Farmhouse Buttermilk Pancakes

These classic Farmhouse Buttermilk Pancakes leverage the subtle tang of cultured buttermilk to create fluffy, cloud-like breakfast treasures with depth of flavor that's simultaneously nostalgic and remarkable.

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Course: Breakfast

Cuisine: American, Farmhouse

Keyword: Buttermilk Pancakes, Fluffy Pancakes, Farmhouse Breakfast, Old Fashioned Pancakes

Prep Time: 15

Cook Time: 20

Resting Time: 10

Total Time: 45

Servings: servings

Calories: 320kcal

Equipment

Griddle or Non-stick Skillet
Mixing bowls
Whisk
¼ Cup Measure
Spatula

Ingredients

Dry Ingredients

2 cups all-purpose flour unbleached preferred
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Wet Ingredients

2 1/4 cups buttermilk cold and well-shaken
2 large eggs room temperature
3 tablespoons unsalted butter melted and slightly cooled
1 teaspoon pure vanilla extract

For Cooking

additional butter for griddle or pan

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Create a well in the center.
In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla until well combined.
Pour the wet ingredients into the well of dry ingredients. Using a wooden spoon or rubber spatula, stir just until combined—you should still see small lumps throughout.
Let the batter rest for 10 minutes. This critical step allows the flour to fully hydrate and the leavening agents to activate.
Heat a griddle or large non-stick skillet over medium heat. When a few drops of water dance across the surface before evaporating, it's ready. Add a small amount of butter and spread it evenly.
Using a ¼ cup measure for consistent sizing, pour batter onto the hot surface. Cook until bubbles form across the top and edges appear set (about 2-3 minutes).
Flip once with confidence and continue cooking another 1-2 minutes until golden brown and cooked through.
Serve warm with your choice of toppings such as butter, maple syrup, fresh fruit, or whipped cream.

Notes

For the best results, don't overmix your batter - those small lumps will disappear during cooking.
Cold buttermilk produces more tender results than room temperature.
The 10-minute rest period is crucial for achieving maximum fluffiness - don't skip it!

Substitute options:
- No buttermilk? Mix 2¼ cups whole milk with 2 tablespoons white vinegar or lemon juice and let stand 5 minutes
- Gluten-sensitive? Substitute cup-for-cup gluten-free flour blend
- Reducing sugar? Try 1 tablespoon honey or maple syrup instead of granulated sugar
- Dairy-free option: Use almond milk + vinegar for buttermilk and plant-based butter

Nutrition

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