These thick and fluffy buttermilk pancakes are the ultimate breakfast. They’re soft, moist, and airy, a little bit tangy, have the perfect amount of sweetness, and are so easy to make.
Pancakes are one of the greatest breakfast foods ever. And these buttermilk pancakes are a staple on my breakfast table. You’ll be transported straight to your favorite breakfast joint when you eat these pancakes. They’re big, thick, airy, fluffy, have an unmistakable tartness from buttermilk, and have a perfect golden crispiness on the outside.
This is also a really easy recipe to make. It won’t take you much time or effort to make these buttermilk pancakes … in fact, they’re so easy that you might find yourself making them as a midnight snack!
Why These Are the Best Buttermilk Pancakes
The secret to these buttermilk pancakes is to cook them in enough butter that they get a little bit crispy on the outside while staying pillowy and soft on the inside. Here’s why I know you’ll love these tangy buttermilk pancakes.
- Diner-style. There are a lot of different styles of pancakes, and they’re all great. But in my opinion, diner-style pancakes are the best. I’ll put these buttermilk pancakes against the pancakes at any great diner. So the next time you’re craving your favorite breakfast spot, just head to the fridge and pantry instead, and make pancakes!
- So easy. These homemade buttermilk pancakes are super easy to make. The recipe only takes half an hour, and you won’t leave a huge mess in your kitchen. The instructions are simple and easy to follow … they’re even a great recipe for kids to make!
- Everyone loves them. I haven’t met a single person who doesn’t love these buttermilk pancakes. Whether you’re feeding kids, adults, or picky eaters, these moist and tender flapjacks will be a hit with everyone.
Here are all of the ingredients that you’ll need to make homemade buttermilk pancakes. Be sure to check out the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- All-purpose flour
- Baking soda
- Baking powder
- Granulated sugar
- Buttermilk – You can use store bought or Make Your Own Buttermilk if you don’t have any.
- Vanilla extract – Always use 100% pure vanilla.
- Butter – Use unsalted butter for this recipe.
How to Make Buttermilk Pancakes
These fluffy pancakes may be restaurant-quality, but they’re so easy to make. Here’s how to do it.
- Sift dry ingredients. Sift the flour, baking soda, baking powder, sugar, and salt into a bowl, and mix together.
- Mix the wet ingredients. Add the buttermilk, egg, and vanilla extract to a bowl or measuring cup, and whisk until smooth.
- Combine. Pour the buttermilk mixture into the flour mixture. Stir until the batter is smooth.
- Add butter. Pour in the melted butter and mix to combine.
- Rest. Let the batter sit for 10 minutes. This will help the pancakes become thicker and fluffier.
- Prep the skillet. Heat a large skillet or griddle on medium-high heat. When the skillet is hot, brush on some putter.
- Cook. Scoop ½ cup of batter onto the griddle and cook until tiny bubbles form on the surface of the pancakes. This should take 2-3 minutes. Flip the pancakes and cook for another 2-3 minutes, until they’re cooked through, then serve hot.
Tips and Variations
Here are some of my favorite tricks, tips, and variations for you to try when you make these luscious diner-style pancakes.
- Use room-temperature eggs. Eggs mix better with other ingredients when they’re not cold. For best results, remove the egg from the fridge about half an hour before you start the pancakes. That will make the batter smoother, and the pancakes fluffier.
- Don’t press. A lot of people make the mistake of pressing on the pancakes with a spatula after flipping them. Don’t do this! It won’t really speed up the process of cooking the pancakes, but it will make them dense and chewy.
- Keep warm. Pancakes are always best served hot. I recommend eating these pancakes as soon as they come off the griddle, but if you’re trying to make all of them before serving them, then you’ll want to keep them warm. The best way to do this is to wrap the cooked pancakes in a kitchen towel and place the towel on a baking sheet in the oven, set to the lowest temperature.
- Add blueberries or chocolate chips. Everyone loves blueberry pancakes and everyone loves chocolate chip pancakes. If you want to add some fun flavors to your pancakes, just sprinkle berries or chocolate over the batter after you’ve poured it onto the griddle.
I often keep it simple and just eat these moist buttermilk pancakes with butter and syrup. But sometimes I get a little fancier with my toppings. Here are some fun toppings for your homemade buttermilk pancakes.
How to Store and Reheat Leftovers
Buttermilk pancakes will last for 3 days in the fridge if you store them in an airtight container. You can reheat them in a toaster oven on medium heat, or in the microwave in 10-second increments until heated through.
Can You Freeze This Buttermilk Pancake Recipe?
You can absolutely freeze these pancakes for an easy breakfast down the road. Make sure the pancakes are completely cool, then store them in in airtight container in the freezer for 3 months. Defrost or thaw the pancakes before reheating in the microwave. If you’re reheating in the toaster, you can reheat them straight from the freezer.
More Easy Breakfasts
You know what they say: breakfast is the most important meal of the day! Here are some of my other favorite easy breakfast recipes.
- Eggnog Cinnamon Rolls
- Bisquick Muffins
- Homemade Strawberry Pop Tarts
- Sausage Breakfast Casserole
- Air Fryer Hash Browns
- Eggnog French Toast
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 1/4 cup granulated sugar
- 1 whole large egg
- 1 1/4 cup buttermilk
- 1/2 teaspoon vanilla extract
- 2 Tablespoons butter, melted
- 1 teaspoon butter, for brushing
- Sift the flour, baking soda, baking powder, salt, and sugar into a large mixing bowl. Stir to combine.
- Add the buttermilk, egg, and vanilla extract to a 2-cup measuring cup, and whisk until smooth.
- Pour the buttermilk mixture into the flour mixture. Stir until smooth, then mix in the melted butter.
- Let the batter sit for at least 10 minutes.
- Heat a griddle or large skillet on medium high heat. When hot, brush butter onto the surface.
- Pour the pancake batter onto the griddle or skillet in 1/2-cup scoops. Cook for 2-3 minutes, until lots of tiny bubbles form on the surface, then flip carefully. Cook for 2-3 more minutes, until fully cooked.
- Serve hot with butter and maple syrup.
- Leftovers can be stored in an airtight container in the fridge for 3 days, or in the freezer for 3 months.
- Reheat in a toaster on medium heat, or in 10-second increments in the microwave.
- You can add blueberries or chocolate chips to the pancakes after you pour the batter onto the griddle or skillet.
Amount Per Serving Calories 329Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 67mgSodium 687mgCarbohydrates 52gFiber 1gSugar 16gProtein 9g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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