Pansy's Kitchen

Pansy’s Homemade Buttermilk Pancakes

Pansy’s Homemade Buttermilk Pancakes

Introduction

Pansy’s Homemade Buttermilk Pancakes are soft, fluffy, and golden with a rich buttery flavor. Made from scratch with simple ingredients, these pancakes are perfect for a cozy family breakfast or weekend brunch. Serve them warm with butter, maple syrup, fresh fruit, or your favorite pancake toppings.

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • Butter or cooking oil, for the griddle

Optional Toppings

  • Butter
  • Warm maple syrup
  • Fresh strawberries, blueberries, or bananas
  • Powdered sugar
  • Whipped cream
  • Chopped pecans

Directions

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients. Gently stir just until combined. Do not overmix. A few small lumps in the batter are perfectly fine.
  4. Allow the pancake batter to rest for about 5–10 minutes. This helps create softer, fluffier pancakes.
  5. Heat a griddle or large nonstick skillet over medium heat. Lightly coat the surface with butter or cooking oil.
  6. Pour about ¼ cup of batter onto the hot griddle for each pancake.
  7. Cook for about 2–3 minutes, or until bubbles form across the surface and the edges begin to look set.
  8. Flip the pancakes and cook for another 1–2 minutes, until the second side is golden brown and the center is cooked through.
  9. Transfer the finished pancakes to a plate and keep them warm while cooking the remaining batter.
  10. Stack the pancakes and serve warm with butter, maple syrup, fresh fruit, or your favorite toppings.

Recipe Information

  • Prep Time: 10 minutes
  • Batter Rest Time: 5–10 minutes
  • Cook Time: 15–20 minutes
  • Total Time: About 35–40 minutes
  • Servings: 4–6
  • Yield: About 12–14 pancakes

Pansy’s Tips

For light and fluffy pancakes, don’t overmix the batter. Stir just until the flour is incorporated. Small lumps are fine and will disappear as the pancakes cook.

Let the batter rest for about 5–10 minutes before cooking. This gives the ingredients time to come together and helps the pancakes rise beautifully on the griddle.

Keep your griddle at medium heat. If it’s too hot, the outside of the pancakes may brown before the centers finish cooking.

Wait until you see bubbles forming across the top and the edges beginning to set before flipping. Flip each pancake only once if possible so it stays light and fluffy.

For an extra-special breakfast, top your pancakes with warm maple syrup, softened butter, fresh berries, bananas, or chopped pecans.

Serving & Storage

Serve Pansy’s Homemade Buttermilk Pancakes warm with butter and maple syrup. Add fresh strawberries, blueberries, bananas, powdered sugar, whipped cream, or chopped pecans for a delicious breakfast or brunch.

Store leftover pancakes in an airtight container in the refrigerator for up to 3–4 days. Reheat them in the microwave, toaster, or a warm skillet.

To freeze, allow the pancakes to cool completely and place parchment paper between each pancake. Store them in a freezer-safe container or bag for up to 2 months. Reheat directly from frozen when you’re ready to enjoy them.