The Best Buttermilk Pancakes (+Video)

The secret to the Best Buttermilk Pancakes? Yeast! Slightly crispy edges and a soft, fluffy middle. Top it all off with an optional maple butter sauce!

A SECRET-INGREDIENT PANCAKE RECIPE

Every now and then, I go all out on a Sunday breakfast. Homemade pancakes, bacon, grits and some fresh-squeezed orange juice! When I want to make some griddle pancakes, this is my go-to recipe. They come out absolutely perfect every single time. They are so fluffy!

TIPS FOR MAKING YEAST BUTTERMILK PANCAKES:

• Why add yeast? Yeast is going to make these pancakes super light and fluffy. They also give the pancakes subtle yeast flavor that really elevates these pancakes from your basic homemade pancakes.
• If you want to leave out the yeast, you can. Just skip the part of warming up the buttermilk. That warm milk is only needed for the yeast.
• Did you know you can freeze any leftover pancakes? This is a great time to make a double batch and freeze some for later. After making pancakes, line them up, in a single layer, on a baking pan or cookie rack then put them in the freezer for about 20 minutes. This is called flash-freezing. Once they are firm and cold to the touch, you can then put them into a freezer-safe bag without them sticking to each other. Just reheat in the microwave for a few seconds when you are ready to serve them again!
• This recipe makes smaller, fluffier pancakes. For larger pancakes, use a 1/3 or 1/2 cup measuring cup to measure the batter for larger pancakes.
• I love this little maple butter sauce recipe, but of course it is optional. It’s delicious served over my White Chocolate Blondies and I think it ended up being perfect over these pancakes!

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• all-purpose flour
• sugar
• rapid rise instant yeast
• salt
• baking soda
• buttermilk
• corn oil
• egg
• vanilla extract

HOW TO MAKE THE BEST BUTTERMILK PANCAKES:

Combine flour, sugar, packet of dry yeast, salt and baking soda in a large mixing bowl.

Combine buttermilk and oil in a separate, microwave-safe bowl. Microwave on high in 15 second increments until thoroughly warm to the touch (120F to 130F degrees) – not boiling. Boiling the milk will kill the yeast.

Add the heated milk to your flour mixture, along with your beaten egg and vanilla extract.

Stir everything together but be gentle. Pancake batter is supposed to have lumps. The more you mix and stir, the tougher the pancakes will be. 

Cook’s Tip: The batter should look like cake batter (not too thick.) If necessary, add some more heated buttermilk to get it to that consistency. Now, cover the bowl with plastic wrap or a dish towel and set it someplace warm so that the batter can rise for about 10-15 minutes. You should see it almost double in size.

Once you’ve noticed the batter has doubled in size and is looking “bubbly”,  start heating up your skillet or griddle to medium-high heat. Add about a tablespoon of oil to the skillet. 

Stir down the batter gently. Pour 1/4 cup of batter per pancake onto griddle or skillet. Spread it out gently with the back of a spoon. Cook pancakes until edges are dry and surface is bubbly. Using a flat spatula, begin flipping them over and they should be nice and golden brown. Cook the opposite side until golden brown and then work on your next batch.

FOR THE OPTIONAL MAPLE BUTTER SAUCE:

Melt butter in a small pot over medium heat. Then pour in the can of sweetened condensed milk and the maple extract. Whisk well. It will take a minute or two to incorporate that flavoring with the rest of the ingredients.

Then pour over warm pancakes and serve!

CRAVING MORE BREAKFAST RECIPES?

• Fluffy Blueberry Pancakes
• Pancake Sausage Muffins (+Video)
• Sheet Pan Pancakes
• Chocolate Chip Pancakes
• Brioche French Toast

Originally published: December 2014
Updated & republished: June 2019