There’s nothing better than a stack of pancakes for breakfast on a Saturday morning. But how about taking our traditional Bulk Pancake Mix and creating something a little different with this recipe for Easy Buttermilk Pancakes. That’s right, put the box mix away and let’s make homemade pancakes that are light and fluffy every single time!
I love breakfast food. It’s always a toss up for me to decide between homemade waffles or pancakes as my favorite. But I think this recipe for Easy Buttermilk Pancakes is now winning!
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.
Helpful Kitchen Tools
- Lodge cast iron pan – cooking pancakes on a cast iron skillet can be a little tricky. An electric griddle works great too.
- Stainless steel whisk
- Glass batter bowl – I really enjoy using mine when making this recipe so I can easily cover the bowl while the batter sits for 10 minutes after mixing.
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- White Sugar
- Baking Powder
- Baking Soda
- Vanilla Extract
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. This will help the batter rise better and give you a more tender fluffier pancake.
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 1/3 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.
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.
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.
Tried this recipe? Let me know in the comments and don’t forget to rate it!
Frequently Asked Recipe Questions
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.
You can easily make buttermilk at home by combining 1 tablespoon of white vinegar with enough milk to measure 1 cup.
Ready for more great pancake recipes?
- Pumpkin Pancakes
- Bulk Pancake Mix
- Heart Shaped Pancakes
- Homemade Blueberry Sauce, Homemade Strawberry Sauce or Mixed Berry Compote all are great for serving on top of pancakes.
- 2 cups flour
- 1/4 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cup buttermilk
- 1/4 cup butter, melted
- 2 teaspoons vanilla extract
- 1 egg
- 1/2 cup cooking oil, as needed
- 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 1/3 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.
- 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.
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Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 198Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 23mgSodium: 315mgCarbohydrates: 19gFiber: 0gSugar: 5gProtein: 3g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.