Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my earliest kitchen memories is waking up to the smell of pancakes on a Saturday morning. My mum would mix the batter while I tried to sneak tastes, and the laughter and warmth filled the whole house. That cozy feeling inspired me to perfect my own version of Tender Buttermilk Pancakes Recipe. These pancakes are fluffy, buttery, and have just the right hint of tang from the buttermilk. Every time I make them, I feel like I’m recreating that happy, cozy kitchen of my childhood.
I love sharing this Tender Buttermilk Pancakes Recipe because it’s simple, comforting, and perfect for lazy weekend mornings. Whether it’s a special breakfast for the family or a sweet treat for friends, these pancakes never fail to bring smiles.
Why I Love Making This Recipe
There’s something magical about flipping a pancake and watching it puff up perfectly. I adore how versatile this Tender Buttermilk Pancakes Recipe is. You can serve it with maple syrup, fresh fruits, whipped cream, or even a sprinkle of chocolate chips. Every bite feels like a hug in food form. Cooking these pancakes reminds me that the kitchen isn’t just a place to cook—it’s where we create memories and share love.
The tang from the buttermilk gives these pancakes a depth of flavor that makes them stand out. Plus, the recipe is forgiving perfect for beginners like me when I first started experimenting in the kitchen.
Ingredients & Little Kitchen Secrets
Here’s everything you need to make these pancakes light, fluffy, and irresistibly tender:
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 3 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp granulated sugar
- 1 ¼ cups (300ml) buttermilk, room temperature
- 1 large egg
- 3 tbsp unsalted butter, melted + extra for the pan
- 1 tsp vanilla extract
Little Kitchen Secrets:
- Make sure your buttermilk is at room temperature; it helps the pancakes rise better.
- Don’t overmix the batter; a few lumps are okay. Overmixing can make pancakes dense.
- Rest the batter for 5 minutes before cooking—it helps the pancakes fluff up perfectly.
How I Make It, Step by Step
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, combine buttermilk, egg, melted butter, and vanilla extract. Mix well.
- Make a well in the dry ingredients, pour in the wet mixture, and gently fold until just combined. A few lumps are fine.
- Heat a non-stick skillet or griddle over medium heat. Brush lightly with melted butter.
- Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2–3 minutes.
- Flip and cook for another 1–2 minutes until golden brown. Repeat with remaining batter.
How I Serve It at Home
I love serving these Tender Buttermilk Pancakes Recipe with warm maple syrup, a pat of butter, and fresh berries on the side. Sometimes, I drizzle a little chocolate sauce or scatter a handful of chopped nuts for a cozy brunch feel. My kids enjoy stacking the pancakes high, making their own little pancake towers it’s always a fun moment!
Storage, Reheating & Make-Ahead Tips
- Storage: Keep leftover pancakes in an airtight container in the fridge for up to 3 days.
- Freezing: Stack pancakes with parchment paper in between and freeze for up to 2 months.
- Reheating: Toast frozen pancakes directly in a toaster or microwave for 30–60 seconds until warm.
100-Word Short Version
These Tender Buttermilk Pancakes Recipe are fluffy, buttery, and perfect for weekend mornings. Mix 1 ½ cups flour, 3 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 tbsp sugar. Combine 1 ¼ cups buttermilk, 1 egg, 3 tbsp melted butter, and 1 tsp vanilla. Fold wet into dry ingredients gently. Cook ¼ cup batter per pancake on a greased skillet over medium heat until bubbles form; flip and cook 1–2 more minutes. Serve warm with maple syrup, butter, or berries. Simple, comforting, and perfect for family breakfasts or brunch.
Recipe Card Section
⏱️ Time
- Prep: 10 minutes
- Cook: 15 minutes
- Total: 25 minutes
🛒 Ingredients
- 1 ½ cups (190g) all-purpose flour
- 3 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp granulated sugar
- 1 ¼ cups (300ml) buttermilk, room temperature
- 1 large egg
- 3 tbsp unsalted butter, melted + extra for pan
- 1 tsp vanilla extract
👩🍳 Instructions
- Whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix buttermilk, egg, melted butter, and vanilla.
- Pour wet into dry ingredients; fold gently until just combined.
- Heat skillet over medium heat; brush with butter.
- Pour ¼ cup batter per pancake; cook 2–3 min until bubbles appear.
- Flip; cook 1–2 more minutes. Repeat.
📝 Notes
- Don’t overmix; a few lumps are fine.
- Rest batter 5 minutes for extra fluffiness.
- Store leftovers in fridge up to 3 days or freeze for 2 months.
🍽️ Nutrition (per pancake, approximate)
Calories: 180, Fat: 7g, Saturated Fat: 4g, Carbs: 24g, Fiber: 1g, Protein: 5g, Sugar: 5g, Sodium: 200mg
Tender Buttermilk Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy these Tender Buttermilk Pancakes, fluffy and buttery, perfect for family breakfasts. This easy recipe makes cozy mornings extra special with every bite.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 3 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp granulated sugar
- 1 ¼ cups (300ml) buttermilk, room temperature
- 1 large egg
- 3 tbsp unsalted butter, melted + extra for pan
- 1 tsp vanilla extract
Instructions
- Whisk together flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix buttermilk, egg, melted butter, and vanilla.
- Pour wet into dry ingredients; fold gently until just combined.
- Heat skillet over medium heat; brush with butter.
- Pour ¼ cup batter per pancake; cook 2–3 min until bubbles appear.
- Flip; cook 1–2 more minutes. Repeat.
Notes
- Don’t overmix; a few lumps are fine.
- Rest batter 5 minutes for extra fluffiness.
- Store leftovers in fridge up to 3 days or freeze for 2 months.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Conclusion
Making these Tender Buttermilk Pancakes Recipe always fills my kitchen with warmth and happiness. They’re simple, comforting, and perfect for creating family memories. Every bite tastes like love, nostalgia, and cozy mornings. I hope you enjoy making these pancakes as much as I do, and that they bring joy and smiles to your table too!