Fluffy, tangy easy buttermilk pancakes made from scratch! This easy recipe is perfect for a delicious weekend breakfast.
That's right, put the box mix away and let's make homemade pancakes that are light and fluffy every single time!
Be sure to explore our wide selection of other delicious breakfast ideas and recipes!
The secret to making these pancakes is using buttermilk. Growing up my mother always kept a small container of buttermilk in the refrigerator, not so much for baking, but because my father enjoyed a glass every now and then.
Replacing whole milk with buttermilk does something amazing to the pancake batter. The natural acid in the buttermilk reacts with the baking soda to give you a light and fluffier pancake.
Looking for MORE recipes to start your day? Try my Bulk Pancake Mix, Homemade Waffles or this recipe for Blueberry Lemon Pancakes.
Table of Contents
Recipe FAQ's
What is the difference between buttermilk pancakes and regular pancakes?
Using buttermilk instead of regular milk in this pancake recipe helps activate the baking soda and baking powder in the batter which helps give you a lighter and fluffier pancake.
How can I make buttermilk at home?
You can easily make buttermilk at home by combining 1 tablespoon of white vinegar with enough milk to measure 1 cup.
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Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Step-by-Step Directions
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Separately, combine the buttermilk, melted butter, vanilla extract, and egg. Add the wet ingredients to the dry ingredients and mix until just combined; be careful not to overmix the batter.
Step 2: Allow the batter to rest for 10 minutes. This will help the batter rise better and give you a more tender fluffier pancake.
Step 3: Heat a large cast iron skillet or griddle over medium-high heat, brushing the bottom lightly with cooking oil and allowing it to heat up.
Step 4: Ladle about ⅓ cup of pancake batter onto the hot skillet for each pancake. When small bubbles appear on the surface (after 2-3 minutes), flip the pancakes and cook for an additional 2-3 minutes on the other side until they reach a golden brown color.
Flipping Pancakes Tip
Do you have problems when flipping pancakes? I used to be awful at flipping them. They would end up all over the griddle until I discovered this easy tip.
Hold a fork in one hand and a spatula in the other hand. Use the fork to help you guide the pancake onto the spatula and easily flip it without making a mess. You'll get perfectly flipped pancakes every single time.
Serving Tips and Simple Stir Ins
Serve with plenty of warm butter and warm maple syrup. And yes, the quality of syrup you use does make a difference! A few years ago I started using real maple syrup and the taste is definitely better than regular pancake syrup.
You can easily stir in mini chocolate chips, fresh blueberries, bananas, chopped walnuts to the batter if you want but I like them without anything added.
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Pancake Freezing Tips
- Line a baking sheet with parchment paper.
- Lay the uneaten pancakes on top of the parchment paper in a single layer with a little space in between each pancake.
- Place the baking sheet in the freezer for about 45 minutes or until the pancakes are frozen solid.
- Remove the pancakes from the baking sheet and place inside a freezer safe plastic bag.
- Label the bags with the date and place in the freezer for up to three months.
More Recipes to Love!
Imagine the aroma of warm spices wafting through the kitchen as Try my Pumpkin Pancakes with their fluffy texture that promises a sweet and cozy breakfast treat. Perhaps you crave something simpler - the comforting taste of pancakes made with a Bulk Pancake Mix .
Or, for a touch of whimsy, create Heart Shaped Pancakes to show your affection. Finally, elevate your breakfast with the vibrant flavors of Homemade Blueberry Sauce, Homemade Strawberry Sauce or Mixed Berry Compote all are great for serving on top of pancakes.
📖 Recipe Card
Easy Buttermilk Pancakes
Equipment
Ingredients
- 2 cups flour
- ¼ cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cup buttermilk
- ¼ cup butter melted
- 2 teaspoons vanilla extract
- 1 egg
- ½ cup cooking oil as needed
Instructions
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- In another bowl, combine together the buttermilk, melted butter, vanilla extract and egg.
- Add the wet ingredients to the dry ingredients and mix until combined being careful not to over-mix.
- Allow the batter to rest for 10 minutes.
- Heat a large cast iron skillet or griddle over medium-high heat.
- Brush the bottom of the skillet with a little cooking oil and allow the oil to get hot.
- Ladle ⅓ cup of pancake batter onto the skillet for each pancake.
- Flip the pancakes over when small bubbles appear on the surface of the pancake. This should take about 2 to 3 minutes.
- Continue cooking the pancakes an additional 2 to 3 minutes on the opposite side until golden brown.
- Serve warm with butter and maple syrup.
Notes
- Place the finished pancakes on a plate and keep warm by setting in your oven on the lowest setting.
- You can also preheat the oven and then turn it off and just allow them to sit in the warmed oven.
- Pancakes can be frozen in freezer-safe bags or air-tight containers up to 3 months.
A spirit of simplicity says
I always end up with leftover buttermilk. Now I know what to do with it.
Lois says
I think pancakes are a great way to use leftover buttermilk! Thank you for visiting.