This recipe for buttermilk pancakes makes for a such a scrumptious breakfast of light, fluffy and absolutely delicious pancakes cooked to golden brown perfection. These pancakes are my family’s favorite! They are easy and the perfect way to make any breakfast or brunch gathering super special!
My kids beg for these buttermilk pancakes on the weekends. When we’re having a lazy weekend morning, I’ll often whip up a batch to get everyone’s day off to a very tasty start. These buttermilk pancakes have been in my family for years, and they come out perfectly every time! They come together quick, are pretty much foolproof and they always get a thumbs up by whoever eats them!
What Ingredients Are Needed For Buttermilk Pancakes?
You’ll find all of the basic buttermilk pancake ingredients in this recipe. Grab the flour, sugar, baking powder, baking soda and salt. Nutmeg is an optional ingredient, but is the perfect touch to give these simple pancakes a lovely depth of flavor. The wet ingredients are eggs, buttermilk and vanilla extract. Nothing too complicated here!
These ingredients are so simple, you most likely have them all on hand. However, you may not have buttermilk and if you don’t, keep reading for my favorite trick to make buttermilk in a pinch.
I honestly LOVE the flavor of these pancakes as is, but feel free to get creative and add other flavorings to the mix such as cinnamon, chocolate chips, or even a handful of shredded coconut.
How Do You Make Buttermilk Pancakes?
- Start this recipe by mixing together the dry ingredients.
- Add and stir in the wet ingredients with dry ingredients.
- Do not over mix ingredients. You should only stir everything together until just combined. Small lumps and a few streaks of flour should remain. (see above photo) Let the pancake batter sit for about 10 minutes to thicken.
- While the pancake batter is sitting, you can go ahead and grease your griddle or skillet and get it heating up. It should be hot before you start cooking the pancakes. Then use a 1/3 cup measuring cup per pancake to pour the pancake batter on the cooking surface. Flip the pancakes once air bubbles begin forming.
Tips For Making This Buttermilk Pancake Recipe:
- A large nonstick skillet totally works for cooking these pancakes, but I really like to use a griddle. It’s much more efficient and an easier way to feed a crowd.
- Over mixing the pancake batter will result in flat and hard pancakes. Some streaks of flour and small lumps in the batter is great.
- Let the pancake batter sit after mixing it, for about 10 minutes. Meanwhile you can get your cooking surface preheated.
- Flip pancakes when the edges are set and bubbles on the surface are dry.
- If you need to keep pancakes warm while you cook all of the pancakes, heat your oven to 225ºF. Place a sheet pan inside for the pancakes.
- The batter can be made ahead of time. If needed make and then store batter in the refrigerator for up to 4 hours before you plan to cook the pancakes.
- You can enhance your pancake experience by adding 1/4 cup of mix-ins to the batter such as chopped nuts or miniature chocolate chips. Or top each pancake with a handful of blueberries right after spooning batter onto the griddle.
- Try warming up your syrup before serving. It’s so good that way and helps the butter melt all over your pancakes. Not a fan of maple syrup? Try a drizzle of homemade strawberry sauce instead!
What Is A Substitute For Buttermilk?
For the BEST pancakes it’s all about the buttermilk. The combination of buttermilk and baking soda will help your pancakes rise and make thick and fluffy. Buttermilk is also what makes pancakes taste amazing and gives them that classic buttermilk pancake flavor! If you don’t have buttermilk on hand, make a buttermilk substitute, stirring together a little less than 2 cups of milk with about 2 tablespoons of lemon juice. Let the mixture sit for 5 minutes, then you can use it in the recipe in place of the buttermilk. The real thing is highly recommend, but this trick will work in a pinch.
How To Store Pancakes
One awesome thing about homemade pancakes is that they keep well in the fridge for up to 5 days or in the freezer for up to 3 months. For the fridge, let pancakes cool completely and then put them in a zip-top baggie. You can reheat in a toaster or microwave when you’re ready to eat.
Can You Freeze Pancakes?
Buttermilk pancakes are very freezer friendly. Once pancakes have cooled to room temperature, freeze them first on a large pan or plate. When the pancakes are slightly hard, transfer them to a freezer-safe bag. Freezing them first, separately, keeps the pancakes from sticking together.
How To Reheat Pancakes
To reheat frozen pancakes, you can either heat them in a toaster oven, microwave, or a warm oven. You can also reheat without thawing them first.
More Family Favorite Breakfast Recipes:
Pancakes are so comforting, especially when they’re as light and fluffy as these turn out! And I know that there are lots of family favorite recipes floating around, but you definitely need to give this recipe a try!
I am absolutely positive that your whole family will adore these buttermilk pancakes. In fact, I highly recommend you make a double batch because these will disappear quickly!
If you try this buttermilk pancake recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
This recipe for buttermilk pancakes is a breakfast delight of light, fluffy and absolutely scrumptious pancakes cooked to golden brown perfection. These pancakes are my family's favorite! They are easy to make and are so perfect for any breakfast or brunch gathering!
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
- 2 large eggs, lightly beaten
- 2 cups buttermilk
- 1 teaspoon vanilla extract
To keep pancakes warm while you are making the whole batch, heat oven to 225°F and place a large sheet pan inside.
In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and nutmeg (if using).
Add the eggs, buttermilk, and vanilla and whisk until just combined. Some small lumps remaining are fine. (Do not over stir the mix. Overmixing makes for a flat pancake. Mix until a few streaks of flour are remaining.) Let batter sit for about 10 minutes.
Preheat a large skillet or griddle over medium-high heat. It should be hot before adding the pancakes to the surface. Spray surface with cooking spray or grease with a bit of oil or melted butter. When pan is hot and right before cooking the pancakes, lower the heat to medium and spoon out 1/3 cup of batter for each pancake.
Cook each pancake for about 2-3 minutes. If pancakes are browning too quickly, lower the heat. Bubbles will form on the edges of the pancakes and once they look dry, use a thin spatula to gently lift one side and take a look underneath. If the pancake is golden, flip and cook on the other side for about 2 1/2 minutes, or until golden brown.
Remove pancakes and either serve immediately or keep warm in the oven. Spray or grease surface again and continue cooking remaining batter.
Serve with butter, warm maple syrup and any other favorite toppings. Enjoy!
If you don't have buttermilk on hand, you can quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with slightly less than 2 cups of milk.
Photos by Sasha at Eat Love Eats.