When it comes to pancakes, nothing beats homemade. My Buttermilk Pancakes are fluffy, delicious, easy-to-make, and just perfect with butter, maple syrup, and a cup of coffee.
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Homemade is best
Yes, it’s easy to reach for a box of pancake mix, but in roughly the same amount of time you can make homemade Buttermilk Pancakes, which are infinitely better than anything in a box.
My recipe yields incredibly fluffy pancakes that crisp up perfectly on the outside. While these pancakes are great on their own, feel free to toss in chocolate chips, blueberries, or other favorite pancake additions. Lemon zest is also a great addition, and I do this for my lemon blueberry French toast – always a hit!
Buttermilk pancakes are great with a side of breakfast sausage or bacon, or scrambled eggs, but I like to serve them with either a sun-dried tomato frittata or a sausage mushroom frittata.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below, and special notes are made in this bulleted list to assist you.
- Flour. I’m using all-purpose flour for my buttermilk pancakes. You can also use cake flour, which will yield a lighter, fluffier pancake that tends to absorb more syrup, so use whichever you prefer.
- Buttermilk. This key ingredient provides the acid needed to activate the baking soda and contribute to the rise, and it also provides a tangy flavor.
- Baking soda and baking powder. The baking soda reacts with the buttermilk to create rise and helps the pancakes to get crispy on the outside, while the baking powder helps ensure the pancakes stay fluffy.
- Vanilla. I add vanilla extract to my pancake batter, but other extracts can be used as well to change the flavor.
See the recipe card for full information on ingredients and quantities.
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How to make easy buttermilk pancakes
Each number corresponds to the numbered written steps below.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate large bowl, whisk the eggs, buttermilk, and vanilla until combined, then whisk in the melted butter.
- Add the wet ingredients to the dry ingredients and use a spatula to gently combine. Take care to not overmix. Some residual streaks of flour are ok.
- Heat a large griddle pan over medium-low to medium heat, or roughly 350°F and allow it to heat for about 5 minutes. Spray the griddle with cooking spray or coat with a thin layer of butter, then pour 1/2 cup of batter per pancake onto the griddle.
- Allow the batter to form edges and bubble, about 2-4 minutes, then flip with a wide spatula.
- Cook on the other side for 2 minutes or until golden. Work in batches, spraying or buttering between each batch, until the remaining batter is used. Serve with salted butter and maple syrup.
Top tips
- The batter. There is no need to achieve a smooth batter. Instead, simply fold the batter and don’t overmix. There will be lumps, and that’s ok.
- Griddle. Though you can make these buttermilk pancakes in a nonstick or cast iron pan, I highly recommend using a griddle pan for indoors, or a Blackstone griddle for outdoors. This gives ample space and makes it so easy when it comes time to flip the pancakes.
- Keeping them warm. I always heat my oven to 170°F when making pancakes. I’ll stack the pancakes on a parchment paper-lined baking sheet tented with foil and keep them in the warm oven until all the pancakes have been cooked and we’re ready to eat.
More sweet breakfast recipes
If you love these buttermilk pancakes, give these other breakfast favorites a try.
If you’ve enjoyed this Easy Buttermilk Pancakes recipe, give it a 5-star rating.
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Buttermilk Pancakes (Fluffy and Delicious)
Ingredients
For the pancakes
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups buttermilk
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- 5 tablespoons unsalted butter melted and slightly cooled
For serving
- salted butter
- Maple syrup
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Instructions
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk the eggs, buttermilk, and vanilla. Whisk in the melted butter.
- Pour the wet ingredients into the dry ingredients and gently combine with a spatula. Don't overmix. Some remaining streaks of flour are fine. Set the batter to the side.
- Heat a large griddle pan over medium-low heat to medium heat or about 350°F. Let it heat up for a good 5 minutes.
- Spray the griddle with cooking spray or coat with a thin layer of butter. Pour a 1/2 cup of batter per pancake onto the griddle. Let the batter form edges and begin to bubble (2-4 minutes) before flipping with a wide spatula. Cook the other side for another 2 minutes or until golden.
- Work in batches spraying between each set of pancakes. Serve the pancakes with butter and syrup. Enjoy!
Notes
- Servings. Makes roughly 8-10 pancakes when using a 1/2 cup scoop of batter per pancake.
- Flour. Classic pancakes are typically made with all-purpose flour but cake flour can be used as well. Cake flour will make a lighter and fluffier pancake that will absorb more syrup.
- Mixing the batter. Simply fold the batter and do not overmix. You will have lumps.
- Vanilla. I used 1 teaspoon of vanilla extract but if you like more vanilla flavor feel free to double or triple the amount.
- Griddle. A double burner griddle works well for making 2-3 pancakes at a time, but a regular nonstick or cast iron pan.
- Pan temp. About 350°F grill temp is recommended. This will be anywhere from medium-low to medium heat. Make sure to let the pan heat up for 5 minutes or so to reach temp. If the pancakes are burning, lower the heat and wait a few minutes before the next batch. If the pan heat is too low, the pancakes will take a long time to set and will dry out before flipping.
- Keep them warm. The pancakes can be kept warm tented lightly with foil in an oven set to 170°F.
- Leftovers. Buttermilk pancakes can be saved in the fridge for up to 3 days and can be reheated in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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