• Skip to main content
  • Skip to primary sidebar
butfirstchai.com
menu icon
go to homepage
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Middle Eastern
  • South Indian
  • Subscribe
×
Home » Recipes » Breakfast

My Best Buttermilk Pancakes

Modified: Aug 28, 2024 · Published: Aug 31, 2020 by Famidha Ashraf · 1 Comment

Jump to Recipe

The best soft and fluffy Buttermilk Pancakes recipe that I finally nailed after so many trials! This will be your new favourite – promise! This recipe makes super delicious and tummy-filling buttermilk breakfast pancakes every single time!

buttermilk pancakes with almond flour

Are your pancakes flat, rubbery and heavy? Did you also believe that only box-mix can give you fluffy pancakes? I have been there until I took up the challenge to get it right. Follow my instructions to get the best fluffy pancakes.

Jump to:
  • Buttermilk (laban) pancakes
  • Ingredients
  • What not to do
  • Secret to fluffy pancakes
  • How to make buttermilk pancakes?
  • Storage
  • 📖 Recipe Card
  • 💬 Comments

Buttermilk (laban) pancakes

Full-fat Laban (buttermilk) and almond flour make these pancakes rich while the eggs and leavening agents make them light and fluffy. A fluffy stack of pancakes with golden crisp edges dripping with maple syrup is a guilty experience that is worth every calorie. Pancakes and breakfast are synonyms, don't you agree?

My buttermilk pancakes are a little indulgent in a good way and the best weekend brunch. Top the pancakes with some maple syrup or honey and some chopped seasonal fruits! Yum!

Ingredients

My quest for a perfect pancake batter started during the pandemic lockdown. You don't easily get box-mix, so I tried making the batter from scratch. And I always knew it had to be buttermilk pancakes for my love for Laban.

  • Flour: I have used both all-purpose flour and almond flour. You may replace the almond flour with the same quantity of wheat flour or use the same all-purpose flour again.
  • baking powder: there for a reason - do not get tempted to reduce the quantity.
  • baking soda: do not reduce the quantity.
  • sugar: you may increase but don't reduce.
  • salt: always
  • eggs: again, do not cut down. use large eggs.
  • buttermilk: Full-fat laban or buttermilk is what is recommended here. I have used a mixture of Labneh (hung curd) and milk and that works great too. Details are in the recipe section.
  • melted butter

At first, I made comparative notes of my favourite chefs' pancake recipes (Joy of Baking, Ina Garten, Laura Vitale, and Martha Stewart) then, I made notes to scale down the recipe a bit. Then I replaced some of the plain flour with some homemade almond flour because of flavour! My dry mix was ready but it took me a few attempts to find the liquid proportion that gave me perfectly fluffy pancakes.

I tried several recipe proportions and yet my pancakes all turned out flat, rubbery, and heavy. I gave up. 😒How can such a simple recipe be challenging? 

What not to do

But what dawned on me was that the batter alone does not give fluffy pancakes, you need to have the right technique for cooking them too. I had to unlearn before I could adopt the right method. I used to cover and cook pancakes until the topside was dry before I turned them so that I am sure it is cooked through. Both steps were preventing me from achieving the trademark fluffy and light pancakes.

Secret to fluffy pancakes

So, the secret is - a) Do not cover the pan and b) do not wait for the top to go dry. In other words, cook the pancakes open and flip them before the top sets.  

laban pancakes

How to make buttermilk pancakes?

Prepare the pancake batter

The first step should be to melt the butter so that it can cool before we use it in the batter. Whisk together the flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In a separate bowl or jug, whisk together the buttermilk (laban), eggs, and vanilla extract.

Pour the wet ingredients into the dry ingredients then fold until just combined. Now, make sure the melted butter is not too hot. Stir in the melted butter and take care not to overmix the batter.

Let the batter rest for 10 minutes before you start making the pancake. You can take this time to prep the pan, fruits, syrup, plates etc.

Make the pancakes

Heat a large non-stick or cast iron pan over low to medium heat. Stir the batter every time before you scoop. Scoop approx ¼ cup of batter for each pancake.

Pour as many pancakes as your pan can hold. Flip the pancakes as soon the bubbles appear which may take less than 2 minutes. Cook the other side for another 1 to 2 minutes or until golden brown.

Remove and stack the pancakes. Repeat until all batter is used. Grease the pan and stir the batter bowl between each batch of pancakes.

Serve

Serve warm with maple syrup or honey and seasonal fruits.

Storage

This recipe makes enough pancakes for 3 humans but if one of you is very hungry then only 2! I refrigerate the remaining for the weekday snack! You just have to microwave for 30 seconds or cover and warm up on the stove.

Avoid making the batter the previous night or storing the excess batter as is. It is better to use up the batter and store any leftover cooked pancakes in the fridge or freezer. You can reheat it in a microwave, oven or stovetop.

 Best Buttermilk Pancakes stacked and sliced

For a tad healthier pancake, check out my Oatmeal Pancakes recipe!

📖 Recipe Card

A stack of buttermilk pancakes served with fresh berries and banana slices.

My Best Buttermilk Pancakes

Fluffy Buttermilk Pancakes recipe that is tummy-filling! Laban and almond flour for richness and eggs and leavening agents make them light and fluffy.
5 from 1 vote
Print Pin Rate SaveSaved!
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 15 small pancakes
Calories: 173kcal
Author: Famidha Ashraf
Prevent your screen from going dark

Ingredients
 

Dry items

  • 1 cup all-purpose flour, (maida)
  • ½ cup almond flour, see notes
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 tablespoon sugar
  • salt to taste

Wet items

  • 2 large eggs
  • 1¼ cup buttermilk, see notes
  • ¼ cup melted butter, add in the end
  • ¼ teaspoon vanilla essence
  • butter, to grease the pan while making pancakes

Instructions

Prepare the batter

  • Take a large bowl and whisk together both the flour, sugar, baking powder, baking soda and salt until well combined.
    1 cup all-purpose flour
    ½ cup almond flour
    2 teaspoon baking powder
    1 teaspoon baking soda
    3 tablespoon sugar
    salt to taste
  • Take another smaller bowl and whisk together eggs, buttermilk and vanilla extract.
    2 large eggs
    1¼ cup buttermilk
    ¼ teaspoon vanilla essence
  • Pour wet ingredients into dry ingredients bowl and use a rubber spatula to gently fold and stir until just combined.
  • Stir in the melted butter and take care not to overmix the batter.
    ¼ cup melted butter
  • Rest the batter for 8 to 10 minutes.

Prepare buttermilk pancakes

  • Heat a flat non-stick pan or cast-iron pan on low to medium flame and grease with butter.
    butter
  • Stir the batter every time before you scoop. Scoop approx ¼ cup of batter for each pancake.
  • Pour as many pancakes as your pan can hold.
  • Flip the pancakes as soon the bubbles appear which may take less than 2 minutes.
  • Cook the other side for another 1 to 2 minutes or until golden brown.
  • Remove and stack the pancakes.
  • Repeat until all batter is used. Grease the pan between each batch of pancakes.
  • Serve warm with maple syrup or honey or butter and seasonal fruits.

Notes

almond flour: If you do not have almond flour, just pulse and grind a handful of almonds or use wheat flour or use more maida.
I use full-fat laban (buttermilk): You can use watered-down curd or yoghurt or labneh or sour cream at 1:1. For eg, for every cup of yoghurt mix a cup of water and mix well.

Nutrition Info

Calories: 173kcal | Carbohydrates: 32.2g | Protein: 3.5g | Fat: 4.8g
Course: Breakfast, Main Course
Cuisine: American
Tried this recipe?Please consider Leaving a Review!

More Breakfast Recipes

  • Bowls of tahini granola.
    Tahini Granola
  • Scrambled eggs with tomatoes on a avocado toast.
    Scrambled Eggs and Avocado
  • kanda poha recipe
    Kanda Poha Recipe
  • arayes stacked
    Arayes
12 shares

Reader Interactions

Comments

  1. Rose says

    October 05, 2022 at 5:09 pm

    5 stars
    I made the buttermilk pancake recipe using the ingredients listed except I used low fat buttermilk but still So delish!! Light and fluffy perfection! I will be making these again. 🥞

    Reply
5 from 1 vote

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

about me

Popular

  • Cucumber Tomato Feta Salad
    Cucumber Tomato Feta Salad
  • A bowl of cucumber salad with a small bowl of roasted peanuts by the side.
    Sweet and Sour Cucumber Salad
  • chickpea sundal recipe
    Chickpea Sundal
  • fatteh chickpeas
    Fatteh Hummus

Seasonal

  • Chocolate Brownies with Avocado pieces
    Chocolate Brownies with Avocado
  • chocolate salami served in a round plate.
    Chocolate Salami without Eggs
  • a plate of chocolate date balls
    Chocolate Date Balls
  • kataifi truffles with condensed milk
    Sweet Kataifi Truffles

Footer

↑ back to top

About

  • Privacy Policy
  • Media Mentions

Newsletter

  • Sign Up!

Contact

  • Facebook
  • Instagram
  • YouTube
  • Pinterest

Copyright © 2025 But first Chai

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.