Light and fluffy buttermilk pancakes make the perfect weekend breakfast. Made from scratch, these pancakes come together in minutes and can be topped with your favorite maple syrup, fresh fruit, or jam.
This recipe makes classic buttermilk pancakes – light, fluffy, and slightly sweet. You'll love this recipe because it's quick and requires only a few ingredients.
Make these pancakes for a weekend breakfast, Sunday brunch, or a fun weeknight brinner!
Want to plan ahead? Save time in the morning by mixing the dry ingredients the night before. Then, add your wet ingredients in the morning.
Buttermilk is a must for this recipe because it will give extra lift to your pancakes because of the acidity.
If you don’t have buttermilk on hand, don't worry! Here’s an easy substitute: In your measuring cup, first add one tablespoon of vinegar (or lemon juice), then add enough milk to measure one cup. Stir and let stand for 5 minutes.
I don't recommend using regular milk, because you need the added acidity to match your baking soda and baking powder measurements.
Homemade pancakes can easily be frozen and reheated on another day. Try doubling or tripling this recipe to make extra pancakes weeks in advance!
To freeze, allow your pancakes to cool completely to room temperature. Layer your pancakes between sheets of wax paper or parchment paper. Store in a freezer safe plastic bag or other container and seal tightly.
Your pancakes will keep in the freezer for up to two months.
Pancakes can be reheated using several methods.
If you plan on feeding a crowd, the oven may be your easiest method. Preheat your oven to 350 degrees Fahrenheit. Place frozen pancakes in a single layer on a parchment lined baking sheet. Bake for up to 10 minutes, or until warmed through.
To microwave: place up to two frozen pancakes on a microwave safe plate. Microwave for up to 1 minute, or until warmed throughout.
Fluffy Buttermilk Pancakes
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- In a large bowl, combine all dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk together to remove clumps.
- Add egg, buttermilk, and vanilla to the dry ingredients. Stir until JUST combined. There will be lumps in the batter, this is what you want.
- Let the finished batter sit for 5 minutes. During this time, heat up a skillet or griddle over medium-low heat and grease lightly with butter or cooking spray.
- Measure about ⅓ cup of batter into your hot skillet for each pancake. Once you see bubbles across your pancake and the sides start to look dry, flip the pancake over (this will take around 2 minutes depending on the heat of your skillet). Cook the second side until lightly browned. Repeat with remaining batter.
- Serve pancakes with your favorite maple syrup, whipped cream, or fruit compote.