By Becky Hardin
Published Sep 30, 2022
Buttermilk Pancakes for breakfast? Yes, please! This classic breakfast and brunch staple is best served hot with plenty of butter and maple syrup. Buttermilk helps to create the fluffiest pancakes, so make this easy recipe for the most delightful breakfast.
Homemade Buttermilk Pancakes
Toss out that box of pancake mix and start making the Buttermilk Pancakes you deserve! While these pancakes may be made from scratch, they’re still hassle-free and easy to make. All you need to do is mix together a few basic ingredients you likely already have on hand, pour a little into a skillet, flip, and repeat!
The flavor and consistency of homemade Buttermilk Pancakes are the big reasons why it’s worth making them from scratch. They’re perfectly fluffy and soft and have just the right amount of sweet flavor! My not-so-secret ingredient is a dash of pure vanilla extract to add both depth and a touch of sweetness to the pancakes. It works like a charm every time!
Why You’ll Love this Buttermilk Pancakes Recipe:
- Made from Scratch: It should go without saying that more often than not, a homemade recipe will always be better than the boxed stuff. Homemade Buttermilk Pancakes help to prove that point!
- Easy: It’s a wonder why you’d ever use a box mix anyways when this recipe is so easy! Mix up the batter, flip, and enjoy. No frills to be found here.
- Classic : The joys of a perfectly cooked pancake will never go out of style, and they make every morning feel special!
Syrup, butter, and berries are what I use to dress up my pancakes! The beauty of Buttermilk Pancakes, though, is that you can top them off pretty much however you’d like and they’ll always be delicious.
How to Make Buttermilk Pancakes
You can jump to the recipe card for full ingredients & instructions!
- Whisk together the dry ingredients.
- In a separate bowl, stir together the wet ingredients.
- Combine the wet and dry ingredients to form the batter.
- Let the batter rest.
- Pour the batter into your buttered/greased skillet and flip the pancakes in batches until done.
The acid in the buttermilk kickstarts the baking soda, leading to extra fluffy pancakes. It also helps to break down the gluten in the flour, leading to more tender pancakes.
No. Although the buttermilk does break down some of the gluten, these pancakes are not gluten-free. To make gluten-free pancakes, use a 1:1 baking flour in place of the all-purpose flour.
No! While these pancakes are slightly tangy, they’re definitely not sour!
Ideally, a 15-minute rest will allow the flour to absorb more liquid, making the pancakes lighter and fluffier. However, you can also make them right away. They may not rise as high or be as fluffy, though.
When the pancake edges begin to bubble, about 1 minute after pouring the batter into the pan, it’s time to flip the pancakes!
There are two reasons why your pancakes may have come out flat. First, your baking powder and/or baking soda could be expired. Second, you may have overmixed the batter. Be sure to use fresh baking powder/soda and take care not to overmix the batter.
I do not recommend using this pancake batter to make waffles, as waffles have a different consistency. Instead, I recommend following my Belgian waffle recipe .
Serving Suggestions
Serve the best breakfast with any of these delicious dishes plated next to your pancakes!
- Air Fryer Bacon
- Perfect Scrambled Eggs
- Eggs Benedict
- Copycat Starbucks Egg Bites
- Mini Quiches
A stack of freshly flipped and buttered Buttermilk Pancakes is the best way to get everyone in the house out of bed in the morning, no matter how early it may be!
Make Ahead Instructions
Although buttermilk pancakes are best enjoyed on the day they are made, you can make them up to 1 day ahead and store them in an airtight container in the refrigerator until ready to reheat.
Storage Instructions
Store leftover buttermilk pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 250°F oven for 5-10 minutes.
Freezing Instructions
Freeze buttermilk pancakes in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen, adding an additional 2-3 minutes to the bake time.
Scaling Down
Easily cut this recipe in half to make 5-6 pancakes.
Topping Suggestions
Top with classic maple syrup, whipped cream , chocolate chips, blueberry compote , bananas, candied nuts , chocolate sauce , Nutella, cream cheese spread , berries, lemon sauce , sprinkles, honey butter , peanut butter, caramel sauce , fruit jam, or ice cream.
Tips for the Best Buttermilk Pancakes
- Use room temperature ingredients for the best results.
- Use real buttermilk if you have it available. Do not use regular milk!
- Do not overmix the batter. This can lead to tough, chewy pancakes.
- If you have the time, let the pancake batter rest. This will lead to fluffier, more moist pancakes.
- Be patient. Flipping the pancakes too early will cause them to break.
- If making blueberry, chocolate chip, or banana pancakes, sprinkle the mix-ins over the batter before flipping.
- Once flipped, don’t press down on the pancakes. This will deflate them, leading to dense pancakes.
- Serve pancakes hot as they come out of the pan or off the griddle. Leaving them out will lead to soggy pancakes.
- Keep the pancakes warm by placing them on a lined baking sheet in a 200°F oven until ready to serve.
Flip them, stack them, and enjoy them with all of your favorite toppings. These fluffy Buttermilk Pancakes are a basic recipe you’ll be happy to master–and the kids will be happy too!
More Quick Cooking Basics Recipes to Try:
- Homemade Ricotta Cheese
- Homemade Pound Cake
- Homemade Pancake Mix
- Chocolate Buttercream Frosting
- How to Make Browned Butter
- Easy Buttermilk Biscuits
- Stabilized Whipped Cream
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 2 cups all-purpose flour 240 grams
- ▢ 2 tablespoons granulated sugar 25 grams
- ▢ 1½ teaspoons baking powder 6 grams
- ▢ ½ teaspoon baking soda 3 grams
- ▢ ¼ teaspoon kosher salt
- ▢ 2 cups buttermilk 454 grams (see note)
- ▢ 1 large egg 50 grams, room temperature
- ▢ 2 tablespoons unsalted butter 28 grams, melted and cooled (¼ stick)
- ▢ 1 teaspoon pure vanilla extract 4 grams
Instructions
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- In a separate bowl, whisk the buttermilk, milk, eggs, butter, and vanilla together. 2 cups buttermilk, 1 large egg, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Pour the wet ingredients into the dry ingredients, then use a wooden spoon or rubber spatula to mix until it’s just blended together. Let the batter rest for 15 minutes.
- Set a large non-stick skillet over medium heat, or heat a griddle to 350°F.
- Spray the griddle with cooking spray, then use a ladle or ice cream scoop to pour ¼-½ cup of the batter onto the cooking surface. Cook for 1-2 minutes, until bubbles appear on the surface.
- Use a spatula to flip the pancakes and cook until browned on the other side.
- Remove the pancake to a plate and repeat with the remaining batter.
Equipment
- Kitchen Scale (optional)
Becky’s Tips
- Buttermilk: Use real buttermilk if you have it available; if not, use my recipe for homemade buttermilk . Do not use regular milk!
- Easily cut this recipe in half to make 5-6 pancakes.
- Use room temperature ingredients for the best results.
- Do not overmix the batter. This can lead to tough, chewy pancakes.
- If you have the time, let the pancake batter rest. This will lead to fluffier, more moist pancakes.
- Be patient. Flipping the pancakes too early will cause them to break.
- If making blueberry, chocolate chip, or banana pancakes, sprinkle the mix-ins over the batter before flipping.
- Once flipped, don’t press down on the pancakes. This will deflate them, leading to dense pancakes.
- Serve pancakes hot as they come out of the pan or off the griddle. Leaving them out will lead to soggy pancakes.
- Keep the pancakes warm by placing them on a lined baking sheet in a 200°F oven until ready to serve.
Nutrition information is automatically calculated, so should only be used as an approximation.
Buttermilk Pancakes Recipe
Equipment
- Kitchen Scale (optional)
Ingredients
- 2 cups all-purpose flour 240 grams
- 2 tablespoons granulated sugar 25 grams
- 1½ teaspoons baking powder 6 grams
- ½ teaspoon baking soda 3 grams
- ¼ teaspoon kosher salt
- 2 cups buttermilk 454 grams (see note)
- 1 large egg 50 grams, room temperature
- 2 tablespoons unsalted butter 28 grams, melted and cooled (¼ stick)
- 1 teaspoon pure vanilla extract 4 grams
Instructions
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
- In a separate bowl, whisk the buttermilk, milk, eggs, butter, and vanilla together. 2 cups buttermilk, 1 large egg, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
- Pour the wet ingredients into the dry ingredients, then use a wooden spoon or rubber spatula to mix until it’s just blended together. Let the batter rest for 15 minutes.
- Set a large non-stick skillet over medium heat, or heat a griddle to 350°F.
- Spray the griddle with cooking spray, then use a ladle or ice cream scoop to pour ¼-½ cup of the batter onto the cooking surface. Cook for 1-2 minutes, until bubbles appear on the surface.
- Use a spatula to flip the pancakes and cook until browned on the other side.
- Remove the pancake to a plate and repeat with the remaining batter.
Notes
- Buttermilk: Use real buttermilk if you have it available; if not, use my recipe for homemade buttermilk . Do not use regular milk!
- Easily cut this recipe in half to make 5-6 pancakes.
- Use room temperature ingredients for the best results.
- Do not overmix the batter. This can lead to tough, chewy pancakes.
- If you have the time, let the pancake batter rest. This will lead to fluffier, more moist pancakes.
- Be patient. Flipping the pancakes too early will cause them to break.
- If making blueberry, chocolate chip, or banana pancakes, sprinkle the mix-ins over the batter before flipping.
- Once flipped, don’t press down on the pancakes. This will deflate them, leading to dense pancakes.
- Serve pancakes hot as they come out of the pan or off the griddle. Leaving them out will lead to soggy pancakes.
- Keep the pancakes warm by placing them on a lined baking sheet in a 200°F oven until ready to serve.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
