Ditch the box and make perfect pancakes from scratch! This Homemade Buttermilk Pancakes recipe yields thick and fluffy pancakes in just 15-minutes. Douse with butter and pure maple syrup for a weekend breakfast treat!
Nothing makes me feel more like a super mom than standing over the stove on a Saturday morning in my pj’s flipping pancakes for my kids.
Well, maybe the insane amount of diapers I have changed over the years also makes me feel like a super mom, but making perfect buttermilk pancakes from scratch is way more fulfilling.
I’m not usually much of a breakfast eater, but whenever I make these buttermilk pancakes for my family, I always help myself to a stack. My kids have declared these the best pancakes ever and I wholeheartedly agree. They are everything I’ve ever wanted from a pancake -they’re flavorful, soft, fluffy, and insanely delicious!
Ingredients for Homemade Buttermilk Pancakes //
There is a good chance you already have a lot of what you’ll need on hand. If not, everything is easy to find in the store.
- Flour: I use all-purpose flour because it helps achieve the perfect density.
- Sugar: Granulated sugar is fine. It sweetens the pancakes.
- Baking Powder & Baking Soda: A little bit of both of these leavening agents helps the pancakes rise.
- Salt: enhances the delicious sweet and buttery flavors.
- Buttermilk: helps activate the leavening agents, so the pancakes get big and fluffy. It also adds a pleasantly tangy flavor.
- Melted Butter: adds moisture, flavor and helps achieve perfectly golden brown surfaces.
- Vanilla: adds pleasantly sweet flavor.
- Eggs: help bind the batter together to create a cohesive pancake.
How to Make // The Steps
Step 1: Combine dry ingredients:
In a large mixing bowl, add flour, sugar, baking powder, baking soda and salt. Whisk well to combine.
Step 2: Combine wet ingredients:
In a separate mixing bowl, add buttermilk, melted butter, vanilla and eggs. Whisk well to combine.
Step 3: Combine wet and dry mixtures:
Add the wet mixture to the bowl with the dry mix and whisk everything until a loose batter forms (do not overmix -some lumps are okay).
Step 4: Cook pancakes:
Heat a non-stick skillet (or griddle) over medium-high heat. Once hot, pour the batter into the skillet (I use a 1/4 cup measuring cup to portion out each pancake) and cook until they are firm and golden brown on each side.
Step 5: Add toppings and serve:
Top pancakes with butter and maple syrup and serve hot. Enjoy!
Tips & Tricks //
- I’ve adapted this recipe to feed my family of 5, but you could very easily halve it if you need to.
- Be sure not to overmix the batter. Just make sure everything is combined and then stop mixing.
- The trick to flipping the pancakes at the perfect time is to flip when the bubbles in the batter rise to the surface and burst and the edges start to firm up.
- Try your best only to flip the pancakes once while they’re cooking. You’ll most likely have to work through the batter in batches.
Why are Homemade Buttermilk Pancakes So Good?
- Made-from-scratch pancakes taste so much better than a box mix, especially topped with spiced maple syrup.
- What’s not to love about making a perfect batch of pillowy pancakes in less than 15-minutes with a handful of pantry ingredients?
- Buttermilk is the secret to achieving a perfectly toasted surface with a tender, fluffy center on every pancake you flip!
The beauty of making pancakes from scratch is that you can add just about anything to the batter and make them your own.
- Chocolate Chip Pancakes: Gently fold in a handful or two of chocolate chips to the batter. For extreme chocolate lovers, go ahead and drench your stack in an indulgent chocolate sauce as well.
- Blueberry Pancakes: Add a cup or so of frozen blueberries to the batter and top your stack with warm and gooey blueberry sauce.
- You could also add dry ingredients like chopped nuts, shredded coconut and dried fruit. Some fresh berries and whipped cream would be divine as well. The options are endless!
- Make buttermilk waffles. This batter is also the perfect consistency to adapt for homemade waffles.
How to Store and Reheat //
Storing: Leftovers s will last 2 to 3 days in an airtight container in the refrigerator.
Reheating: To reheat, plop your pancakes in the microwave for 20 to 30 seconds or until warmed through. If your pancakes are frozen, you do not need to thaw them first.
Make-Ahead and Freezer Options //
Freezing: Homemade buttermilk pancakes freeze exceptionally well. This is a great recipe to double and freeze half for later.
- To freeze, cook the pancakes as directed and let them cool completely.
- Then, place a parchment paper-lined baking sheet in a single layer and place it in the freezer until they each freeze solid. You can then transfer the individually frozen pancakes to a freezer-safe bag and keep them in the freezer for up to 2 months.
Buttermilk helps achieve perfectly tender and toasted pancakes. The acidity from the buttermilk activates the baking soda/powder encouraging the pancakes to rise.
To make buttermilk pancakes without buttermilk, you can use “acidified milk.” Add a tablespoon of lemon juice or white vinegar to a measuring cup and then fill the rest with regular milk until it measures 1 cup. Stir the mixture together and let it sit for at least 5 minutes.
If your pancakes did not lift as much as expected, the batter might have been too heavy. A good rule of thumb for a pancake batter is not to over mix (it’s okay if it’s lumpy) and to make sure it drips (rather than pours) off of your spoon.
Since these pancakes contain dairy and eggs, they should not be left out at room temperature any longer than 2 hours.