These fantastic Homemade Buttermilk Pancakes are your fast track to a delightful breakfast or brunch that your whole family will cheer for! Whip up a stack of these light and airy pancakes in no time, and top them with a vibrant array of fresh berries for a weekend treat that feels extra special.
Why This Recipe Works
This easy Homemade Buttermilk Pancakes recipe proves that you don't need fancy ingredients or complicated steps to create a truly delicious breakfast in a jiffy. The tangy buttermilk reacts with the baking soda to create extra lift, resulting in pancakes that are light, airy, and full of flavor. They're a guaranteed crowd-pleaser!
- Super Quick to Make: From pantry to plate in minutes!
- Fluffy Texture: Buttermilk creates wonderfully tender pancakes.
- Perfect for Weekend Brunch: A delightful way to start a leisurely day.
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Ingredients Overview
Start with all-purpose flour that you probably already have in your pantry. Baking powder and baking soda work together to create that signature light and fluffy texture, balanced by a pinch of salt. Fresh eggs provides richness and structure, and the tangy buttermilk is key to achieving that tender crumb and subtle flavor.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Homemade Buttermilk Pancakes
You'll begin by whisking together the dry ingredients, then combine the wet ingredients in a separate bowl. After gently mixing the wet and dry components, you'll cook spoonfuls of the batter on a hot, lightly oiled griddle until golden brown and fluffy.
Enjoy these simple pancakes with your favorite toppings for a delightful breakfast or brunch!
Combine Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the Oil
- Add the vegetable oil (or if you prefer, melted butter).
Add Buttermilk and Eggs
- Add the eggs and buttermilk and whisk together until just blended.
Cook Pancakes On A Hot Griddle or Skillet
- Heat a large nonstick skillet or griddle over medium heat. Grease the pan with butter or cooking spray.
- Pour ¼ cup of batter onto the hot pan for each pancake.
- Cook the pancakes for 2-3 minutes, or until small bubbles form, and then flip and cook on the other side until golden brown.
- Serve pancakes simply, with fresh berries or maple syrup.
Pro Tip
When using a cast iron griddle, some non stick cooking spray helps if your cast iron is not well seasoned.
Serving Suggestions
Homemade buttermilk pancakes are a blank canvas for so many tasty toppings! For a classic treat, drizzle generously with warm maple syrup and top with a colorful array of fresh berries like strawberries, blueberries, and raspberries. For a more substantial meal, serve them alongside crispy bacon or sausage, or even top with a fried egg for a savory twist.
Or, to delight your childen, add a dollop of whipped cream or sprinkle with powdered sugar. Consider a swirl of chocolate sauce or a spoonful of your favorite fruit preserves.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- If you don't have buttermilk, yogurt or sour cream will work just as great, and better than the typical milk and vinegar substitution.
- For whole wheat pancakes, substitute up to ½ cup of the all-purpose flour with whole wheat flour for a nuttier flavor.
Related Recipes
- Easy Honey and Fig Jam
- Homemade Strawberry Rhubarb Jam
- Cheddar Cheese Drop Biscuits
- Pecan Pumpkin Waffles
- Plain Egg Bagels
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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- Square Cast Iron Baking Skillet
- Electric Griddle
- non stick skillet
Storage Options
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- To freeze leftovers, let the pancakes cool completely, then stack them with parchment paper in between and place them in a freezer-safe bag or container. Freeze for up to 3 months. Reheat in a toaster, oven, or microwave.
Tips for Success
Here are a few tips for making this recipe:
- Don't overmix, over-mixing develops the gluten and makes tough pancakes. Stir just until combined.
- Ensure your griddle is properly heated for evenly cooked and golden-brown pancakes.
Frequently Asked Questions
If using self-rising flour, omit the baking powder and salt from the recipe.
Place cooked pancakes on a wire rack in a warm (200°F/95°C) oven.
Buttermilk is a big factor! Also, don't overmix the batter.
More Bread Ideas
Get the Recipe!
Homemade Buttermilk Pancakes
Ingredients
- 1½ cup Flour
- 2 tablespoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 large Eggs
- 2 cup Buttermilk
- 1 tablespoon Vegetable oil
- Maple syrup
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.1½ cup Flour, 2 tablespoon Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt
- Add the eggs, buttermilk, and vegetable oil.2 large Eggs, 2 cup Buttermilk, 1 tablespoon Vegetable oil
- Use a whisk or an electric hand mixer to blend the pancake batter or 1-2 minutes, or until smooth.
- Heat a large nonstick skillet or griddle over medium heat. Grease the pan with butter or cooking spray.
- Pour ¼ cup of batter onto the hot pan for each pancake. PRO TIP: If using a cast iron griddle, some non stick cooking spray helps if your cast iron is not well seasoned.
- Cook the pancakes for 2-3 minutes, or until small bubbles form, and then flip and cook on the other side until golden brown.
- Serve pancakes simply with fresh berries or maple syrup.Maple syrup
Notes
- Don't overmix the batter, or the pancakes will be tough.
- Cook the pancakes over medium heat, or they will burn.
- Serve the pancakes immediately with your favorite toppings.
- You can use an equal amount of plain yogurt for the buttermilk, it's much better than vinegar and milk as a substitute!
