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!
My kids constantly ask for buttermilk pancakes on the weekends. When we’re enjoying a leisurely weekend morning, I’ll often whip up a batch to get everyone’s day off to a great start. I’ve been making these buttermilk pancakes for over 10 years, and they come out perfect every time! These pancakes are quick to come together, foolproof and always a hit with whoever’s eating them!
What Ingredients Are Needed For Buttermilk Pancakes?
This recipe calls for all of the basic buttermilk pancake ingredients that you would expect. You’ll be using flour, sugar, baking powder, baking soda and salt. I love the addition of nutmeg to give these simple pancakes a lovely depth of flavor, but it’s totally optional. The wet ingredients you’ll be using are eggs, buttermilk and vanilla extract.
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?
Before you begin making the pancake batter, it’s very important that you first preheat your griddle or skillet and grab all of your ingredients.
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, whisk together the eggs, buttermilk, and vanilla. Or you can whisk the wet ingredients in with the dry ones.
- Stir everything together until just combined. Small lumps and a few streaks of flour should remain. (see above photo) Let this mixture rest for about 10 minutes. This buttermilk pancake batter should be very, very thick. That means you made it right!
- Grease the griddle or skillet and use a 1/3 cup measuring cup per pancake to pour on the pancake batter. 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.
- Don’t over mix the pancake batter. A few flour streaks and small lumps remaining in the batter is perfectly acceptable!
- Give your batter a little time to rest after mixing it together. I use this time to preheat the griddle, set out plates, get my syrup warming, etc.
- The pancakes are ready to flip when the edges are set and you see little bubbles on the surface of the pancakes.
- Place the finished pancakes in a 250 degree F oven to keep them warm while you wait for the rest of the pancakes to cook.
- The batter can be made in advance. You can refrigerate the batter for up to 4 hours before you plan to use it.
- 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.
- Serve your syrup warm, if not hot. It helps the butter melt and spread. Not a fan of maple syrup? Try a drizzle of homemade strawberry sauce instead!
What Is A Substitute For Buttermilk?
The secret ingredient to the BEST pancakes is buttermilk. When combined with the baking soda, it gives the pancakes a nice lift, making them thick and fluffy. The buttermilk also gives these pancakes a great flavor, a very subtle tang that’s typical of a classic buttermilk pancake! There is the trick of adding vinegar to milk to make your own buttermilk and while this is an adequate substitute, I think the real thing is better for sure. But this will totally work, if you get in a bind. Make your buttermilk substitute by mixing slightly less than 2 cups of milk with 2 tablespoons of lemon juice. Let the mixture stand for 5 minutes, then you can use it in the recipe in place of the buttermilk.
How To Store Pancakes
The great thing about homemade pancakes is that they stay good in the fridge for up to 5 days or in the freezer for up to 3 months. If you’re planning to keep your pancakes in the refrigerator, you can store them in an airtight container until you’re ready to reheat them.
Can You Freeze Pancakes?
Buttermilk pancakes make a great candidate for the freezer. To freeze these homemade buttermilk pancakes (or any pancake, for that matter!), let them cool to room temperature on a wire rack and then place them on a baking sheet or large plate to freeze. Once they’re hard enough, remove the frozen pancakes from the baking sheet and stack them in a freezer-safe bag. This will prevent the pancakes from getting stuck together and squished when they’re first stored in the freezer.
How To Reheat Pancakes
When you’re ready to eat the frozen pancakes, pop them into the toaster oven, microwave, or a warm oven. You don’t need to thaw them first, they can be reheated immediately after they’re taken out of the freezer.
More Family Favorite Breakfast Recipes:
Pancakes get high marks for being one of the most comforting of comfort foods. What this means is that everybody has their family favorite, resulting in thousands of recipes to choose from. I promise you, this recipe, hands-down produces the best pancakes!
Buttermilk pancakes are a classic recipe that never goes out of style. Your whole family will adore these pancakes, I always make a double batch because they disappear so 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
- Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside. Place both in the oven.
Whisk the flour, sugar, baking powder, baking soda, salt, and nutmeg (if using) together in a large bowl.
Whisk in the eggs, buttermilk, and vanilla until just combined. Some small lumps remaining are okay. (The more you stir pancakes the more flat and tough they will be, so only mix until a few streaks of flour are remaining.) Set aside for about 10 minutes.
Preheat a large skillet or griddle over medium-high heat for at least 2 minutes before cooking pancakes. Grease skillet with a thin layer of oil, melted butter or nonstick cooking spray. Once pan is hot, lower the heat slightly to medium and scoop 1/3 cup of batter (for each pancake).
- Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.
- Remove from the skillet to the baking sheet in the oven. Scrape any stray crumbs or scraps out of the skillet, add a little more oil or cooking spray, and continue to cook the remaining batter.
- Serve as soon as possible, with butter and warm maple syrup. 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.