The Only Buttermilk Pancakes Recipe Youll Ever Need

Why Box Mixes Belong in the Bin

Oh my gosh, is there anything better than sleeping in? Maybe it's the smell that drags you out of bed.

Forget the fancy brunch spots and those thin, sad excuses for crêpes. When I crave real comfort, it has to be thick, glorious pancakes.

This recipe for Old-Fashioned Pancakes is the absolute king of Sunday morning breakfast recipes .

The Essential home-made Pancakes Recipe

We are not talking about some sad, floppy thing. This is a stack of proper, best thick pancakes . This specific approach is a quintessential American home-made Pancakes Recipe .

And yes, we are going to Make Pancakes From Scratch . Honestly, don't fret about complexity. This detailed Buttermilk pancake recipe is incredibly easy.

It only takes about 30 minutes total, tops. That includes resting the batter! This batch yields 8 to 10 glorious classic griddle cakes .

That’s enough to feed four hungry people. If you have teenagers, maybe just two hungry people.

Sharing the Fluffy Pancake Secrets

I used to fail spectacularly at making Pancakes From Scratch . They always came out flat and rubbery, like non-human vertebrae, honestly.

My mum told me the secret: "Don't touch the batter too much, love!" That one simple rule is the true Fluffy pancake secrets .

Overmixing is the enemy.

This exact recipe ensures you get that gorgeous, slightly tangy taste. It reminds me of sitting at my Nana’s kitchen table growing up.

These are proper Old Fashion Pancakes , done the right way.

Benefits of Making Pancakes From Scratch

Why bother doing this? Well, aside from the superior taste, making From Scratch Pancakes gives you control. You know exactly what is going into your food.

Plus, since we use buttermilk, there is a slight probiotic bonus compared to using standard milk.

Making a beautiful breakfast like this sets the entire tone for your weekend. Stop buying those boring box mixes that taste like dusty cardboard.

If you want true best thick pancakes that rise like champions, this simple journey starts now. Let’s get straight into the ingredients you need.

Getting Started: The Essential Tools for Fluffy Pancake Secrets

Right, let's talk ingredients and gear. If you want proper Old Fashion Pancakes , the secret isn't in some complicated gadget.

It’s absolutely what you put in. When you Make Pancakes From Scratch , every ingredient pulls its weight. This is the foundation for your best ever Sunday morning breakfast recipes .

Honestly, quality counts here.

Pantry Essentials for the Best Thick Pancakes

To nail this Buttermilk pancake recipe , forget skimpy ingredients. We are aiming for those Best thick pancakes . For the dry mix, grab 2 cups (250g) of standard plain flour.

Simple as that.

The true lift comes from the leavening agents. My biggest tip? Use fresh stuff! Nothing sabotages height faster than old, sad baking powder.

You need 2 Teaspoons (10g) Baking Powder and 1 Teaspoon (5g) Baking Soda. That power combo is one of the biggest Fluffy pancake secrets .

Now, the liquid gold: Buttermilk. Get the full fat, proper stuff. It gives that perfect tang and keeps things super tender.

Measure out 2 cups (475ml) of cold buttermilk. Also, make sure your butter is melted and cooled you need 4 Tablespoons (56g) for richness.

Flavor Boosters and The Little Extras

The difference between a good pancake and a great one is often just the seasoning. Salt and sugar are non-negotiable balance providers.

Use 1 Teaspoon (5g) of fine sea salt to perfectly cut the richness.

Vanilla is technically optional, but seriously, why skip it? Just 1 Teaspoon (5ml) of pure vanilla extract makes your whole kitchen smell like heaven.

A quick substitution note: if you run out of buttermilk for this home-made Pancakes Recipe , just add two tablespoons of lemon juice to regular milk.

Let it sit for five minutes job done!

Equipment for Classic Griddle Cakes

You don’t need a fancy kitchen setup to create amazing From Scratch Pancakes . We keep it simple. Grab a large mixing bowl for your dry stuff and a whisk.

That’s it for mixing.

For cooking, a flat griddle is brilliant for making perfect, uniform Classic griddle cakes . If you don't have one, don't worry.

A heavy, non-stick skillet works just as well. Just make sure it’s flat bottomed . I learned that the hard way trying to use a slightly curved pan once the batter ran everywhere.

Total disaster!

You'll need a ladle (about ¼ cup capacity) for portioning and a thin spatula for flipping. Keep a wire rack handy, too.

It’s essential for resting the finished Old-Fashioned Pancakes so they stay crispy, not soggy. Never stack them straight onto a plate!

Get Set Go: Mastering Your home-made Pancakes Recipe

Honestly, the difference between great pancakes and rubbery discs starts way before the heat hits the pan. We are talking about essential mise en place .

It just means having everything ready. Get your dry stuff (flour, sugar, leavening) in one bowl and the wet stuff (buttermilk, eggs, melted butter) in another.

This simple step saves chaos. Trust me, trying to measure salt while the griddle is smoking is a recipe for a bad morning.

Here’s a quick tip: Whisk your dry ingredients like you mean it. That way, the baking soda and baking powder are evenly spread.

This is a crucial Fluffy pancake secret . If they clump, you get flat spots. Nobody wants a patchy rise on their Old-Fashioned Pancakes .

Making Pancakes From Scratch: The Light Touch Method

This is where the magic happens. We’re aiming for Best thick pancakes , not flat tires, okay?

1. Marry the Ingredients: Pour your wet mixture into the dry ingredients. Don’t hesitate.
2. Mix Gently: Grab that spatula and fold, don’t whisk, the ingredients together. We are looking for the minimum amount of mixing needed to hydrate the flour.
3. Embrace the Lumps: Oh my gosh, this is the most important part! Stop mixing the second you see no more dry flour streaks. Lumps are your friends. Overmixing develops gluten, and gluten leads to tough pancakes.
4. The Essential Rest: Let that lumpy batter sit on the counter for 5 minutes . Don’t skip this. It lets the flour fully hydrate and the buttermilk to really activate those leavening agents. That’s how we get true Buttermilk pancake recipe fluffiness.
5. Heat Check: Preheat your griddle over Medium Heat . If you put a tiny drop of water on the griddle, it should sizzle immediately but not disappear instantly. That sweet spot is key.
6. Cook Smart: Ladle about ¼ cup of batter onto the griddle. Cook for 2– 3 minutes . You’ll know it’s ready to flip when the edges look dry and bubbles pop all over the surface. Flip, then cook for another 1 2 minutes .

Next Level Secrets for Classic Griddle Cakes

You want perfect stacks for your Sunday morning breakfast recipes ? Here are a few things I learned the hard way.

First, use the butter and oil combo. Just a pat of butter for flavour, but add a tiny splash of oil (like canola or grapeseed).

Butter alone burns too quickly, giving your From Scratch Pancakes a speckled, scorched look. The oil raises the smoke point.

Game changer!

Second, the first pancake is always sacrificed. Seriously. I call it the ‘tester.’ Use it to gauge your heat.

If it burns before the bubbles pop, the heat is too high. If it stays pale, crank it up just a touch.

Third, never press down on the pancakes after you flip them! People do this hoping they’ll cook faster, but you just squeeze out all the lovely air you worked so hard to trap.

Keep your spatula hands off, and you'll always have the best home-made Pancakes Recipe .

Fluffy Pancake Secrets : Serving and Presentation Shenanigans

Honestly, you can just slap these beauties on a plate. But if you want to be truly fancy, stack them high! Three or four pancakes are perfect for a proper portion.

Use real maple syrup, please. Forget that sticky, artificial sugary stuff it ruins the experience. A drizzle of the good stuff and a nice melting pat of butter.

That is the quintessential Old Fashion Pancakes moment.

Want a proper change? I sometimes add a little fruit salad on the side. It cuts through the richness beautifully.

Or, if you are feeling a bit rock and roll this Sunday morning breakfast recipes session, grab some crispy streaky bacon.

It is the ultimate sweet salty combo, you know? It makes me feel like I’m in a proper American diner, even when I'm just in my kitchen Make Pancakes From Scratch .

Keeping Your home-made Pancakes Fresh

Sometimes you make too many. It happens! Leftovers of these Buttermilk pancake recipe stacks are easy peasy to store. Pop them into an airtight container.

They keep brilliantly in the fridge for about three days . Listen to me: do not stack them while they are still warm! The steam will make them soggy.

Trust me, I learned that the hard way when I started making From Scratch Pancakes .

Freezing is brilliant too! Lay them flat on a baking sheet first. Once they are firm, transfer them to a labeled freezer bag.

They freeze happily for up to two months . To reheat them, the oven is your best mate. A few minutes at 180° C ( 350° F) wakes them right up.

The toaster works in a pinch if you are super quick!

Adaptations: Making Pancakes From Scratch for Everyone

This Old-Fashioned Pancakes recipe is so incredibly versatile. Need gluten-free? Swap the plain flour 1:1 for a decent gluten-free blend.

I usually chuck in a pinch more baking powder for guaranteed lift. For a dairy-free version, use a high fat plant milk like oat milk.

Make sure you still add that splash of vinegar to get the souring effect. You still need that essential tang!

Seasonal swaps are a joy. In the autumn, I add pumpkin spice and maybe some finely chopped apple. In summer, it is all about those blueberries bursting inside.

These Classic griddle cakes adapt beautifully to whatever is in season. Oh my gosh, try folding in a few mini chocolate chips next time you won’t regret it!

Just the Basics: A Bit of Pancake Nutrition

We are aiming for the Best thick pancakes , so this isn't a low-calorie health bowl, obviously! But remember, you are making these with real, simple ingredients.

It is miles better than any box mix. They offer complex carbohydrates, which means sustained energy for your morning. And the buttermilk gives you a bit of protein too.

Honestly, homemade comfort food is often the best medicine for the soul. Enjoy every single bite. You deserve this stack.

Frequently Asked Questions

Why are my pancakes falling flat, and how do I get that proper fluffy rise?

Usually, flat pancakes are the result of overmixing the batter, which develops the gluten and makes them tough and dense a major culinary faux pas! Only fold the wet and dry ingredients together until the last dry streaks disappear; a few lumps are absolutely fine, promise!

Also, ensure your baking soda and baking powder are fresh, as expired leaveners can be a real damp squib.

I’m caught short! Can I still make these Old-Fashioned Pancakes without buttermilk?

Absolutely, you don't need to scrap breakfast just because you're caught short on buttermilk! Just make a simple substitute by mixing 2 cups of regular milk (whole milk works best) with 2 tablespoons of white vinegar or lemon juice.

Give it a gentle stir and let it sit for about five minutes until it curdles slightly job's a good'un!

Can I whip up the batter the night before to save time on Sunday morning?

That’s tempting, but it’s a big no-no if you want that peak fluffiness. The leavening agents (baking soda and powder) activate immediately when they get wet, meaning they’ll lose their fizz and lifting power if left overnight.

The smart way to prep is to mix all the dry ingredients ahead of time, then simply whisk in the wet ingredients just 5 minutes before cooking.

It's a tragedy! My pancakes are burning before they cook through what am I doing wrong?

That means your griddle is running too hot, mate. Lower the heat to a steady medium; this is the sweet spot that allows the heat to reach the centre before the exterior scorches. Remember to use a combination of butter and oil on the pan the oil raises the smoke point of the butter, preventing those unsightly scorched edges.

What’s the best way to store leftover pancakes, and how long do they keep?

Leftovers freeze brilliantly! Once completely cooled, layer them between sheets of parchment paper in a zip-top bag and freeze for up to three months. If you’re just storing them in the fridge, they’ll keep well for 2-3 days.

Are there any healthy swaps or nutritional tips for making these pancakes slightly lighter?

While these are a proper treat, you can certainly make them a bit leaner. Try swapping the melted butter in the batter for a neutral cooking oil, and if you need less sodium, half the salt in the recipe.

To boost the nutrition, skip the heavy syrups and load them up with fresh berries and a dollop of Greek yogurt instead.