Buttermilk Pancakes

Light and fluffy, slightly tangy, Buttermilk Pancakes are a great addition to your weekend brunch.

Topped with maple syrup, buttermilk syrup, brown sugar butter syrup, berry sauce and whipped cream, or whipped strawberry butter, you can’t go wrong with any of these combinations.

For over 20 years now, I’ve held fast to our family’s favorite pancake recipe. And, yes, I still think that recipe is the best ever pancake recipe, but that doesn’t mean there aren’t plenty more awesome pancakes to enjoy!

There is a diner here in Ohio that makes absolutely amazing pancakes and they’re totally different. Sean and I stopped for breakfast at Stav’s Diner one morning two years ago when we were first in Columbus looking at houses before we moved.

We’ve been back to Stav’s several times since we moved, it’s always worth the drive to Bexley. If you’re in the area, this is a great open kitchen place and we’ve never had a bite there that wasn’t delicious.

Buttermilk Pancakes

Stav’s pancakes are made with buttermilk and the buttermilk changes the flavor and texture of the pancakes.

This is a thick, scoopable batter. I use this dough whisk for pancake and waffle batter.

I find it easiest to scoop the pancake batter onto the griddle with a large scoop vs trying to pour it. The pancakes will thin out as they cook.

That is the not so secret ingredient that creates a very unique flavor and texture for these pancakes. And just a heads up, this is not a recipe where a Buttermilk Substitute will work the same way.

You will want to use store-bought buttermilk for these pancakes. You can find it in the dairy case in most grocery stores.

You’ll notice that these pancakes are also cooked in oil, creating those crispy edges that I associate with terrific diner pancakes. (Photo above illustrates pancakes cooked on an oiled griddle.)

The pancakes are still absolutely delicious when cooked on a dry griddle, but to replicate the taste and texture from Stav’s, the oil is necessary. (Photo below illustrates pancakes cooked on a dry griddle.)

Pancake Recipes

We enjoy a hot breakfast every chance we get and sometimes it’s hard to choose between all of the sweet and savory options. Luckily, pancakes are a favorite that never gets old.

My oldest son loves these 2-Ingredient Cream Cheese Pancakes and would happily eat them every week. For so many years, while we were dealing with allergies, these Light and Fluffy Gluten-Free Pancakes were our go-to.

The slight tang of buttermilk pairs perfectly with sweet, ripe blueberries in these light and fluffy Blueberry Buttermilk Pancakes.

Banana Coconut Pecan Pancakes are hearty, fluffy banana pancakes filled with irresistible bits of sweet coconut and chewy pecans.

Naturally sweet and bursting with blueberry freshness, banana blueberry pancakes are a weekday breakfast must in our home.

Fluffy Whole Wheat Pancakes are simultaneously light and hearty and we love them topped with peanut butter and syrup.

Buttermilk Pancake Recipe

1. Whisk together the flour, sugar, baking powder, baking soda, and kosher salt and set aside. Add the buttermilk and the eggs to the dry ingredients and whisk to combine. (I use this dough whisk for pancake batter.) Add the butter, whisk once more, and then let the batter rest while the griddle or pan heats.
2. Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
3. Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour ⅓ cup of batter onto the griddle for each pancake.
4. Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.

Buttermilk Pancakes

5 from 5 votes

These are the diner pancakes that you love – the truly amazing ones.

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Prep Time: 5 minutes mins

Cook Time: 5 minutes mins

Resting time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 16 4-inch pancakes

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Ingredients 

• ▢ 2 cups all-purpose flour
• ▢ 2 tablespoons sugar
• ▢ 2 teaspoons baking powder
• ▢ 2 teaspoons baking soda
• ▢ 1/2 teaspoon kosher salt
• ▢ 2 ½ cups store-bought buttermilk (not a buttermilk substitute)
• ▢ 2 eggs
• ▢ 1/4 cup butter, melted
• ▢ vegetable or coconut oil for the pan

Instructions

• Whisk together the flour, sugar, baking powder, baking soda, and kosher salt and set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter. Whisk once more and then let the batter rest while the griddle or pan heats.
• Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
• Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour ⅓ cup of batter onto the griddle for each pancake.
• Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.

Nutrition

Calories: 120kcal · Carbohydrates: 16g · Protein: 4g · Fat: 5g · Saturated Fat: 3g · Cholesterol: 32mg · Sodium: 214mg · Potassium: 125mg · Fiber: 1g · Sugar: 3g · Vitamin A: 180IU · Calcium: 71mg · Iron: 1mg

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