Buttermilk Pancakes are the perfect breakfast or brunch staple, store and reheat easily for meals on the go, and are ready in minutes! Serve with your favorite fruit or maple syrup!
Pancakes are one of the most comforting breakfast foods I can think of and can be served with an array of toppings. This buttermilk pancakes recipe makes the fluffiest pancakes ready for weekend mornings, brunch with friends, or make them ahead for busy days when you want more than a protein bar!
I love how easy this recipe is to make with simple pantry staples. The buttermilk pancake batter comes together quickly with all-purpose flour, a bit of sugar, and creamy buttermilk. Kids will love helping stir ingredients together for these hotcakes or sprinkling in chocolate chips or blueberries!
For more breakfast favorites, try my Brioche French Toast Recipe, Banana Pumpkin Muffins, Mountain Breakfast Skillet, or Easy Baked Home Fries.
Ingredients
- Flour: All-purpose flour works great and gives this easy pancake recipe the classic pancake texture and taste. You can also use half all-purpose flour and half whole wheat flour. Whole wheat flour adds a little color and a slight nutty flavor.
- Baking Powder and Baking Soda: The combination of these two leavening ingredients makes the best buttermilk pancakes that are fluffy, moist, and ready for any topping. The acid of the buttermilk reacts with the baking powder and baking soda for lofty restaurant-quality pancakes.
- Buttermilk: Buttermilk or sour milk gives a rich flavor to the pancake mix. You can make your own sour milk if you don’t have buttermilk on hand or if you prefer a plant-based milk option.
- Non-Stick Cooking Spray: Select a spray that has a neutral flavor. Spraying your pan or griddle between cooking pancakes will help them to brown easily and prevent sticking.
How to Make Fluffy Buttermilk Pancakes
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 200 degrees Fahrenheit if you would like to serve all of the pancakes warm at one time.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until combined.
Step 3: Add the buttermilk, vanilla extract, large eggs, and melted unsalted butter. Whisk the wet ingredients with the dry ingredients until combined.
Step 4: Heat a non-stick skillet or griddle over medium heat. Spray with non-stick cooking spray. Add the pancake batter in ¼ cup fulls and cook for 1 ½ -3 minutes per side or until golden brown on both sides.
Step 5: Continue cooking the rest of the batter in this process, spraying the skillet or griddle with extra cooking spray if needed.
Step 6: Store the cooked pancakes in the warm oven on an oven-safe plate or cookie sheet to serve all at once, if desired. Serve the pancakes warm with your favorite toppings.
Recipe Pro-Tips
- Use an Electric Griddle for Large Quantities. An electric griddle is a fun and helpful tool for making larger quantities of pancakes. If you are cooking for a group and doubling or tripling this recipe, an electric griddle will be a big time saver and free up space on your stove. Look for a griddle with an adjustable temperature and a large cooking surface.
- Add Protein. Easily add protein to your meal by wrapping pancakes around sausage links, spreading pancakes with nut butter, or serving with a protein smoothie.
- Top Things Off. I love how versatile this recipe is and how much fun it is to add sweet or savory toppings. Serve with fresh seasonal fruit, a favorite jam, or walnuts, or spread with avocado mash.
- Make Ahead. Keep pancakes warm in an oven set to 200 degrees Fahrenheit. If you're waiting for guests to arrive or for everyone to wake up the pancakes will be just the right temperature. You can also make this recipe ahead and store pancakes in the refrigerator or freezer and warm just as many pancakes as you need. Reheat in the oven or for a few seconds in the microwave.
- Make them Gluten-Free. Easily adapt this buttermilk pancake recipe to be gluten-free by substituting 1-to-1 gluten-free flour for all-purpose flour.
FAQs
You can store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat pancakes in the microwave for 15-30 seconds or toaster oven for 1-3 minutes, or until warm. To freeze, separate pancakes with parchment paper and store in a freezer-safe container or zip-top bag for up to 3 months.
It’s easy to make your own sour milk for homemade buttermilk pancakes or other baked goods. In a 2-cup measuring cup, add 1 ½ tablespoons of white vinegar and then add milk or non-dairy milk to the 1 ¾ cup line. Stir the milk and vinegar together and then let sit for 10 minutes before using.
Fluffy buttermilk pancakes can be served with your favorite pancake toppings or almost any breakfast side dish. Try pancakes with maple syrup, fresh sliced seasonal fruit such as strawberries, apples, or peaches, or spread with jam or nut butter. Serve pancakes with bacon or sausage or pair them with a smoothie or sweet coffee boba!
Tools Needed to Make This Recipe
More Pancake Recipes
- Fluffy Whole Wheat Pancakes
- Oat Milk Pancakes
- Blender Pancakes
- Ube Pancakes
- Chocolate Peanut Butter Pancakes
If you make and like this recipe, please review and rate it 5 Stars at the top of the recipe card. This helps other people to find the recipes and helps this reader-supported publication, too!
Thank you so much for your feedback and support of Mae's Menu!
Recipe Card
Fluffy Buttermilk Pancakes
Email FacebookIngredients
- 2 ¼ cups (280g) all-purpose flour (or a blend of half all-purpose flour and half whole wheat flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ tablespoons granulated sugar
- ¼ teaspoon salt
- 1 ¾ cup buttermilk or homemade sour milk, see notes below
- 1 ½ teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon unsalted butter melted
- Non-stick cooking spray
Instructions
- Optional: Preheat the oven to 200 degrees Fahrenheit if you would like to serve all of the pancakes warm at one time.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until combined.
- Add the buttermilk, vanilla extract, large eggs, and melted unsalted butter. Whisk until combined.
- Heat a non-stick skillet or griddle over medium heat. Spray with non-stick cooking spray. Add the pancake batter in ¼ cup fulls and cook for 1 ½ -3 minutes per side, or until golden brown on both sides.
- Continue cooking the rest of the batter in this process, spraying the skillet or griddle with extra cooking spray if needed.
- Store the cooked pancakes in the warm oven on an oven safe plate or cooking sheet to serve all at once, if desired.
- Serve the pancakes warm with your favorite toppings.
Notes
- Refrigeration: Leftover pancakes keep in a covered container in the refrigerator for up to 3 days.
- Freezing: To freeze, separate pancakes with parchment paper and store them in a freezer-safe container or zip-top bag for up to 3 months.
- Reheating: Reheat pancakes in the microwave or toaster oven until warm. If reheating from frozen, store in the refrigerator overnight or defrost at room temperature.
- To make your own sour milk, add 1 ½ tablespoons of white vinegar to a 2-cup measuring cup and then add milk or non-dairy milk to the 1 ¾ cup line. Stir the milk and vinegar together and then let sit for 10 minutes before using.
Please share your recipe comments and feedback. It helps us create better content and helps other readers find what they're looking for.