These pancakes are perfect. They’re light, delicious, take on syrup without getting immediately gummy or soggy. You can cook them in a variety of pans, but cooking these buttermilk pancakes on a nonstick griddle is one of the best choices in that it makes them easy to flip, and also allows you to make several at a time.
Scroll to the bottom of this post to see how to make these pancakes into waffles.
For alternatives, tips, and tricks, see this more-descriptive recipe.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
3 Tbs sugar
4 Tbs unsalted butter
3 cups buttermilk
2 eggs
1 pint fresh or frozen blueberries (optional)
Directions
- Place the griddle on the stove, and heat it under the lowest heat setting.
- Whisk the flour, powder, soda, salt, and sugar in a large mixing bowl.
- Melt the butter in a 2-cup measure, in the microwave. Use a second measuring cup to measure out 2 cups of the buttermilk, and pour it into the flour mixture. Pour the remaining 1 cup of the buttermilk into the melted butter and whisk thoroughly. Crack the eggs into the (unwashed) second measuring cup, and whisk. Pour the eggs into the butter mixture and whisk thoroughly. Pour the egg mixture into the flour mixture. Whisk, at a medium-slow speed, thoroughly, but don’t attempt to eliminate all the lumps. The batter should no be perfectly smooth.
- Turn the heat on the griddle up pretty close to as high as it’ll go (see notes). After 1 minute, measure batter onto it using a 1/3-cup measure. Scatter berries evenly across the cakes. Set a timer for 1½ minutes; flip and cook for 1½ more minutes. Adjust heat as necessary to produce beautifully browned cakes.
Notes
- You know your own griddle better than I do, or through this process you’ll get to know it. After the initial flip of each set of cakes, judge the color. If it’s too dark, turn the heat down two notches. If it’s too light, turn the heat up one notch. It’s the heat that should be adjusted, not the timing, since changing the timing will affect the pancake’s texture (see next note).
- Less time at a higher temp, and you’ll wind up with a custardy cake. More time at a lower temp: a cakier cake. I would suggest that 1 minute per side is the shortest cooking time, and 2 is the longest. No matter which timing you choose, the heat must be adjusted to suit.
- Regarless of where you start, you’ll find that you’ll need to adjust the heat as you go, especially for the first few cakes, as your pan heat eventually stabilizes.
- Note that the pancakes cook for longer than 1½ minutes per side, since you start the timer only after scattering the berries, which takes perhaps 30 seconds. In the end, adjust the timing so that your cakes are deeply golden brown.
This is a simple and easy, everyday-cooking recipe that produces what I’ll boast as being the world’s best homemade buttermilk pancakes. You might be surprised to find that they also reheat well – not as good as fresh, but still quite good. Microwaving them is the obvious choice, but putting them in the toaster will crisp them up and make them seem just a little bit like a pastry.
Waffles
These waffles are crispy on the outside, light and airy on the inside.
Mix the dry ingredients; set aside. Separate the eggs. Melt the butter and stir it into the buttermilk. Stir in the yolks, add 2 teaspoons of vanilla, and blend thoroughly. Preheat the waffle maker. Mix the wet and dry together. Whip the whites to stiff peaks (starting on medium speed, and ramping up to one setting shy of full speed), and fold them into the batter. Cook according to waffle maker’s instructions. (For me, that’s as heaping a 1/3-cup as you can get, per compartment, cooked on setting 4 or 5 (out of 7.)
If you happen to have extra yolks on hand, a few more in these waffles will be fine – but I wouldn’t crack open extra eggs just for that purpose.
Fun Variation: Chocolate-Caramel Pancakes
Skip the blueberries. Stir 3/4-cup very finely chopped (almost dust-like) chocolate into the batter. Instead of syrup, spread the cakes with a very, very light layer of homemade caramel sauce. Top with whipped cream and finely chopped pistachios.
Leftover Pancakes
I realize the leftover pancakes and waffles aren’t a thing, but they are in my house. After I’ve cooked the ones that I’m planning to eat and/or serve, the remainder I slightly undercook. When they come out of the pan/iron, I lay them on racks to cool completely. I reheat them in the toaster. It’s important to start with a low setting and then work your way up, because they’re easy to burn. They come out crispier than they were when fresh, and perhaps not ideal … but not bad for a quick, hot breakfast on a school day.
Perfect Buttermilk Pancakes on a Nonstick Griddle
Credit for images on this page: Make It Like a Man!, unless otherwise indicated. Thank you, Kesor and Proper Circle. This content was not solicited by anyone, nor was it written in exchange for anything. References: this recipe is a pairing down and simplification of another Make It Like a Man! pancake post that owes it existence to Martha Stewart.
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Your timing could not have been more perfect, Jeff. Mark and I were just saying we should make pancakes as I’m off today… and by using your recipe, I accomplish two things: 1.) I get to use up some buttermilk, and 2.) it will keep the two of us from arguing over whose grandmother’s pancake recipe is better. (Neither uses buttermilk!) So thank you. Off to heat the griddle…
I’ll be so eager to hear what you think of them!
We loved them. They had great texture and flavor — thin enough for Mark and fluffy enough for me. We didn’t have berries to put in but we did have good Vermont maple syrup to put on top! Oh, and good creamy butter! It was fun having the recipe pop up just as we were debating… Thanks, Jeff!
You’re welcome!
I am not a breakfast person, but occasionally TheHub and I have a pancake breakfast. I will give your recipe a try the next time I make them (I will confess I sometimes use the complete mix from a box and they are just not that tasty)
anne recently posted…A Less Than Stellar Plan
My mom used to make from from a biscuit mix, and they were awful. (Sorry Mom, but they were.) These are heaven.
So fluffy and tender! I could use that stack of goodness, Jeff :-))
angiesrecipes recently posted…Brussels Sprout Salad with Carrots and Macadamia Nuts
Thanks, Angie!
I know that buttermilk pancakes are particularly tasty and fluffy, but I’ve never made (nor tried, I believe) them. I need to change this ASAP because these bad guys looks soooo good 🙂
I love pancakes in general, but the buttermilk does do something for them. It must be the way that the acid in the buttermilk reacts with the leaveners. They’re so fluffy.
Your pancakes look sooo very good Jeff. I haven’t made any for a long time, and I have a very old Scottish pancake recipe of my Mum’s which she often cooked for us on Sunday nights, not brekkie though, such a treat. I do remember though that the heat can be difficult to regulate, just like with pikelets. I must try your buttermilk version which will work beautifully with the berries. Quite the weekend treat. Thanks so much for sharing.
Pauline recently posted…Braised Beef Oxtail with Asian style flavours, and cooked in the Pressure Cooker
Oh, you’re so welcome. I love pancakes for breakfast, but I also love them for dinner!
So I wasn’t familiar with ‘pastriality’ and I googled it. HAH! Glad I didn’t do the image search. With that said, I do love pancakes, and it’s been quite a while since we’ve made pancakes here. Now you’ve got me craving a batch…with good maple syrup of course!
David @ Spiced recently posted…Pretzel Pigs in a Blanket
Whoops! I thought I was inventing that word! How embarassing. Um … I think I’ll change it. 🙂
Pancakes! Love ’em. 🙂 I have an electric griddle that I don’t use often, but it’s wonderful for making pancakes. Just set the temperature at 350 degrees (at least that’s the temperature that works on my griddle) and you’re all set. Can make 6 at a time, or 8 smaller ones. Great for hash browns and making homemade tortillas, too.
John / Kitchen Riffs recently posted…Pasta with Peas, Prosciutto, and Cream
I love electric griddles! My old one broke, and now I use a stovetop model.
Tomorrow is Thursday night ham, yellow pea soup, and pancake dessert (it’s a Swedish thing) so I’ll give these a try. I do miss a good American pancake house, so I’ll look forward to these.
Ron recently posted…A Master Weaver and a Swedish pancake pie…
Pancake dessert! Why don’t I live in Sweden?
Nothing better than waking up to homemade buttermilk pancakes. YUM! These look fabulous – so fluffy and blueberries – how could I resist.
mjskitchen recently posted…Green Chile, Leek and Potato Soup
I wish I were the one waking up to them! But I do enjoy making them, too.
I’m not a fan of pancakes unless they are buttermilk pancakes. Yours look light, fluffy, and amazing. I’m ready to dig in…
Thanks, Judee!
They do look perfect!
EASYFOODSMITH recently posted…PANJIRI – पंजीरी (Winter Super food)
Thank you, Easy Foodsmith!
I was just about to donate my electric griddle! I may have to give these babies a ho before I do! The title makes them irresistible!
Eva Taylor recently posted…Soyless Soy Sauce (soy-free, gluten-free)
I hope you like them. I sure do!
These Pancakes look great! They are very fluffy and i am sure it must be delicious. Yes recipe is simple and easy.
Thank you!
You can always use Krusteaz Buttermilk Pancake Mix if you’re in a hurry.
My 30-year old Williamsez and Sonomaz cast aluminum griddle fits over two burners on the stove or over that oblong-shaped burner in the middle if you have one.
One thing to invest in is a good pancake turner (spatula) that is at least 6 inches (not AOL inches) wide so your pancakes turn flawlesslessly and you don’t lose your blueberries.
Randy! Nice to see you! Yes on all counts. 1) The Ktusteaz mix is shockingly good – surprising given how simple it is. 2) My griddle is the same type. 3) And yes, I had taken it for granted, but I do have a very large pancake flipper … you’re right, it would be much harder with a standard-size flipper. What are AOL inches?
Its look like so yummy n attractive, i have a craving to eat this Buttermilk Pancakes. Thankyou so much to share this amazing recipe…
I’ve heard that buttermilk pancakes are delicious and fluffy, but I’ve never had or prepared any. I should give it a try at home to see if it tastes good.
James Dean recently posted…Best Vegetable Peeler for the Kitchen
They really are good. More substantial than regular milk pancakes, but in a good way.