Delicious Buttermilk Pancakes
There’s something magical about waking up to the aroma of freshly made Buttermilk Pancakes wafting through the house. Buttermilk pancakes are the ultimate breakfast comfort food—fluffy, golden, and slightly tangy, they’re the perfect canvas for all your favorite toppings.
In my house, these pancakes are more than just a morning meal—they’re a weekend tradition. Whether served with a drizzle of warm maple syrup, a dollop of whipped cream, or a sprinkle of fresh berries, every bite is pure joy. Plus, this recipe is simple enough for busy mornings and special enough for holiday brunches.
Questions I Often Get Asked About This Recipe
Q: Can I use regular milk instead of buttermilk?
A: You can, but buttermilk gives the pancakes their signature tang and fluffy texture. If you don’t have buttermilk, make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Q: Can I make the batter ahead of time?
A: It’s best to cook the batter immediately after mixing. However, you can measure and mix the dry ingredients in advance for a quicker prep time.
Q: Can I freeze leftover pancakes?
A: Absolutely! Layer them with parchment paper and store them in a freezer bag for up to 2 months. Just reheat in the toaster or microwave for an easy breakfast.
Q: How do I avoid dense pancakes?
A: Be careful not to overmix the batter. A few lumps are perfectly fine—they’ll disappear during cooking.
Q: What toppings work best with these pancakes?
A: Maple syrup, fresh fruit, whipped cream, chocolate chips, or even a dusting of powdered sugar—get creative!
What You Need to Make Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 3 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
Equipment
- Large mixing bowl
- Whisk
- Non-stick skillet or griddle
- Ladle
How to Make Buttermilk Pancakes
- Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. - Combine the Wet Ingredients
In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract until smooth. - Mix the Batter
Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are okay—overmixing can make the pancakes dense. - Heat the Skillet
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or non-stick spray. - Cook the Pancakes
Use a ladle to pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes, or until golden brown. - Serve and Enjoy
Stack the pancakes high, top with your favorite additions, and dig in!
Tips for Perfect Buttermilk Pancakes
- Warm Ingredients: Let your buttermilk and eggs come to room temperature for a smoother batter.
- Grease Lightly: Too much butter or spray can make pancakes greasy. Wipe off excess before cooking.
- Test the Heat: Sprinkle a few drops of water on the skillet—if they sizzle and evaporate quickly, it’s ready.
- Keep Warm: Place cooked pancakes in a 200°F oven to keep them warm while you cook the rest.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These are the fluffiest pancakes I’ve ever made! The buttermilk makes such a difference.” – Sarah
⭐️⭐️⭐️⭐️ “I added blueberries to the batter, and they turned out amazing. My kids loved them!” – Amanda
⭐️⭐️⭐️⭐️⭐️ “This recipe is perfect—simple, delicious, and easy to follow.” – Jake
⭐️⭐️⭐️⭐️⭐️ “Made these for brunch, and they were a hit. I served them with fresh strawberries and whipped cream.” – Emily
⭐️⭐️⭐️⭐️⭐️ “Finally found a pancake recipe that’s both easy and foolproof. Thanks!” – Laura
Printable Recipe
Delicious Buttermilk Pancakes
Whip up a batch of fluffy, golden buttermilk pancakes with this easy recipe. Perfect for breakfast or brunch, these pancakes are a delicious crowd-pleaser.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large eggs
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
Instructions
Prepare the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine the Wet Ingredients
- In a separate bowl, mix the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Mix the Batter
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are okay—overmixing can make the pancakes dense.
Heat the Skillet
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or non-stick spray.
Cook the Pancakes
- Use a ladle to pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes, or until golden brown.
Serve and Enjoy
- Stack the pancakes high, top with your favorite additions, and dig in!
Check Out Some Of Our Other Recipes / Crafts
Blissful Blueberry Shortcake Cake
Make Delicious Ice Cream in a Bag in Just 15 Minutes
If You Enjoyed This Recipe, Please Share!
If this buttermilk pancake recipe brightened your morning, why not share the joy? Snap a picture, tag your friends, and let them in on this fluffy, golden delight. Sharing is caring, and breakfast is better when it’s shared!
