Basic Buttermilk Pancakes Recipe

Assemble the ingredients for the basic buttermilk pancakes

Before you begin mixing the pancake batter, gather the essential ingredients: flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, vanilla, and butter. Don’t forget to have some oil on hand to grease the pan. Once you have all 10 items, you’ll be ready to start.

Step 1: Mix up the dry ingredients

In a medium-sized bowl, mix together the flour, sugar, baking powder, baking soda, and salt.

Step 2: Mix up the wet ingredients

In a different bowl, beat together the buttermilk, eggs, vanilla extract, and melted butter until well mixed.

Step 3: Stir everything together

Add the wet ingredients to the dry ingredients and gently stir to combine, allowing for some lumps; then set aside.

Step 4: Preheat the pan

Warm a medium nonstick skillet lightly coated with oil over low to medium heat.

Step 5: Pour pancake batter into the pan

Utilize a sizable ½ cup scoop or ladle to distribute the batter into the pan, making 1 or 2 pancakes at a time based on the size of the pan.

Step 6: Cook the first batch of pancakes

Sauté for 2 to 3 minutes on one side until it turns golden brown, then flip and cook for an additional 1 to 2 minutes on the other side.

Step 7: Cook the subsequent batches of pancakes

Move the pancake to a plate and continue the process with the rest of the batter.

Step 8: Eat the pancakes with your chosen toppings

Serve pancakes warm, accompanied by butter and maple syrup, if you like.

Can I add additional ingredients to these buttermilk pancakes?

If plain pancakes aren't your thing, there are numerous ways to elevate this simple recipe beyond the typical (or even unconventional) toppings. You can mix in various ingredients directly into the batter, or as Rosenhouse recommends, "While the first side of the pancakes is cooking, feel free to sprinkle on a range of add-ins." Common additions include fresh or frozen blueberries, bananas, chocolate chips, shredded coconut, and nuts, while incorporating crumbled bacon can create a trendy sweet and savory flavor combination. (Check out our favorite method for cooking bacon.)

Another approach to infuse flavor into your pancakes is by enhancing the batter with an extra ingredient or two. Rosenhouse suggests "a dash of spice," and also mentions that cocoa powder is a great option for chocolate pancakes. You can experiment with different flavor extracts like almond, peppermint, or lemon, either replacing or complementing the vanilla, or you could add a zesty twist by mixing in lemon or orange zest into the batter.

What should I do with leftover buttermilk pancakes?

This recipe yields approximately 8 pancakes, each measuring 6 inches in diameter, and Rosenhouse estimates that 2 pancakes constitute a single serving. Consequently, you might end up with some leftovers, but that's perfectly fine. Rosenhouse herself experienced this (or planned for it) and shares, "After preparing this batch of pancakes, I stored the extras in an airtight container in the freezer for a quick breakfast." She recommends separating the pancakes before freezing to prevent them from sticking together. While she prefers using parchment paper, wax paper, plastic wrap, or even butter wrappers can work just as well.

For reheating the pancakes, Rosenhouse advises baking them in a foil-covered pan at 325°F, which is ideal if you're warming up the entire batch. If you only need one or two, you can microwave them or pop them in the toaster or toaster oven. No matter how you choose to heat them, Rosenhouse assures that they will be "just as fluffy and delicious when reheated as they were when freshly made."