Fluffy Buttermilk Pancakes – Spend With Pennies

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by Sil Pancho

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10.23.2021


Buttermilk Pancakes are really fluffy and extra delicious, and easy to make from scratch!

This recipe makes pancakes that are thick, fluffy and full of flavor. Top with butter, maple syrup, sliced banana, or even a blueberry topping right before serving.

buttermilk pancakes on a plate

Ingredients for Pancakes

DRY INGREDIENTS: Flour, sugar, baking powder, baking soda, & salt are pretty typical for any homemade pancake recipe.

WET INGREDIENTS: Buttermilk, (of course!) eggs, vanilla, & butter are what makes these pancakes so fluffy & flavorful! Don’t worry, these can be made without buttermilk too, more on that below.

ingredients for buttermilk pancakes

No Buttermilk? No Problem!

Buttermilk reacts with the other ingredients in the batter. This helps the pancakes rise better and makes them more fluffy and tender.

Make Homemade Buttermilk: If you don’t have any, it’s easy to make a buttermilk substitute at home (which is not technically buttermilk of course).

  1. Place 2 tablespoons lemon juice or white vinegar in a 2 cup measuring cup.
  2. Top to the 2 cup line with milk and give it a stir. Let rest 5 minutes before using.

This will “sour” the milk (the texture will change) and it can be used in place of buttermilk in almost any recipe.

ingredients for buttermilk pancakes

How to Make Fluffy Buttermilk Pancakes

  1. Preheat griddle to medium heat and lightly oil.
  2. Whisk wet ingredients per recipe below.
  3. Combine dry ingredients and add wet to dry. Mix just until combined.
  4. Using a ¼ cup measuring cup, scoop the batter onto a preheated griddle or pan.
  5. Flip once the little bubbles on top pop. Serve warm.

PRO TIP: The batter may look a little lumpy, but that’s okay! Do not overmix the batter, stir until just moistened.

Buttermilk Pancakes batter

Tips for Extra Fluffy Pancakes

  • Allow the batter to rest about 3-5 minutes before cooking.
  • Don’t overmix the batter, it should be a bit lumpy (images above). The batter should be easy to pour but still nice and thick.
  • If needed, add extra buttermilk a tablespoon at a time to thin out or a small amount of flour if you make it too runny.
  • Cook pancakes over medium heat so the inside cooks and the outside stays golden.
  • Oil the pan by brushing or wiping the pan with vegetable oil (I use a paper towel).
  • Watch for the edges to be set and the bubbles on top to pop before flipping.
  • Add berries or chocolate chips to the pancakes while they’re cooking, not into the batter. This keeps the sugars from burning on the pan.

buttermilk pancakes cooking on a griddle

Can Pancakes be Made in Advance?

Any kind of homemade pancakes can be made in advance and frozen (this works well with waffles too).

Thankfully, pancakes can be made ahead and even frozen until next time! Make a huge batch then freeze what doesn’t get eaten. Weekend pancakes just got easier! Just be sure to separate them with a layer of waxed paper so they don’t stick together. Stack them flat in freezer-friendly zip-top bags, label them with the date, and freeze them laying down so when they are frozen, the bag can be stored upright, saving room in the freezer.

a stack of fluffy buttermilk pancakes on a plate

Best Breakfast Sides

What’s your favorite topping for pancakes? Let us know in a comment below! 

Buttermilk Pancakes

Fluffy, flavorful, and cooked until golden, these Buttermilk Pancakes are perfect served warm with maple syrup.


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  • Preheat griddle or frying pan over medium heat or 325°F. Lightly grease with vegetable oil.

  • Whisk buttermilk, eggs, and vanilla.

  • Combine dry ingredients in a bowl and whisk.

  • Create a well in the middle and add wet ingredients. Stir just until combined (batter should look slightly lumpy), and stir in butter. Allow the batter to rest about 5 minutes.

  • Pour ⅓ cup batter for each pancake and cook on one side until bubbles form and begin to pop, about 2 minutes. Flip and cook on the other side for about 1-2 minutes.

To Make Large Batches: If making large batches, preheat the oven to 175°F and keep a baking sheet in the oven. Keep pancakes warm on the baking sheet. 
To Make Ahead: Cook and cool pancakes. Separate pancakes with a layer of waxed paper and place them in a freezer bag. Reheat from frozen in the microwave, toaster, or oven. 
Allow the batter to rest about 3-5 minutes before cooking.
Don’t overmix the batter, it should be a bit lumpy. If needed, add extra buttermilk a tablespoon at a time to thin out or a small amount of flour if you make it too runny.
Oil the pan by brushing or wiping the pan with vegetable oil (I use a paper towel).
If adding berries or chocolate chips to the pancakes, sprinkle them on while they’re cooking, not into the batter. This keeps the sugars from burning on the pan.
 

Calories: 137, Carbohydrates: 20g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 164mg, Potassium: 121mg, Fiber: 1g, Sugar: 4g, Vitamin A: 164IU, Calcium: 68mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best, Buttermilk Pancakes, how to make, recipe

Course Breakfast

Cuisine American

stack of Buttermilk Pancakes and syrup with writing

 

fork taking a piece out of a stack of Buttermilk Pancakes with a title
close up of Buttermilk Pancakes with a title
Buttermilk Pancakes cooking and plated with a title





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