Buttermilk Pancakes
Submitted by suzieann
Classic buttermilk pancakes from scratch with tangy flavor and tender, fluffy texture. Let the batter rest for 10 minutes to activate the leavening for the lightest, most pillowy pancakes.
YIELD
8 servingsPREP
20 minCOOK
10 minREADY
30 minThis is the buttermilk pancake recipe you’ll make every weekend.
The combination of baking powder and baking soda creates serious lift, while the buttermilk adds that signature tang.
That crucial 10-minute rest isn’t optional, it lets the leavening start working and relaxes the gluten so your pancakes stay tender instead of tough.
Watch for those telltale bubbles on top and dry-looking edges before you flip.
Chef Tips
- Rest the batter: Those 10 minutes make the difference between good and exceptional pancakes
- Medium heat wins: Too hot and they’ll burn outside while staying raw inside
- Lightly grease: Just a thin coat of butter or oil prevents sticking without making them greasy
- First pancake test: The first one rarely turns out perfect; use it to gauge your griddle temperature
Ingredients
Directions
Sift flour, sugar, baking powder, baking soda, and salt into large bowl.
Combine eggs, buttermilk and oil in medium bowl.
Stir liquid ingredients into dry ingredients until moistened.
Let stand 10 minutes.
Preheat griddle over medium heat, grease lightly.
Pour about ¼ cup batter onto hot griddle for each pancake.
Cook until tops are bubbly and appear dry.
Turn and cook until browned, about 2 minutes.
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