Buttermilk pancakes are soft, fluffy pancakes made with whole wheat flour and buttermilk. The buttermilk and apple cider vinegar, helps create a tender texture and mild tang. This best buttermilk pancake recipe cooks evenly on a pan and uses simple pantry ingredients. The pancakes are lightly sweet and suitable for various toppings.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 6 · 6 pancakes
  • Category: Breakfast
  • Cuisine: American, World

Ingredients

  • 1 cup (120 grams) cup whole wheat flour
  • 4 tablespoons raw sugar (or regular sugar, add according to taste)
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1¼ cups buttermilk (or as required)
  • 1 teaspoon vanilla extract (or ½ teaspoon vanilla essence)
  • 1 tablespoon butter (– unsalted and softened, for batter)
  • 1 teaspoon apple cider vinegar
  • 6 teaspoons butter (– unsalted, for cooking pancakes)

Method

  1. Mix whole wheat flour, sugar, baking powder, and salt in a bowl with a wired whisk.
  2. Add buttermilk, vanilla extract, softened butter, and apple cider vinegar.
  3. Mix all the ingredients to a smooth batter with a medium flowing consistency. The batter should pour easily and spread slightly on its own.
  4. Heat a pan or skillet on low to medium heat. Spread ½ teaspoon butter evenly on the pan.
  5. Pour ¼ cup batter onto the pan. Do not spread it. The batter will spread naturally.
  6. Cook for about 1½ minutes, or until bubbles appear on the surface and the base turns golden and lightly crisp. Do not flip too early, or the pancakes may break.
  7. Gently flip the pancake and cook the second side for about 1½ minutes, or until crisp and golden. Spread a little butter on the sides if you like.
  8. Flip once or twice more if needed for even cooking.
  9. Remove from the pan and serve hot or warm.
  10. Cook the pancakes in batches, or use two pans or skillets at the same time to speed up the process if you have doubled the recipe.

Serving Suggestions

  1. Serve the pancakes hot or warm.
  2. Pair with maple syrup, honey, jam, or chocolate sauce. Fresh fruits like bananas, berries, or apples go well.
  3. You can also serve with nut butter or a light dusting of powdered sugar.

Storage Suggestions

  1. Store leftover pancakes in an airtight container in the refrigerator for up to 1 day.
  2. Reheat on a pan or in a toaster until warm. Avoid reheating for too long, as the pancakes may dry out.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.