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–+ servings
Buttermilk Pancakes
Merry

Buttermilk Pancakes – The Ultimate Fluffy Breakfast Staple

These fluffy buttermilk pancakes are the ultimate breakfast staple. Light, golden, and slightly tangy, they’re easy to make and perfect for mornings when you want something comforting and delicious. Pair them with homemade white syrup or your favorite toppings for a meal everyone will love.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 –12 pancakes
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 1/3 cups buttermilk
  • 1 tablespoon melted butter
  • 1/2 cup milk optional, to thin the batter if needed
For Homemade White Syrup (Optional):
  • 1 cup butter
  • 1 cup cream
  • 2 cups sugar

Method
 

  1. Prepare Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, salt, baking powder, and baking soda. This ensures the leavening agents are evenly distributed.
  2. Mix Wet Ingredients: In another bowl, lightly beat the egg, then whisk in buttermilk and melted butter until smooth.
  3. Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently. Avoid overmixing; a few lumps are okay for light, fluffy pancakes.
  4. Adjust the Batter: If the batter seems too thick, stir in up to 1/2 cup of milk until it reaches a pourable consistency.
  5. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes). Flip and cook the other side for 1–2 minutes, until golden brown.
  6. Make the White Syrup (Optional): In a saucepan over low heat, melt butter.Stir in cream and sugar, and let the mixture simmer gently until it thickens slightly (about 5–7 minutes). Remove from heat and let cool slightly before serving over pancakes.
  7. Serve and Enjoy: Stack the pancakes on a plate, drizzle with syrup, and add your favorite toppings like fresh fruit, whipped cream, or a sprinkle of nuts.

Notes

  • Storage Tips: Leftover pancakes can be stacked with parchment paper between them and stored in an airtight container in the refrigerator for up to 3 days.
  • Reheating Options: Warm pancakes in a toaster or oven to restore their texture.
  • Make-Ahead: Prepare the dry ingredients in advance and store them in a sealed jar or container. Mix with wet ingredients just before cooking.
  • White Syrup Substitute: If you don’t want to make syrup from scratch, maple syrup or honey are excellent alternatives.

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