This recipe for Homemade Buttermilk Pancakes is the only pancake recipe you will ever need to get a stack of fluffy and delicious pancakes on the table fast! This is an easy recipe to whip up and tastes so much better than any box mix!
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This post was originally posted on 1/1/2021 and updated on 7/31/2024.
Why We Love These Buttermilk Pancakes
- It's effortless! Literally mixing wet ingredients into dry and you're set!
- Only need basic ingredients that are pantry staples you probably have on hand.
- Pancakes are a huge crowd pleaser that everyone will love.
- A stack of fluffy pancakes are ready to devour in less than 30 minutes.
- These pancakes are perfect for breakfast, brunch or dinner. Breakfast for dinner is always fun and yummy!
- Make a double batch! These homemade pancakes are freezer friendly and reheat like a gem.
- The recipe creates the most fluffy, light and delicious pancakes ever!
There is nothing much better than warm pancakes made from scratch on Saturday mornings with a side of Crispy Bacon! So go ahead, ditch the store-bought and make some Homemade Buttermilk Pancakes!
Homemade Buttermilk Pancakes Recipe Ingredients
- Unbleached All Purpose Flour
- White Sugar
- Baking Powder
- Salt
- Buttermilk
- Large Eggs
- Pure Vanilla Extract
- Salted Butter
Substitution Suggestions
- All Purpose Flour: Feel free to use whole wheat flour or white whole wheat flour. The pancakes will be just a bit more dense, but they will still be every bit delicious!
- Buttermilk: You can use any type of milk you like: cow's milk, unsweetened almond milk or soy milk work good. If you use one of those reduce the amount by ¼ cup. The buttermilk results in the best flavored pancakes though. You can skip a trip to the store and make your own buttermilk substitute, it tastes just like real buttermilk. Combine 1 tablespoon of bottled lemon juice or white vinegar per 1 cup of milk. Let it sit for at least 5 minutes. It will look curdled and thick and that's exactly what you want it to look like.
- Pure Vanilla Extract: It is always best to use pure extracts. Using imitation extracts can leave an unpleasant after taste in your pancakes and other baked goods.
- Salted Butter: Unsalted butter can be used. I suggest adding an extra ⅛ teaspoon of salt to the pancake batter.
These fluffy buttermilk pancakes are the best pancakes! They make the perfect breakfast for weekend mornings, as well as busy weekday mornings because they freeze so well!
How to Make Homemade Buttermilk Pancakes
- In a large bowl, whisk together the dry ingredients: all purpose flour, sugar, baking powder, and salt.
- Make a hole in the middle of the dry ingredients.
- Next, whisk together the wet ingredients: buttermilk, eggs and vanilla extract.
- In a separate bowl, whisk together the wet ingredients: buttermilk, eggs and vanilla extract.
- Next, add the melted butter and whisk it all until it is just fully combined being careful not to over mix. Lumpy batter is good batter!
- Now, let the batter rest for 5 minutes while you preheat an electric griddle to 350°F. If you don't have a griddle you can use a nonstick skillet over medium-low heat with a tablespoon of butter or oil.
- Using a ladle or ½ cup measuring cup pour the pancake batter onto the hot griddle. I make them around 4 inches in diameter.
- Once the pancakes start to bubble and pop on the first side, about 1-2 minutes, then flip the cakes. Cook the other side for another 1-2 minutes until they are golden brown and the top of the pancake springs back when touched.
- Serve the warm pancakes with a pat of butter, some warm syrup or your favorite pancake topping and dig in! Don't forget the side of bacon!
Why does the pancake batter have to rest?
Letting pancake batter rest is the secret to creating the fluffiest pancakes. It's a crucial step to avoid getting rubbery and gummy cakes. Nobody wants them. The baking powder in the batter creates air pockets while resting and the gluten is taking time to relax, resulting in the fluffiest pancakes imaginable. Do not skip this step, I repeat, do NOT skip this step!
Serving Buttermilk Pancakes
These yummy pancakes are great with just some butter and pure maple syrup, but you can also gussy them up. Here are some delicious pancake topping ideas:
- Strawberries and Whipped Cream
- Chocolate Chips
- Fresh Fruit or Frozen Berries that have been thawed
- Candied Pecans and Honey
- Sprinkles and Whipped Cream
- Peanut Butter and Sliced Bananas
- Flavored syrups like: Blueberry, Strawberry, or Chocolate
- Lemon Curd
- Jams, Jellies or Preserves: warm them up so they are a syrup consistency
Pancakes are one of my family's all time favorite breakfast and dinner! Here are some of our other favorite pancake recipes.
Storing Pancakes
Storing: Store any completely cooled leftover pancakes in an airtight container or zip top bag in the fridge for up to 4 days.
Reheating: The frozen pancakes can be reheated in a 350°F oven on a baking sheet until warmed through. They can also be reheated from frozen in the microwave until warmed through.
How to Freeze Leftover Buttermilk Pancakes
To freeze pancakes: Let the leftover pancakes cool to room temperature and then place them on a parchment lined baking sheet in a single layer. Use parchment paper into between stacks of pancakes to prevent sticking together. Once frozen place in a freezer safe container or zip top bag.
To thaw: there are a few options for thawing. You can use the defrost option on your microwave, you can just reheat them from frozen and eat them right away, or you can take the number needed out of the freezer the night before and place in the fridge overnight.
Tips for Buttermilk Pancakes From Scratch
- Always fluff your flour before measuring. This helps make sure the flour is properly measured.
- Double check your dates on your baking powder. Old and expired baking powder will not do its job right.
- Start with room temperature ingredients for best results.
- Mix the wet ingredients until really smooth before adding to the dry ingredients.
- Before adding wet ingredients, whisk or stir flour mixture well to help eliminate any big lumps of flour.
- Be careful not to overmix the batter. Overmixing will create rubbery pancakes instead of fluffy pancakes.
- Let the pancake batter rest. This gives it time for the baking powder to activate and do it's job to make fluffy pancakes.
- If you don't have an electric griddle, use a nonstick pan. The griddle is best because the heat is evenly distributed, but a nonstick skillet with some butter or oil will work too.
- Flip those pancakes with confidence! Get the spatula all the way under the pancake before flipping.
More Delicious Breakfast Recipes:
- Biscuits and Gravy
- Homemade Belgian Waffles
- Classic French Toast
- Best Egg Bake
- Peanut Butter and Jelly Waffles
- Ham and Cheese Mini Frittatas
- Strawberries and Cream Stuffed French Toast
- Crock Pot Breakfast Casserole
- Chocolate Waffles
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Homemade Buttermilk Pancakes
Ingredients
- 3 cups unbleached all purpose flour
- ¼ cup sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3 cups buttermilk, or 2¾ cups milk
- 2 large eggs
- 4 teaspoons pure vanilla extract
- 6 tablespoons salted butter, melted
Instructions
- In a large bowl, whisk together the dry ingredients: all purpose flour, sugar, baking powder, and salt.
- Make a hole in the middle of the dry ingredients. Whisk together the wet ingredients: buttermilk, eggs and vanilla extract.
- Add the wet ingredients to the dry and whisk it a few times.
- Next, add the melted butter and whisk it all until it is just fully combined being careful not to over mix. Lumpy batter is good batter!
- Now, let the batter rest for 5 minutes while you preheat an electric griddle to 350°F. If you don't have a griddle you can use a nonstick skillet over medium-low heat with a tablespoon of butter or oil.
- Using a ladle or ½ cup measuring cup pour the pancake batter onto preheated griddle. I make them around 4 inches in diameter.
- Cook pancakes on first side for 1-2 minutes until tops start to bubble and pop and bottom is golden brown.
- Flip pancakes and cook another 1-2 until golden brown and spring back when touched.
- Place pancakes aside until all the batter is cooked. You can place in low oven to keep warm while you finish all the batter.
- Serve warm with your favorite toppings.
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