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Buttermilk Pancakes Recipe

Fluffy Homemade Buttermilk Pancakes are the perfect breakfast quick, easy, and ready in under 30 minutes. Makes 15 (4-inch) or 10 (6-inch) pancakes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 15 Pancakes (4″ diameter)

Ingredients
  

Dry Ingredients:

  • 2 cups 250 g all-purpose flour
  • 2 tbsp 25 g granulated sugar
  • 2 tsp 9 g baking powder
  • ½ tsp 3 g baking soda
  • ¼ tsp 1.5 g fine sea salt

Wet Ingredients:

  • 2 cups 504 g / ~480 ml low-fat buttermilk
  • 2 large eggs ~100 g
  • 1 tsp 5 ml vanilla extract
  • 3 tbsp 42 g unsalted butter, melted
  • light olive oil to spray or brush the work surface

Instructions
 

  • Dry Ingredients: In a large mixing bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
  • Wet Ingredients: In a separate medium bowl, combine buttermilk, eggs, and vanilla. Whisk until blended. Add to the dry ingredients and whisk by hand until just moistened.
  • Add Butter: Whisk in the melted butter gently, mixing just until incorporated. The batter will still be lumpy — do not overmix, or your pancakes will turn out flat.
  • Preheat: Heat a large skillet over medium heat, or a griddle to 325–350°F. Spray or brush the cooking surface with oil. If keeping pancakes warm, preheat the oven to 200°F.
  • Cook: For 4-inch pancakes, use about ¼ cup batter (an ice cream scoop works well); for 6-inch pancakes, use about ⅓ cup. Cook about 3 minutes per side, flipping once the pancakes are golden brown and bubbles form and pop on the surface.

Notes

  • Make Ahead: Batter is best used right away, or refrigerated for up to 1 hour. Cooked pancakes can be kept warm in a 200°F oven for up to 45 minutes.
  • Storage: Wrap cooked pancakes in foil and refrigerate for up to a week, or freeze in a freezer-safe ziptop bag for up to 6 months.
  • Reheat: In an air fryer, toaster, or a dry skillet until just warmed through.
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