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Delicious homemade buttermilk pancakes turn out light and fluffy every time. These are a classic go-to pancake recipe.
Try serving these tasty pancakes with Buttermilk Syrup, Healthy Egg Muffins, and Orange Julius.
We love Buttermilk Pancakes!
Making pancakes from scratch is easier than you think. We love our classic Pancake recipe but also love to make these classic buttermilk pancakes.
We love these because:
- Few Ingredients + Easy. Other than buttermilk, you probably have all the ingredients on hand for these pancakes, which makes them so simple.
- Easy to change up. Pancakes are one of the easiest things to change up with all your favorite mix-ins and flavors.
- Freeze for later. Whether it’s leftovers or to make ahead of time, these pancakes are perfect for freezing.
Making them from scratch is nearly as simple as using a store bought mix, but the little extra effort is SO worth it because the pancakes end up being much more fluffy and flavorful.
Ingredients
Most of these are pantry staples!
- All-purpose flour
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Buttermilk – Use real buttermilk, if possible (at room temp). For a homemade version, check out our Buttermilk Recipe.
- Milk – Use whole or 2% milk and have at room temperature.
- Eggs – We recommend having the eggs at room temperature.
- Butter, melted
- Vanilla extract
How to make buttermilk pancakes
- WET INGREDIENTS. Mix buttermilk, eggs, milk, melted butter and vanilla. Also mix together all the dry ingredients in a separate bowl.
- DRY INGREDIENTS. Combine the wet and dry ingredients, stirring with a wooden spoon (or whisk) until blended – but do not over-mix.
- GRIDDLE. Lightly oil a griddle or frying pan and heat to medium-high (about 375°F). Pour about ¼ cup of pancake batter onto the griddle for each pancake.
- COOK. Cook until bubbles appear and the underside is golden brown, about 3 minutes. Flip and cook for 2 minutes more until browned on the second side.
- TOPPINGS. Top with buttermilk syrup and whipped cream and your favorite berries.
Recipe Tips
Tips for making the best buttermilk pancakes:
- Do not over-mix the batter. There might be a few lumps which is totally fine!
- Let the batter rest for a few minutes after mixing to let the leavening ingredients work their magic and make for extra fluffy pancakes.
- Lightly grease the pan with oil or cooking spray instead of butter. Regular butter will burn.
- Variations. Add some of your favorite ingredients or fruits like: bananas, blueberries, chocolate chips or more to change the flavor.
Storing Tips
You can always cook all the batter, and FREEZE the leftover pancakes you don’t eat (see instructions below).
- Place in a freezer-bag once they cool to room temperature.
- Make sure you separate each pancake with wax paper so they don’t stick together when they freeze. They keep well for 1-2 months. For even more info check out our article on How to Freeze Pancakes.
If you want to save the extra batter and make pancakes for breakfast again tomorrow, you can easily STORE the batter in a bowl and cover tightly with plastic wrap, or store in an airtight container. Keep it in the refrigerator for up to two days.
REHEAT in the microwave or oven until warmed through.
For more pancake RecipeS:
Buttermilk Pancake Recipe
Ingredients
- 3 cups all-purpose flour
- 3 TB sugar
- 3 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3 cups buttermilk
- 1/2 cup milk
- 3 eggs
- 1/3 cup butter, melted
- 1 tsp vanilla extract
Instructions
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a separate bowl, beat buttermilk, milk, eggs, melted butter and vanilla together.
- Using a wooden spoon, mix the wet and dry ingredients together until just combined. Don’t overmix! There will probably be flour lumps, which is okay.
- Lightly oil a griddle or frying pan and heat to medium-high (about 375°F). Pour about ¼ cup of batter onto the griddle for each pancake.
- Cook until bubbles appear and the underside is lightly browned, about 3 minutes. Flip and cook for 2 minutes more until browned on the second side. Add favorite toppings and serve warm.
Video
Notes
- Place in a freezer-bag once they cool to room temperature.
- Make sure you separate each pancake with wax paper so they don’t stick together when they freeze. They keep well for 1-2 months. For even more info check out our article on How to Freeze Pancakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this pancake recipe, easy and turn out perfect everytime. Make on Sundays, reheat perfect for next day too.
This recipe is very good. I couldn’t finish making on Sunday so I stored batter overnight with tight covered seal.
The consistency of the batter changed a little wad thin so I don’t know what went wrong. I added little bit of flour. It did help. Every time I’ve served them my kids tell me how great they are. If you could let me know your thoughts would be appreciated.
Pancakes turn out light and fluffy every single time. This recipe is foolproof.
Love this recipe they are so good
Love this recipe
Made these this morning they do good. Thank so much for sharing u recipe.
You’re welcome! I’m glad you enjoyed!
I am now a widow living by myself, could you please send me recipe for one or two servings. Or can I make this large amount and freeze the pancakes individually?
Yes, the pancakes freeze really well! If you want to make smaller servings, you can adjust the serving size on the recipe card to 1 or 2 and it’ll calculate the amounts for you.