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Buttermilk Pancakes

The perfect buttermilk pancake recipe that results in the most fluffy and tender pancakes.

Ingredients

Scale
  • 1 ¼ cup all purpose flour
  • ¼ cup granulated sugar
  • 1 heaping teaspoon baking powder
  • 1 level teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 ¼ cup buttermilk
  • 1 egg
  • ¼ cup oil (any oil will work, my favorite is avocado oil), plus more oil for the griddle/skillet
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, mix the dry ingredients together, the flour, sugar, baking powder, baking soda and salt.
  2. Whisk the wet ingredients, the buttermilk, egg, oil and vanilla extract together. Whisk the dry ingredients (flour, sugar, baking powder, baking soda, salt) in a large mixing bowl.
  3. Make a well in the center of the dry ingredients and pour in the wet ingredients.
  4. Whisk together just until combined. Do not overmix. It’s ok if there are a few lumps lefts.
  5. Using an ice cream scoop or ¼ cup measuring cup, pour onto heated, oiled griddle or skillet.
  6. Flip the pancakes when there is an even distribution of bubbles on the surface of the pancake and edges are dry.

Notes

Buttermilk Substitution:

If you don’t have buttermilk on hand, you can easily substitute with milk and vinegar/lemon juice. Pour 1 1/4 cups of milk into a bowl, take out 1 Tablespoon of milk and replace it with a Tablespoon of plain distilled white vinegar or lemon juice. Allow it to stand for 5-10 minutes, stir and then use in the recipe instead of buttermilk.

Other Flavor Variations:

You can add berries, chopped peaches, grated apples or pears, nuts, chocolate chips, M&Ms or bananas to the pancakes. Make the batter just as you would plain pancakes, pour the batter onto the griddle, then add the other ingredients all over the surface of the pancakes before you flip them.

Our favorite pancakes are Blueberry Pancakes. The sweet, slightly tart and juicy berries are perfect with the fluffy pancakes.

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