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Our perfectly fluffy Buttermilk Pancakes are golden on the outside, soft and airy inside, and come together in just 10 minutes! These homemade pancakes are everything you want in a classic breakfast. With a super-easy batter and no fancy ingredients, your weekend breakfast game just got so much better.
Try This Next: My Easy French Toast or Banana Muffins are other cozy breakfast favorites your family will love!
Why I Love This Recipe
- Fast and foolproof. Ready in under 10 minutes with just one bowl and a whisk.
- Perfect texture. Light, fluffy, and golden brown every time.
- Customizable. Add your favorite mix-ins. We like chocolate chips or blueberries.
- Freezer-friendly. Great for meal prep or busy mornings!
RECIPE WALK-THROUGH
Before You Begin
Before starting, gather all your ingredients and have them measured and ready to go. This makes the whole process so much smoother! Start pre-heating your skillet or griddle while you’re mixing up the batter. Electric griddles, especially, can take quite a while to come up to temp.
Tools and Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- ¼ cup measuring scoop
How To Make Buttermilk Pancakes
See the recipe card below for full, detailed instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a small bowl.
- In a large bowl, whisk the eggs, then mix in the buttermilk, vanilla, and oil.
- Add all the dry ingredients at once and stir until just combined. Batter should be lumpy.
- Let batter rest for 5 minutes, then stir once before cooking.
- Heat a non-stick skillet or griddle over medium heat. Pour ¼ cup batter per pancake.
- Cook 2-3 minutes per side until golden brown and cooked through.
- Serve hot with your favorite toppings.
Serving Suggestions
Serve pancakes with classic maple syrup, butter, and fresh fruit. Mix-ins like chocolate chips, blueberries, or pecans can also be excellent additions. Try fun topping combinations, such as banana-chocolate chip or a triple berry blend.
Storage Tips
The Best Way to Store Leftovers
Store pancakes in an airtight container in the fridge for up to 4 days. Reheat in the toaster or microwave (50% power) until warmed through. For more extended storage, freeze and reheat as needed.
Recipe Tips
- Don’t overmix the batter. Lumps are okay!
- Use a ¼ cup scoop for even-sized pancakes.
- Let the batter rest to help the pancakes rise better.
- Adjust heat as needed to avoid burning or undercooking.
- If you’d like to add fillings to your pancakes, like chocolate chips or blueberries, do so about a minute before you flip them.
More Pancake Recipes
- Baked Apple Pancake
- German Pancakes
- Bacon Pancakes
- Swedish Pancakes
- Lemon Pancakes
- Fluffy Blueberry Pancakes
Buttermilk Pancakes
Ingredients
- 2 cups All purpose flour spooned and leveled
- 3 tablespoon Sugar
- 3 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 large Large eggs
- 2 cups Buttermilk
- 1 teaspoon Vanilla extract
- 4 tablespoons Canola oil
- Favorite pancake toppings for serving
Instructions
- In a small mixing bowl mix flour, sugar, baking powder, baking soda and salt together. Set aside.
- In a large mixing bowl using a whisk lightly beat the eggs then add in the buttermilk, vanilla and oil. Mix together.
- Add flour mixture all at once into the egg and buttermilk mixture. Stir until just blended, batter will still be slightly lumpy.
- Set batter aside to rest for 5-10 minutes then stir the mixture before starting to cook.
- Heat a non-stick skillet or griddle over medium heat. Pour or scoop ¼ cup of batter per pancake onto the skillet or griddle leaving about 1” between each pancake.
- Cook for about 2-3 minutes until the batter starts to bubble. Flip the pancake over and cook for about 2-3 more minutes. Continue with the remaining batter until all pancakes are cooked.
- Serve immediately with your favorite toppings; butter, maple syrup, chocolate chips, fresh fruit or jam.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
