These buttermilk pancakes are light, fluffy, and full of classic homemade flavor. Made with simple ingredients like flour, eggs, and real buttermilk, they cook up perfectly golden and tender on the griddle. Ideal for a weekend breakfast or brunch, these pancakes pair perfectly with maple syrup, fresh fruit, or butter for a comforting morning favorite.

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
1½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
2 large eggs, beaten
2 tablespoons melted butter
2 tablespoons milk, to thin batter as needed
Blueberries or chocolate chips (optional, for topping before flipping)

Instructions

Preheat the Griddle:
Heat a griddle to 350°F (175°C) or place a large skillet over medium heat. Lightly grease with butter or non-stick spray.
Mix the Dry Ingredients:
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Add the Wet Ingredients:
Pour in the buttermilk, eggs, and melted butter. Stir gently until just combined. Avoid overmixing—the batter should be slightly lumpy.
Adjust the Batter:
Add milk, one tablespoon at a time, until the batter is thick yet pourable.
Cook the Pancakes:
Use a ¼ cup measuring cup to pour batter onto the hot griddle. Add blueberries or chocolate chips if desired. Cook until small bubbles form on the surface and the edges look set, then flip and cook the other side until golden brown.
Serve:
Serve warm with butter and maple syrup, or your favorite toppings.

Tips

Don’t overmix the batter—this keeps the pancakes light and fluffy.
Preheat your griddle properly for even cooking and golden edges.
Keep cooked pancakes warm in a 200°F (95°C) oven while finishing the rest.
For extra flavor, add a splash of vanilla extract or a pinch of cinnamon to the batter.

Variations and Substitutions

Add-ins: Fold in fresh fruit like blueberries, sliced bananas, or chocolate chips.
Whole grain option: Substitute half the flour with whole wheat flour or oat flour.
Dairy-free: Use almond milk mixed with 2 teaspoons of lemon juice or vinegar as a buttermilk substitute, and replace butter with coconut oil.
Protein boost: Stir in a scoop of vanilla protein powder or a tablespoon of chia seeds.

FAQs

Can I make the batter ahead of time?
It’s best to cook pancakes right after mixing, but you can refrigerate the batter for up to 24 hours. Stir gently before using.

Can I freeze buttermilk pancakes?
Yes. Stack pancakes with parchment paper between each, freeze in a sealed bag, and reheat in a toaster or oven.

What if I don’t have buttermilk?
Mix 2 cups milk with 2 tablespoons lemon juice or vinegar. Let sit for 5 minutes before using.

Serving Suggestions

Serve pancakes with warm maple syrup, butter, fresh berries, whipped cream, or a dusting of powdered sugar. They also pair well with scrambled eggs, bacon, or sausage for a complete breakfast.

Why You’ll Love This Recipe

These buttermilk pancakes are light, fluffy, and perfectly golden every time. The tangy buttermilk adds a rich flavor and tender texture, making them a breakfast classic that’s quick to prepare and sure to please the whole family.