Buttermilk Pancakes
Buttermilk pancakes are pancakes made using buttermilk, flour, and a leavening agent such as baking powder. The acidity of the buttermilk helps activate the leavening, resulting in pancakes that cook evenly and have a soft, tender texture. They are commonly served for breakfast and can be paired with a variety of toppings such as syrup, fruit, or butter.
About This Buttermilk Pancake Recipe
These buttermilk pancakes turn out soft, light, and fluffy with just a hint of sweetness. Cook them right, and you get pancakes that stay soft inside with a light crispness on the outside.
This is a simple, easy and dependable recipe you can make on a relaxed morning. It fits right into an Indian kitchen and also works perfectly for an American-style breakfast.
Buttermilk along with vinegar does most of the work here. It helps the batter rise gently, keeps the pancakes tender, and adds a mild tang that balances the sweetness.
Table of Contents
Mix the batter to a medium flowing consistency so it pours easily and spreads on its own on the pan. Make these buttermilk pancakes from scratch using butter, or swap in a neutral oil if that suits you better.
Keep the sugar low, and you’ll get pancakes that pair well with fruits, syrup, honey, jam, or even chocolate sauce. If you plan to eat the pancakes as is, add a little more sugar.
This buttermilk pancake recipe is made without egg and still gives soft, fluffy pancakes, making it suitable for everyone, including vegetarians and those with egg allergies.
Whole wheat flour gives these pancakes structure and a slight nutty flavor, but all-purpose flour works just as well.
If you use all-purpose flour, start with about three-fourths cup buttermilk and add more only if needed, since it absorbs less liquid.
Cook the buttermilk pancakes on a well-seasoned skillet or tawa for the best results. A good non-stick pan works too, but a heavy pan or cast iron gives more even browning.
You can easily scale this recipe up for a family breakfast, and as written, it makes six buttermilk pancakes.
Note on Buttermilk Type
Use apple cider vinegar only when your buttermilk is mild, such as the liquid left after churning butter from cream. If you’re using cultured buttermilk or buttermilk made by mixing one-fourth cup yogurt with one cup water, skip the vinegar since it already has enough acidity and tanginess.
If you enjoy pancakes (and waffles) for breakfast, you may also like these recipes that I have shared on the blog:
How to Make Buttermilk Pancakes (Step-by-Step)
1. In a bowl, add 1 cup (120 grams) whole wheat flour, 4 tablespoons raw sugar (or regular sugar), 1 teaspoon baking powder, and 1 pinch salt.
Note: Whole wheat flour is used here, but all-purpose flour works too. If using all-purpose flour, reduce the buttermilk to ¾ to 1 cup, adding gradually to get a smooth, flowing batter.
Tip: If you use salted butter in the batter, skip adding salt.
2. Mix the dry ingredients very well with a wired whisk.
3. Add 1¼ cups buttermilk (or as needed), 1 teaspoon vanilla extract, 1 tablespoon softened unsalted butter, and 1 teaspoon apple cider vinegar.
Note on Buttermilk and Vinegar: Add apple cider vinegar only when using mild buttermilk that is not tangy, such as the liquid left after making butter from cream. If using cultured buttermilk or buttermilk made by mixing ¼ cup yogurt with 1 cup water, do not add vinegar.
4. Using a wired whisk, mix to a smooth batter with a medium flowing consistency, without any lumps. Ensure you do not over-mix the batter, as this can cause gluten to develop and result in a doughy texture.
Tip 1: If the batter is too thick, the pancakes will turn dense. Add a little more buttermilk to correct the consistency.
Tip 2: If it is too thin, they will spread too much and lose their fluffiness. Add a few tablespoons of flour and mix until you get the correct consistency.
5. Heat a pan or skillet on low to medium heat. Spread ½ teaspoon unsalted butter evenly on the pan.
Pour ¼ cup batter onto the pan. Do not spread it. The batter will spread on its own.
6. Cook for about 1½ minutes, or until bubbles appear on the top and the base turns golden. Do not flip early.
7. Top with some butter on the top and sides.
8. Gently flip and cook the second side for 1½ minutes until golden and lightly crisp.
9. Spread a little butter on the sides if you like. You can flip once or twice for even cooking.
Remove and repeat with the remaining batter, adding butter to the pan as needed.
10. Serve buttermilk pancakes hot or warm.
Serving Suggestions
Serve these pancakes with maple syrup, honey, Applesauce, chocolate sauce, or a dollop of whipped cream. They also taste good with homemade Strawberry Jam or Fig Jam.
Fresh fruits like bananas, berries, mangoes, peaches, soft pears or apples also pair well. Buttermilk pancakes also taste good with nut butter or a light dusting of powdered sugar.
Enjoy them with a cup of tea, coffee, or a glass of milk.
Storage Suggestions
Store leftover pancakes in an airtight container in the refrigerator for up to 1 day. Reheat on a pan or in a toaster until warm.
Do not microwave for long, as they may turn chewy.
Expert Tips
- Batter Consistency: The batter should be of medium flowing consistency, not thick or runny. Adjust with a little more buttermilk only if needed.
- Buttermilk: If your buttermilk tastes sour, skip the apple cider vinegar completely. If using buttermilk made from uncultured butter that is not sour, add the vinegar to activate the baking powder.
- Heat Moderation: Keep the heat low to medium. High heat will brown the pancakes too fast and leave them undercooked inside.
- Cooking: Always let the first side cook properly before flipping, or the pancakes may break.
- Type of Pan: Use a well-seasoned pan to prevent sticking, especially with whole wheat flour batter. You could use a griddle, flat skillet or frying pan.
- Adjusting Sweetness: Sugar can be reduced further if serving with syrup or chocolate sauce. You can also increase the sugar if you prefer.
- Fat: Butter can be replaced with a neutral oil for a lighter taste in these buttermilk pancakes.
FAQs
Can I make buttermilk pancakes without buttermilk?
You can use milk, but the texture will be less soft. Add vinegar to help mimic buttermilk.
Can I use all-purpose flour instead of whole wheat?
Yes. The pancakes will be softer and lighter in color.
Why are my pancakes not fluffy?
The batter may be too thick or the pan too hot. Keep the batter flowing and the heat moderate.
Can I make the batter ahead of time?
It’s best to use the batter immediately for best rise and texture.
Are these buttermilk pancakes very sweet?
No. They are lightly sweet and meant to be topped as you like.
Step by Step Photo Guide Above
Buttermilk Pancake Recipe
Ingredients
- 1 cup (120 grams) cup whole wheat flour – or 1 cup all-purpose flour, check point no 1 in notes below for all-purpose flour.
- 4 tablespoons raw sugar or regular sugar, add according to taste
- 1 teaspoon baking powder
- 1 pinch salt
- 1¼ cups buttermilk or as required
- 1 teaspoon vanilla extract or ½ teaspoon vanilla essence
- 1 tablespoon butter – unsalted and softened, for batter
- 1 teaspoon apple cider vinegar
- 6 teaspoons butter – unsalted, for cooking pancakes
Instructions
- Mix whole wheat flour, sugar, baking powder, and salt in a bowl with a wired whisk.
- Add buttermilk, vanilla extract, softened butter, and apple cider vinegar.
- Mix all the ingredients to a smooth batter with a medium flowing consistency. The batter should pour easily and spread slightly on its own.
- Heat a pan or skillet on low to medium heat. Spread ½ teaspoon butter evenly on the pan.
- Pour ¼ cup batter onto the pan. Do not spread it. The batter will spread naturally.
- Cook for about 1½ minutes, or until bubbles appear on the surface and the base turns golden and lightly crisp. Do not flip too early, or the pancakes may break.
- Gently flip the pancake and cook the second side for about 1½ minutes, or until crisp and golden. Spread a little butter on the sides if you like.
- Flip once or twice more if needed for even cooking.
- Remove from the pan and serve hot or warm.
- Cook the pancakes in batches, or use two pans or skillets at the same time to speed up the process if you have doubled the recipe.
Serving Suggestions
- Serve the pancakes hot or warm.
- Pair with maple syrup, honey, jam, or chocolate sauce. Fresh fruits like bananas, berries, or apples go well.
- You can also serve with nut butter or a light dusting of powdered sugar.
Storage Suggestions
- Store leftover pancakes in an airtight container in the refrigerator for up to 1 day.
- Reheat on a pan or in a toaster until warm. Avoid reheating for too long, as the pancakes may dry out.
Notes
- For all-purpose flour, use less buttermilk than whole wheat flour. Begin with ¾ cup buttermilk and add more only to adjust the batter consistency.
- Use apple cider vinegar only if your buttermilk is mild and not tangy, such as the liquid left after churning butter from cream.
- If using cultured buttermilk or buttermilk made by mixing ¼ cup yogurt with 1 cup water, skip the vinegar.
- Skip salt if using salted butter.
- Add less or more sugar according to your preferences. You can also use a sweetener of your choice.
- Mix only until the flour is just combined evenly to a smooth batter. Over-mixing develops gluten and can make the pancakes dense instead of soft and fluffy.
- Cook the pancakes on low to medium heat so they cook through evenly without browning too fast on the outside.
- A well-seasoned cast iron pan or good non-stick skillet helps prevent sticking and gives evenly cooked pancakes with a light golden crust.
