Buttermilk Pancakes for breakfast? YES, please! This classic breakfast and brunch staple is best served hot with plenty of butter and maple syrup. Treat yourself to the fluffiest pancakes with this easy recipe instead!
Homemade Buttermilk Pancakes
Toss out that box of pancake mix and start making the Buttermilk Pancakes you deserve! While these pancakes may be made from scratch, they’re still hassle-free and easy to make. All you need to do is mix together a few basic ingredients you likely already have on hand, pour a little into a skillet, flip, and repeat!
The flavor and consistency of homemade Buttermilk Pancakes are the big reasons why it’s worth making them from scratch. They’re perfectly fluffy and soft and have just the right amount of sweet flavor! My not-so-secret ingredient is a dash of pure vanilla extract to add both depth and a touch of sweetness to the pancakes. It works like a charm every time!
Why You’ll Love this Buttermilk Pancakes Recipe:
- MADE FROM SCRATCH: It should go without saying that more often than not, a homemade recipe will always be better than the boxed stuff. Homemade Buttermilk Pancakes helps to prove that point!
- EASY: It’s a wonder why you’d ever use a box mix anyways when this recipe is SO easy! Mix up the batter, flip, and enjoy. No frills to be found here.
- CLASSIC: The joys of a perfectly cooked pancake will never go out of style, and they make every morning feel special!
Syrup, butter, and berries are what I use to dress up my pancakes! The beauty of Buttermilk Pancakes, though, is that you can top them off pretty much however you’d like and they’ll always be delicious.
How to Make Buttermilk Pancakes
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together the dry ingredients.
- In a separate bowl, stir together the wet ingredients.
- Combine the wet and dry ingredients to form the batter.
- Let the batter rest.
- Pour the batter into your buttered/greased skillet and flip the pancakes in batches until done.
The acid in the buttermilk kickstarts the baking soda, leading to extra fluffy pancakes. It also helps to break down the gluten in the flour, leading to more tender pancakes.
No. Although the buttermilk does break down some of the gluten, these pancakes are not gluten-free. To make gluten-free pancakes, use a 1:1 baking flour in place of the all-purpose flour.
No! While these pancakes are slightly tangy, they’re definitely not sour!
Ideally, a 15-minute rest will allow the flour to absorb more liquid, making the pancakes lighter and fluffier. However, you can also make them right away. They may not rise as high or be as fluffy, though.
When the pancake edges begin to bubble, about 1 minute after pouring the batter into the pan, it’s time to flip the pancakes!
There are two reasons why your pancakes may have come out flat. First, your baking powder and/or baking soda could be expired. Second, you may have overmixed the batter. Be sure to use fresh baking powder/soda and take care not to overmix the batter.
I do not recommend using this pancake batter to make waffles, as waffles have a different consistency. Instead, I recommend following my Belgian waffle recipe.
Serving Suggestions
Serve the best breakfast with any of these delicious dishes plated next to your pancakes!
A stack of freshly flipped and buttered Buttermilk Pancakes is the best way to get everyone in the house out of bed in the morning, no matter how early it may be!
Make Ahead Instructions
Although buttermilk pancakes are best enjoyed on the day they are made, you can make them up to 1 day ahead and store them in an airtight container in the refrigerator until ready to reheat.
Storage Instructions
Store leftover buttermilk pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 250°F oven for 5-10 minutes.
Freezing Instructions
Freeze buttermilk pancakes in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, adding an additional 2-3 minutes to the bake time.
Scaling Down
Easily cut this recipe in half to make 5-6 pancakes.
Topping Suggestions
Top with classic maple syrup, whipped cream, chocolate chips, bananas, candied nuts, chocolate sauce, Nutella, cream cheese spread, berries, lemon sauce, sprinkles, honey butter, vegan butter, peanut butter, caramel sauce, fruit jam, or ice cream.
Tips for the Best Buttermilk Pancakes
- Use room temperature ingredients for the best results.
- Use real buttermilk if you have it available; if not, use my recipe for homemade buttermilk. Do NOT use regular milk!
- Do not overmix the batter. This can lead to tough, chewy pancakes.
- If you have the time, let the pancake batter rest. This will lead to fluffier, more moist pancakes.
- Be patient. Flipping the pancakes too early will cause them to break.
- If making blueberry, chocolate chip, or banana pancakes, sprinkle the mix-ins over the batter before flipping.
- Once flipped, don’t press down on the pancakes. This will deflate them, leading to dense pancakes.
- Serve pancakes hot as they come out of the pan or off the griddle. Leaving them out will lead to soggy pancakes.
- Keep the pancakes warm by placing them on a lined baking sheet in a 200°F oven until ready to serve.
Flip them, stack them, and enjoy them with all of your favorite toppings. These fluffy Buttermilk Pancakes are a basic recipe you’ll be happy to master–and the kids will be happy too!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Buttermilk Pancakes Recipe
Prep: 5 minutes
Cook: 5 minutes
Total: 25 minutes
Buttermilk Pancakes for breakfast? YES, please! This classic breakfast and brunch staple is best served hot with plenty of butter and maple syrup. Treat yourself to the fluffiest pancakes with this easy recipe instead!
Instructions
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2 cups all-purpose flour, 2 tablespoons granulated sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
In a separate bowl, whisk the buttermilk, milk, eggs, butter, and vanilla together.
2 cups buttermilk, 1 large egg, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
Pour the wet ingredients into the dry ingredients, then use a wooden spoon or rubber spatula to mix until it’s just blended together. Let the batter rest for 15 minutes.
Set a large non-stick skillet over medium heat, or heat a griddle to 350°F.
Spray the griddle with cooking spray, then use a ladle or ice cream scoop to pour ¼-½ cup of the batter onto the cooking surface. Cook for 1-2 minutes, until bubbles appear on the surface.
Use a spatula to flip the pancakes and cook until browned on the other side.
Remove the pancake to a plate and repeat with the remaining batter.
Becky’s tips
- Easily cut this recipe in half to make 5-6 pancakes.
- Use room temperature ingredients for the best results.
- Use real buttermilk if you have it available; if not, use my recipe for homemade buttermilk. Do NOT use regular milk!
- Do not overmix the batter. This can lead to tough, chewy pancakes.
- If you have the time, let the pancake batter rest. This will lead to fluffier, more moist pancakes.
- Be patient. Flipping the pancakes too early will cause them to break.
- If making blueberry, chocolate chip, or banana pancakes, sprinkle the mix-ins over the batter before flipping.
- Once flipped, don’t press down on the pancakes. This will deflate them, leading to dense pancakes.
- Serve pancakes hot as they come out of the pan or off the griddle. Leaving them out will lead to soggy pancakes.
- Keep the pancakes warm by placing them on a lined baking sheet in a 200°F oven until ready to serve.
Storage: Store buttermilk pancakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 1pancake Calories: 158kcal (8%) Carbohydrates: 24g (8%) Protein: 5g (10%) Fat: 5g (8%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 0.4g Monounsaturated Fat: 1g Trans Fat: 0.1g Cholesterol: 28mg (9%) Sodium: 234mg (10%) Potassium: 99mg (3%) Fiber: 1g (4%) Sugar: 5g (6%) Vitamin A: 173IU (3%) Calcium: 97mg (10%) Iron: 1mg (6%)
