Homemade Buttermilk Pancakes Recipe

If you’ve got an early morning sweet tooth, then this delicious light and fluffy Homemade Buttermilk Pancakes Recipe is just what you need. You’ll love how easy these are to make.

We are big-time breakfast eaters in our family and always make sure we are plenty full before leaving the house in the morning. If you are the same, you must try my Huevos Rancheros or Hoe Cakes.

Buttermilk Pancakes

Buttermilk pancakes are pancakes that use buttermilk as the main liquid of the batter to ensure they are tender and flavorful. Pancakes are one of the earliest forms of bread and have turned into an extremely popular breakfast item. They are cakes cooked in the shape of a circle on a griddle until they become thick and cooked throughout.

Pancakes can be sweet or savory and can be served for lunch, dinner, dessert, and as an appetizer and can have many variations and toppings.

I love buttermilk pancakes. I’ve got great memories of my dad making them every Saturday, or at least I begged him to.  As a kid, is there a better breakfast than homemade buttermilk pancakes?

Ingredients

• Flour – All-purpose flour is all you will need.
• Sugar – A bit of sugar will help sweeten the batter slightly.
• Eggs – Large eggs that are chilled or at room temperature work perfectly.
• Milk – I use a combination of whole milk and buttermilk.
• Butter – You will need some melted butter for the pancake batter and cooking the pancakes.
• Salt – A pinch of salt will help balance out the flavors in the batter.

How to Make Buttermilk Pancakes

1. Mix the flour, sugar, baking powder, and salt in a large bowl and set aside.
2. Next, in a separate large bowl, whisk together eggs, buttermilk, milk, and melted butter until combined, and then pour it into the bowl with the dry ingredients.
3. Very gently mix the ingredients until just combined. Do not over-mix! The batter should be a little runny and chunky.
4. Next, add 2 teaspoons of unsalted butter to a frying pan or griddle, and once melted ladle in some of the pancake batters, about ¾ cup.
5. Cook the pancake for 2 to 3 minutes and flip it over. You’ll know it’s ready to flip over once the air bubble on top begins to pop.
6. Once flipped, cook for a further 30 seconds. Repeat the process until all the buttermilk pancake batter has been used up. Serve with butter and maple syrup.

How to Make Pancakes Fluffy

While the ingredients are very important, a lot of making a fluffy buttermilk pancake recipe has to do with the procedures. Since pancakes are supposed to be light and fluffy, it’s important not to overmix the batter. It should be slightly chunky but also a bit runny.

The little flour chunks in the homemade buttermilk pancake batter are what is going to help them fluff up while cooking to ensure they are thick.

Make-Ahead and Storage

Make-Ahead: When serving for breakfast, these are meant to be eaten as soon as they are done cooking. However, you can serve this cold which can be made and chilled 1 day ahead of time.

How to Store: Cover and keep the pancakes in the refrigerator for 3 days. Freeze these covered for up to 3 months. Thaw the pancakes in the refrigerator until thawed before reheating.

How to Reheat: Add a small amount of butter to a griddle or skillet over low heat and cook the pancakes for 1 to 2 minutes per side or until heated. You can also place the desired number of pancakes on a sheet pan with parchment paper and bake at 350° for 4 to 6 minutes or until warm.

chef notes + tips

• Feel free to substitute the whole milk with 1%, 2%, or skim milk.
• To further enhance this flavor, you could add vanilla, berries, oats, nuts, or chocolate.

More Breakfast Recipes

• Eggs Benedict
• Biscuits and Gravy
• Shakshuka
• Paleo Granola
• Avocado Toast

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Homemade Buttermilk Pancakes Recipe

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5 from 16 votes

If you’ve got an early morning sweet tooth, then this delicious light and fluffy Homemade Buttermilk Pancakes Recipe is just want you need!

Servings: 10

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Ingredients 

US CustomaryMetric

• 3 cups all-purpose flour
• ¼ cup sugar
• 1 ½ tablespoons baking powder
• pinch of sea salt
• 3 large eggs
• 2 ¼ cups buttermilk
• 1 cup whole milk
• ¼ cup melted unsalted butter + more for cooking

Instructions

• Preheat your griddle or pan to 350° or medium-low heat.
• In a large bowl, mix together the flour, sugar, baking powder, and salt and set aside.
• Next, in a separate large bowl, whisk together eggs, buttermilk, milk, and melted butter until combined, and then pour it into the bowl with the dry ingredients.
• Very gently mix together the ingredients until just combined. Do not over-mix! The batter should be a little runny and chunky.
• Next, add 2 teaspoons of unsalted butter to a frying pan or griddle, and once melted ladle in some of the pancake batter, about ¾ cup.
• Cook the pancake for 2 to 3 minutes and flip it over. You’ll know it’s ready to flip over once the air bubble on top begins to pop.
• Once flipped, cook for a further 30 seconds to 1 minute. Repeat the process until all of the buttermilk pancake batter has been used up.
• Serve with butter and maple syrup.

Notes

Make-Ahead: When serving for breakfast, these are meant to be eaten as soon as they are done cooking. However, you can serve this cold which can be made and chilled 1-day before.

How to Store: Cover and keep the pancakes in the refrigerator for 3 days. Freeze these covered for up to 3 months. Thaw the pancakes in the refrigerator until thawed before reheating.

How to Reheat: Add a small amount of butter to a griddle or skillet over low heat and cook the pancakes for 1 to 2 minutes per side or until heated. You can also place the desired number of pancakes on a sheet pan with parchment paper and bake at 350° for 4 to 6 minutes or until warm.

Feel free to substitute the whole milk with 1%, 2%, or skim milk.

To further enhance this flavor, you could add vanilla, berries, oats, nuts, or chocolate.

Nutrition

Calories: 266kcalCarbohydrates: 38gProtein: 8gFat: 9gSaturated Fat: 5gCholesterol: 70mgSodium: 89mgPotassium: 345mgFiber: 1gSugar: 9gVitamin A: 342IUCalcium: 182mgIron: 2mg

Course: Breakfast

Cuisine: American, French

Author: Chef Billy Parisi