Buttermilk Pancake Recipe

Buttermilk Pancakes recipe stacked on white plate with fruit, butter and syrup on top.

4.98 from 34 votes

Buttermilk Pancake Recipe

Tender homemade buttermilk pancakes turn out light and fluffy every time. These golden beauties are impossible to resist!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings: pancakes

Author: Kristyn Merkley

Ingredients

3 cups all-purpose flour
3 tablespoons sugar
3 teaspoons baking powder
1½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 eggs
⅓ cup butter, melted
1 teaspoon 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

Recipe Tips.

A few small lumps in the batter are completely fine and actually help keep the pancakes light and tender.
Give your griddle enough time to reach about 375°F so the pancakes cook evenly and develop golden edges.
Measure about ¼ cup of batter for each pancake so the pancakes are similar in size and cook at the same rate.
Flip when bubbles appear and the underside is lightly browned for the best results..
Add some of your favorite ingredients or fruits like bananas, blueberries, chocolate chips, or more to change the flavor.

Store. 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.

Freeze. 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.

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