Soft, homemade Buttermilk pancakes they are the perfect breakfast. These pancakes are super soft and airy on the inside with a wonderfully buttery crispy edge. After trying this recipe, you will never want the ready-made mix again. The best part is that they are quick and easy to make (they can be done in less than 30 minutes).
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Tired of store-bought pancakes that taste like cardboard? Homemade pancakes are better in every way, from banana pancakes to sourdough pancakes to protein-packed cottage cheese pancakes and cottage cheese pancakes. and of course, classic buttermilk pancakes are at the top of my list.
My mother-in-law shared this recipe with me early in our marriage and we have been making it for years. Making pancakes from scratch always gets acclaim from all family members.
Buttermilk pancakes video
Watch Natasha make this pancake recipe and see how easy it is to ditch the mix and make them at home. Now go ahead and make your new favorite pancakes.
Helpful reader reviews
“So easy and so delicious!! I was looking for a recipe that made pancakes that had the same taste and texture as my favorite breakfast restaurants and these fit the bill. Thanks for sharing!!” – Noell ★★★★
“I made those pancakes just last night and I really have to say they are amazing!! I didn’t have buttermilk, so I replaced it with plain milk and Greek yogurt (half of each) and they turned out GREAT!!! Half the batch vanished right away last night, drizzled with honey, and I got some with Nutella this morning! Thanks for the great recipe!! – Noppy ★★★★★
Ingredients for the best pancakes
It only takes a few minutes to make pancake batter using the secret (ok, it’s in the name, so not so secret) ingredient: buttermilk! They taste better than any boxed mix, just like your favorite restaurant (I think the texture is even better).
- Flour – I recommend using 00 flour to obtain the right consistency of the dough
- Sugar – Granulated sugar doesn’t just make pancakes sweeter. Helps with browning.
- Baking powder and sodium bicarbonate – by combining both leavenings you obtain these amazing leavenings and lightness. The buttermilk activates the baking soda to make the pancakes even fluffier.
- Buttermilk – adds a wonderful tang to add depth to the flavor and activates the baking soda to give your pancakes an extra kick.
- Egg – use large eggs. They may have just come out of the fridge.
- Vanilla extract – adds a pleasant flavor and aroma. Homemade vanilla is even better!
- Butter – melted and stirred in at the end to add richness and moisture to the pancakes.
Substitutions for Buttermilk
If you’re in a pinch and don’t have buttermilk, try these substitutes:
- Vinegar or Lemon Juice + Milk – replace 2 tablespoons of 2 cups of milk with vinegar or lemon juice and let it sit for 10 minutes to curdle. Homemade buttermilk is thinner than regular buttermilk, so use 2 cups of buttermilk substitute in this recipe.
- Yogurt + Milk – Combine equal parts of plain or Greek yogurt with the milk to be replaced.
- Kefir + Water – it is slightly thicker than buttermilk, so combine 2 cups kefir and 1/4 cup water.
- Powdered buttermilk – following the directions on the package, it will be thinner than regular buttermilk, so use 2 cups.
How to make buttermilk pancakes
This homemade buttermilk pancake recipe takes just moments to mix together and create fluffy, delicious pancakes. You’ll never go back to box mix again!
- Dry ingredients – in the large mixing bowlwhisk together the dry ingredients: flour, sugar, baking powder, bicarbonate of soda and salt.
- Wet ingredients – in a second bowl, whisk together the buttermilk, eggs and vanilla. Then, pour the wet ingredients into the dry ingredients and mix until just moistened. There may be some lumps, but that’s okay. You want to avoid over mixing the batter, otherwise the pancakes will be tough.
- Add the melted butter – continuing to mix, add the melted butter and blend until incorporated. Do not over mix.
- Heat the pan – Preheat a large non-stick pan, cast iron pan or griddle over medium heat (325 – 350˚F on a griddle). Spray or brush the surface with oil. Optional: Preheat oven to 200°F to keep pancakes warm between baking.
- Cook pancakes – Drop between 1/4 cup (2 oz ice cream scoop) to 1/3 of the batter on the hot surface, keeping a little space between the pancakes for easy flipping. Brown for 2-3 minutes on each side. Turn it when you see bubbles forming and starting to pop.
- Keep warm – once the pancakes are ready, transfer them to a baking tray or a piece of foil. Place in the hot oven while you cook the rest of the dough.
When do I flip pancakes?
Small bubbles will form on the surface of your pancake. Wait until you see bubbles start to pop and form small holes on the surface of the pancake, then flip it. The operation takes approximately 3 minutes.
Can I use this batter for waffles?
Although they are similar, pancake and waffle batter are not the same. The waffles contain more fat and therefore become denser and crispier in the waffle iron. I suggest using my Waffle recipe for best results.
How to Serve Buttermilk Pancakes
We complete them with seasonal fruit that we have on hand. You can keep it simple with maple syrup or add toppings, along with a side of fluffy scrambled eggs and baked bacon on special mornings.
Storing and Reheating Pancakes
Pancakes are best enjoyed fresh, but store and reheat well.
- Refrigerate: Once cool, stack pancakes with parchment or wax paper between layers to prevent sticking, then transfer to an airtight container or zip-top bag and refrigerate for 2 to 3 days.
- Freezing: Freeze pancakes in a single layer on a baking sheet, then transfer to freezer-safe zip-top bags and freeze for up to 2 months.
- To heat: Reheat leftover or frozen pancakes on a skillet, in a toaster oven, in a 350°F oven, or in the air fryer until heated through.
This easy buttermilk pancake recipe will replace any boxed mix or store-bought pancakes in your regular breakfast rotation. Once you’ve mastered this basic recipe, you can change it up to make breakfast exciting. Try adding blueberries or mini chocolate chips (my daughter’s favorite!). Let me know what your favorite pancake topping is in the comments.
More breakfast recipes to try
If you love these fluffy buttermilk pancakes, you won’t want to miss these top-rated breakfast recipes.
Buttermilk Pancakes Recipe
Homemade fluffy buttermilk pancakes are the perfect breakfast. This pancake recipe is quick and easy to prepare (it can be done in less than 30 minutes!). You can make 15, 4 inch pancakes or 10, 6 inch pancakes.
Portions: 15 pancakes (each 4″ in diameter)
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Dry ingredients – In a big one mixing bowladd the dry ingredients: flour, sugar, baking powder, bicarbonate of soda and salt. Whisk to combine.
- Wet ingredients – In a separate medium bowl, combine buttermilk, eggs, and vanilla. Beat until you obtain a homogeneous mixture. Add the wet ingredients to the dry ingredients and whisk everything together by hand until just moistened.
- Add the melted butter while gently whisking and mixing until incorporated. The mixture will still be lumpy. DO NOT over mix, otherwise the pancakes will flatten.*
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Preheat A large pan over medium heat or on a griddle at 350 to 350°F. Spray or brush the cooking surface with oil. If you plan to keep cooked pancakes warm, preheat the oven to 200°F.
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Sauté For 4-inch pancakes, add about 1/4 cup or a scoop of ice creamand for 6-inch pancakes, add about 1/3 cup of batter to the pan for each pancake. Brown for about 3 minutes on each side. Flip them when the pancakes are golden brown on the first side and you will see bubbles begin to form and pop on the surface.
Go ahead: It’s best to use pancake batter right away or store it in the refrigerator for up to 1 hour. You can also cook the pancakes and keep them warm in a 200°F oven for up to 45 minutes.
Storage: Once cooked, pancakes can be stored tightly wrapped in cling film in the refrigerator for up to a week, or in a zip-top bag in the freezer for up to 6 months.
Heat in the fryer, in a toaster or in a freshly heated pan.
111kcal Calories16G Carbohydrates4G Protein3G Fat
Nutrition Facts
Buttermilk Pancakes Recipe
Portion
1 4-inch pancake
Amount per serving
% daily value*
*Percent Daily Values are based on a 2000 calorie diet.
