Buttermilk Pancakes- this is the BEST Buttermilk Pancake recipe. The pancakes are light, fluffy, and melt in your mouth. Serve warm with butter and maple syrup and you will be in pancake heaven!
Is there anything better than a big stack of warm buttermilk pancakes in the morning? I think not!
Pancakes are the best way to start the day and this Buttermilk Pancake recipe is the very BEST! I promise it will be your GO TO recipe! It is our family’s most favorite pancake recipe and everyone that tries them falls in love after one bite.
The pancakes are light, fluffy, buttery, and basically melt in your mouth they are so good. We love to serve them hot off the griddle with extra butter and pure maple syrup. Pancake perfection!!
Buttermilk Pancake Ingredients
The ingredients are simple and the end results are AMAZING. You will never buy pancake mix again, homemade hot cakes are SO much better!
To make the pancakes, you will need:
- Flour– Use basic all-purpose flour!
- Granulated sugar– To sweeten the pancakes a little!
- Baking powder & Baking soda– The baking powder and baking soda create bubbles in the batter and make the pancakes light and fluffy. Make sure you are using fresh baking powder and baking soda, check the dates!
- Salt– Always salt for flavor!
- Buttermilk– The acid in the buttermilk helps the baking soda react, which leads to taller pancakes. It also helps to break down the gluten so the pancakes are super tender and delicious. Plus, buttermilk gives a slightly tangy flavor that is desirable when it comes to the perfect classic pancake. Make sure your buttermilk is at room temperature.
- Butter– Butter makes the pancakes rich and moist and adds the best flavor! Make sure you melt the butter and let it cool to room temperature before adding it to the buttermilk.
- Eggs– The eggs hold the pancakes together and and allow the pancakes to rise. They also provide richness to the hot cakes. Use large, room temperature eggs.
- Vanilla extract– Vanilla makes everything better! Don’t skip it!
How to Make Buttermilk Pancakes
We love making buttermilk pancakes for a special breakfast on the weekends, but this recipe is easy to whip up on a weekday or even for dinner! Breakfast for dinner is always a hit at our house!
- Preheat an electric griddle to 375 degrees. We like to use an electric griddle because you can make several pancakes at once and a griddle tends to cook the pancakes evenly. If you don’t have an electric griddle, you can cook the pancakes in a skillet on the stove top.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
- In a medium bowl, whisk the room temperature buttermilk, melted butter, eggs, and vanilla extract together.
- Pour the liquid ingredients over the dry ingredients and whisk until just combined. The batter will be lumpy and that is ok. You don’t want to over mix. Let the batter sit for 10 minutes. Resting the pancake batter helps the batter rise and gives the buttermilk time to soften the flour and dissolve any lumps.
- Grease the griddle with butter. Pour about ½ cup of batter onto the hot griddle. Cook pancake until bubbles form and edges are set, about 3 minutes. Flip and cook for another 2 to 3 minutes or until golden brown. Continue making pancakes until batter is gone.
- Serve the pancakes warm with butter and maple syrup. Or you can top your hot cakes with strawberry syrup, jam, whipped cream, or even nut butter! Load them up!
How to Keep Pancakes Warm
Nobody wants to eat cold pancakes, so if you are making a lot of pancakes and want to wait to serve them all at once, you can keep them warm in the oven.
Preheat the oven to 200 degrees F. Place the pancakes on a large baking sheet, in a single layer, and place them in the warm oven until you’re ready to serve them. This temperature will keep the pancakes warm without continuing to cook them too much.
How to Freeze Pancakes
I love having a stash of pancakes in the freezer for busy mornings!
- Place cooled pancakes in an even layer on a large baking sheet that has been lined with parchment paper. Freeze for about an hour or until solid.
- Stack the frozen pancakes between parchment paper or waxed paper so they don’t stick together. Place in a freezer bag or freezer container and freeze for up to 2 months.
- Reheat frozen pancakes in the microwave, toaster, or oven.
If you want to make a BIG breakfast spread. Here are some of our favorite recipes to serve with pancakes!
More Pancake Recipes
This is the BEST Buttermilk Pancake recipe. The pancakes are light, fluffy, and melt in your mouth. Serve warm with butter and maple syrup and you will be in pancake heaven!
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 3 cups buttermilk, at room temperature
- 1/4 cup unsalted butter, melted and cooled to room temperature
- 2 large eggs, at room temperature, slightly beaten
- 1 teaspoon pure vanilla extract
- Additional butter for cooking pancakes
- Pure maple syrup and butter, for serving, if desired
Preheat an electric griddle to 375 degrees.
In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together.
In a medium bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract together.
Pour the liquid ingredients over the dry ingredients and whisk until just combined. Batter will be lumpy. Let the batter sit for 10 minutes.
Grease the griddle with butter. Pour about ½ cup of batter onto the hot griddle. Cook pancake until bubbles form and edges are set, about 3 minutes. Flip and cook for another 2 to 3 minutes or until golden brown. Continue making pancakes until batter is gone.
Serve pancakes immediately with butter and maple syrup.
To keep pancakes warm, put pancakes on a large baking sheet in a single layer and put in a 200 °F until ready to eat.
Pancakes will keep wrapped in the fridge for up to 5 days. To freeze, wrap cooled pancakes with plastic wrap and put in a freezer bag. Freeze for up to 1 month.
Calories: 280kcal, Carbohydrates: 38g, Protein: 8g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 468mg, Potassium: 383mg, Fiber: 1g, Sugar: 8g, Vitamin A: 385IU, Calcium: 204mg, Iron: 2mg
Have you tried this recipe?
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Photos by In Krista’s Kitchen