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Why I Make Buttermilk Pancakes
When I spend time with my nieces and nephew, Karcyn always asks me to make pancakes. Honestly, she’s a picky eater and has a long list of foods she refuses, which, by the way, seems to change daily. What she will always eat are pancakes. This holds true for any age because who doesn’t love a good pancake? There is just something so special about a fluffy, warm buttermilk pancake.
These pancakes are classic, but never, ever boring.
This is also one of those recipes that feels rooted right here on my farm. It uses simple pantry ingredients, but small touches like browned butter and cardamom make it feel special without too much extra work. I love to serve them with maple syrup in the winter, fresh berries in the summer (especially my strawberry rhubarb sauce), or whatever produce is coming out of the garden, and it always works.
Here’s why you will love these pancakes:
- Fluffy, tender texture with just the right amount of “chew.”
- Brown butter adds a nutty, toasty flavor to every bite.
- Cardamom and orange zest make them feel a little bit special.
- Easy to scale up for a bunch – just multiply the amounts and keep cooking.
Buttermilk Pancakes Ingredients
These 10 ingredients come together to form the best buttermilk pancakes you’ll ever eat:
- All-purpose flour – Provides the structure so the pancakes hold together.
- Granulated sugar – Lightly sweetens the batter and helps the pancakes turn golden on the griddle.
- Baking powder and baking soda – Give the pancakes lift so they cook up fluffy. When the soda reacts with the buttermilk, it gives it even more height.
- Ground cardamom – Adds a warm, aromatic note that sets these pancakes apart, making them the best pancakes.
- Kosher salt – Balances the sweetness and brings out all the flavors in the batter.
- Eggs – Bind the batter together while adding richness.
- Buttermilk – Keeps the pancakes tender and moist while also giving them a little bit of tang.
- Unsalted butter – Browned to give a deeper, nutty flavor right into the batter. See my note below about why I brown the butter.
- Orange zest – Brightens everything with some fresh citrus aroma. If you didn’t know, orange pairs beautifully with cardamom.
The full amount of each ingredient can be found in the recipe card below.
Background
A Note About Brown Butter
To increase the flavor in this buttermilk pancake recipe, I brown the butter. If you haven’t been introduced to brown butter, allow me.
Butter is made up of approximately 80% milk fat, 16% water, and 4% salt with other milk solids. What this means is that when you melt butter and slowly simmer it, the water is cooked off, leaving only steam. Once the water is gone, the solids start to cook and eventually turn brown. The brown solids are liquid gold. They’re toasted and contain a nutty aroma and taste.
Browning butter adds a layer of flavor that’s super satisfying.
How to Make Buttermilk Pancakes
There are 5 easy steps to make these pancakes:
Brown the butter – In a small skillet, melt butter over medium heat. Let it bubble and simmer, stirring occasionally, until the sizzling subsides and golden-brown bits form on the bottom of the pan, 6-8 minutes. Remove from the heat and set aside to cool slightly.
Mix the dry ingredients – In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cardamom, and salt until evenly combined.
Whisk the wet ingredients – In a separate bowl, whisk the eggs until smooth, then add the buttermilk, cooled browned butter, and orange zest. Whisk until the mixture is fully combined.
Combine the batter – Pour the wet ingredients into the bowl of dry ingredients. Gently whisk or stir just until the flour is incorporated and no big streaks remain. A few small lumps are fine. Set the bowl aside and let the batter rest for about 5-10 minutes. Heat a griddle or large skillet over medium-low heat for about 5 minutes, so it’s evenly heated. Add butter and let it melt.
Cook the pancakes – Scoop about ¼ cup of batter for each pancake onto the hot griddle, leaving a bit of space between each. Cook until you see bubbles forming around the edges and the bottoms are golden, 1-2 minutes. Flip each pancake and cook on the other side until golden brown and cooked through, another 1-2 minutes. Transfer cooked pancakes to a wire rack set over a baking sheet and keep warm in a 200°F oven while you finish the rest of the batter. Serve warm with your favorite syrup or toppings.
Recipe Tips
- Brown the butter slowly – Keep the heat at medium and watch closely as the butter changes from yellow to golden with brown bits on the bottom. If it turns very dark or smells burnt, it’s gone too far.
- Do not overmix the batter – Stir just until the dry ingredients are incorporated. A few small lumps are normal and actually help keep the pancakes tender. Overmixing will make the pancakes tough.
- Let the batter sit – Once the pancake batter is mixed, let it sit for 5-10 minutes while preheating the griddle. This gives the leavening time to activate and helps the batter thicken slightly.
- Watch the bubbles, not the clock – The best way to know when to flip is when bubbles form around the edges, and the surface looks slightly set. If you flip too early, the center may not have time to rise fully and could be underdone.
Follow These Tips
Serving
Once the pancakes are ready, the possibilities for serving are endless. Here are a few great options:
- Warm a plate (secret hack to keep them warm) and stack the pancakes with a pat of butter and a drizzle of maple syrup. Super classic way to eat them!
- Add fresh fruit on the side, like sliced strawberries, blueberries, or citrus segments. I’d also recommend pouring my strawberry rhubarb sauce on top.
- For a brunch, serve the pancakes alongside scrambled eggs, sausage links, and some seasonal fruit.
- Dust with powdered sugar, a spoonful of yogurt or whipped cream, or add chocolate chips when cooking if you want them to feel extra special.
Storage
Refrigerate – Let leftover pancakes cool completely on a wire rack so they do not steam and get soggy. Store in an airtight container with parchment between the layers to prevent sticking. Refrigerate for up to 3 days.
Freeze – Arrange the completely cooled pancakes in a freezer-safe bag or container, separating layers with parchment to prevent sticking. Label and freeze for up to 2-3 months.
Reheat – For a few pancakes, microwave for 10-15 seconds at a time until warmed through. Alternatively, you can warm them in a toaster oven until heated through and lightly crisped on the edges. For a larger batch, place in a single layer on a baking sheet, cover loosely with foil, and reheat in a 325°F oven for 8-10 minutes. From frozen, you can thaw in the refrigerator overnight or reheat straight from the freezer, but you’ll need to add a few extra minutes if still frozen.
More Brunch Recipes
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Buttermilk Pancakes
Ingredients
- 2 tbsp unsalted butter plus more to cook pancakes
- 1 ⅔ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cardamom
- 1 tsp kosher salt
- 2 large eggs
- 1 ½ cups buttermilk
- 1 tbsp orange zest
Instructions
- Prepare the brown butter: In a small skillet, melt the butter over medium heat. Bring the melted butter to a simmer. Continue to simmer until the bubbling subsides and tiny pieces of brown solids form, about 6-8 minutes. Set off the heat to cool.2 tbsp unsalted butter
- Mix the dry ingredients: In a large bowl, combine the flour, sugar, baking powder, baking soda, cardamom, and salt. Whisk to combine.1 ⅔ cups all-purpose flour, 2 tbsp granulated sugar, 1 ½ tsp baking powder, 1 tsp baking soda, 1 tsp ground cardamom, 1 tsp kosher salt
- Mix the wet ingredients: In a separate bowl, whisk the eggs until smooth. Then, add the buttermilk, slightly cooled brown butter, and orange zest.2 large eggs, 1 ½ cups buttermilk, 1 tbsp orange zest, 2 tbsp unsalted butter
- Combine: Pour the wet ingredients into the dry and whisk until just combined, with a few lumps remaining. Set aside to let the batter rest for 5-10 minutes. Meanwhile, preheat a griddle over medium-low heat for 6 minutes. Once heated, melt 1 tbsp of butter.
- Make the pancakes: Using a scoop, measure ¼ cup of batter and drop it on the griddle. Cook until bubbles form around the edges and the bottom is lightly browned, 1-2 minutes. Flip over and repeat on the opposite side. Once cooked, remove from the griddle and place on a baking rack fitted in a baking sheet. Keep warm in a 200°F oven until all the pancakes are made.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
I’m obsessed with your recipes & especially your videos! Thank you so much for all your inspiration!!
Love watching your Facebook posts in this site also. I’m sure there are a lot of people especially young ones out there who know nothing about anything as far as cooking home upkeep and you are doing a wonderful thing here. I’m sure there are a lot of people especially young ones out there who know nothing about anything as far as cooking home upkeep and you are doing a wonderful thing here
Also do you have the old grannies by myself you think we know everything about everything LOL
I always learn something from you I always learn something from you
You are never too old to learn You are never too old to learn
Keep up the good work I so enjoy all of it Keep up the good work I so enjoy all of it
these pancakes are the best I have ever had. Thanks Kaleb!!!