipe because I wanted to make those thick stacks of fluffy, light pancakes that you got in diners. I was convinced that everyone was using a boxed pancake mix and that’s how they got perfect pancakes every time. I am actually pretty sure most diners do use a box mix, however — that’s not for me.
God bless the poor guinea pigs I catered for because regardless of the result they ate them. But without my hungry audience and the demand for “bigger and bolder” breakfasts, I never would have created Red Velvet Pancakes with Cream Cheese Frosting , Churro Waffles , and Cinnamon Roll Pancakes .
Where it all started, though, was this basic, humble recipe for fluffy Buttermilk Pancakes.
Buttermilk Pancakes Recipe
These buttermilk pancakes are soft, thick, fluffy and tender, everything a good pancake should be. Whip these up for brunch this weekend pilled high with maple syrup and your favourite toppings.
Equipment for this Recipe
- 1½ Cups | 375ml Buttermilk
- 2 Eggs
- 2 tsp Vanilla Extract
- 2 Cups | 250g Flour
- 3 Tbsp | 40g Sugar
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- ½ tsp Salt
- ¼ Cup | 55g Butter
- In a small bowl mix together the buttermilk, eggs and vanilla.
- In a larger mixing bowl combine the flour, sugar, baking powder, baking soda, and salt.
- Pour the wet ingredients into the bowl with the dry ingredients along with the ¼ cup of melted butter. Fold together until combined.
- Heat a frypan over medium low heat and add a tsp of butter.
- Pour about ½ Cup of the pancake batter into the frypan and cook for a few minutes until bubbles start to pop on the top. Flip and cook for a further few minutes until cooked through.
- Repeat with remaining the remaining batter.
- Serve the pancakes pilled up with maple syrup and your favourite toppings.
Monday 26th of April 2021
These are the best pancakes. Have eaten at a couple of restaurants in New Orleans area and they were as good as your recipe. Have been trying to find a recipe that matched the fluffiness and taste of vanilla flavor. You’re recipe is it! Thank you for sharing this delicious recipe. Great recipe.
Monday 12th of April 2021
Batter was too dense and spread very little on its own. Still had good flavor but difficult to cook all the way through. Will try recipe again another time.
Sunday 11th of April 2021
Thanks for sharing this recipe! My kids love it. I already tried your carrot cake and its absolutely delicious.
Classic Buttermilk Pancakes
Everyone loves pancakes and having a great classic pancake recipe is a must! So I&rsquom here to not only share my go-to classic buttermilk pancake recipe with you, but also my best tips for getting those perfectly round, golden brown on the outside, light & fluffy on the inside, deliciously flavored pancakes every single time!
We&rsquore a pancake loving family and whether we make them for breakfast on a Sunday morning or brinner on a Wednesday night, we can&rsquot get enough of them. Pancakes are probably the most requested meal in our house.
This classic buttermilk pancake recipe is so quick and easy to make with minimal ingredients. All you need is a mixing bowl, a griddle, a whisk, a scoop and a spatula.
There&rsquos more to the recipe than just the ingredients that make them so amazing! Here are my best tips and tricks for getting perfect pancakes every time:
- BUTTERMILK: Buttermilk is essential because the acid in it reacts with the leaveners to give the pancakes extra height and tenderness. It also adds such a great richness, tang and buttery flavor. These pancakes won&rsquot be the same without the buttermilk, but if you don&rsquot have buttermilk, you could substitute with 1/2 cup sour cream and 1/2 cup milk OR 2/3 cup yogurt and 1/3 cup milk for each 1 cup of buttermilk.
- LEAVENERS: Both baking powder and baking soda create the ideal lift and light, fluffy texture without overpowering the pancakes with taste. You can&rsquot have one without the other in this recipe.
- SUGAR: Sugar is key to the golden brown texture on the outside as well as the slightly sweet taste throughout. We like our pancakes to be sweet enough to eat on their own while still being able to handle a generous drizzle of maple syrup, but the real reason I use 1/4 cup sugar is to give the pancakes those crisp, golden brown edges we all desire.
- GRIDDLE: A large griddle or cast iron skillet is best for cooking the pancakes because it distributes the heat evenly, but you could certainly use a nonstick skillet if you need to.
- WHISK: Use a whisk to mix the batter and don&rsquot overmix it. The ingredients should be well combined yet still have lumps throughout. Overmixing will cause the gluten to harden resulting in tough pancakes.
- REST: Let the batter rest for 5 minutes while you heat the griddle as this will give the ingredients a chance to develop. You will see the consistency of the batter change in this 5 minutes from a thicker, lumpy texture to slightly puffed and more smooth.
- HEAT: The temperature of the griddle should be medium-low. This varies for each cooking range so play around with a little batter first to test the heat before starting to cook all of the pancakes. If the skillet is too hot, you&rsquoll burn the outsides and the batter will still be raw in the center. If the temperature is too low, you won&rsquot get that crisp exterior or edges that&rsquos key to a perfect pancake. And you might need to adjust the heat a little up or down between batches as the griddle stays on to cook all of the batter.
- SPRAY: Do not use butter on the griddle as it will burn at the temperature you need to properly cook the pancakes which would give the pancakes a not so tasty burnt flavor. Instead, use a neutral canola oil spray or rub a little canola or vegetable oil evenly onto the griddle between each batch.
- SCOOP: I recommend using a large cookie dough or ice cream scoop (4 tablespoons) to scoop the batter onto the griddle. Fill the scoop with the batter and then drop it onto the griddle in one spot and let it spread on its own into a circle, using the back of the scoop to spread it slightly into the circle shape, if neccessary.
- SPACE: Don&rsquot overcrowd the pancakes on the griddle as they need space to puff as they cook and you&rsquoll need plenty of space to flip them properly.
- SPATULA: Use a large rubber spatula to flip the pancakes. A flexible spatula seems to control the pancakes better and makes them easier to flip.
- FLIP: When it comes to flipping the pancakes, just do it! Don&rsquot think about it too much. Use the first few to practice and then just be confident with it. You want to flip each pancake when the top starts to form several bubbles and appears just set around the edges yet still raw in the center. Take a peak at the bottom of the pancake before flipping it by lifting up the edge with your spatula to make sure it&rsquos golden brown. Gently place your spatula all the way under the pancake and give it a quick flip. If some of the batter splashes outside of the circle shape of the pancake, no worries, quickly push it back toward the pancake to reform the circle or just leave it be and cut it off once the pancake is finished cooking. The pancakes should take 2-3 minutes per side.
- KEEP WARM: To keep the cooked pancakes warm while you&rsquore cooking the rest of the batter, heat the oven to 250° and place the cooked pancakes on a baking sheet in the warm oven until ready to serve.
- FREEZE: To freeze leftover pancakes, let them cool completely, stack them between sheets of parchment paper and place in a resealable plastic bag in the freezer. When ready to eat, just let them defrost and heat at the same time in a toaster or toaster oven for a few minutes each.
Classic pancakes served warm with butter and real maple syrup are sure hard to beat.
Thick and fluffy with a light, tender texture and so full of flavor. They&rsquoll leave you so satisfied yet always wanting more&hellip
Be it breakfast, brunch or dinner, these pancakes are always a winner! We love serving them alongside baked bacon and a variety of fresh fruit. If we&rsquore really making it a feast, I&rsquoll scramble some eggs to go with them. And to make them extra special, sometimes I&rsquoll put out chocolate chips and whipped cream to top them with. Pancake party!
I try to keep a stash of them in the refrigerator and/or freezer at all times because if all else fails, pancakes never will. To reheat them, I simply toast them in a toaster or toaster oven for a few minutes and they taste great!
I also pack them in the kids&rsquo lunches which is always a fave! They&rsquoll just eat them as is without any added butter or syrup.
I hope you and your family enjoy these delicious pancakes as much as we do. They&rsquore simply the best!
The Two Peas & Their Pod Cookbook:
First, though, a quick word about this cookbook. ♡
It’s always a special day when one of my blogging friends releases a cookbook that you can actually hold with your own two hands. But I have to say that my good friend, Maria (from the blog, Two Peas & Their Pod), completely hit it out of the park with her beautiful debut book — Two Peas & Their Pod Cookbook: Favorite Recipes from Our Family Kitchen.
In keeping with the theme of her blog, Maria’s new cookbook is filled with 115 family-favorite recipes that are fresh, flavorful, and legit do-able during busy weeks. From their everyday family faves (including some great vegetarian options), to fun and easy entertaining ideas, to a delicious chapter full of Maria’s famous cookie recipes, to cooking tips and more — my copy of the book is already dog-eared with so many new recipes and ideas to try. So if you’re looking for some fresh inspiration this season, I’m certain this is one that you all would love too.
Biggest congrats and thanks to Maria, her husband Josh, and their two sweet peas Caleb and Maxwell for sharing their family kitchen with all of us. And for sharing their family’s favorite pancake recipe with all of us — it’s a keeper!
Fluffy Buttermilk Pancakes
In all the years I’ve made these, we’ve never gotten tired of them. They are the fluffiest, tastiest pancakes and come together in a snap. And the toppings make them so much better!
- 2 cups Buttermilk
- 2 cups All-purpose Flour
- 2 Tablespoons Sugar
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ½ teaspoons Cinnamon
- 1 Egg
- 3 Tablespoons Butter
Heat a 12-inch nonstick skillet over medium heat (on the low end of medium). You want it to heat for about 5 minutes.
Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon in a medium bowl. In another bowl whisk the buttermilk, egg, and melted butter until combined.
Make a well in the center of the dry ingredients and pour the milk mixture over, whisking or stirring gently to combine. It’s ok for a few lumps to remain. You don’t want to overmix–you want it to be light, airy, and loose.
Add 1 teaspoon of oil and a bit of butter to your heated skillet and spread with a pastry brush to cover the surface. To scoop the batter into the skillet, I like to use my ¼ cup cookie scoop. You’ll be able to fit 3 pancakes into your pan. When you release the batter from the scoop into the pan, flatten each pancake down gently just to spread the batter a bit. Cook until you can slide a thin spatula under your pancake and check to see that it’s a deep golden brown, about 1 ½ minutes. Flip and cook until the other side is also golden brown, 1-1 ½ minutes. Serve immediately or keep warm in the oven on a large cooling rack resting on a cookie sheet.
• We love Better Than Honey Butter, which is in this photo, and fresh berries.
• You can add ⅓ cup of mini semi-sweet chocolate chips to the batter and then top your pancakes with strawberries and fresh whipped cream (a huge favorite!).
• For blueberry pancakes, I add fresh or frozen blueberries to each pancake after I have scooped the batter into the pan. After I’ve spread the batter I gently press about 8 blueberries into the uncooked pancake batter, cook for a minute, and then flip to finish cooking on the other side.
Truckstop Buttermilk Pancakes
Don’t head out to the interstate to get a tall stack of buttermilk pancakes. These are quick and easy fluffy cakes that you can pile high at home on a Saturday morning.
- 2 cups All-purpose Flour
- ¼ cups Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 2 cups Buttermilk
- 4 Tablespoons Butter
- 2 whole Large Eggs
- 1 teaspoon Vanilla
- ¼ cups Milk
Combine dry ingredients in a large bowl.
Melt butter and separate eggs. In a medium bowl, whisk the egg whites until stiff peaks form. Then mix in the butter, yolks, and vanilla with the whisk. Then stir in the buttermilk.
Stir the wet ingredients into the dry ingredients until they are just combined. Add milk as needed until batter reaches desired consistency.
Pour batter onto a hot buttered griddle using approximately 1/4 cup of batter for each pancake. Flip when bubbles begin to form on top.
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Tina on 3.25.2018
This recipe sure did not disappoint me. They actually do taste like truck stop pancakes. I will never buy box pancake mix where you add egg and oil / water ever again. They don’t have a buttermilk taste at all like these do. I took all my leftover pancakes and froze them. They taste the same as when I had them fresh off the griddle. Will never buy the pre-made frozen ones again. They you buy don’t have the buttermilk taste either. Making these from scratch is worth all the time spent on them! I LOVE these pancakes!
StarvingGradStudent on 3.27.2011
Tried these tonight. Very good.
Brit on 12.5.2010
Poppyseed on 10.16.2010
I finally found THE pancake recipe!! Thank you. This is hands down the best pancake recipe EVER!! As the name implies, they are just like truckstop pancakes. DELICIOUS.
Dae7 on 10.11.2010
OH my these are grrrrreat. I have made them SEVERAL times and each time they are better =o) RAVES from the whole family.
So, let’s talk about the key to making fluffy buttermilk pancakes. While the ingredients are very important, a lot of making a fluffy buttermilk pancake recipe has to do with the procedures. Since pancakes are supposed to be light and fluffy, you need to act that way when mixing the batter.
The key to fluffy buttermilk pancakes is not sifting nor overmixing. The batter should be chunky but a bit runny. Those little flour chunks in the homemade buttermilk pancake batter are what is going to help them fluff up. So yes, chunks are good!
Light and fluffy, these classic buttermilk pancakes are eager to soak up the pools of melted butter and maple syrup required of the breakfast of (y)our dreams. The batter couldn’t be simpler to make and if you’re like us, you’ll pop a pan of bacon into the oven to be ready as soon as the first batch of pancakes comes off the griddle.
Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in "tips," below.
- 2 cups (241g) King Arthur Unbleached All-Purpose Flour
- 3 tablespoons (35g) sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 2 cups (454g) buttermilk
- 2 tablespoons (28g) melted butter or 2 tablespoons (25g) vegetable oil
- 1 1/2 teaspoons vanilla extract, optional
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl or large measuring cup, whisk together the egg, buttermilk, butter or oil, and vanilla.
Pour the wet ingredients into the dry ingredients, stirring to combine. Stir until the mixture is fairly smooth some small lumps are OK.
Allow the batter to rest, uncovered, for 15 minutes.
Perfect your technique
How to make fluffy pancakes
While the batter is resting, heat a large skillet over medium heat or preheat a griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it. Lightly grease the pan with butter or vegetable oil.
Spoon the batter, 1/4 cup at a time, onto the hot surface a scone and muffin scoop works well here.
Cook pancakes on the first side until bubbles form on the tops and the bottoms are brown, about 1 to 2 minutes. Flip and cook until the bottoms are brown, 1 to 2 minutes longer.
Serve immediately, or hold briefly in a warm oven.
Leftover pancakes can be frozen the same day they're made and reheated in a 250°F oven.
Tips from our Bakers
Here's an easy way to reduce the carbs and calories in this recipe: substitute King Arthur Baking Sugar Alternative, cup for cup, for the sugar(s) called for. Be sure to substitute by volume (not weight) follow mixing directions as written. Since our Baking Sugar Alternative will bake and brown more quickly, start checking for doneness three-quarters of the way through the suggested bake time.