Saturday mornings move slow at our house, and that is the whole point. I pour a first cup of coffee while the griddle heats, and the kids drift down in their socks one at a time.

These are the pancakes I have been making on those mornings for years. Tall and soft, with a light tang from the buttermilk and edges that crisp up in the butter.

The batter takes about five minutes to stir together, which is good, because nobody in my kitchen is patient before breakfast. I always make a double batch.

The extras get frozen for the school mornings when there is no slow at all.

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Why You’ll Love This Buttermilk Pancakes

Tall, fluffy pancakes with a soft buttermilk tang.
Comes together in one bowl in about five minutes.
Simple pantry ingredients, no special tools.
Freezes well for quick weekday breakfasts.

Ingredients for Buttermilk Pancakes

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
3 tablespoons butter, melted, plus more for the pan
1 teaspoon vanilla extract (optional)

How to Make Buttermilk Pancakes

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla until blended.
Pour the wet into the dry and stir just until combined. A few lumps are fine. Stop there so the pancakes stay tender.
Let the batter rest for 5 to 10 minutes. It will thicken and puff a little as the baking powder wakes up.
Heat a griddle or skillet over medium and rub it with a little butter. It is ready when a drop of water dances across the surface.
Pour about 1/4 cup batter per pancake. Cook until bubbles form on top, pop, and stay open, and the edges look set, about 2 minutes.
Flip once and cook the other side until golden, 1 to 2 minutes more. Do not press them down with the spatula.
Keep finished pancakes warm on a plate in a 200°F oven while you cook the rest.

Tips

No buttermilk? Stir 2 tablespoons of lemon juice or vinegar into 2 cups of regular milk and let it sit 5 minutes.
Resist stirring the batter smooth. Lumps mean tender pancakes, and a smooth batter bakes up flat.
For thicker pancakes, add a spoonful more flour. For thinner ones, splash in a little more buttermilk.
To freeze, cool completely, then stack with parchment between and bag them. Reheat right in the toaster.

Frequently Asked Questions

Can I make the batter the night before? It is best fresh, since the leavening fades overnight. Mix the dry and wet parts separately and combine them in the morning.

Why are my pancakes flat? Usually the batter was overmixed, or the baking powder is old. Check that it fizzes in a little warm water.

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