Homemade Buttermilk Pancakes
This Buttermilk Pancakes recipe gives you the tallest, tastiest fluffy buttermilk pancakes! It’s so easy to whip up homemade Buttermilk Pancakes that the whole family will love.
Suitable for vegetarian diets. Post includes Weight Watchers points.
If you’ve been making pancakes for your family and wondering why your homemade pancakes are turning out flat or lacking in flavor…..good news! I have the secret to making the best homemade buttermilk pancakes from scratch. This will change your pancake game for sure. #upyourpancakegame
Peeps, you have to use real buttermilk! It brings a tangy flavor to your pancakes and helps them get thick and fluffy. That’s why this Buttermilk Pancake recipe, just like my delicious Buttermilk Waffles recipe, uses real buttermilk.
Don’t have any on hand? No problem, because you can easily make it yourself by following the directions in this helpful How To Make Buttermilk post!
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Making perfect buttermilk pancakes from scratch does take a little longer than using a boxed premade mix, but the few extra minutes of effort totally pay off when you get a nice forkful of buttermilk-flavored, fluffy pancakes.
Take a few extra minutes to make this Homemade Buttermilk Pancakes recipe, and trust me, you will not be disappointed.
Why Make This Recipe
- Delicious and Versatile: Pancakes are a go-to breakfast staple, perfect for brunch, and a beloved family favorite for breakfast or dinner (aka brinner).
- Superior Taste: Making them from scratch results in a much more delightful flavor compared to premade mixes.
- Universal Crowd-Pleaser: Both kids and adults will enthusiastically praise these melt in your mouth pancakes.
- Budget-Friendly: This recipe is affordable to make and relies solely on pantry staple ingredients.
Ingredient Notes
- Flour: Provides the base and structure for the pancakes.
- Baking Powder: Acts as a leavening agent, making the pancakes light and fluffy.
- Baking Soda: Works with the buttermilk to create a chemical reaction, further enhancing the fluffiness of the pancakes.
- Sugar: Adds sweetness and a touch of flavor to the pancakes.
- Nutmeg: Brings a subtle nutty and spicy flavor to the pancakes.
- Buttermilk: Gives the pancakes their tangy flavor and contributes to their fluffiness.
- Eggs: Bind the ingredients together and add moisture to the batter.
- Vanilla Extract: Enhances the overall flavor of the pancakes.
- Oil or Butter: Prevents the pancakes from sticking to the skillet and adds a rich, buttery flavor.
Ready to learn how to make fluffy buttermilk pancakes? Gather up your ingredients, and I will show you how…
How To Make Buttermilk Pancakes
Get the complete ingredients list and instructions from the recipe card below.
- In a bowl, beat the eggs with the buttermilk and vanilla extract. Set aside.
- In another bowl combine the flour, baking powder, baking soda, sugar and nutmeg.
- Slowly pour the wet ingredients into the dry ones, mixing well until everything is roughly incorporated. It’s okay to still have some lumps.
- Heat a large skillet over medium heat and brush with oil or melted butter. Pour around ¼ cup batter into the hot skillet and cook for 2 minutes or until small holes shape on the top (like bubbles popping). Flip and cook for 1 more minute or until done.
- Repeat the process with the remaining batter.
Recipe Tips
- If you’re making a big batch of them, keep the cooked pancakes warm by storing in the oven on a wire rack on a baking sheet for 5-10 minutes at 200 degrees F / 94 degrees C.
- Make sure you have butter or cooking spray on your skillet or griddle before cooking the pancakes to help them flip easier and not stick to the surface.
- It’s okay to have a few lumps in your batter, you don’t want to over mix the pancakes.
- Wait for the pancakes to start bubbling before flipping them. They won’t be ready to flip before they start to bubble.
- To help get fluffy pancakes, don’t be afraid to leave a few lumps in your batter and let the batter rest for 10 minutes before starting to cook them. I use this time to heat the griddle or skillet, set the table, etc.
- The trick to getting golden brown pancakes is cooking them on the right heat setting. Use low or medium on your griddle or skillet, never cook pancakes on high heat.
Delicious Variations
- Vary the extracts: almond essence, orange essence, or lemon extract.
- Add aromatics: add things like cinnamon, ground cardamom or citrus zest into the pancake batter.
- Vary the milk: swap in regular milk or a plant-based milk of your choice.
- Sweeten it up: you can add sugar, maple syrup, honey, chocolate sauce, or this easy caramel coconut sauce to the homemade pancake batter.
Pancake Topping Suggestions
Peeps, I’m sure you agree with me that pancakes go great with just about everything.
Other than the usual butter and maple syrup, here are some other toppings to try:
- Fresh Fruit: strawberries, blueberries, raspberries, bananas, etc.
- Nuts: chopped almonds, walnuts, peanut butter, almond butter.
- Chocolate: chocolate ganache, chocolate chips.
- Meat: crumbled bacon, ham, pancetta.
Prep and Storage
Guys, give yourself permission to cook up a double or triple batch of the best pancakes, just don’t eat them all at once. Store the leftovers in the fridge or freezer until you’re in need of them.
- Prep Ahead – Mix the dry ingredients (from step 2) together ahead of time and store in a container. I do NOT recommend adding the wet ingredients (from step 3) as this will activate the baking soda and that should not be done until you’re ready to make the pancakes.
- Store – Allow leftover pancakes to cool to room temperature before refrigerating. Place the pancakes in an airtight container or a resealable plastic bag. Homemade pancakes can typically be stored in the refrigerator for up to 3 days.
- Freeze – Let the pancakes cool down and then transfer them into these very handy Ziploc freezer bags. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer. Freeze pancakes for up to 3 months.
- Reheat – Let frozen pancakes thaw in the fridge overnight, then heat in the oven at 200 degrees F / 94 degrees C for 5-10 minutes to warm them up, or toss them in the toaster.
FAQ
Buttermilk is the secret to making amazing pancakes! It’s very popular in Southern recipes, and rightfully so because it takes everyday recipes up to a whole new level. Buttermilk is a result of churning fresh butter. It is the leftover liquid from that process that then ferments into a thick, tangy cream. It is low in fat, yet high in protein and is very useful in many recipes, like this buttermilk pancakes recipe.
This Buttermilk Pancake Recipe makes fluffier, taller pancakes than those made with regular milk. The acidity in the buttermilk reacts with the baking soda, breaking down the gluten and causing them to be fluffier and taller than pancakes made with plain milk.
The trick to being able to flip the pancake without having a mess is to use just your wrist when flipping. Don’t use your whole arm, that’s what creates a floppy mess.
Even though I think these pancakes are the most delicious with actual buttermilk, I know sometimes we run out. So, for the times you don’t have any buttermilk, try making your own. Check out my learn how to make buttermilk post for all the details!
More Recipes You May Like
Serve With
- A side of perfectly cooked Air Fryer Bacon.
- This hearty and flavorful Instant Pot Breakfast Casserole.
- Mocha Whipped Coffee to complete this delicious meal.
Recommended Tools:
- A handy skillet for even cooking.
- Multipurpose mixing bowls to make this recipe.
- A good whisk to easily combine ingredients.
- A set of trusty measuring cups and spoons are a must for every kitchen.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Weight Watchers Points
There are 4 Blue Plan SmartPoints in one serving of this.
More Pancake Recipes
Be sure to try more of my awesome recipes for pancakes!
Thank you for reading my Buttermilk Pancakes recipe post. And please come visit again as I continue to slice, dice and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes and more. Thanks for supporting Recipes from a Pantry, food blog.
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Buttermilk Pancakes
Ingredients
- 2 eggs
- 1 ½ cup (360ml) buttermilk
- 1 teaspoon vanilla extract
- 1 ¾ cup (224g) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1 pinch nutmeg
Instructions
- In a bowl, beat the eggs with the buttermilk and vanilla extract. Set aside.
- In another, larger bowl combine the flour, baking powder, baking soda, sugar and nutmeg.
- Slowly pour the wet ingredients into the dry, mixing well until everything is roughly incorporated. It’s okay to still have some lumps.
- Heat a large skillet over medium heat and brush with oil or butter. Pour around ¼ cup batter into the hot skillet and cook for 2 minutes or until small holes shape on the top (like bubbles popping). Flip and cook for 1 more minute or until done.
- Repeat the process with the remaining batter.
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Notes
- If you’re making a big batch of them, keep the cooked pancakes warm by storing in the oven on a wire rack on a baking sheet for 5-10 minutes at 200 degrees F / 94 degrees C.
- Make sure you have butter or cooking spray on your skillet or griddle before cooking the pancakes to help them flip easier and not stick to the surface.
- It’s okay to have a few lumps in your batter, you don’t want to over mix the pancakes.
- Wait for the pancakes to start bubbling before flipping them. They won’t be ready to flip before they start to bubble.
- To help get fluffy pancakes, don’t be afraid to leave a few lumps in your batter and let the batter rest for 10 minutes before starting to cook them. I use this time to heat the griddle or skillet, set the table, etc.
- The trick to getting golden brown pancakes is cooking them on the right heat setting. Use low or medium on your griddle or skillet, never cook pancakes on high.
- There are 4 WW Blue Plan SmartPoints in one serving.
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