Buttermilk Pancake Recipe - Quick and easy buttermilk pancakes come together with a handful of simple ingredients and buttermilk to make them extra soft and fluffy! Enjoy a stack drizzled with raw honey or top with your favorite toppings!
If there was such a thing as a certified pancake lover, I would absolutely be given that designation. With honors! Give me all the sourdough discard pancakes and einkorn pancakes, the healthy zucchini pancakes, gluten-free chocolate chip pancakes, and dairy free apple pancakes!
However, sometimes a stack of classic buttermilk pancakes is really what I crave and this, my friends, is the BEST homemade buttermilk pancakes from scratch recipe.
As much as I like the idea of starting my day with a piece of high protein avocado toast with egg, sometimes the carbs drizzled with raw honey are calling my name!
Jump to:
Why You’ll Love This Recipe
- An entire batch can be made in under 30 minutes!
- You’ll love the soft texture the buttermilk provides.
- It’s made with simple ingredients.
- Can be made ahead of time and kept frozen for later.
Ingredients for Homemade Fluffy Buttermilk Pancakes
- All-purpose flour: This type of flour works well for these pancakes. Measuring it properly so your pancakes stay fluffy and not dense!
- Sugar and salt: You can adjust the amount of either one. They’re meant to enhance the flavors but if you prefer sweeter pancakes, you can add more sugar. If you’re watching your salt content, you can add less.
- Baking powder and baking soda: These leavening agents react nicely with the acid in the buttermilk, giving them a nice rise and soft texture.
- Eggs: For binding the pancakes so they don’t fall apart. They also add moisture.
- Buttermilk: This thick, tangy, acidic milk is what makes these buttermilk pancakes so soft and tender. It does what kefir does in these kefir pancakes.
- Vanilla extract: For extra flavor.
- Avocado oil: For cooking the pancakes. You can also use a nonstick cooking spray.
- Raw honey: To drizzle overtop when serving!
See the recipe card for the full information on recipe ingredients and quantities.
How to Make Buttermilk Pancakes
Step 1: In a large bowl, combine the flour, sugar, baking soda, baking powder, and salt. Whisk together until combined.
Step 2: In a separate bowl, whisk to combine the eggs, vanilla, and buttermilk. Then, add the wet ingredients into the dry ingredients and whisk until everything is just combined. Do not overmix.
Step 3: Grease a heated skillet over medium-low heat. Pour the batter out for as many pancakes that can fit without overcrowding.
Step 4: Cook on one side for about 2-3 minutes until the bubbles on the surface start to burst. Flip them over and cook for another 1-2 minutes until golden on both sides.
Step 5: Use a spatula to transfer your pancakes onto a plate and continue cooking pancakes with the remaining batter. Serve with raw honey, or your favorite pancake syrup. Enjoy!
Cooking Tips
- You can use avocado oil, spray, or butter to grease your skillet. If you want to see a solid golden base on the surface, use just a thin film of grease. If you prefer the pockets of golden brown, use a bit more grease.
- To make larger pancakes, use ⅓ cup of batter for each one.
- Do not overmix the batter. You can let it sit for 5-10 minutes to let it activate, however don’t leave it sitting for too long or it’ll lose the air pockets that make it fluffy.
What to Serve with Homemade Buttermilk Pancakes
Get creative with the toppings! I like to have a variety of toppings available for people to choose from, especially when hosting guests for breakfast or brunch. You’ll find things like raw honey, maple syrup, strawberry sauce, chocolate syrup, easy grilled peaches with ice cream and whipped cream on my table.
My family and I will usually enjoy it with a pat of grass fed butter and raw honey, but there are days when we’ll go for a dollop of yogurt or peanut butter granola and banana slices or fresh berries and sometimes Affogato Coffee with Caramel.
For a larger meal, these pair well with a sausage and potato meal prep breakfast bowls, pineapple strawberry smoothie bowl and 30-minute breakfast sausages.
Recipe FAQs
This could be because your leavening agents (baking soda and baking powder) expired and no longer fresh. You may have also used too much flour, or overmixed the batter.
If you don’t have buttermilk on hand, you can make your own. Add 1 tablespoon of either lemon juice or white vinegar to a 1 cup measuring cup. Fill the rest of it with any milk you have on hand. Let it sit for about 5 minutes until it starts to curdle, at which time it’ll be ready to use.
Keep leftovers stored in an airtight container in the fridge for up to 3 days.
Absolutely! Once completely cooled, transfer them to a freezer bag. Layer them with parchment paper so that they don’t stick together when frozen. That way you can take out what you need without having to thaw all of them.
These reheat well in the microwave. You can also reheat them straight from frozen.
More Delicious Breakfast Recipes
- Delicious Dairy-Free Crepes
- Crepes with Cream Cheese Filling
- Strawberry Stuffed French Toast
- Iced Protein Coffee
- Best Fluffy Waffles
- Zucchini Pancakes Recipe
- Sourdough Discard Pancakes
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📖 Recipe
Buttermilk Pancake Recipe
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar more in you like sweeter pancakes
- 2 teaspoons baking powder for extra fluffy use 3 teaspoons
- 1 /2 teaspoon baking soda
- 1 teaspoon sea salt or to taste
- 2 large eggs
- 1 ¼ cups buttermilk
- 1 teaspoon vanilla extract
- 3 tablespoons avocado oil or melted butter, plus more for greasing the skillet or any cooking spray
- maple syrup for serving
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, vanilla extract, and buttermilk until smooth. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Tip: Don’t over-mix—this keeps your pancakes soft and fluffy.
- Heat the Pan: Grease a stainless steel skillet or griddle with butter or oil and preheat over medium-low heat.
- Cook the Pancakes: Pour a large ice cream scoop of batter per pancake onto the hot skillet, leaving space between each one. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, or until golden brown.
- Serve and Enjoy: Transfer the pancakes to a plate and repeat with the remaining batter. Serve your homemade buttermilk pancakes warm with butter, maple syrup, raw honey, or your favorite toppings. Enjoy!
Notes
- Don’t overmix the batter: Stir until the flour is just incorporated. A few small lumps are okay—this keeps your pancakes light and fluffy.
- Use fresh buttermilk: Real buttermilk gives pancakes the best rise and tangy flavor. No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar.
- Control the heat: Medium-low heat is key. Too hot and your pancakes will burn on the outside before cooking through.
- Perfect size: Use a ¼ or ⅓ cup measuring cup or large ice cream scoop to pour batter for evenly sized pancakes.
- Keep them warm: Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch.
Nutrition
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