Buttermilk Pancakes

Recipe by Charlotte Rutledge
125 Reviews 4.8 out of 5 stars

Light and fluffy, these classic buttermilk pancakes are eager to soak up the pools of melted butter and maple syrup required of the breakfast of (y)our dreams. The batter couldn’t be simpler to make; and if you’re like us, you’ll pop a pan of bacon into the oven to be ready as soon as the first batch of pancakes comes off the griddle.

Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in "tips," below.

Prep
10 mins
Total
45 mins
Yield
14 to 16 medium (4”) pancakes
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Buttermilk Pancakes

Instructions

Prevent your screen from going dark as you follow along.

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  2. In a separate bowl or large measuring cup, whisk together the egg, buttermilk, butter or oil, and vanilla.

  3. Pour the wet ingredients into the dry ingredients, stirring to combine. Stir until the mixture is fairly smooth; some small lumps are OK.

  4. Allow the batter to rest, uncovered, for 15 minutes.

  5. While the batter is resting, heat a large skillet over medium heat or preheat a griddle to 350°F, until the surface is hot enough for a droplet of water to skitter across it. Lightly grease the pan with butter or vegetable oil.

  6. Spoon the batter, 1/4 cup at a time, onto the hot surface; a scone and muffin scoop works well here.

  7. Cook pancakes on the first side until bubbles form on the tops and the bottoms are brown, about 1 to 2 minutes. Flip and cook until the bottoms are brown, 1 to 2 minutes longer.

  8. Serve immediately, or hold briefly in a warm oven.

  9. Leftover pancakes can be frozen the same day they're made and reheated in a 250°F oven.

Tips from our Bakers

  • Don't want to use buttermilk? Substitute one small (5.3-ounce) container of plain Greek yogurt whisked together with enough milk to total 2 cups (about 1 1/3 cups milk). If you purchase yogurt in larger quantities and don't want to weigh out 5.3 ounces, simply use 2/3 cup yogurt and 1 1/3 cups milk.

  • Here's an easy way to reduce the carbs and calories in this recipe: substitute King Arthur Baking Sugar Alternative, cup for cup, for the sugar(s) called for. Be sure to substitute by volume (not weight); follow mixing directions as written. Use the designated oven temperature called for in the recipe. Since our Baking Sugar Alternative will bake and brown more quickly, start checking for doneness three-quarters of the way through the suggested bake time.

  • To make extra-fluffy pancakes: Mix the batter as directed, but separate the egg. Add the yolk to the buttermilk, butter, and vanilla; reserve the white. While the batter is resting, add an additional egg white to the reserved white, and whip the two until medium to stiff peaks form. Fold the whipped egg whites into the batter just before portioning onto a hot griddle. For details see our blog post, How to make fluffy pancakes.

  • Want to make thin, delicate, crêpe-like pancakes? See how in our blog post.

  • To make rich, buttery pancakes: Mix the batter together incorporating any of the adjustments detailed in our blog post, How to make buttery pancakes. These adaptations include doubling the butter, adding an extra egg yolk, using full-fat dairy, letting the batter rest, and cooking the pancakes in additional butter.

Baker’s Resources