Fluffy Buttermilk Pancakes

Okay, let’s be real here. Has there ever been a more quintessentially American breakfast than pancakes? Grabbing an “American breakfast” across the pond in places like the UK will usually grace you with pancakes on your plate, and we aren’t mad about it. 

No offense intended to waffles, biscuits, and French toast, but know your rank, please. Brunch is made complete with these perfect pancakes.

The Pancake Origin Story

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While the internet has introduced the world to a wide wealth of knowledge, there are some questions that remain unanswered. Who invented the pancake, for instance, is unknown. 

What we do know is that one of the first recorded mentions of pancakes took place back in 600 BC. At that time, pancakes were most often composed of wheat flour, honey, olive oil, and curdled milk. Curdled milk imparted the “tang” that we rely on buttermilk for in the present day. 

We’ve come a long way from cooking up pancakes on greased rocks. And it’s a good thing because while nobody got time to wait for pancakes to cook on rocks these days, ancient civilizations sure were on to something with the invention of these crispy little circles of golden brown deliciousness.

Pancakes can often be thought of as a “special occasion” breakfast or brunch: think breakfast in bed for Mother’s Day or a birthday. No bowl of Cheerios, thanks — give us a pancake stack so we know it’s real. But pancakes that come together as simply as these fluffy buttermilk wonders can still feel like a treat while being effortless to cook up.

What Is the Best Way To Eat Pancakes?

There is never a wrong way to eat pancakes. Drizzled with syrup, studded with chocolate chips or blueberries (maybe even both — we won’t judge!), and served alongside fruit, scrambled eggs or tofu, or even eaten on their own after a night out when ALL the carbohydrates are required. 

That’s not to say pancakes are a one-hit nutritional wonder, though! These buttermilk pancakes boast calcium and other nutrients, thanks to the milk mixture and enriched all-purpose flour. Boost the nutrition content (if that’s what you’re after) with the addition of potassium-rich bananas. Let’s face it, maple syrup-soaked banana pancakes are a brunch delight that is fit for any occasion. 

Speaking of bananas, we are obsessed with these pancakes because they can be easily customizable with your favorite toppings and mix-ins. Keep it classic with the base recipe, or level up by adding different fruits, candies, sprinkles, and perhaps a healthy dose of whipped cream for good measure. 

This classic, fluffy buttermilk pancake recipe is easy enough to prepare after a late night out yet delicious enough to impress your boo (and yourself). We love these buttermilk pancakes because they come together like the easiest homemade pancake recipe that can be elevated to your liking. 

Adding vanilla extract helps create a complex flavor profile that even Gordon Ramsay would be proud of. Store-bought pancake mix, who?! The best pancake recipe is here, and all others can step aside.

We can totally understand the temptation to grab a box of store-bought pancake mix, but making pancakes from scratch really isn’t as daunting as it may seem. You’ll be pleasantly surprised by how simple making pancakes from scratch can be, not to mention the bragging rights that come with serving up a heaping platter of buttermilk pancakes you made yourself.

What Are Buttermilk Pancakes?

The words “buttermilk” and “pancakes” go together like other iconic food pairings: peanut butter and jelly, milk and cookies, chips and guac, and hummus and carrots (hashtag health). But why?

Buttermilk is used in many classic pancake recipes. This is because buttermilk aids in giving pancakes more height, and more height equals more fluff factor. Science comes into play when it comes to explaining the reason behind buttermilk creating the fluffiest of pancakes. Impromptu science class warning; bear with us! 

Buttermilk is more acidic than other types of milk out there. The acidity in buttermilk reacts with leavening agents that you will often find in buttermilk pancake recipes in the form of baking powder and baking soda. Baking powder and baking soda are kick-started into action when buttermilk enters the picture. 

Since we use baking soda and baking powder in this pancake recipe, adding buttermilk gives us the holy trinity of ingredients that allow these pancakes to be the absolute fluffiest. 

How Do I Make Buttermilk Pancakes?

Making the fluffiest buttermilk pancakes is a cinch with this pancake recipe. These pancakes require just a few ingredients you likely have on hand, meaning you can spend longer lounging in bed on a Sunday morning instead of taking a trip to Whole Foods. 

Can I Use Substitutions?

Out of all-purpose flour? Whole wheat flour can be used as a substitute. You can use vegetable or coconut oil if you’re running a little low on butter. This recipe is pretty forgiving, but don’t stray too far from the ingredients required if you can help it — each ingredient has its own specific duty to come together in creating ultimate pancake prowess.

Hot Tips

Your perfect pancakes can be achieved with minimal prep time by simply adding the wet ingredients to the dry ingredients in a large bowl before the magic happens. Be sure to avoid overmixing this pancake batter, as overmixing the batter will result in extra gluten development — meaning pancakes that won’t be as fluffy. 

And where is the fun in flat pancakes, anyway? Fat stacks only, please.

Once your pancake mix is ready, ladle spoonfuls of batter onto your fave griddle or non-stick frying pan. Our hot tip? Even if your frying pan or cast iron griddle is non-stick, we recommend greasing your pan with a little bit of vegetable oil or melted butter. 

The result will yield deliciously golden brown pancakes when cooked over medium heat. Hold off on creating your impressive pancake tower until you are ready to serve to keep your pancake from becoming soggy once they are removed from the pan.

How Long Do Buttermilk Pancakes Last?

The total time for this pancake recipe will just depend on how hungry you are and how many pancakes you want to make. If you end up with extra batter, don’t waste it! That is liquid gold, people. 

You can save any remaining batter in the fridge for up to two days and cook the rest later on, or cook the pancake batter all in one go. Let any remaining cooked pancakes cool to room temperature before saving them in the fridge for a few days or in the freezer for longer-term storage. 

From there, you can simply reheat leftover pancakes for fluffy pancakes that aren’t just relegated to the weekend — because a case of the Mondays can be made so much easier to deal with when pancakes are involved!

You can get creative with using leftover pancakes, as well. Spread some peanut butter on one side and top with fresh strawberries, folding in half for a sweet twist on a breakfast taco. 

Or if it’s pancake batter you’re left with, try pouring it onto a baking sheet and baking it in the oven at 350 degrees for 30 minutes. Cut into squares, and voila! Sheet pan pancakes are yours to devour — who would have thought that buttermilk pancakes could be so versatile?

Now that you must be in the mood for a mouthwatering breakfast or brunch let’s get into this easy fluffy pancake recipe!