Buttermilk Pancakes

4.96 from 144 votes

My absolute favorite Buttermilk Pancakes recipe is easy and quick to make and the taste is phenomenal! They are light and delicious, you'll never use a pancake mix again.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Calories: 139kcal

Author: Lauren Allen

Cost: $4

Equipment

Griddle

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
blueberries or chocolate chips, for topping before flipping , optional

US Customary - Metric

Instructions

Heat griddle to 350 degrees F (or heat a large skillet to medium). Grease with butter or non-stick cooking spray.
Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter. Add milk, a little at a time until batter is still thick, but pourable.
Cook: Use a ¼ cup measuring cup to scoop batter and pour on hot, greased griddle (top with chocolate chips or blueberries, if desired). Cook pancakes until bubbles appear on the surface, then flip once.
Serve warm with our easy homemade pancake syrup.

Video

Notes

Store leftover pancakes in the refrigerator for 2-3 days. Reheat for a few seconds in the microwave or in the toaster oven.

Freezing Instructions: After cooking homemade buttermilk pancakes, lay them in a single layer on a large baking tray and place them in the freezer. Allow them to harden for about 30 minutes, then stack them in a freezer safe container or bag and freeze for up to 3 months. The "flash freeze" will help prevent them from sticking to each other.

Nutrition

Recipe Link

Recipe Video