Buttermilk Pancake Recipe

5 from 1 vote

Fluffy buttermilk pancakes made with simple ingredients! This easy homemade recipe makes soft, golden pancakes perfect for breakfast or brunch.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast, Brunch

Cuisine: American

Servings: pancakes

Calories: 128kcal

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

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!

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.