Valentina Ablaev
Pancakes are a classic breakfast, but nothing beats simple buttermilk pancakes! Each pancake is soft and fluffy, with the best flavor. These pancakes are so easy to make and taste so delicious they don’t even need toppings!
Though we love a classic pancake, buttermilk pancakes are on a different level of flavor and texture – almost as delicious as our banana foster pancakes.
A simple pancake batter is taken to the next level with the addition of buttermilk. The acidity in the milk helps to activate the baking soda and baking powder, making for an extra fluffy pancake.
Why You’ll Love This Pancake Recipe
- Easy recipe. Classic buttermilk pancakes couldn’t be easier to make, and before you know it, you’ll have a restaurant-level meal.
- Customizable. These pancakes are simple, and you can easily make them your own!
- Kid-friendly breakfast. Nothing will beat these buttermilk pancakes as your kid’s favorite breakfast!
Ingredients for Pancakes with Buttermilk
- Flour – the classic base for the best pancakes.
- Baking powder & baking soda – the key ingredients to getting pancakes to be soft and fluffy.
- Salt – helps to balance the flavors of the pancakes.
- Sugar – not much sugar is needed to make these pancakes so delicious.
- Buttermilk – the star of the show and the key to activating the other ingredients.
- Oil & butter – best for cooking the pancakes in.
See the recipe card below for a full list of ingredients and quantities.
Substitutions and Variations
The batter is a blank canvas, and you can easily make these pancakes your own:
- Add berries: We love our lemon blueberry pancakes, and these buttermilk pancakes would taste great with the addition of blueberries.
- Chocolate chips: Chocolate chip pancakes are a great way to level up any pancakes.
- Gluten-free pancakes: Make these pancakes suit your dietary needs! Swap out flour for coconut flour or almond flour.
- Cottage cheese pancakes: If you haven’t tried adding cottage cheese to your pancakes, you are missing out! Our homemade cottage cheese pancakes are a kid favorite and they’re packed with protein.
How to Make the Best Buttermilk Pancakes
1 – Dry ingredients – In a large bowl, sift together flour, baking powder, baking soda, salt, and sugar and set aside.
2 – Wet ingredients – In a separate bowl, whisk together butter, milk, eggs, melted butter, and vanilla.
3 – Combine – Combine the wet and dry ingredients; don’t overbeat.
4 – Cook – Add oil and butter to a skillet and heat the skillet to medium heat. Ladle ⅓ cup of batter onto the pan. Cook the pancakes until they begin to bubble. Flip and cook through.
Toppings for Buttermilk Pancakes
The toppings for buttermilk pancakes are limitless, here are some of our favorites:
- Sweener: maple syrup, honey or peanut butter
- Fruit: any berries, or bananas or jam
- Nuts: pecans or walnuts
- Dairy: Whipped cream or butter
Expert Tips:
Do you ever wonder what makes restaurant pancakes so delicious? Here are some of our expert tips for the best pancakes:
- Sift to combine – Sifting your dry ingredients together to prevent clumps and a lumpy batter.
- Don’t overmix the buttermilk pancake batter – Only mix the batter until it is combined. This is key to preventing flat pancakes.
- Thick pancakes – Use a biscuit mold or the lid of a Mason jar to make thick and tall pancakes.
- Don’t overcrowd the pan – Cook the pancakes in batches so as not to overcrowd the pan. Be sure to wipe the pan down in between batches.
Serving Suggestions
- Coffee: Start your morning right with a glass of iced coffee right at home!
- Classic breakfast: Pair the fresh pancakes with homemade hashbrowns and a breakfast egg skillet.
Recipe FAQs
If you don’t have buttermilk, you can actually make buttermilk! For every cup of buttermilk, stir in a tablespoon of lemon juice or vinegar. Let the mixture stand for 10 minutes.
This would be a result of overmixing. When combining the wet and dry batter, only mix until it is just combined. A few lumps is okay.
Butter adds a great flavor but has a low-smoke point. The addition of oil helps to prevent the butter from burning.
You can a nonstick pan or a griddle for this pancake recipe.
Store & Reheat
- Storage. Leftover pancakes can be stored in the fridge in an airtight container for up to 4 days.
- Reheat. Warm leftover pancakes on a skillet over low-medium heat until reheated. You can also use an oven to reheat a batch of pancakes.
- Freeze. Pancakes can be frozen for a quick breakfast. Arrange the cooled pancakes in a single layer on a baking sheet and freeze. Once pancakes are frozen, arrange them in a freezer-safe container or freezer bags. Label and store for up to 3 months. Reheat: Thaw pancakes in the fridge overnight and warm on a skillet over low-medium heat.
More Breakfast Recipes
If you enjoyed this buttermilk pancake recipe, be sure to try our other popular sweet breakfast recipes; here are some of our favorites:
If you tried this homemade buttermilk pancakes recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Perfect Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour
- 4 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large egg
- 4 Tbsp butter melted
- 1 tsp vanilla
- 2 Tbsp butter cooking
- 2 Tbsp oil cooking
Instructions
- Whisk together the dry ingredients in a large bowl.
- In a separate bowl, whisk together the buttermilk, eggs, butter, and vanilla.
- Stir the dry ingredients into the wet ingredients.
- Allow the batter to rest for 5 minutes.
- Heat a large skillet or griddle over medium heat.
- Using a 1/3 cup, ladle the batter onto the skillet.
- Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
- Serve and enjoy, friends.
Notes
- Toppings help make these pancakes so delicious. Top the pancakes with maple syrup, honey, berries, bananas, or whipped cream. The options are endless.
- Sift to combine – Sift your dry ingredients together to prevent clumps and a lumpy batter.
- Don’t overmix the pancake batter – Only mix the batter until it is combined. This is key to preventing flat pancakes.
- Thick pancakes – Use a biscuit mold or the lid of a Mason jar to make thick and tall pancakes.
- Don’t overcrowd the pan – Cook the pancakes in batches so as not to overcrowd the pan. Be sure to wipe the pan down in between batches.
