Indulge in fluffy perfection with these made from scratch Buttermilk Pancakes! You will want to savor each bite of these light and airy pancakes. Made with buttermilk for extra tenderness, they’re the perfect way to start your day.
Perfect for breakfast any day of the week, these buttermilk pancakes are a real winner! If you love breakfast like we do, also try this Dutch Baby, these Crumpets, or these Cinnamon Muffins.
Pancakes and waffles are a regular occurance around here. And while we are pretty basic, and most of the time opt for my favorite pancake recipe, sometimes we switch things up and upgrade our pancake game.
With these buttermilk pancakes.
There is nothing quite like a good buttermilk pancakes. Tender, airy, and delicious, these definitely taste like an indulgence.
They are so good that you might even start keeping buttermilk on hand just so that you can make these on a moment’s notice!
Ingredients
- Flour: I use all-purpose flour.
- Sugar: The sugar will give the pancake flavor as well as color.
- Baking Powder and Baking Soda: Unlike my regular pancake recipe, this recipe uses both baking powder and baking soda. Since we are using buttermilk, there is that extra acid that will react with the baking soda. The combination of these, along with the buttermilk, gives you light and fluffy pancakes.
- Salt: The salt balances the flavors.
- Buttermilk: For this recipe, I recommend using actual buttermilk instead of a buttermilk substitute. Will it still work if you use a substitute? Yes – but the pancakes are so much better when you use real buttermilk.
- Eggs: You’ll need 2 large eggs.
- Butter: The butter needs to be melted. I like to melt it and then let it cool for a few minutes before adding it.
- Vanilla: The vanilla is just there for flavor. If desired, you can leave it out.
How to Make Buttermilk Pancakes
Dry Ingredients: Whisk all of the dry ingredients together in a large bowl.
Wet Ingredients: Whisk the wet ingredients together. I like to use a large, glass liquid measuring cup. I measure the buttermilk first and then add the other ingredients. That way I’m not making even more dishes for myself to have to clean up.
Combine: Mix the wet ingredients into the dry ingredients. I usually use my whisk, but be careful to not overmix the batter. There will still be some small lumps. If you overmix, your pancakes will be tough instead of light.
Cook: You can make these on a griddle or in a skillet. I like to use a little butter to grease the pan, but you can also use nonstick cooking spray.
Buttermilk Pancakes Video
If you are a visual person, here is a short video that shows you how to make these pancakes.
Tips and Tricks
This makes a pretty thick pancake batter. If it’s so thick that it doesn’t spread at all when added to the griddle, you can mix in a little more buttermilk.
That being said, do not overmix your batter. This can’t be said enough. If you want light, fluffy pancakes, mix as little as possible.
In my regular pancake recipe, I separate the eggs and whip the egg whites. I don’t feel like you need to do that in this recipe. With the combination of the baking powder, baking soda, and buttermilk, these pancakes are very fluffy. But you can always separate the eggs if that is what you prefer.
The Best Pancake Toppings
While a good maple syrup is always delicious – and a classic! – you can always switch things up and add one of these delicious toppings:
Strawberry Syrup
Buttermilk Syrup
Cinnamon Syrup
Caramel Apple Syrup
Salted Caramel Sauce
Lemon Sauce
More Pancake Recipes
Cornmeal Pancakes
Strawberry Pancakes
Lemon Ricotta Pancakes
Homemade Pancake Mix
Oatmeal Pancakes with Chocolate Chips
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Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups buttermilk
- 2 eggs
- 3 tablespoons melted butter
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, (or I like to use a large liquid measuring cup), mix together the buttermilk, eggs, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients. Mix just until combined.*
- Heat a griddle or skillet over medium-high heat. Grease with butter or nonstick cooking spray.
- Pour about 1/3 cup of the batter onto the hot surface. Cook until bubbles form, then flip and continue to cook until the second side is golden brown and the pancake is cooked through.
- Repeat with the remaining batter until all of the pancakes are made.
Jackie says
Hi
What method do you use to measure your flour.
Deborah says
Hi Jackie – I use the spoon and level method. I spoon the flour into my measuring cup, then level the top. I have a scoop that I use, but the back of a butter knife is perfect!