Fluffy, tender buttermilk pancakes made from scratch are a breakfast treat your whole family will love. They are perfect for making on the weekends and gather the family around the table for an enjoyable breakfast or brunch.
Buttermilk pancakes are a classic breakfast that are light, fluffy, and full of flavor.
This easy homemade pancake recipe comes together in just minutes and make the perfect base for all your favorite pancake toppings.
The additional of buttermilk gives these pancakes a delicious tang and makes them moist and tender.
Buttermilk pancakes are a cherished recipe that is perfect for leisurely weekend breakfasts with your kids.
We love this recipe because it's so easy to make, but everyone loves eating them as well.
Ingredients for Buttermilk Pancakes
All-purpose flour: For a healthier twist, you can substitute with whole wheat flour or use a mix of both.
Sugar: If you're watching your sugar intake, you can reduce the amount or use alternatives like honey or maple syrup.
Baking powder & Baking soda: These are leavening agents that help the pancakes rise and become fluffy. Make sure they're not expired for the best results.
Salt: A pinch is all you need.
Buttermilk: If you don't have buttermilk, you can make your own by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for a few minutes.
Eggs: Bind the ingredients together and add moisture.
Unsalted butter: If you only have salted butter, omit the additional salt in the recipe.
Vanilla extract: Always opt for pure vanilla extract over imitation for the best taste.
How to Make Buttermilk Pancakes
Begin by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a different bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
Allow the batter to rest for a short while, which helps in achieving fluffy pancakes.
As the batter rests, warm up a non-stick skillet or griddle over medium heat.
Once hot, ladle out portions of the batter onto the skillet, forming pancakes. You'll know it's time to flip when bubbles appear on the surface and the edges seem set. This usually takes about 2 to 3 minutes. Turn them over and let them cook until they're golden brown and fully cooked inside.
Serve buttermilk pancakes while they're still warm.
TIPS TO MAKE THE BEST BUTTERMILK PANCAKES
Here are some tips for making the best buttermilk pancakes:
- Use fresh buttermilk, instead of making your own for the most tangy flavor and best texture. The acidity helps the pancakes rise.
- Don't overmix the batter. Gently combine the wet and dry ingredients until just moistened to keep the pancakes light.
- Let the batter rest for 5-10 minutes after mixing. This allows the baking soda and baking powder to react and gives a better rise.
- Use a nonstick skillet or griddle and heat it over medium low.
- Grease the cooking surface really well between batches. Try using butter with a paper towel to smear the butter on the skillet.
- Pour the batter onto the hot skillet in ¼ cup portions to get uniformly sized pancakes.
- Cook until the tops begin to bubble, then flip and cook for 1-2 minutes more on the other side.
- Resist the urge to press down on the pancakes as they cook. Let them cook undisturbed for the fluffiest pancakes.
- Serve the pancakes immediately once cooked. Stack on a heated plate and top with butter and syrup.
- Customize with fun add-ins! Chocolate chips, blueberries, bananas, pecans all make great mix-ins.
If you have leftover buttermilk pancakes, you can either stick them in a plastic baggie or on a plate with plastic wrap over the top and then in the fridge. They will be good for 4-5 days.
If you want to store them longer, you can stick them in a freezer-safe plastic bag with wax paper between them and freeze them. Or, you can freeze them in a single layer on a cookie sheet and then place them in the freezer safe plastic bag after they are frozen.
They are good in the freezer for 4-6 months.
To reheat, you can toast them, air fry them or put them in the oven until warm through.
If you aren't wanting to necessarily eat them as pancakes, here are some great ideas on how to still eat them, but in a variety of ways:
- Pancake sandwiches - Stack pancakes with scrambled eggs, cheese, and bacon for a hearty breakfast sandwich.
- Pancake bread pudding - Layer cubed pancakes with chocolate chips, raisins, and a creamy egg custard then bake into a sweet bread pudding.
- Pancake croutons - Cut pancakes into cubes and toss with oil, garlic powder, salt and pepper. Bake into crunchy and sweet croutons for soups or salads.
- Pancake pops - Thread cubed pancakes onto skewers, dip into maple syrup, then roll in coconut, nuts, granola or crushed cookies.
With a bit of creativity you can give pancakes new life, without wasting any.
Favorite Toppings and Add-Ins
Here are some favorite ways to customize your pancakes:
- Maple syrup - The classic topping! Pure maple syrup adds sweetness that pairs perfectly with the tangy buttermilk flavor.
- Jam - Smear some of your favorite jam on top of the pancakes. We love doing this with homemade strawberry, marionberry, blackberry, and raspberry jam.
- Fresh fruit - Berries, bananas, and sliced apple are all fantastic on top of pancakes.
- Nut butter - For a more filling breakfast, spread peanut butter, almond butter, or your nut butter of choice over a short stack.
- Whipped cream - A dollop of freshly whipped cream is a decadent finishing touch to dress up pancakes.
- Cinnamon sugar - Shake this sweet spice blend over pancakes right when they come off the griddle for warmth and crunch.
We love mixing chocolate chips, white chocolate chips, chopped strawberries, and frozen berries into our pancake batter. Sometimes we mix it directly into our batter and sometimes we add it to the pancake batter as soon as it goes on the griddle. Either way, you can't go wrong.
- 2 cups all purpose flour
- 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter melted
- 1 teaspoon vanilla extract
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Let the batter rest for 5 to 10 minutes.
- Preheat a non-stick skillet or griddle over medium heat.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface of the pancake and the edges start to look set, approximately 2 to 3 minutes.
- Flip the pancake and cook for an additional 1 to 2 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
- Serve the pancakes warm with maple syrup, fresh berries, or any toppings you desire.