Homemade Buttermilk Pancakes Recipe

a tall stack of buttermilk pancakes on a white plate with two slices of butter on top and fresh blueberries and raspberries on the plate being drizzled with maple syrup

5 from 8 ratings

Homemade Buttermilk Pancakes Recipe

I tested this buttermilk pancake recipe batch after batch, adjusting rest times and ratios until I got it right. The result is thick, fluffy, made-from-scratch pancakes that taste nothing like a box mix. Once you try these, the box stays in the cabinet for good.

Prep Time5

Cook Time20

Resting Time10

Course: Breakfast

Cuisine: American

Keyword: buttermilk pancakes

Servings: pancakes

Author: Beth

Equipment

Ingredients

2 cups (240g) all-purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups (473ml) buttermilk
3 Tbsp (43g) unsalted butter melted & cooled
1 large egg
2 tsp vanilla extract

Instructions

Heat a griddle or non-stick pan over medium-high heat. If using a griddle, set it to 350°F (175°C).
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
2 cups (240g) all-purpose flour, 2 Tbsp granulated sugar, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt
In a separate bowl, whisk together the buttermilk, melted and cooled unsalted butter, egg and vanilla extract.
2 cups (473ml) buttermilk, 3 Tbsp (43g) unsalted butter, 1 large egg, 2 tsp vanilla extract
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Allow the batter to rest for about 10 minutes. This helps the ingredients meld, improves the texture of the pancakes, and helps to create fluffier pancakes.
Lightly grease the griddle or pan with butter or non-stick cooking spray.
Pour 1/4 cup of batter onto the griddle for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
Cook until bubbles form on the surface of the pancake and the edges look set, about 3-4 minutes. Flip the pancakes with a spatula and cook the other side until golden brown, about 3-4 minutes. Remove the pancakes from the griddle or pan and keep warm. Repeat the process with the remaining batter.
Serve the buttermilk pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or whipped cream. Feel free to add extras like chocolate chips, blueberries, or nuts to the batter for added flavor and texture.

Video

Nutrition