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This recipe for Homemade Buttermilk Pancakes is the only pancake recipe you will ever need to get fluffy, and delicious pancakes on the table fast! This is an easy recipe to whip up and tastes so much better than any boxed mix!
My kids love pancakes! Really, whats not to love? They are perfectly textured rounds of fluffy clouds drenched in syrup! Pancakes are some of the easiest things to make with basic pantry staples that are probably already hanging out in your kitchen. 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 box of mix and make some Homemade Buttermilk Pancakes! Freeze any leftovers for easy morning breakfasts!
Easy Buttermilk Pancakes Ingredients
No Buttermilk for Pancakes?
You can make your own! Add 1 tablespoon of lemon juice or vinegar per 1 cup milk. Let the milk sit for at least 5 minutes. You’ll notice the milk will look a little curdled after 5 minutes and that is exactly what you want. If you are not keen about making your own, you can substitute with milk. Milk is thinner than buttermilk so if you plan on using milk, reduce the amount of milk for this pancake recipe by ¼ cup. I've done it plenty of times and it works perfect. However, the buttermilk results in the best flavored pancakes!
How to Make the Best Buttermilk Pancakes from Scratch
Step 1: Make the Batter
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Make a hole in the middle of the dry ingredients and add the vanilla, eggs, buttermilk and melted butter. Whisk it all until it is just fully combined. Lumpy batter is good batter! Now, let the batter rest for 5 minutes.
Step 2: Make Pancakes
While the batter rests, preheat a griddle to 350° or skillet with butter. Using a ladle or measuring cup pour the pancake batter onto preheated source. I make them around 4 inches in diameter, about the size of a CD. Once the pancakes start to bubble and pop, about 1-2 minutes, then flip the cakes. Cook the other side for another 1-2 minutes until they are golden brown.
Step 3: Serve and Enjoy
Serve the warm pancakes with a pat of butter, some warm syrup and dig in! Don't forget the side of bacon!
Why does the 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. Yuck! 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!
Pancake Topping Options
- The obvious: Pure Maple Syrup
- Peanut Butter
- Strawberry Sauce
- Fresh Fruit
- Frozen Berries that have been thawed
- Fried Bananas
- Chocolate Chips
- Candied Pecans
- Lemon Curd
- Jams, Jellies or Preserves Quick Tip*** warm these up to a syrup consistency and pour it over the cakes. Yum!
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. Use the microwave to reheat the pancakes or oven on low heat to reheat them.
More Syrup Friendly Recipes to Try!
- Whole Wheat Banana Pancakes
- Favorite French Toast
- Pumpkin Pancakes
- Banana Belgian Waffles
- Strawberries & Cream Stuffed French Toast
- Banana Pancakes with Fried Bananas
- French Toast Casserole
- Sheet Pan Pancakes
- Chocolate Chip Waffles
- Sweet Potato Pancakes
Spoil those kiddos or guests on Saturday morning with these delicious and easy Homemade Buttermilk Pancakes. Give them a try and let me know how much everyone enjoys them in the comments below along with a star rating, please! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Don’t forget to pin the recipe for later!
Homemade Buttermilk Pancakes
- In a large mixing bowl, whisk together the flour, baking powder, salt and sugar.
- Make a hole in the middle of the dry ingredients and add vanilla, eggs, buttermilk and melted butter.
- Whisk together just to combine everything. Lumpy batter is good batter!
- Let batter rest for 5 minutes.
- Preheat a griddle to 350° or a skillet with melted butter.
- Pour pancakes on griddle with a ladle or measuring cup.
- Cook pancakes for 1-2 minutes until tops start to bubble and pop and bottom is golden brown.
- Flip pancakes and cook another 1-2 minutes until golden brown.
- Serve warm with your favorite toppings.