The fluffiest pancakes you’ve ever had are less than 30 minutes away! These light, airy buttermilk pancakes are hands-down one of our favorite breakfast recipes.
Weekends are all about breakfast in my house. Luckily, I have a husband who is more than willing to spend some time making pretty much any breakfast food that gets requested on those mornings.
So while I drink an entire pot a few cups of coffee and our son plays Minecraft, he cooks up a storm.
Total keeper.
These pancakes (a.k.a. flapjacks, a.k.a. griddle cakes) are the culmination of yeeeeears of testing multiple pancake recipes and variations.
We’ve tweaked this from our favorite parts of several different recipes and come up with the best, go-to, standard buttermilk pancake recipe.
One key part of this recipe is that the batter needs time to take a quick rest. This allows it to get light and airy, which results in magnificently fluffy pancakes.
If you don’t have buttermilk on hand, you can use regular milk and stir in 1 tablespoon of white vinegar to it. Let the mixture sit for 5-10 minutes at room temperature, and proceed with the recipe as directed.
It’s super helpful for those times when you reeeeeally want buttermilk pancakes but don’t have any buttermilk on hand.
We like to use a scoop for consistently-sized pancakes. You can also use a ladle or measuring cup if you don’t have a scoop that size in your kitchen.
We find that a #16 scoop, which measures about 1/4 cup of batter, works out beautifully here.
We’ve been using our Griddler for pancakes for over a decade now, but if you don’t have a griddle at home, a non-stick skillet will work just fine.
Also note that there’s a specific time when you should be flipping your pancakes. You’ll see the surface of each pancake fill with bubbles while cooking. Wait for those bubbles to start to pop, and that’s the indication that you should flip ’em.
Once you get the hang of it, it’s super easy to have a comforting, delicious breakfast on the table in under 30 minutes.
There are countless variations to these delicious pancakes. You can dress ’em up or dress ’em down, and rest assured, they’ll always be a hit!
We typically serve them with butter (bonus points if it’s Kerrygold Irish Butter) and pure maple syrup.
This time around, we made some “TNT” pancakes for our son’s stuffed Creeper from Minecraft by sprinkling it with chia seeds and green sprinkles. He loved it!
What are your favorite pancake toppings? I’d love to hear about them in the comments section below!
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The fluffiest pancakes you ever had are less than 30 minutes away! These light, airy buttermilk pancakes are hands-down one of our favorite breakfast recipes.
Ingredients
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour (or 1/2 cup all-purpose flour, 1/2 cup whole wheat flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table (granulated) salt
- Pinch of freshly grated nutmeg (optional)
- 1 large egg
- 1 teaspoon sugar
- 3/4 cup buttermilk
- 1/2 cup milk
- Peanut or grapeseed oil, for greasing the griddle
- Butter and pure maple syrup, for serving
Instructions
- In a medium bowl, melt the butter and set aside to cool. In a large bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg (if using). Once butter is cool, add egg and sugar and whisk to combine. Add buttermilk and milk and whisk again to combine.
- Pour the milk mixture into flour mixture, and gently stir just until combined. Let stand for 10 minutes.
- While the batter is sitting, preheat a griddle to medium-high. Once hot, lightly coat the griddle with oil. Drop the batter onto the prepared griddle (we use a #16 scoop, which is around 1/4 cup per scoop), leaving space between each pancake.
- Cook until pancakes are covered with bubbles and the bubbles start to pop. Use a spatula to flip, and cook the other side until golden brown, about 2 minutes more.
- Serve pancakes piping hot with butter and pure maple syrup.
Notes
Variations:
– Mocha Chip Pancakes: Follow the link to this original recipe!
– Chocolate Chocolate Chip Pancakes: Add 1 Tbsp Dutch Processed Cocoa Powder, 1/2 Cup Semi-Sweet Chocolate Chips to the Batter
– Sunflour & Oates Pancakes: Sprinkle on a handful of Sunflower Seeds and Instant Oates to each pancake as soon as the batter hits the griddle
– Bacon Pancakes: Add 1/4 Cup Cooked Bacon to the Batter
– Blueberry Pancakes: Add 1/2 Cup Fresh Blueberries to the Batter
Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli
Big Flavors Rating: 5 Stars
Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!
12 Comments
Katy ~
Ashely, I like your new profile picture!
Pancakes look awesome! Pile ’em up!
finsmom
Nothing beats a big stack of these! Yum!
The Douglas & Lydia Stewart Clan
I always love a good pancake recipe!
Analida's Ethnic Spoon
I love sliced bananas on my pancakes!
BigFlavorsFromATinyKitchen
Us too! Bananas with sunflower seeds is another favorite 🙂
Radha
Nice
BigFlavorsFromATinyKitchen
Thanks, Radha 🙂
kortneykh
Never seen chia seeds in a pancake. What a great way to add an extra layer of texture.
BigFlavorsFromATinyKitchen
It really is! We love popping chia seeds in SO many different breakfast foods!
Vintage Kitty
Buttermilk pancakes are my husbands weekend guilty pleasure and he’s always trying to perfect them. I’ll have to surprise him with these one weekend.
Allie R Taylor
We love buttermilk pancakes at our house too Ashley, especially on the weekends. These look perfect. I’m so glad you get a relaxing Saturday morning and COFFEE.
rosanna Rosanova
I can’t wait for the weekend to try these pancakes!!! Thanks for making my fave breakfast look even better.
ro