Name: Classic Buttery Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 3 cups unbleached, all-purpose flour; 1 tbsp baking powder; 2 tsp salt; 1/4 tsp ground nutmeg; 1/4 tsp ground cinnamon; 1/4 tsp ground cloves; 2 tbsp pure maple syrup; 2 cup almond milk; 1 tbsp distilled white vinegar; 2 eggs; 6 tbsp unsalted butter (melted); 2 tsp vanilla extract; coconut oil

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Hey breakfast lovers! When I was growing up, something that I grew to love, was making breakfast for my family on Saturday mornings. Growing up with 4 younger siblings, breakfast time was often times chaotic. Making buttery pancakes breakfast in the morning, was my peace in the chaos. This is also where my love of cooking began!

Pancake Recipe thats Tried and True!

After years of mixing, flipping, and taste-testing, we’ve finally perfected the ultimate classic and fluffy buttery pancake recipe! These pancakes are everything you’ve been dreaming of—light, melt-in-your-mouth fluffy, and packed with rich, buttery goodness. Each bite is like a little slice of vanilla cake heaven that will have your family begging for more.

Not to mention there is no artificial sugar in this recipe. Only maple syrup, and you would never know.

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Why you will love this fluffy buttery pancakes recipe.

10 Minutes to Prep
Super Easy
Extremely Tasty
Healthy (Soy Free, Dairy Free, Preservative Free, No Artificial Sugar)
Family Friendly

Ingredients you will need for this fluffy buttery pancakes recipe.

unbleached all-purpose flour
baking powder
salt
ground nutmeg (Optional)
ground cinnamon (Optional)
ground cloves (Optional)
pure maple syrup or raw honey
milk of preference (I use almond milk)
distilled white vinegar
eggs
unsalted butter, melted
vanilla extract
coconut oil for skillet (may also use butter or olive oil)

What to pair with your Classic Buttermilk Pancakes?

Side Dishes:
Crispy Bacon
Fresh Fruit Salad
Scrambled Eggs

Desserts:
Red Velvet Crinkle Cookies
Vanilla Bean Cheesecake
Chocolate Croissant Bread Pudding

Mocktails:
Sparkling Blood Orange Mocktail
Candy-Inspired Mocktail
Festive Non-Alcoholic Punch

Popular Substitutions and Additions

Substitutions

Flour: Swap 1 cup of all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber.
Butter: Replace the melted butter with coconut oil for a dairy-free option and a subtle tropical note.
Maple Syrup: Substitute maple syrup with honey or agave syrup for a different kind of natural sweetness.

Additions

Shredded Coconut: Fold in 1/2 cup of unsweetened shredded coconut to add texture and complement the coconut oil.
Chocolate Chips or Chopped Nuts: Mix 1/2 cup of dark chocolate chips or chopped pecans/walnuts into the batter for extra indulgence.
Fruit Additions: Add 1 cup of fresh or frozen blueberries, diced bananas, or grated apples to the batter for a fruity twist.

Classic Buttery Pancakes

Hannah Stewart

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Servings Adults

Calories 509 kcal

Ingredients

3 cups unbleached, all-purpose flour
1 tbsp baking powder
2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground cloves
2 tbsp pure maple syrup
2 cup almond milk
1 tbsp distilled white vinegar
2 eggs
6 tbsp unsalted butter melted
2 tsp vanilla extract
coconut oil

Instructions

Cooking Directions:

Mix together almond milk and vinegar and set aside. (This may sound weird but you are making a buttermilk substitute, which makes the pancakes light and fluffy!).
In a large bowl mix together all dry ingredients.
In a separate medium sized mixing bowl whisk together all wet ingredients.
Make a well in the center of the dry ingredients and slowly add wet ingredients whisking as you go. Try to add in flour from sides slowly as you whisk batter together to avoid lumps. (Do not over mix)
Heat stove-top flat top grill or non-stick skillet on medium-high heat.
Once heated add coconut oil to grease and start cooking away. Pour 1/3 cup batter per pancake.
Cook until bubbles form in the center of the pancake and sides begin to form, then flip. Once flipped cook an additional 30 seconds – 1 minutes and check for doneness. Once all your pancakes are cooked enjoy!
Batter will stay good in fridge up to 3 days. Pancakes can also be cooked and frozen for some homemade pancake breakfasts when your in a rush.

Freezer Directions

Make a big batch and freeze extras for easy before school breakfasts, or mornings in general.
Once pancakes are cool, stick in gallon freezer bag, and store in freezer until ready to use.
When serving, warm 1-3 pancakes in the microwave for 30-60 seconds, and enjoy.

Dietary Adjustments

Make it Gluten-Free:

This recipe is not intended to have gluten-free substitutions.

Make it Dairy-Free:

This recipe is naturally dairy-free.

Freezer Labels

Pancakes Freezer Meal Printable Labels

Nutrition

Serving: 3gCalories: 509kcalCarbohydrates: 57gProtein: 9.4gFat: 27.4gSaturated Fat: 20.4gCholesterol: 85mgSodium: 893mgPotassium: 788mgFiber: 3.6gSugar: 8.3g

What is the secret to fluffy pancakes?

The secret to these fluffy buttery pancakes, is the vinegar. Add vinegar into your milk, and let it sit for 15 minutes. This creates a buttermilk-type liquid. The vinegar creates a perfect homemade pancake texture without having to keep buttermilk in the house, for the little time it stays fresh.

What is raw honey? Is it different from regular honey?

Raw honey comes straight from the honey comb. It is cleaned of any bits of comb but does not undergo a pasteurization process which leaves it a bit cloudy because this honey is in its pure natural form.
Regular honey undergoes a pasteurization process making it pure and very consistent in it coloring. It also does not solidify.

Can I use Regular Honey for this Recipe?

The pasteurization process may decrease the health benefits that raw honey has to offer by lowering the number of antioxidants and nutrients in the honey.

How do you make buttermilk?

SUPER EASY! A buttermilk-like milk is the secret to these fluffy pancakes. Just add the vinegar to your milk of preference. (Do not add vinegar if using buttermilk). Let sit for 5-15 minutes. I usually do this first and then start gathering ingredients. By the time I need the milk its ready.

Which butter is best for pancakes?

I like working with unsalted butter. This recipe calls for enough salt that if you use salted butter it will be too salty. If you do prefer salted butter then take down the salt in this recipe to 1/2 tsp or to taste.

Can I freeze Pancakes?

Yes! Pancakes are a great recipe to make ahead and freeze. They are able to hold their texture and their flavor after reheating, which makes this a GREAT option for make ahead breakfasts. Before freezing, make sure all pancakes that are being stored are cooled to room temperature. Then place in a storage container/bag, and remove as much air as possible. Then, place in the freezer.

How to reheat easy Pancakes?

Microwave:
Place pancakes in a microwave safe dish, microwave on medium high for 30 seconds, flipping to reheat for another 30 seconds.

How to store this DIY pancake mix?

You can store this pancake mix before adding the liquid if preferred in an airtight container stored in a cool dry place for up to 3 months.

How do I store buttery pancakes once cooked?

If you have leftover pancakes, store pancakes in an airtight container in the fridge for 2-3 days. You can also freeze any leftover pancakes in airtight containers for up to three months. Be sure to allow your pancakes to cool to room temperature before storing. This will reduce the condensation formed from temperature change, and prevent freezer burn. Here are some great freezer storage containers/bags that you can reuse for pancake prep.

Don’t forget to Pin this recipe for later!

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Your Questions Answered about Classic Buttermilk Pancakes

Comment below if you have any questions we didn’t answer.

Can I make pancakes with oil instead of butter?

Sure! Both are a fat that will add delicious flavor to your dish. There is a small enough amount of butter in this recipe that oil will work just may change the texture a little bit. But it will still be super tasty. Just less buttery.

What does butter do to pancakes?

Fat in butter gives your pancakes a rich moist texture similar to a cake. Hence pancakes. But using butter will give you a richer more delicious flavor.

Can I use almond milk (nut milk) to make buttermilk?

Yes! You can absolutely use almond milk or any nut milk to make a buttermilk substitute. For every cup of almond milk, add 1 tbsp of either white vinegar or lemon juice. Stir together and let it sit for 5-10 minutes. You will notice a slight curdle, creating a tangy buttermilk alternative that is perfect for pancakes. It works just as well as a traditional buttermilk.

Is there buttermilk in this recipe?

Technically no. Adding vinegar to your milk creates a milk with a similar makeup to buttermilk giving you a fluffy buttery delicious pancake!

What if the batter is super thick?

The batter in this recipe will come out very thick. You will spread the batter out on the skillet a bit thick. If its way more then you prefer add in milk (does not have to be the buttermilk version) until you are satisfied with the consistency.

Does pancake batter need to rest?

No, this one is good to go when you are ready to make these easy pancakes.

What is the best pancake mix?

Homemade pancake mix is always the best! This recipe is a rockstar DIY pancake mix recipe for the perfect fluffy buttery pancakes.

What do eggs do in pancakes?

Eggs act as a binding agent in baking. They also provide some natural fat which adds a rich flavor to your pancakes.

Why is the first pancake always bad?

There are two simple reasons for this. One, the pan needs to heat up properly across the whole surface and two there is not yet an even distribution of oils across the surface.

What do pancakes taste like?

Pancakes remind me of vanilla cake, only better! Adding in some tartness of fresh fruit or berries will give you a refreshing luxurious breakfast for any occasion.

What does buttermilk do in pancakes?

“Not only does buttermilk provide a tangy flavour in pancakes, it helps activate the baking soda and/or baking powder in the batter, making it light and fluffy even before it hits the heat of your pan! The acid in buttermilk that helps break down gluten, developing soft, moist and tender Buttermilk Pancakes.”

– Quote from Cafe Delight

If you’re interested in the history of pancakes!

What is FAQ?

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