Pancake Buttermilk
These are classic diner-style buttermilk pancakes: tall, tender, and lightly tangy, with crisp golden edges and a fluffy, almost custardy center. Real buttermilk reacts with baking soda to lift the batter, while a short rest relaxes the gluten so every pancake cooks up soft instead of tough. One bowl of dry, one bowl of wet, and a hot griddle are all it takes.
Whisk 250 g flour, 2 tbsp sugar, 2 tsp baking powder, 1 tsp baking soda and 3/4 tsp salt in a large bowl; in a second bowl beat 2 eggs with 480 ml buttermilk, 55 g melted butter and 1 tsp vanilla. Pour the wet into the dry and fold just until the flour disappears (a few lumps are good), then let the batter rest 10 minutes while a nonstick griddle heats over medium, about 175C/350F. Grease lightly, ladle scant 1/4-cupfuls, and cook 2-3 minutes until bubbles break across the surface and the edges look set; flip once and cook 1-2 minutes more until golden and springy. Keep finished pancakes warm in a 90C/200F oven and serve with butter and warm maple syrup.
- Use fresh baking powder and soda, and don't skip the buttermilk: the acid reacting with the soda is what makes these rise tall and taste tangy.
- Stop mixing while the batter is still lumpy; overmixing develops gluten and gives you flat, rubbery pancakes.
- Wait for bubbles to form and pop across the whole surface before flipping, and only flip once.
Equipment
- Large mixing bowl
- Second bowl or large measuring jug
- Whisk
- Measuring cups and spoons
- Nonstick griddle or heavy skillet
- Ladle or 1/4-cup measure
- Spatula
Bahan
Batter
- 250 g All-purpose flour, spooned and leveled
- 25 g Granulated sugar
- 8 g Baking powder
- 5 g Baking soda
- 4 g Fine salt
- 480 ml Buttermilk, well shaken
- Large eggs
- 55 g Unsalted butter, melted and slightly cooled
- 5 ml Vanilla extract, optional
For the griddle and serving
- 15 g Unsalted butter or neutral oil, for greasing
- Pure maple syrup, optional
Cara membuat
- LANGKAH01
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined and no clumps of soda remain. Whisking now aerates the flour and distributes the leaveners, which helps the pancakes rise evenly.
- LANGKAH02
In a separate bowl or large measuring jug, whisk the eggs until frothy, then whisk in the buttermilk, melted (but not hot) butter, and vanilla. If the butter is too warm it can seize into little flecks in the cold buttermilk; that's harmless, but lukewarm is ideal.
- LANGKAH03
Pour the wet ingredients into the dry. Using a spatula or whisk, fold just until you no longer see dry flour: the batter should look thick, pourable, and lumpy. Resist the urge to smooth it out, because overmixing is the number-one cause of flat, chewy pancakes.
- LANGKAH04
Let the batter rest for 10 minutes. This hydrates the flour, relaxes the gluten, and gives the leavening a head start, so the pancakes cook up noticeably fluffier. The batter will thicken and show a few bubbles on top.
- LANGKAH05
Meanwhile, heat a nonstick griddle or heavy skillet over medium, about 175C (350F). Lightly grease with butter or oil, wiping away the excess with a paper towel so the surface is just filmed; too much fat gives blotchy, fried-looking edges.
- LANGKAH06
Ladle a scant 1/4 cup (about 60 ml) of batter per pancake, leaving room to spread. Cook undisturbed for 2-3 minutes, until bubbles form and break across the surface and the edges look dry and set.
- LANGKAH07
Flip once and cook the second side for 1-2 minutes, until golden brown and springy to the touch. Transfer to a plate or a 90C (200F) oven to keep warm, and repeat with the remaining batter, re-greasing lightly between batches.
Make ahead
For the best lift, cook the batter fresh rather than storing it made up, since the baking soda starts working the moment it meets the buttermilk. You can get ahead by whisking the dry ingredients together the night before and leaving them at room temperature, and by measuring the wet ingredients into a covered jug in the fridge; combine them and rest 10 minutes just before cooking.
Storage
Refrigerate cooled pancakes in an airtight container for up to 3 days, or freeze in a zip-top bag with parchment between each for up to 2 months. Reheat in a toaster, a 160C (325F) oven, or a dry skillet until hot with crisp edges; a microwave works in a pinch but softens the edges.
Variations
Blueberry
Fold 150 g (1 cup) fresh or frozen blueberries into the finished batter, or scatter a few berries onto each pancake right after ladling so they don't streak the batter blue. Frozen berries can go in straight from the freezer.
Whole Wheat
Swap half the all-purpose flour for white whole wheat flour (125 g each). The pancakes will be slightly denser and nuttier; add an extra splash of buttermilk if the batter feels stiff.
Dairy-Free and Vegan
Make a buttermilk substitute by stirring 1 tbsp lemon juice or vinegar into 480 ml unsweetened soy or oat milk and resting 5 minutes. Use melted coconut oil in place of butter and replace each egg with 1 tbsp ground flaxseed soaked in 3 tbsp water. Cook a touch slower over medium-low.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Pertanyaan umum
Can I make this buttermilk pancake recipe without real buttermilk?
Yes. Stir 1 tablespoon of lemon juice or white vinegar into 480 ml (2 cups) of regular milk, then let it sit for 5-10 minutes until slightly thickened and curdled. It won't be quite as thick as cultured buttermilk, but it provides the acidity this buttermilk pancake recipe needs to react with the baking soda and rise. Plain kefir or thinned plain yogurt also work well.
Why did my pancakes turn out flat and tough?
Two usual culprits: overmixed batter and tired leavening. Stir only until the dry streaks disappear (lumps are fine), because too much whisking builds gluten and knocks out air. Also check that your baking powder and baking soda are fresh; both lose power roughly six months after opening.
Can I prepare the batter the night before?
It's best not to. The baking soda begins reacting with the buttermilk as soon as they meet, so batter left overnight loses much of its lift and turns gray. Instead, combine the dry ingredients in one bowl and the wet in another, refrigerate the wet, and whisk them together in the morning. A 10-minute rest just before cooking is all it needs.
What temperature should the griddle be?
Medium heat, roughly 175C (350F) on an electric griddle. A good test: flick a few drops of water onto the surface, and they should sizzle and skate rather than vanish instantly. Too hot and the outsides brown before the centers cook; too cool and the pancakes turn out pale and dense.
Can I freeze and reheat these?
Absolutely. Cool them completely, stack with parchment between each, and freeze in a zip-top bag for up to two months. Reheat straight from frozen in a toaster or a 160C (325F) oven for a few minutes until hot with crisp edges, with no need to thaw first.
Cooked this? Rate it.
Real ratings from real cooks. We only show a score once enough of you have weighed in — no fabricated stars.