Easy breakfast recipes are our favorite ones to make! If you are looking for more breakfast recipes to make, try these Bakery-Style Blueberry Muffins. They are delicious! Or use the air fryer to make an easy Air Fryer Cheese Omelette.
Fluffy Buttermilk Pancakes
Are you wondering how to make easy buttermilk pancakes from scratch? Then you just found the perfect recipe! All you need are a few simple ingredients, a bowl, and a hot skillet. In no time at all, you’ll have the best-tasting homemade pancakes you’ve ever had!
One of the best parts of making fluffy buttermilk pancakes is how quickly they cook on a hot griddle or skillet. Once the batter hits the pan, you’ll start to see bubbles forming on the surface, which is your cue that it’s time to flip. And keep reading, cause I’ll share all my best tips and tricks for fluffy, perfect pancakes!
If you’ve been looking for a cozy breakfast or weekend brunch, this recipe delivers that classic diner-style feel at home. The buttermilk gives the pancakes a rich, tangy flavor, while the melted butter adds extra tenderness and a soft, satisfying texture. They’re perfect for special weekends or breakfast for dinner.
Buttermilk Pancake Ingredients
- Flour: Use your favorite kind of all-purpose flour.
- Sugar: Granulated sugar gently sweetens the batter.
- Baking Powder: This ingredient makes the pancakes rise.
- Baking Soda: As a leavening agent, it interacts with the buttermilk to give them all those airy bubbles.
- Buttermilk: Adds essential moisture and acid to make the pancakes soft and fluffy.
- Salt: Use table salt to enhance the flavors in the pancakes.
- Eggs: Large eggs are an emulsifier, holding everything together.
- Butter: Use unsalted butter to add fats and boost the flavor of the pancakes.
How to Make Homemade Buttermilk Pancakes
Here are the basic instructions to make buttermilk pancakes. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.
Cooking Tips and Tricks
- Mix the batter until just combined; a few lumps are fine and help keep these buttermilk pancakes fluffy and tender.
- Let the batter rest for up to an hour in the refrigerator if you have time, which can help the pancakes cook up even better on the griddle.
- Cook over medium heat and wait until bubbles form on top before flipping so the pancakes turn golden brown without burning.
Recipe Variations
- Add fresh blueberries, chocolate chips, or sliced bananas to the batter for a fun twist on classic buttermilk pancakes.
- Stir in a little cinnamon or vanilla extract for extra warmth and flavor.
- Swap in whole wheat flour for part of the all-purpose flour if you want a heartier pancake with a slightly nutty taste.
Frequently Asked Questions
Can I make the pancake batter ahead of time? Yes, you can refrigerate the batter for up to one hour before cooking. This gives the flour time to hydrate and makes breakfast a little easier to plan.
How do I know when to flip the pancakes? Flip the pancakes when bubbles start rising to the surface and the bottoms are golden brown, usually after 2 to 4 minutes. That usually means they’re ready to turn and finish cooking on the other side.
How to Store & Reheat
How to store it? Store leftover pancakes in an airtight container in the refrigerator for up to 3–4 days. Place a piece of parchment between layers if you’re stacking them so they don’t stick together.
How to reheat it? Warm the pancakes in the microwave for 20–30 seconds, or place them in a skillet over low heat until heated through. You can also reheat them in a 325°F oven for a few minutes if you’re warming a larger batch.
How to freeze it? Let them cool completely first. Then place them in a single layer on a baking sheet to freeze until firm, and transfer them to a freezer bag or airtight container. They’ll keep well for up to 2 months and can be reheated straight from frozen or thawed overnight in the fridge.
Try these other recipes!
- Baked Cinnamon Apples
- Apple Crumble Cake
- Air Fryer Scrambled Eggs
- Apple Turnovers
- Air Fryer Frittata
If you’ve tried this buttermilk pancake recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
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Buttermilk Pancakes
Ingredients
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 1/2 cups buttermilk
- 2 large eggs
- 3 tablespoons butter, unsalted, melted
- vegetable oil for the pan
Instructions
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Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
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Make a well in the center of the flour mixture. Pour the buttermilk, the eggs, then the melted butter into the well. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are combined. Mix until just combined (lumps are fine). The batter can be refrigerated for up to one hour.
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Heat a large griddle, cast-iron or stainless steel skillet over medium heat (a "4" on a gas stove) for about 5 minutes.
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Add 1 tablespoon of oil to the skillet. Using a measuring cup, pour 1/3 cup batter into the skillet. If there is space in the pan you can pour a second pancake taking care not to crowd the cooking surface. This will cut time in half.
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When you start seeing bubbles rise to the surface and the bottoms are brown, flip the pancakes. This will be after 2-4 minutes of cooking. Cook until the other sides are lightly browned. I found that cooking for 3 minutes on one side, then flipping and cooking for 2 minutes worked best. Remember to add a little more oil each time the pan looks like it is drying out.
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Put cooked pancakes onto a baking sheet lined with a wire rack and place in a warm oven preheated to 325° F if you would like to keep them warm until all the batter is cooked and you are ready to serve.
Recipe Notes
- Add fresh blueberries, chocolate chips, or sliced bananas to the batter for a fun twist on classic buttermilk pancakes.
- Stir in a little cinnamon or vanilla extract for extra warmth and flavor.
- Leftover pancakes will last in an airtight container in the fridge for 3-4 days.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
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