20-Minute Fluffy Buttermilk Pancakes
My go-to Buttermilk Pancakes recipe is easy, quick, and makes fluffy, diner-style pancakes you’ll crave every weekend. With just a few ingredients and a hot griddle, you can enjoy soft, golden pancakes in under 20 minutes. Whether topped with berries or a drizzle of syrup, these pancakes are satisfying and freezer-friendly, perfect for busy mornings or casual brunches.
Equipment
- 1 Griddle (or large skillet)
- 1 Mixing Bowls (1 large, 1 medium)
- Measuring Cups and Spoons
- 1 Silicone Spatula
- 1 ¼ Cup Measuring Scoop
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs lightly beaten
- 2 tablespoons unsalted butter melted
- 2 tablespoons milk for thinning, as needed
Optional: Fresh blueberries or chocolate chips (for topping before flipping)
Instructions
- Preheat the Cooking Surface: Set your griddle to 350°F or warm a large nonstick skillet over medium heat. Lightly grease the surface with butter or non-stick spray for a golden, nonstick finish.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. This step helps avoid clumps and ensures a consistent batter.
- Combine Wet Ingredients: In a separate bowl or large measuring cup, mix the buttermilk, beaten eggs, and melted butter.Stir gently to blend; you don’t need to whisk aggressively.
- Form the Pancake Batter: Gradually add the wet mixture to the bowl of dry ingredients. Stir just until the flour disappears—lumps are totally fine! Overmixing will create tough pancakes. Add the milk one tablespoon at a time to loosen the batter if it’s too thick; it should pour slowly but smoothly.
- Cook the Pancakes: Use a ¼-cup scoop to ladle the batter onto the hot griddle. If you’re adding toppings like blueberries or chocolate chips, sprinkle them on now before flipping. Let the pancakes cook undisturbed until small bubbles form on the surface and the edges begin to look set—about 2 to 3 minutes.
- Flip and Finish: Gently flip each pancake with a spatula and cook the other side for 1 to 2 more minutes, or until golden brown and cooked through. Transfer finished pancakes to a plate and keep warm while cooking the rest.
- Serve and Enjoy: Serve the pancakes warm with your favorite syrup, fresh fruit, or whipped cream for a delightful breakfast or brunch treat.
Notes
- Storing Leftovers: Keep extra pancakes in an airtight container in the fridge for up to 3 days. They reheat well in the microwave or toaster oven.
- Freezer Tip: Freeze cooked pancakes in a single layer on a baking sheet. Once solid (after about 30 minutes), stack them in a freezer bag or container. This prevents sticking and keeps them fresh for up to 3 months.
- Add-Ins: For a boost of flavor or nutrition, consider folding in chopped nuts, shredded coconut, or mashed banana into the batter.
- Dairy-Free Version: Use plant-based milk mixed with a tablespoon of lemon juice in place of buttermilk, and substitute the butter with melted coconut oil or a dairy-free margarine.