The essential lineup of ingredients for these classic pancakes bears a strong resemblance to our highly acclaimed sheet pan pancakes recipe. While that recipe is perfect for feeding a hungry crowd or numerous brunch guests all at once, this traditional method yields individual, perfectly round, fluffy delights. Each ingredient plays a vital role in achieving that sought-after light and airy texture and rich flavor.

• All-purpose flour: The foundation of our pancakes. Accurate measurement is crucial here. Always spoon the flour into your measuring cup and then level it off with a straight edge. Overpacking the flour can significantly increase its weight, leading to a denser, heavier pancake. This seemingly small detail makes a big difference in the final texture.
• Baking powder: This is your primary leavening agent, responsible for much of the pancakes’ lift and airy texture. For best results, ensure your baking powder is fresh. You can easily test its potency by adding a small amount to a bit of warm water; if it bubbles vigorously, it’s still good to go.
• Baking soda: Working in perfect harmony with the acidity of the buttermilk, baking soda creates additional carbon dioxide bubbles, contributing to that incredible rise. Like baking powder, ensure it’s not expired to guarantee maximum leavening effect.
• Sugar: Just a touch of granulated sugar not only enhances the overall flavor profile but also aids in achieving that beautiful golden-brown crust as the pancakes cook.
• Salt: A small amount of fine salt is essential for balancing the flavors and preventing the pancakes from tasting bland. Use fine salt to ensure it dissolves evenly throughout the batter, avoiding any concentrated pockets of saltiness.
• Buttermilk: The tangy star of the show! Buttermilk adds a distinctive flavor and, thanks to its acidity, tenderizes the gluten in the flour, resulting in a wonderfully soft and moist crumb. If you find yourself without buttermilk, don’t despair! Consult my comprehensive buttermilk substitutes guide for various easy methods to create your own with ingredients you likely already have.
• Egg: The egg acts as a binder, adding structure and richness to the pancakes. For optimal emulsification and seamless integration into the batter, ensure your egg is at room temperature before mixing.
• Unsalted butter: Melted butter contributes moisture and a delicious buttery flavor. Allow the melted butter to cool slightly before adding it to the batter. This prevents it from “cooking” the egg or prematurely activating the leavening agents.
• Mix-ins (optional): Feel free to customize your pancakes with your favorite additions. Popular choices include fresh blueberries, chocolate chips, finely chopped nuts, or sweet raspberries. Just be sure to fold them in gently at the very end.

See the recipe card below for full information on specific ingredient quantities and detailed instructions.

• Serve these immediately for the absolute best experience. Hot off the griddle, these pancakes are at their peak fluffiness and flavor. If you’re preparing a larger batch for a crowd, keep the cooked pancakes warm by placing them in a single layer on a baking sheet in a preheated oven set to 200°F (95°C) while you finish cooking the rest. This prevents them from cooling down and becoming less tender.
• Are you serving crispy bacon alongside your pancakes? Consider taking your breakfast to the next level by cooking the pancakes in a little bit of bacon grease instead of oil or butter. The savory flavor and incredible texture it imparts are truly hard to beat and add an extra layer of indulgence. (And for an even more fun and convenient twist, don’t miss these amazing bacon pancake dippers!)
• For all my comprehensive tips on mastering pancakes and my personal favorite kitchen tools that make the process even smoother, I highly recommend checking out my dedicated post on How to Make Perfect Pancakes. This guide includes a detailed look at the batter dispenser that I simply can’t live without for perfectly portioned, mess-free pancakes every time!
• Rest the batter: While the recipe is quick, letting the batter rest for 5-10 minutes after mixing allows the flour to fully hydrate and the gluten to relax. This often results in an even more tender pancake.
• Maintain consistent heat: A common mistake is cooking pancakes over too high heat. This leads to burnt outsides and raw insides. Medium-low heat is ideal, allowing the pancakes to cook through evenly and develop a beautiful golden crust.

I frequently get asked, “How long does the pancake batter keep in the fridge if I’m not using all of it at once?” While it might seem convenient, storing pancake batter in the fridge for extended periods isn’t ideal. The leavening agents (baking powder and baking soda) will gradually lose their potency over time once mixed with liquid, resulting in pancakes that are less fluffy and more dense when cooked later. For this reason, it’s always best to cook the batter fresh.

Instead of storing the batter, I highly recommend preparing a full batch of pancakes and freezing the cooked ones. This is the ultimate meal prep hack for busy mornings! To freeze them effectively, first, flash-freeze them for 1-2 hours. Lay the cooled, cooked pancakes in a single layer on a baking sheet, ensuring they don’t touch. Once solid, transfer the frozen pancakes to a resealable plastic freezer bag or an airtight container. Stack them with parchment paper in between to prevent sticking. You can store them in the freezer for up to 3 months, providing you with a delicious, homemade breakfast option at a moment’s notice. When you’re ready to enjoy them, simply reheat the pancakes in a toaster oven for a crispy edge, or for about 1 minute in the microwave for a softer texture. They’ll taste almost as good as freshly made!

I generally wouldn’t recommend preparing the batter too far in advance. The leavening agents (baking powder and baking soda) begin to react once they come into contact with the wet ingredients, especially the acidic buttermilk. If the batter sits for too long, these agents will lose much of their ability to produce the carbon dioxide bubbles needed to make the pancakes puff up. This will result in pancakes that are less fluffy and more dense than freshly mixed batter.

There are a few common culprits if your buttermilk pancakes aren’t as fluffy as you’d like. The most frequent reason is overmixing the batter, which develops the gluten and makes the pancakes tough and flat. Secondly, your leavening agents (baking powder and baking soda) might be old or expired; always check their freshness! Lastly, ensure your cooking temperature is just right – medium-low heat is key. Too high and they’ll burn before cooking through, too low and they won’t activate the leavening properly. By following these tips, you’ll achieve those coveted light and fluffy pancakes every time!

Yes, absolutely! I highly recommend letting the batter rest for a short period, typically 10-15 minutes, after you’ve mixed the wet and dry ingredients. This resting period is beneficial for several reasons: it allows the flour to fully hydrate, resulting in a smoother batter and a more uniform, tender texture in the cooked pancakes. Additionally, it gives any gluten that may have developed during the gentle mixing process a chance to relax, which also contributes to softer, more tender pancakes. It’s a small step that yields significant results!

For perfect golden-brown, fluffy pancakes, medium-low heat is usually ideal. If the heat is too high, the outside will burn quickly while the inside remains raw. If it’s too low, the pancakes won’t brown well, and may become tough. A good test is to drop a small amount of batter onto the griddle; it should sizzle gently and slowly start to bubble.

The best indicator is to look for bubbles on the surface of the pancake. When these bubbles burst and leave small craters, and the edges of the pancake appear set and slightly dry, it’s usually time to flip. After flipping, they typically need another 1-2 minutes until both sides are golden brown and cooked through. You can also gently press the center; if it springs back, it’s likely done.

A Delicious Savory Pancake Twist

Who says pancakes always have to be sweet? Take these incredible sweet buttermilk pancakes for an exciting spin on the savory side by stirring in the ultimate flavor trifecta: crispy bacon, sharp cheddar cheese, and fresh scallions. This unexpected combination creates a breakfast or brunch item that is deeply satisfying and incredibly addictive. Follow the base recipe exactly as written, and when it comes time for folding in mix-ins, simply add:

• 4 slices of your favorite bacon, cooked until crispy and then cut into small 1/4-inch pieces.
• ½ cup of freshly shredded sharp cheddar cheese for that irresistible cheesy pull.
• 2 scallions (using both the white and green parts), finely chopped for a mild oniony bite and vibrant color.

Pro tip for savory success: When cooking these savory pancakes, make sure to grease your skillet or griddle particularly well before adding each dollop of batter. The melted cheese can sometimes stick to the pan, making flipping a bit challenging. A little extra fat ensures the pancakes release easily and achieve that perfect golden crust. For the ultimate, hearty breakfast experience, top these savory masterpieces with a perfectly fried egg (as shown below)! The classic combination of bacon, egg, and cheese has truly never been better or more enjoyable in pancake form.