Nothing beats fluffy and soft homemade buttermilk pancakes! A simple buttermilk pancake mix made with basic ingredients, giving you fluffy, soft and delicious pancakes.
Make chocolate chip pancakes or cinnamon roll pancakes instead!
BUTTERMILK PANCAKES
Making buttermilk pancakes from scratch is easier than you think! Made with simple pantry staple ingredients, get soft, fluffy buttermilk pancakes in under 20 minutes. Adding buttermilk to pancakes makes the hot cakes fluffier, softer and more tender. You need to give this fluffy buttermilk pancake recipe a try! Perfect for breakfast, brunch or even meal prep.
WHAT YOU NEED-
- Flour– For the best results when it comes to any baking, be sure to use high-quality all-purpose flour! Be sure to measure correctly and don’t skip sifting the flour. I love to use Bob’s Red Mill all purpose flour for all my baking.
- Baking Soda & Powder– Fresh baking soda and baking powder works as the leavening agent, which is what gives you fluffy pancakes!
- Salt– Adding a pinch of salt, enhances all the flavors in these buttermilk pancakes.
- Sugar– To sweeten your buttermilk pancakes, this recipe calls for granulated sugar!
- Eggs– The egg helps bind the ingredients together and adds extra texture and flavor.
- Vanilla– Either vanilla extract or vanilla bean paste can be used for this recipe!
- Buttermilk– Use good quality buttermilk for these hot cakes!
- Butter– Melted cooled unsalted butter results in buttery, soft buttermilk pancakes. Do not use hot melted butter, allow it to cool after melting.
HOW TO MAKE BUTTERMILK PANCAKES
With just a few simple steps you can have these fluffy buttermilk pancakes ready to enjoy!
- Sift together the dry ingredients in a large bowl.
- In a separate bowl, whisk the rest of the ingredients until combined.
- Add the wet ingredients to the dry ingredients and mix just until combined, do NOT overmix.
- Heat a large skillet or griddle on medium high heat. Once hot, add butter to grease the pan.
- Using a 1/3 measuring cup, pour the buttermilk pancake batter into the skillet. Cook for 2-3 minutes, looking for bubbles and firm edges. Flip and cook for another 1-2 minutes.
- Remove and repeat until the pancake batter is gone, you should have about 8 pancakes. (You can also use two skillets at once to cook the pancakes at the same time.)
- Serve with desired sides immediately, while still warm and enjoy.
BUTTERMILK PANCAKE VARIATIONS
- Chocolate Chip– Add regular, semi-sweet, or dark chocolate chips morsels or chunks to the pancake batter. The perfect breakfast or dessert for chocolate lovers!
- Blueberry– If you love blueberries, make blueberry buttermilk pancakes for a delicious fruity breakfast! Just add 1 cup of fresh or frozen blueberries to the dry ingredients when making the batter.
- Cinnamon Roll– Use this buttermilk pancake base for my cinnamon roll pancakes!
- Banana– Add only 3/4 cup buttermilk and about ½ cup of mashed bananas to batter for a delicious banana flavored pancake.
SERVING IDEAS
Enjoy these delicious homemade pancakes with the perfect toppings to elevate these hotcakes for the perfect breakfast!
- Butter
- Maple Syrup
- Berry Syrup
- Pumpkin Spice Syrup
- Caramel
- Whipped Cream
- Jam
- Fresh Berries
- Powdered Sugar
- Condensed milk
- Chocolate
QUESTIONS YOU MIGHT HAVE:
If you don’t have buttermilk, no worries, just make it for 1 cup whole milk or half and half for classic pancakes!
Once the batter begins to bubble and the edges become firm! Those are key signs to when they are ready to flip!
Yes, you can totally make mini pancakes! Check out my mini pancake recipe for cooking times.
Yes! You can totally make buttermilk waffles out of this batter!
Once the pancakes are cooled, cover with plastic wrap or store in an airtight container in a room temp for 1-2 days or in the fridge for 3-4 days. Reheat to warm and enjoy!
I do not recommend that you make this batter ahead of time, as soon as the wet batter mixes with the dry ingredients it activates the baking powder and soda. The longer it sits the weaker the leavening agents will get, giving you flat pancakes.
Yes! Pancakes freeze greatly, just add the cooled pancakes to a freezer safe bag and freeze for 3-4 months! Thaw overnight and enjoy!
OTHER PANCAKES RECIPES TO TRY-
Check out all my other delicious pancake recipes:
Homemade Buttermilk Pancakes Recipe
Ingredients
- 1 2/3 cups all-purpose flour sifted
- 1 ½ tsp baking powder
- ½ tsp baking soda
- Pinch salt
- 3 Tbsp granulated sugar
- 1 large egg
- 1 tsp vanilla
- 1 cup buttermilk
- 4 Tbsp unsalted butter melted & cooled
- 2 Tbsp butter for greasing
Instructions
- Sift together the dry ingredients in a large bowl.1 2/3 cups all-purpose flour, sifted, 1 ½ tsp baking powder, ½ tsp baking soda, Pinch salt, 3 Tbsp granulated sugar
- In a separate bowl, whisk together the egg, vanilla, buttermilk, and the cooled unsalted butter until combined.1 large egg, 1 tsp vanilla, 1 cup buttermilk, 4 Tbsp unsalted butter , melted & cooled
- Pour the wet ingredients into the dry ingredients and whisk just until combined. (Do NOT overmix the pancake batter.)
- Heat a large skillet or griddle on medium high heat. Once hot, add 1 Tbsp of butter to grease the pan. Using a 1/3 measuring cup, pour the buttermilk pancake batter into the skillet.2 Tbsp butter , for greasing
- Cook for 2-3 minutes, looking for bubbles and firm edges. Flip and cook for another 1-2 minutes.
- Remove and repeat until the pancake batter is gone, you should have about 8 pancakes.
- Serve with desired sides immediately, while still warm and enjoy.
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