Buttermilk Pancakes

This fluffy Buttermilk Pancakes recipe is easy, quick, and the taste is phenomenal! They are light and delicious, you’ll never use a mix again!

If you love breakfast recipes as much as I do, try Quiche Lorraine, Chocolate Chip Muffins, Protein Waffles, or Brioche French Toast!

How to make Buttermilk Pancakes:

Make Batter: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add eggs, melted butter, and buttermilk then gently mix just until the wet and dry ingredients are incorporated. Don’t over-mix the batter. Add a little milk at a time until it’s thick, but pourable.

Cook: Scoop batter with ¼ cup then pour on hot griddle or pan. Cook until bubbles appear on the surface, then flip once, and don’t pat them down. Serve with my favorite homemade syrup and fresh fruit.

Storage and Freezing Instructions:

Store leftover pancakes in the fridge for 2-3 days and reheat in the microwave or toaster oven for a few seconds.

To Freeze: Place cooled pancakes in a single layer on a baking tray then “flash freeze” for 30 minutes. Stack them in a freezer safe bag or container for up to 3 months. This way they won’t stick together.

More Pancake Recipes:

• Sheet Pan Pancakes
• German Pancakes
• Whole Wheat Pancakes
• Pumpkin Pancakes
• Cottage Cheese Pancakes
• Lemon Ricotta Pancakes
• Japanese Soufflé Pancakes
• Lemon Blueberry Pancakes
• Apple Pancakes

Recipe

4.96 from 144 votes

Buttermilk Pancakes

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.

Print Pin Review

Author Lauren Allen

Course Breakfast

Cuisine American

Servings 12

Calories 139

Cost $4

Prep 10 minutes mins

Cook 10 minutes mins

Total 20 minutes mins

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Equipment

• Griddle

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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

Cook ModePrevent your screen from going dark

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.

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

Calories: 139kcalCarbohydrates: 20gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 41mgSodium: 289mgPotassium: 92mgFiber: 1gSugar: 4gVitamin A: 174IUCalcium: 87mgIron: 1mg

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*I originally shared this recipe June 2017. Updated March 2020, August 2021 and August 2024.

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