Soft and Fluffy Buttermilk Pancakes Recipe
These buttermilk pancakes are super soft and fluffy made with simple ingredients like flour, sugar, eggs, low fat buttermilk, and oil! They are so easy to make in just a few minutes. I've been making these pancakes at least once a week for almost 20 years, so I have lots of tips to share.
Servings: 4 (4-6)
Calories: 417kcal
Ingredients
- 1 3/4 cups low fat buttermilk
- 3 tbsp canola, vegetables, or light tasting olive oil
- 2 eggs
- 1/4 cup light brown sugar
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Combine buttermilk, oil, eggs, vanilla extract, sugar, and salt in a mixing bowl and whisk well.
- Add flour, baking powder, and baking soda and mix just until smooth and combined. Don't overmix.
- Let the batter sit while you preheat a skillet or a griddle (cast iron is the best choice for both).
- It’s important to preheat the pan or the griddle first, before cooking the pancakes. Preheat it over medium heat and then lower it a little bit before adding pancake batter.
- Add a little oil to the pan and spread it around to grease.
- Use a 1/3 cup scoop or an ice cream scoop to get the same amount of batter for each pancake. Add the batter to the hot pan and let it cook without touching it.
- Wait for the bubbles to appear all over the top, that is your indication that pancakes are ready to flip. Use a spatula to slide all the way under the pancake, lift it off, and use your wrist to quickly flip. (It will take 4-6 minutes for each pancake to cook.)
How to keep pancakes warm:
- Whether you're using a pan or a griddle to cook, making several batches will give cooked pancakes time to cool. To keep them warm while cooking the rest is easy. Preheat the oven to 200° and keep cooked pancakes on a baking sheet in the oven.
Video
Notes
- Gluten Free: you can use 1:1 all purpose gluten free flour instead of regular flour. (Personally, I prefer the 1:1 baking all purpose gluten free flour either from Bob's Red Mill or King Arthur.) Please do remember that the texture will be somewhat different. It will me more grainy and crumbly, as many gluten free baked good tent to be. It will still be delicious, you will just notice a little the textural difference.
- Storing: To store leftovers, keep them in an airtight container in the refrigerator. Pancakes should stay good for up to 3 days.
- Reheating: When you’re ready to serve them, reheat the pancakes by giving them a few minutes in a warm skillet until they’re just heated through. (You can also reheat in the microwave for a few seconds.)
- Freezer: Make sure the pancakes are room temperature before freezing. Then, freeze them in a single layer on a tray for about an hour. (Set a timer!) Once they're frozen, you can stack them together with a square of parchment paper between each pancake. This will help prevent them from sticking together. Place them in batches in a large freezer zip-top bag, seal, and freeze for up to 3 months. Reheat them in the microwave for 20-30 seconds each! If they are small enough, you can even pop them in a toaster.
Nutrition
Calories: 417kcal | Carbohydrates: 67g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 448mg | Potassium: 561mg | Fiber: 2g | Sugar: 18g | Vitamin A: 168IU | Vitamin C: 1mg | Calcium: 274mg | Iron: 4mg