Best Ever Buttermilk Pancakes

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Best Ever Buttermilk Pancakes-Fluffy, golden, and melt-in-your-mouth delicious—your new go-to breakfast recipe

Introduction

These Best Ever Buttermilk Pancakes are everything you want in a stack: tender centers, crisp edges, and a rich, tangy flavor that only real buttermilk can deliver. Whether you’re cooking for two hungry homies or feeding a brunch crowd, this recipe is simple, reliable, and endlessly customizable.

Made with pantry staples and a few pro tips, these pancakes rise tall and taste like they came straight from a cozy diner. Serve them with butter and syrup, or dress them up with fruit, whipped cream, or even chocolate chips.

Ingredients

Wet Ingredients

  • 2 cups whole cultured buttermilk
  • 2 large eggs
  • ½ cup powdered sugar
  • 3 tablespoons melted butter
  • ½ teaspoon kosher or sea salt

Dry Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder

Instructions

Step 1: Mix the Wet Ingredients

In a large mixing bowl, whisk together the buttermilk, eggs, powdered sugar, melted butter, and salt until smooth and well combined.

Step 2: Prepare the Dry Ingredients

In a separate bowl, sift together the flour, baking soda, and baking powder. This helps prevent lumps and ensures even distribution of leavening agents.

Step 3: Combine and Rest

Gently fold the dry ingredients into the wet mixture using a spatula or whisk. Mix just until combined—don’t overwork the batter. Let the batter rest at room temperature for 30 minutes. This allows the gluten to relax and the leavening to activate, resulting in fluffier pancakes.

Step 4: Cook the Pancakes

Heat a nonstick pan or griddle over medium heat. Add a small pat of butter or a light coating of oil. Pour in about ¼ cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.

Step 5: Serve

Serve immediately with your favorite toppings—classic butter and maple syrup, fresh berries, banana slices, whipped cream, or even a drizzle of honey or chocolate sauce.

Tips for Pancake Perfection

  • Don’t overmix: A few lumps are okay. Overmixing can lead to dense pancakes.
  • Let the batter rest: This step is key for fluffiness.
  • Use real buttermilk: The acidity reacts with baking soda for that signature rise and tang.
  • Keep pancakes warm: Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch.
  • Test your pan: A drop of water should sizzle and dance—then it’s ready.

Serving Suggestions

  • Top with fresh fruit and a dusting of powdered sugar
  • Add a dollop of Greek yogurt and a drizzle of honey
  • Serve with crispy bacon or sausage for a savory contrast
  • Make a pancake sandwich with peanut butter and banana slices

Storage & Reheating

  • Refrigerate leftovers in an airtight container for up to 3 days
  • Freeze in a single layer, then store in a freezer bag for up to 1 month
  • Reheat in a toaster, oven, or microwave until warm

Final Thoughts

These Buttermilk Pancakes are the kind of breakfast that makes mornings feel special. Whether you’re flipping them for family, friends, or just yourself, they’re a guaranteed way to start the day with a smile.

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