Fluffy Buttermilk Pancakes

These American-style Fluffy Buttermilk Pancakes are made with whole ingredients, resulting in a delicious spongy, slightly sweet pancake.

Whenever I make anything “old-fashioned,” it somehow feels sweeter and not in the literal sense but in the sense that it feels nostalgic. Fluffy Buttermilk Pancakes are something I imagine my grandmother making for her children on a Saturday morning. What could be more classic than using buttermilk for pancakes?

These Fluffy Buttermilk Pancakes are certainly classic but also downright delicious and simple to make. So whether you find yourself indulging in recipes from generations past while thinking of grandma, like me. Or just in search of a full-proof recipe for making a classic American pancake, these are sure to hit the spot.

Looking for something to serve alongside these pancakes? Check out this Homemade Breakfast Casserole. It is another classic style recipe worth keeping.

Fluffy Buttermilk Pancakes Are…

• Fluffy, slightly sweet with a classic tangy flavor
• Easy to make
• Made from whole ingredients
• A favorite amongst kids and adults
• Convenient as the batter can be made ahead of time
• Versatile as these pancakes are delicious with jam, fresh fruit, chocolate chips or classic maple syrup and butter
• Filling and hearty pancakes

Ingredients

Buttermilk- The use of buttermilk is a classic ingredient for making American pancakes, and for good reason. Not only does the buttermilk have a slight tang that is delicious in pancakes, the acid reacts with the baking soda, which gives the pancakes extra height.

Eggs- I use large eggs for this recipe, if you happen to have only medium or small, go ahead and add an extra egg

Flour- I like to use all-purpose organic unbleached flour for this recipe. Standard all-purpose bleached flour will work fine.

Baking Powder/Soda- For fluffy pancakes, we will be adding a combination of baking powder and baking soda to the batter.

Fats- Adding a bit of melted butter to the batter for flavor and texture. I use salted butter but using unsalted works fine too just be sure to add a pinch of salt to help balance the flavors.

Sweetener- I don’t like making my pancakes too sweet and certainly don’t like adding unnecessary sugar. This recipe calls for a minimal amount that adds a subtle sweetness. If you want to skip adding white sugar, you can add a tbsp of honey instead. Or leave it out all together.

Why Use Buttermilk in Pancakes?

Buttermilk is a classic ingredient for making pancakes that affect both the taste and texture of the pancakes. The acid in the buttermilk reacts with the baking soda used in the recipe to help give the pancakes height. Not to mention flavor. This article from bakingkneads.com, Why Use Buttermilk in Pancakes, offers a little more information on using buttermilk along with a few simple substitutions to try that might help if you happen to not have any on hand.

What You Will Need To Make Them

2 cups all-purpose flour

2 cups buttermilk

1 tbsp sugar

2 tsp baking powder

1 tsp baking soda

2 large eggs

4 tbsp of salted butter plus more for cooking

Makes 7- 6 inch pancakes

Tools

Cast Iron Skillet (optional but recommended)

Directions

In a large bowl combine the flour, baking powder, sugar, salt, and eggs. Pour in the buttermilk and mix until the batter is free of lumps.

Heat a cast iron or heavy-bottomed skillet with 1 tbsp of butter and pour about 1/2 cup of batter into the skillet for each pancake. Depending on the size of the skillet you will need to cook in batches of 2-3. Cook the pancakes until the edges of them are golden brown, and then flip them over to finish cooking on the other side.

Repeat until the batter is gone. This recipe makes about 7 -6″ pancakes.

Cooking Notes

• I suggest using all-purpose flour for this recipe as it creates the perfect texture for the pancakes.
• Another delicious way to make these is to cook them in bacon grease instead of butter.
• You can leave the sugar out or substitute a tbsp of honey for it.
• For best results when cooking, make sure the pan is completely hot before adding the batter.
• Use a measuring cup to scoop the pancake batter for consistent results.

Topping Suggestions

Fluffy Buttermilk Pancakes certainly do well with warm maple syrup and butter as you might have guessed. However, here are some other ways you might enjoy them.

• Adding chocolate chips to them. To do this, instead of adding the chocolate chips to the batter so they can sink to the bottom and distribute disproportionally. I add about 5 chocolate chips to the pancakes after I have flipped them the first time. This way you can have an even amount of chips per pancake.
• Jams and jellies. Fruit jams and preserves of any kind stand up well to these fluffy American-style pancakes. So try them all!
• Berries and whipped cream, because why not?
• Peanut butter and sliced bananas, a kid’s favorite and a healthy way to enjoy a pancake.
• Berry compote, always loved. If you have berries about to turn, now is the perfect time to use them up. To make the compote, I add the berries to a saucepan. Add a couple of tbsp of water, some sugar or honey, and even some cinnamon if in the mood. Then I allow the berries to simmer until they breakdown. Transfer them to a pretty dish and place them in the middle of the breakfast table.

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).

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