This recipe for Buttermilk Pancakes beats each and every pancake mix hands down. They are so light and fluffy and delicious and couldn’t be simpler. All you need is a little slab of butter, some maple syrup and voila - the perfect breakfast!
Jump to:
The Best Buttermilk Pancakes Recipe
There is really no better way to enjoy a cozy weekend morning than with a tall stack of warm Buttermilk Pancakes, smothered in butter, maple syrup or your favorite toppings. If you’re a fan of those fluffy IHOP Original buttermilk pancakes, then you will not be disappointed with our version. Luckily, you probably have all of the ingredients you need to make them from scratch right at home!
Once you go homemade, you’ll never be happy with a box mix ever again. These babies are perfectly fluffy and can be on the table in less than 30 minutes. Want blueberry or chocolate chip pancakes? Go nuts! Or skip the add-ins and serve with your favorite blueberry jam, toasted pecans and fresh whipped cream.
What Can I Use Instead of Buttermilk?
Technically, you can substitute plain milk for the buttermilk in this recipe, but we recommend making your own if you are out. The tangy buttermilk helps the baking powder to activate, therefore giving you even fluffier pancakes. Plus, it adds such a great flavor.
We have a couple solutions for you to try if you either forgot to purchase buttermilk, or you would rather just use what you’ve already got.
How to Make Your Own Buttermilk
It’s incredibly simple to make your own. It won’t be quite as thick as the buttermilk that you are used to buying, but it will do the trick all the same. All you need to do is:
- Mix 3 cups milk (preferably whole) with 3 tablespoons of either lemon juice or white vinegar.
- Make sure they are well combined, then let sit at room temperature for about 10 minutes.
- After 10 minutes, it should look slightly curdled. You can whisk the entire thing, then measure out 3 cups that you need and use in place of store-bought buttermilk.
You can also whisk together 3 parts sour cream or plain Greek yogurt with 1 part milk if you have either of those around and want to give them a try.
Ingredients in this Buttermilk Pancake Recipe
- All-Purpose Flour - we love using all-purpose flour for pancakes, but another acceptable type would be cake flour, if you have it.
- Sugar - you want to use white granulated sugar.
- Baking Powder & Baking Soda - these help the batter rise, and keeps them nice and fluffy.
- Salt - salt balances all of the flavors.
- Eggs - any kind of large eggs will work great.
- Buttermilk - this adds a characteristic tangy flavor and helps the baking powder activate. If you are out of buttermilk, read our instructions above on how to easily make your own.
- Butter - this should be melted.
- Vanilla Extract - pure vanilla extract is best.
How to Make Buttermilk Pancakes
- In a medium-sized mixing bowl, add the flour, sugar, baking powder, baking soda and salt and whisk to combine.
- In a large measuring cup, combine the eggs, buttermilk, melted butter and vanilla extract and whisk to break up the eggs.
- Add the wet ingredients to the dry ingredients and gently mix the batter together until well-combined and set aside. (Note: You don't want to overmix - the mixture should still be a little lumpy.)
- Heat a large skillet or non-stick griddle over medium low heat, then add about a tablespoon of butter to grease the pan.
- For each pancakes, pour about 1/3 cup batter on the griddle and let it spread out into a 4" round pancake. Depending on the size of your pan, you may be able to cook up to 3 at a time.
- Allow the pancakes to cook until bubbles appear on the surface and the edges are beginning to look cooked, or about 1-2 minutes. Flip the pancakes, using a spatula, and continue to cook the other side until golden and cooked through, or about 1-2 minutes more.
- Repeat this process with remaining batter. Serve pancakes with butter, syrup or your favorite toppings. Enjoy!
Tips for Making Perfectly Fluffy Buttermilk Pancakes
You’ve probably made pancakes that were either too thick, and don’t cook all the way through, or too thin and slightly rubbery. This recipe makes them just right, every time. These tips will help get you started:
- The less you mix the Buttermilk Pancake batter, the fluffier they will be. Trust us. A few small lumps are ok!
- Let your batter rest for a few minutes before cooking, if possible. This gives the baking powder a little time to do it’s thing, and gives all of the ingredients a chance to sort of mesh.
- Measure carefully! A little too much flour or a little too much buttermilk can cause the pancake batter to get either too thick or too thin.
Can I Freeze Pancakes?
Yes! After you have cooked them, let them cool completely and then transfer to a freezer bag. They can be stored, frozen, for up to 3 months.
When you are ready to eat them, you can either microwave an individual serving to warm them, or else pull them and let them come to room temperature, then cover with foil and warm in a low 300 degree oven until warmed through.
Buttermilk Pancakes Recipe
Ingredients
- 3 cups All-Purpose Flour
- 3 tablespoons Sugar
- 1 tablespoons Baking Powder
- 1 1/2 tsp Baking Soda
- 1 1/2 tsp Salt
- 3 large Eggs
- 3 cups Buttermilk
- 1/3 cup Butter melted, plus more for frying pancakes
- 1 tablespoon Vanilla Extract
Instructions
- In a medium-sized mixing bowl, add the flour, sugar, baking powder, baking soda and salt and whisk to combine.
- In a large measuring cup, combine the eggs, buttermilk, melted butter and vanilla extract and whisk to break up the eggs.
- Add the wet ingredients to the dry ingredients and gently fold them together until well-combined and set aside. (Note: You don't want to overmix - the mixture should still be a little lumpy.)
- Heat a pan or non-stick griddle over medium heat, then add about a tablespoon of butter to grease the pan.
- For each pancakes, pour about 1/3 cup batter on the griddle and let it spread out into a 4" round pancake. Depending on the size of your pan, you may be able to cook up to 3 at a time.
- Allow the pancakes to cook until bubbles appear on the surface and the edges are beginning to look cooked, or about 2 minutes. Flip the pancakes, using a spatula, and continue to cook the other side until golden and cooked through, or about 1 minute more.
- Repeat this process with remaining batter. Serve pancakes with butter, syrup or your favorite toppings. Enjoy!
Nutrition
Here are some other simple breakfast recipes that we love!
- Spinach and Feta Quiche
- Apple Cinnamon French Toast Bake
- Best German Pancakes
- Caramel Cinnamon Rolls
- Candied Bacon
If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest, feel free to leave a comment and photo there too. Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!
This simple recipe for Buttermilk Pancakes is light, fluffy and tastes so delicious with a little slab of butter and some maple syrup. You'll never want to use box mix again!
Leave a Reply