Light and Fluffy Buttermilk Pancakes Recipe

This buttermilk pancakes recipe makes the best light and fluffy pancakes ever! It works equally well with gluten-free flour and blueberries (or without).

These buttermilk pancakes have been my go-to pancake recipe for many years.

They are light and fluffy with slightly crispy edges. 

Absolutely to die for! 

Especially if you add some blueberries. (Not required, but I love blueberries in pancakes).

I think pancakes make any brunch feel special.

(Not that they aren’t special for breakfast. But on the days when I have time to make pancakes, I’m not eating early enough to call it breakfast.)

A stack of gluten-free buttermilk pancakes with butter and maple syrup

The Gluten-Free Option

However, I’ve been eating gluten-free lately.

Which means I haven’t had pancakes in a long time.

So I decided to try my favorite recipe with gluten-free flour.

And I’m happy to report they turned out just as well!

In fact, I don’t think I can tell the difference.

So whether you make them with gluten-free or regular flour, with blueberries or without, these pancakes deserve some space on your table.

Ingredients

This post may contain affiliate links. We make a small commission if you buy the products from these links (at no extra cost to you). As an Amazon Associate, I earn from qualifying purchases. But we only recommend products we would use ourselves. For more information, click here to see our disclosures.

Shopping List

  • Dairy – 2 cups buttermilk, 2 Tablespoons butter
  • Eggs – 2 large eggs
  • Baking supplies – 1 teaspoon baking powder, 1 teaspoon baking soda, 1 Tablespoon sugar, 1 1/2 cups flour – you can use regular all-purpose flour or measure-for-measure gluten-free flour (I used this one*)
  • Spices – 1/2 teaspoon salt
  • Vegetable oil – for coating the bottom of the pan
  • Fruit – 1 cup blueberries (optional)

Equipment

  • measuring cups and spoons
  • small sauce pan or microwave-proof bowl
  • 2 mixing bowls
  • mixing spoon
  • whisk or or mixer
  • 1/4 cup measuring cup
  • skillet or griddle
  • spatula

Blueberry buttermilk pancakes with maple syrup

How To Make Buttermilk Pancakes

Mix The Wet Ingredients

In the first mixing bowl, whisk or beat the eggs.

Mix in the buttermilk.

Melt the butter in a small sauce pan (on the stove) or in a small bowl (in the microwave).

Then add it to the egg mixture.

Mix The Dry Ingredients

In the second mixing bowl, combine the flour, baking powder, baking soda, sugar and salt.

Combine Everything

Pour the flour mixture into the egg mixture.

Stir just until the flour is moistened. This is especially important if you are using regular flour, since the gluten in it gets tough if it is stirred too much. Then you won’t end up with light and fluffy pancakes 🙂

There will be some lumps in the batter. Don’t worry about them.

If you are using blueberries, stir them in with as few strokes as possible.

Cook The Pancakes

Heat the frying pan over medium heat. Make sure it isn’t too hot or the pancakes will burn.

Pour in enough vegetable oil to coat the bottom of the pan.

Wait until the oil is hot before starting to cook the pancakes.

Use a 1/4 cup measuring cup to scoop the batter from the bowl. This is enough to make an average sized pancake.

Pour the batter into the pan. If the oil is hot even, it should start to sizzle.

If the pancake doesn’t have a consistent thickness, spread the batter out a bit using a spatula. This will help the pancakes to cook evenly.

If your pan is big enough, you can cook more than one pancake at a time.

Leave them on the first side until you see bubbles come up through the middle of the pancake, about 2 minutes.

The edges may look like they are turning really brown. Don’t worry! As long as your pan isn’t too hot, they’ll be fine.

Once you see the bubbles coming up, turn the pancakes over using a spatula. If they start to split in the middle, they aren’t done yet…leave them for a little while longer.

Cook on the second side until they turn brown, about 30 seconds.

Then remove them from the pan and keep warm while you cook the rest of the batter. (I do this by putting them on a cookie sheet in the oven on low heat.)

Add some more oil to the pan before putting the next batch of pancakes in the pan. 

Serve warm with maple syrup.

Other Brunch Recipes You Might Like

Buttermilk Pancakes

Print Recipe Pin Recipe Add Comments

Rate Recipe:

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 10 to 12 pancakes
Author: Wanda Simone
This buttermilk pancakes recipe can be made with gluten-free flour or regular flour, with blueberries or without. In any case, it makes light and fluffy pancakes that everyone will love.

Ingredients

  • 2 eggs
  • 2 cups butter milk
  • 2 Tablespoons butter
  • 1 1/2 cups flour all-purpose or measure-for-measure gluten-free
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 Tablespoon sugar
  • 1/2 teaspoon salt
  • 1 cup blueberries optional

Equipment

  • 2 mixing bowls
  • measuring cups and spoons
  • mixing spoon
  • whisk or mixer
  • small saucepan or microwave bowl
  • skillet or griddle
  • Spatula
  • 1/4 cup measuring cup

Instructions

  • Whisk or beat 2 eggs in a mixing bowl
  • Mix in 2 cups of buttermilk
  • Melt 2 Tablespoons of butter in a small saucepan on the stove or in a small bowl in the microwave.
  • Add the melted butter to the egg and butter milk mixture.
  • In another mixing bowl, combine 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 Tablespoon sugar and 1/2 teaspoon salt
  • Add the dry ingredients to the egg and butter milk mixture.
  • Stir by hand until the dry ingredients are mixed in. There will be some small lumps left.
  • If using, stir in the blueberries with as few strokes as possible.
  • Heat the skillet or griddle over medium heat.
  • Pour in enough vegetable oil to coat the bottom of the pan and wait until it is hot.
  • Use a 1/4 cup measuring cup to scoop up the pancake batter and add it to the pan. Depending on the size of your skillet, you may be able to put more than one scoop in the pan at a time.
  • Cook until you see bubbles coming up through the middle of the pancake, about 2 minutes.
  • Turn the pancakes over and cook until the underside is browned, about 30 seconds.
  • Remove from the pan and keep warm. Add more oil to the pan before adding the next batch of batter.
  • Serve warm with maple syrup.
Tried this recipe?Mention @EntertainingDiva or tag #entertainingdiva!

Have comments or questions about our buttermilk pancakes recipe? Tell us in the section below.

Sharing is caring!

Leave a Reply

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

Recipe Rating