on Mar 24, 2014, Updated Feb 03, 2024 68 Comments Enjoy a hot, buttery stack of buttermilk pancakes in less than 20 minutes with ingredients you most likely have in your kitchen with this easy recipe! Follow my simple yet time-tested tips for the perfect buttermilk pancakes for breakfast, brunch, or “breakfast for dinner” anytime!
How to Make Perfect Buttermilk Pancakes
Combine the dry ingredients – Whisk the dry ingredients in a medium bowl after combining. Simple yet scrumptious. This recipe uses simple ingredients you most likely already have in your pantry and refrigerator and yields the most perfect and delicious pancakes! Great to make ahead. Sometimes, we need breakfast recipes that we can grab from the freezer and reheat for busy mornings. This is one of those recipes we turn to time and again! Easily scalable. This recipe is just right for four people but can easily be scaled up or down to serve less or more! Flour – Use all-purpose flour or whole wheat flour, if you prefer. You can also do a blend of all-purpose and whole wheat based on your preferences. I have also substituted gluten-free flour with great success. Sugar – Granulated sugar is the default sugar to use in this recipe. Baking Powder – You will use baking powder and baking soda in this recipe. The combination makes for delicious, fluffy buttermilk pancakes. Baking Soda – You’ll also use baking soda since these are buttermilk pancakes, and the acid in the buttermilk combined with the baking soda ensures the fluffiest pancakes! Salt – The salt in this recipe helps to balance the sweetness and give additional flavor. If you use salted butter, you may want to reduce the salt called for in the recipe to 3/4 teaspoon. Buttermilk – You’ll want to be sure to use buttermilk for this recipe. If you don’t have buttermilk on hand, you can easily make your own buttermilk with the ingredients you have on hand! Resource: How to Make Buttermilk Substitute Eggs – This recipe uses two fresh eggs. If you need to substitute the eggs, I recommend a commercial egg replacer. I’ve found that flax eggs can cause pancakes to be a bit heavy and dense, and applesauce causes the batter to become too thin. You may need to test to reach your desired final replacement. Vanilla Extract – The vanilla extract adds so much flavor to this recipe! If you’ve not added it to your pancakes in the past, believe me when I say it makes such a difference! Butter – You will use melted butter in the batter as to coat your griddle or skillet for cooking. Dairy-free Pancakes – Use plant-based milk, such as oat, almond, or cashew milk, and dairy-free butter, in place of the dairy called for in the recipe. And yes, you can even make dairy-free buttermilk substitute!Resource: How to Make Oat Milk Gluten-Free Pancakes – Use your favorite gluten-free flour. I’ve made these many times using gluten-free flour substitutes. Mix the wet ingredients – Whisk wet ingredients together in a 2-cup measuring cup. Combine wet with dry ingredients – Pour the buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow pato rest for at least 5 minutes for the fluffiest buttermilk pancakes. Add butter griddle and heat – Heat griddle or skillet over medium-low heat. Add butter to the griddle or skillet to make sure well coated. Cook the pancakes – Scoop batter onto prepared griddle or skillet and cook according to recipe instructions. Serve warm – Remove from griddle or skillet and serve warm or place on a sheet pan in oven to keep warm for serving. Since these are ready in just a few minutes, it’s not hard to get everyone to the breakfast table when they know these babies are waiting for them. Light, fluffy, and so delicious, you’ll get requests for these all the time. I promise!
Make Ahead and Storage Tips
To Make Ahead:
Up to 30 Minutes Make Ahead – Place the pancakes onto a parchment-lined baking sheet in a single layer. Then hold the pancakes in a 200º F oven for up to 30 minutes. Up to 2 Days Ahead – Allow the baked pancakes to cool completely. Place into a zip-top bag and into the refrigerator for up to 2 days. To reheat, place in a 350º F oven for 5 minutes.
To Freeze: These pancakes freeze beautifully.
Place them in a single layer on a parchment-lined baking sheet in the freezer for 30 minutes. Then, remove them from the baking sheet, and place them into a freezer-safe, zip-top bag, and freeze for up to 1 month. To reheat, allow them to defrost and then heat them in a 350º F oven for 5 minutes and serve warm.
If you tried this Buttermilk Pancakes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!! Pancake Muffins Blueberry Muffins How to Cook Eggs How to Cook Bacon Enjoy!Robyn xo
