Soft, fluffy, and so flavorful, these Buttermilk Pancakes are made with just 7 basic ingredients in less than 15 minutes. A staple recipe for any busy family!
Growing up, pancakes were one of my sons’ favorite foods. Over the years, we’ve tried many, many different pancake variations and flavors, like sheet pan pancakes, fluffy pancakes, and blueberry pancakes. But the one we come back to again and again? These buttermilk pancakes! This recipe is a staple that everyone should keep on hand – it’s quick, it’s easy, and it’s so yummy!
Why These Are The Best Buttermilk Pancakes
There are a few reasons these pancakes are a staple on our breakfast table! Here are a few of them.
- Only 7 ingredients. Besides the buttermilk, these pancakes are made with very basic ingredients like butter, egg, flour, and sugar. I love being able to whip them up anytime!
- Soft & fluffy. One of the reasons for adding buttermilk to pancakes is to create a light, fluffy texture. Baking soda and baking powder also help achieve a fluffy texture. The end result is incredibly soft and fluffy pancakes.
- Incredible flavor. Buttermilk also adds a slightly tangy flavor to pancakes. Between that and the richness from the melted butter, these are not basic plain pancakes with 0 flavor. They’re so good!
Recipe Ingredients
One of my favorite things about this recipe is that there are just 7 very basic ingredients required. Scroll down to the recipe card below for the exact measurements.
- Buttermilk – Buttermilk adds a lightly tangy flavor to these pancakes and also helps provide the perfect texture. Low-fat or full-fat buttermilk are both fine.
- Egg
- Butter – Melted butter adds richness to the pancake batter.
- Flour
- Sugar – Just a hint of sugar to balance out the tangy buttermilk.
- Leavening agents – Both baking soda and baking powder are key in this recipe! They help achieve the perfect fluffy texture.
- Salt
What If I Don’t Have Buttermilk?
I highly recommend grabbing some buttermilk at the store for these pancakes as it’s the star ingredient of the recipe. Leftover buttermilk could be used to make other recipes like old fashioned buttermilk cake, chocolate buttermilk pie, and buttermilk air fryer chicken legs.
However, in a pinch, you can make a DIY buttermilk substitute by adding a tablespoon of vinegar or lemon juice to a measuring cup, then adding enough whole milk to fill the cup. Let it sit for 5 minutes or so before using it.
Pancake Toppings
Some may argue that the best part of a pancake breakfast is being able to add the toppings! Here are a few suggestions of toppings for these buttermilk pancakes.
- Fruit – Strawberries, blueberries, and bananas all work well as pancake toppings.
- Chocolate – For those with a chocolate sweet tooth, add some chocolate chips, Nutella, or chocolate syrup drizzled on top. Chocolate chips could also be stirred into the batter.
- Syrup – Keep it classic with a drizzle of maple syrup or try honey or agave.
- Nut butter – Peanut butter, almond butter, and other nut butters can be spread on top of the pancakes for added protein.
How to Make Buttermilk Pancakes
These pancakes take hardly any time at all to prepare! The printable instructions can be found in the recipe card below.
- Make the batter. Add the buttermilk, egg, and oil to a jar. Tighten the lid and shake to mix. Add the dry ingredients to the jar. Put the lid back on and shake vigorously for 2 minutes.
- Cook the pancakes. Lightly oil the griddle and preheat to medium. Pour 1/4 cup of batter onto the griddle per pancake. Once the edges look dry and the bubbles begin to pop, flip the pancakes to the other side. Cook for another 2-3 minutes.
- Enjoy. Repeat until all of the batter is used. Serve hot with butter, maple syrup, or any desired toppings.
Why Are My Pancakes Flat?
These buttermilk pancakes should be quite light and fluffy – it’s one of the perks of using buttermilk! If they end up on the flat side, the most likely culprit is that the ingredients were mis-measured, particularly the flour or buttermilk. The other possibility is that the batter was overmixed (or overshaken). A few lumps in the batter is okay.
Tips for the Best Pancakes
Here are a few keys to perfecting this buttermilk pancakes recipe.
- Preheat the pan. The pan should already be preheated to medium heat before adding the pancake batter. To test this, drop a splash of water onto the skillet (it should sizzle) or a tiny amount of pancake batter. If the batter begins cooking immediately, it’s good to go.
- Don’t flip too soon. Flipping too soon or constantly checking the bottom of the pancakes is probably the #1 mistake I see. Once the batter is added to the pan, don’t touch it for a few minutes. The pancakes are ready to flip with the edges are firm and the bubbles in the center are starting to pop. The pancake will easily lift from the pan when it’s ready to flip.
- Make thinner/thicker pancakes. For thinner pancakes, add more buttermilk to get the desired consistency. For thicker pancakes, add more flour.
- Add a mix-in. Chocolate chips or blueberries make great additions to this pancake batter.
Serving Suggestions
Whether or not sides are required for a pancake feast is debatable. There are definitely days I just serve a nice stack of buttermilk pancakes with syrup! But sometimes I like to round out breakfast with a side of crispy air fryer bacon or breakfast sausage and eggs.
How To Store & Reheat Leftovers
- Fridge. Buttermilk pancakes can be stored in the fridge in an airtight container for 2 days.
- Freezer. Once cooled, freeze the pancakes in a ziploc or other container.
- Reheat. These pancakes can be reheated in the microwave from the fridge or freezer. From the freezer, it usually takes about 2 minutes to thaw and reheat them.
More Pancake Recipes
Buttermilk Pancakes
Ingredients
- 1 cup buttermilk
- 1 egg
- 3 Tablespoons butter melted
- 1 cup flour
- 2 Tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Pour the buttermilk, egg and oil in a 32 oz jar. Put the lid on tight and shake until well mixed.
- Add the flour, sugar, baking powder and salt to the jar with the milk and egg mixture. Put the lid on and shake vigorously for about 2 minutes until everything is combined.
- Lightly oil a griddle or frying pan and heat to medium temperature. Pour the batter onto the griddle. Use about ¼ of a cup of batter for each pancake.
- When the edges look dry and the bubbles on the surface of the pancakes begin to pop flip the pancakes over to cook the other side.
- Once flipped, cook the pancakes another 2 to 3 minutes until they are lightly browned on both sides.
- Serve hot with maple syrup and/or your favourite fruit.
Last Step:
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4 comments on “Buttermilk Pancakes”
Will this recipe still work if I omit the sugar?
Hi Jess. Yes, the recipe will still work the same without the sugar.
Oh my gosh, these were so good! We were out of pre-made dry mix. I’ve never made homemade pancakes. These were SO good! Tender and flavorful. My husband who isn’t much of a pancake guy said they were the best pancakes he’s ever eaten in his life. Win! Thanks for the wonderful, easy, & delicious recipe!
I added 1 pack of hot cocoa mix to make them chocolaty. Worked great