Fluffy Buttermilk Pancakes with Berries and Glaze

Fluffy Buttermilk Pancakes

These small buttermilk pancakes have thick, tender sides and golden-brown tops that make them easy to stack. Stir the batter only until the flour is moistened, then cook 1/4-cup portions over moderate heat. A few lumps help keep the pancakes tender, while bubbles and set edges tell you when to flip.

For the berry-topped finish, drizzle the warm stacks with a thick buttermilk glaze, add strawberries, raspberries, and blueberries, and dust with powdered sugar. Wait until serving to add the toppings so the pancakes do not soften while you cook the remaining batches.

Ingredients for Fluffy Buttermilk Pancakes

Makes about 14–16 small pancakes, or 4 servings. Prep time: about 12 minutes. Cook time: about 20–30 minutes in batches. Total time: about 35–45 minutes.

For the pancakes

• 2 cups all-purpose flour (240g)
• 2 tablespoons granulated sugar (25g)
• 2 teaspoons baking powder (8g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 3/4 cups cultured buttermilk, plus more by the tablespoon if needed
• 2 large eggs
• 4 tablespoons unsalted butter, melted and slightly cooled (55g)
• About 1–2 teaspoons neutral oil or additional butter, for the skillet

For the glaze and topping

• 1 cup powdered sugar for the glaze, plus about 1 tablespoon for dusting
• 2–3 tablespoons cultured buttermilk for the glaze
• About 1 cup sliced strawberries (150g)
• About 1/2 cup fresh raspberries (60g)
• About 1/3 cup fresh blueberries (50g)

How to Make Buttermilk Pancakes

1. Preheat the pan: Warm a large nonstick skillet over medium-low to medium heat for about 5 minutes, or set an electric griddle to 325–350°F (165–175°C). The surface should be evenly hot but not smoking. Add a thin film of oil or butter just before cooking.
2. Mix the dry ingredients: Whisk the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
3. Make the batter: Whisk 1 3/4 cups buttermilk and the eggs in a second bowl. Add them to the dry ingredients and stir just until moistened, then fold in the melted butter. Stop while small lumps remain, with no large patches of dry flour. The batter should be thick and scoopable but spread a little on its own; if it is too stiff to portion, add buttermilk 1 tablespoon at a time.
4. Cook in batches: Pour about 1/4 cup batter per pancake onto the lightly greased skillet, leaving room to spread and flip. Check the first pancake after about 2 minutes to see how quickly it is browning. Flip when bubbles on top have opened, the edges look set, and the underside is golden, usually after about 3–4 minutes. Cook the second side for about 1–2 minutes, until golden with no wet batter in the center. Do not press the pancakes down. If they brown before the centers cook, lower the heat for the next batch.
5. Finish the batches: Transfer cooked pancakes to a plate, or hold them unglazed in a 200–250°F (95–120°C) oven while the rest cook. Wipe dark residue from the skillet and lightly regrease as needed.
6. Make the glaze: Stir 1 cup powdered sugar with 2 tablespoons buttermilk. Add up to 1 more tablespoon buttermilk, a little at a time, until the glaze is opaque and falls slowly from a spoon. If it becomes too thin, whisk in a little more powdered sugar.
7. Stack and serve: Stack the warm pancakes on plates. Spoon the glaze over the tops so it drips down the sides. Add the strawberries, raspberries, and blueberries on and around the stacks, dust lightly with the remaining powdered sugar, and serve promptly.

How to Keep Buttermilk Pancakes Fluffy

Stirring until the batter is smooth can make the pancakes dense. Stop once the flour is moistened; small lumps are fine. The baking soda works with the buttermilk to help the pancakes rise, so there is no need for a long batter rest before cooking.

Buttermilk Substitutes

Milk soured with lemon juice or vinegar can replace the buttermilk, though it may make a thinner batter. Plain yogurt thinned with milk is another option. In either case, check that the batter is thick and scoopable before cooking.

Serving the Berry-and-Glaze Stack

Keep the berries and glaze separate until the pancakes are ready to eat. For a larger brunch, pair the stacks with sausage, egg, and cheese breakfast casserole.

Storing and Reheating Leftover Pancakes

Cool plain pancakes before refrigerating them in an airtight container, with parchment between layers, for about 2–3 days. Keep the berries and glaze separate. Reheat pancakes in a toaster, skillet, or briefly in a microwave until warm, then add the toppings.

For a larger batch, warm plain pancakes in a 350°F oven for roughly 10 minutes, checking that they do not dry out. To freeze, cool plain pancakes in a single layer, then transfer them to a freezer bag with parchment between layers. Use within about 4 weeks.

Nutrition

Approximate nutrition per serving, based on 4 servings with glaze and berries: 590 calories, 13g protein, 17g fat, and 97g carbohydrates. Approximate values per 100g of finished pancakes and toppings: 205 calories, 5g protein, 6g fat, and 34g carbohydrates. Values vary with portion size and the amount of glaze or pan fat used.