Classic American Buttermilk Pancakes

Fluffy, tender and golden, these American-style buttermilk pancakes are the classic weekend breakfast. The buttermilk and baking soda give them lift and a slight tang.

Why buttermilk makes better pancakes

Buttermilk is acidic, and that acid reacts with the baking soda to make bubbles and lift, while also giving the pancakes a gentle tang and a tender crumb. Together with baking powder, it produces thick, fluffy pancakes with golden, lightly crisp edges.

Tips for the best result

Stir the wet ingredients into the dry just until combined. A few lumps are fine; overmixing makes pancakes tough. Rest the batter for five minutes while the pan heats. Cook on medium heat and flip when bubbles form on the surface and the edges look set. Your first pancake is a test: pale means the pan is too cool, and burnt outside means it is too hot.

Substitutions and variations

No buttermilk? Stir about a tablespoon of lemon juice or white vinegar into a cup of milk and leave it for five to ten minutes. Add blueberries, banana slices or chocolate chips to the batter or the pan right after pouring. A gluten-free baking blend can replace the flour.

Storing and serving

Keep finished pancakes warm in a low oven while you cook the rest. Cooled pancakes freeze well between sheets of baking paper; reheat them in a toaster. Serve with maple syrup, butter or fresh berries.

Nutrition values are estimates based on USDA reference values and may vary depending on the brands and quantities you use.