Buttermilk Pancakes Recipe

This homemade buttermilk pancake recipe creates soft, fluffy pancakes with a light texture and golden edges. Perfect for weekend breakfast or brunch, these pancakes use simple ingredients like flour, eggs, and real buttermilk. Make a stack in under 30 minutes with tips for cooking evenly, preventing flat pancakes, and customizing with mix-ins like blueberries or chocolate chips.

These fluffy buttermilk pancakes are light, tender, and golden on the outside. With the perfect balance of tang from buttermilk and richness from melted butter, this breakfast favorite comes together in minutes using pantry staples.

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 2 Tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt

Wet Ingredients

• 2 1/4 cups low-fat buttermilk
• 2 large eggs
• 1 tsp vanilla extract
• 3 Tbsp unsalted butter, melted
• Light olive oil, for greasing the pan or griddle

Instructions

1. Mix the Dry Ingredients
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. Mix the Wet Ingredients
   In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth.
3. Combine Wet and Dry
   Pour the wet mixture into the dry ingredients and whisk gently until just moistened. Do not overmix—lumps are expected and help keep the pancakes light.
4. Add Butter
   While gently whisking, slowly drizzle in the melted butter and mix until incorporated. Batter will still be slightly lumpy.
5. Preheat and Cook
   Preheat a nonstick skillet or griddle over medium heat (325–350°F). Lightly grease with olive oil. For 4-inch pancakes, use about 1/4 cup batter per pancake. For 6-inch pancakes, use about 1/3 cup. Cook for about 3 minutes on the first side, or until bubbles appear and begin to pop. Flip and cook an additional 2–3 minutes until golden brown and cooked through.
6. Optional: Keep Warm
   Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest.

Tips

• Don’t overmix the batter—stir just until combined for light and fluffy results.
• Let the batter rest for 5–10 minutes before cooking if time allows.
• Use a griddle for more even heat and to cook multiple pancakes at once.

Variations and Substitutions

• Buttermilk Substitute: Mix 2 1/4 cups milk with 2 Tbsp lemon juice or white vinegar and let sit 5–10 minutes.
• Add-ins: Stir in blueberries, chocolate chips, or chopped bananas right before cooking.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend.

FAQs

Can I make the batter ahead of time?
It’s best to cook the batter right after mixing, but you can refrigerate it for up to 1 hour if needed.

How do I store leftover pancakes?
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.

Can I reheat pancakes?
Yes! Reheat in the toaster, oven, or microwave until warm.

Serving Suggestions

• Serve with maple syrup, whipped butter, or fresh fruit.
• Add a sprinkle of powdered sugar or a dollop of Greek yogurt for extra flavor.
• Pair with scrambled eggs or breakfast sausage for a hearty brunch.

Why You’ll Love This Recipe

• Fluffy and flavorful every time
• Simple ingredients you already have on hand
• Fast and easy – ready in under 30 minutes
• Perfect for weekend breakfast or brunch

Buttermilk Pancakes Recipe

Servings

15

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• Dry Ingredients

• 2 cups all-purpose flour

• 2 Tbsp granulated sugar

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp fine sea salt

• Wet Ingredients

• 2 1/4 cups low-fat buttermilk

• 2 large eggs

• 1 tsp vanilla extract

• 3 Tbsp unsalted butter, melted

• Light olive oil, for greasing the pan or griddle

Directions

• Mix the Dry Ingredients
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
• Mix the Wet Ingredients
• In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract until smooth.
• Combine Wet and Dry
• Pour the wet mixture into the dry ingredients and whisk gently until just moistened. Do not overmix—lumps are expected and help keep the pancakes light.
• Add Butter
• While gently whisking, slowly drizzle in the melted butter and mix until incorporated. Batter will still be slightly lumpy.
• Preheat and Cook
• Preheat a nonstick skillet or griddle over medium heat (325–350°F). Lightly grease with olive oil. For 4-inch pancakes, use about 1/4 cup batter per pancake. For 6-inch pancakes, use about 1/3 cup. Cook for about 3 minutes on the first side, or until bubbles appear and begin to pop. Flip and cook an additional 2–3 minutes until golden brown and cooked through.
• Optional: Keep Warm
• Place cooked pancakes on a baking sheet in a 200°F oven while you finish the rest.