Buttermilk Pancakes
This fluffy Buttermilk Pancakes recipe is easy, quick, and the taste is phenomenal! They are light and delicious, you’ll never use a mix again!
If you love breakfast recipes as much as I do, try Quiche Lorraine, Chocolate Chip Muffins, Protein Waffles, or Brioche French Toast!
My kids flip for our Buttermilk Pancakes.
Breakfast foods like our buttermilk pancakes are my favorite comfort food and it just makes sense to make them from scratch! Why buy a mediocre box pancake mix when you have the ingredients you need, and they’re fresher and taste so much better? Anyone can make these and they’re the best, light and fluffy Buttermilk Pancakes. (And if you don’t have buttermilk, you can make your own buttermilk substitute with milk and lemon juice or vinegar). We like to sprinkle blueberries or chocolate chips on each pancake before flipping them. I have this griddle and love how we can so many at once.
How to make Buttermilk Pancakes:
Make Batter: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add eggs, melted butter, and buttermilk then gently mix just until the wet and dry ingredients are incorporated. Don’t over-mix the batter. Add a little milk at a time until it’s thick, but pourable.
Cook: Scoop batter with ¼ cup then pour on hot griddle or pan. Cook until bubbles appear on the surface, then flip once, and don’t pat them down. Serve with my favorite homemade syrup and fresh fruit.
Storage and Freezing Instructions:
Store leftover pancakes in the fridge for 2-3 days and reheat in the microwave or toaster oven for a few seconds.
To Freeze: Place cooled pancakes in a single layer on a baking tray then “flash freeze” for 30 minutes. Stack them in a freezer safe bag or container for up to 3 months. This way they won’t stick together.
More Pancake Recipes:
Sheet Pan Pancakes
German Pancakes
Whole Wheat Pancakes
Pumpkin Pancakes
Cottage Cheese Pancakes
Lemon Ricotta Pancakes
Japanese Soufflé Pancakes
Lemon Blueberry Pancakes
Apple Pancakes
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Buttermilk Pancakes
My absolute favorite Buttermilk Pancakes recipe is easy and quick to make and the taste is phenomenal! They are light and delicious, you'll never use a pancake mix again.
Course BreakfastCuisine American
Prep Time 10 minutes minutesCook Time 10 minutes minutesTotal Time 20 minutes minutes
Servings 12
Calories 139kcal
Author Lauren Allen
Cost $4
EquipmentGriddle
Ingredients2 cups all-purpose flour2 Tablespoons granulated sugar1½ teaspoons baking powder¾ teaspoon baking soda½ teaspoon salt2 cups buttermilk2 large eggs , beaten2 Tablespoons melted butter2 Tablespoons milk , to thin batterblueberries or chocolate chips, for topping before flipping , optionalUS Customary – Metric
InstructionsHeat griddle to 350 degrees F (or heat a large skillet to medium). Grease with butter or non-stick cooking spray.Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter. Add milk, a little at a time until batter is still thick, but pourable.Cook: Use a ¼ cup measuring cup to scoop batter and pour on hot, greased griddle (top with chocolate chips or blueberries, if desired). Cook pancakes until bubbles appear on the surface, then flip once.Serve warm with our easy homemade pancake syrup.
Video
Notes
Store leftover pancakes in the refrigerator for 2-3 days. Reheat for a few seconds in the microwave or in the toaster oven.
Freezing Instructions: After cooking homemade buttermilk pancakes, lay them in a single layer on a large baking tray and place them in the freezer. Allow them to harden for about 30 minutes, then stack them in a freezer safe container or bag and freeze for up to 3 months. The “flash freeze” will help prevent them from sticking to each other.
NutritionCalories: 139kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 289mg | Potassium: 92mg | Fiber: 1g | Sugar: 4g | Vitamin A: 174IU | Calcium: 87mg | Iron: 1mg
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*I originally shared this recipe June 2017. Updated March 2020, August 2021 and August 2024.
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