This Tangy Buttermilk pancake is ready to make your weekend!

The most popular breakfast dish is pancakes. They are perfect for family brunches and weekend mornings. Buttermilk adds a tangy flavor to these pancakes and makes them extra tender.

Why use buttermilk

The buttermilk and baking powder gives these pancakes a fluffier interior crumb that helps them rise.

What can I replace buttermilk with?

You can substitute buttermilk in this recipe if you do not have any. Simply thin plain yogurt with water to get the same tanginess, lift, and moisture. Kefir is a fermented milk product made by fermenting the milk with bacteria and yeasts. It can be substituted for buttermilk. If you do not have buttermilk, make clabbered (or acidic) milk by adding a tablespoon of vinegar or lemon to a small cup of cream or milk.

Buttermilk Powder is dehydrated buttermilk, which has a similar texture to flour. Mix a tablespoon of the powder with a cup of water and use it as liquid buttermilk.

How can I make pancakes to feed a large crowd?

This recipe is easily doubled or even tripled. You can store cooked pancakes at 300degF in an oven until ready to serve. Heat some maple or fruit syrup, and enjoy your day.

How to make fluffy pancakes

Do not overmix your batter. You can have some lumps (they will disappear once the pancakes are cooked), but it’s best to keep the batter manageable.

Notes from the Food & Wine Test Kitchen

You don’t want your pancakes to be burnt outside but raw on the inside. Pour 1/3 cup of batter per pancake into the pan, or 1/4 cup if you prefer smaller pancakes. When you pour the batter into the pan, it should sizzle. In a large skillet, you can fit up to four pancakes or six if using a large skillet. But keep them manageable. They need room to spread. Flip the pancakes when you see bubbles appear on the top. Use a wide spatula to make it easier to flip.

You can use this basic buttermilk recipe to make more personalized or elaborate pancakes. Add fruit to the mix. Start with 1 cup of blueberries, strawberries, bananas, or peaches per batch. Nuts can be added; 1 cup of halves pecans or walnuts, almonds, or hazelnuts work well. To bring out the flavor of the nuts, toast them and then let them cool down until they are just warm. Then stir them into the batter. If you want a warm spice, add one teaspoon of cinnamon or a large amount of nutmeg, cardamom, or nutmeg.


  • 2 cups all-purpose flour
  • Three tablespoons sugar
  • One teaspoon of baking powder
  • One teaspoon of baking soda
  • 1/2 teaspoon kosher salt
  • One large egg
  • 2 cups buttermilk
  • Two tablespoons of melted butter or neutral oil.


  1. Whisk together the flour, sugar, and baking powder in a large bowl.
  2. Combine buttermilk and oil or butter in a separate mixing bowl with the egg.
  3. Pour the egg mixture into the flour and stir to combine. Stir the egg mixture into the flour gently. Don’t worry if there are a few lumps.
  4. Allow the batter to rest, covered, for 15 min. In a skillet, heat butter or oil. Pour 1/3 cup of batter into the skillet when the butter foam has subsided or the oil is shimmering. Flip pancakes when bubbles appear on the surface of the pancakes, and they are brown. This should take 2 to 4 minutes.
  5. Flip the pancakes over and cook until the second side is slightly browned. Serve or keep in an oven at 250degF until ready to serve.


Leave a Reply

Your email address will not be published. Required fields are marked *