Buttermilk Pancakes

morning light filters through the kitchen window, this pale golden softness warming everything it lands on – the countertop, my coffee mug, the bowl of batter I just stirred (still streaky, I’ll be honest). there’s something kind of grounding about making buttermilk pancakes like this, no rush, no distractions, just the rhythm of whisking… pour, flip, wait…smell that warm, almost tangy scent they give off once the butter sizzles underneath? I always find it comforting, like something from another time but still completely now.

Why You’ll Crave It

• Fluffy, tender texture that practically melts – every forkful is soft and pillowy without being too delicate
• That hint of tangy richness thanks to real buttermilk makes them taste special, almost nostalgic
• Comes together fast – no fancy techniques, just classic steps that always work
• Versatile base for anything you love: berries, honey, cinnamon butter, or nothing at all
• Kid-approved (and honestly, adored by grown-ups too)

The first time I made these with proper buttermilk, not just a lemon-and-milk shortcut, I remember thinking, “Oh, so this is why people write love songs about pancakes.”

What You’ll Need

• 1 cup all-purpose flour: measure it gently – too much and the pancakes won’t stay soft
• 2 tsp baking powder: gives that lovely rise without tasting too “baking soda-y”
• 1 tsp baking soda: reacts with the buttermilk, adds fluff and a bit of golden browning
• 1/2 tsp salt: it’s subtle, but it ties the flavors together – don’t skip it
• 2 tbsp sugar: just enough to hint at sweetness, without tipping into dessert world
• 1 cup buttermilk: real buttermilk if you can, cold and thick and creamy
• 1 large egg: whisked until the yolk blends in completely, no stringy bits
• 2 tbsp unsalted butter, melted: and cooled slightly so it doesn’t scramble the egg

Easy How-To

Whisk the Dry Stuff

In a decent-sized bowl (I use the blue ceramic one, no idea why), whisk together the flour, baking powder, baking soda, sugar, and salt. You want it even, but don’t overthink it – 30 seconds is plenty.

Mix the Buttermilk Blend

In another bowl, add the egg, pour in the buttermilk, then the melted butter. Whisk it smoothly – until the mix looks creamy and yellow-white, like melted ice cream almost.

Combine the Wet and Dry

Pour the wet over the dry and use a spatula to gently fold it together. Doesn’t need to be perfect – a few little lumps are fine. Actually, they’re ideal. Helps keep them fluffy.

Heat Things Up

Place your skillet or griddle over medium heat. Add a bit of butter or oil and let it shimmer slightly before adding the batter. Too cold and it sticks, too hot and you’ll burn it. Aim for somewhere in between.

Ladle and Wait

Scoop about 1/4 cup of batter per pancake into the pan. They’ll spread a little. Wait until bubbles rise and the edges dull slightly before flipping – usually around 2 or so minutes.

Flip and Finish

Use a thin spatula and a tiny bit of courage – flip quickly and smoothly. Let the second side go just long enough to brown. Another minute or so.

Serve While Warm

Stack them up, cover with a soft kitchen towel if you’re slow like me, or pop them in a warm oven as you finish the rest. They won’t last long once you start eating.

Good to Know

• If your first pancake comes out weird, blotchy or too dark – it’s fine. The first one’s a tester, always.
• You can skip the butter in the pan and do a touch of neutral oil instead if you’re playing it light. (It won’t taste quite as good but it’ll do.)
• Don’t flip too soon – resist the urge. Those bubbles really do tell the truth.

Serving Ideas

• Classic maple syrup, of course, but do warm it first – cold syrup on hot pancakes feels all wrong
• Fresh peaches and plain yogurt – so good it feels restaurant-level luxurious
• A smear of almond butter and a bit of flaky salt (great for slow mornings)

Top Tricks

• If you’re doubling the batch, don’t just throw it all into one bowl – make two batches side-by-side and then combine. That way the batter stays light.
• Resting the batter 5-10 minutes helps hydrate the flour and makes for better rise. You can wash the whisk while you wait.

Frequently Asked Questions

Can I make the batter ahead of time?

Sort of. It’s best fresh, but you can mix the dry and wet separately the night before. Combine just before cooking. Or make the pancakes, refrigerate, and toast to reheat.

My pancakes came out flat – what happened?

Could be old baking soda or too much stirring. Try using fresh leavenings and mix the batter gently. The fluff comes from not overworking it.

Can I freeze them?

Yes, once cooled. Stack with parchment between, freeze in a bag. They reheat beautifully in the toaster – better than microwave in my opinion.

Is there a dairy-free version?

Use almond milk with a splash of vinegar to mimic the buttermilk, and swap the butter with melted coconut oil. The flavor shifts slightly, but the texture holds up nicely.

How thick should the batter be?

About the consistency of thick paint. You want it to pour, but not run too fast across the pan. Adjust with a spoonful of milk or flour as needed.