The best buttermilk pancake recipe you will ever taste! They are perfectly light and fluffy every time – thanks to a simple list of pantry staples. If you are looking for a new favorite breakfast, these fluffy buttermilk pancakes are a must-try. They are very easy to make and so satisfying.
In a large bowl, sift and whisk together: 1 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 tablespoon sugar and 1/2 teaspoon salt. Make a well in the center.
In a glass measuring cup, combine wet ingredients: 1 cup milk, 1 tablespoon vinegar, 1 tablespoon oil and 1 large egg. Whisk to combine.
Pour wet ingredients into the bowl with dry ingredients and whisk just until combined. Do not overmix. Let the batter rest for few minutes, giving time for buttermilk and baking soda to react.
Preheat a nonstick skillet over medium heat. (If using nonstick skillet, you don’t need to oil the skillet). Spoon batter into the pan (about 2 tablespoons per pancake). Cook about 2 minutes per side, until golden brown.
Use a spatula to flip pancakes when bubbles start to pop on top of the pancakes. Cook remaining batches and serve warm.
Notes
Buttermilk: You can substitute milk and vinegar for original buttermilk. The pancakes will have a slightly tangier flavor.
Measuring Flour: Spoon flour into a measuring cup and level it off with the back of a knife. Scooping out of container will yield to more flour than the recipe calls for and pancakes will turn out dense.
Make-Ahead Instructions: You can prep the dry ingredients and wet ingredients separately, cover both tightly and store the wet ingredients in the refrigerator. Combine the wet and dry ingredients when you’re ready to make pancakes.
Pancake Toppings and Mix-ins: Serve with sour cream, strawberry jam, maple syrup or fresh strawberries, raspberries, blueberries or sliced bananas. You can add up to 1 cup of blueberries or 1/2 cup of mini chocolate chips into the batter for more flavor. Omit sugar for savory pancakes or double the sugar for sweeter pancakes.
Round Pancakes: Use a cookie dough scoop for easy and even portioning of the batter into the skillet.
Keeping Pancakes Warm: Place the pancakes in a single layer onto a baking sheet in the oven at 175°F. The low heat keeps them warm and fluffy without drying them out.
Freezing Instructions: Once the pancakes have cooled, place them in a single layer on a baking sheet lined with parchment paper. Freeze for about an hour or until solid. Store the pancakes in a freezer bag or container for up to 3 months in the freezer. Reheat in the microwave in 20-30 seconds increments or in the oven at 300°F until pancakes are warmed through.