Try serving these tasty pancakes with Buttermilk Syrup, Healthy Egg Muffins, and Orange Julius.
We love Buttermilk Pancakes!
Making pancakes from scratch is easier than you think. We love our classic Pancake recipe but also love to make these classic buttermilk pancakes. We love these because:
Few Ingredients + Easy. Other than buttermilk, you probably have all the ingredients on hand for these pancakes, which makes them so simple. Easy to change up. Pancakes are one of the easiest things to change up with all your favorite mix-ins and flavors. Freeze for later. Whether it’s leftovers or to make ahead of time, these pancakes are perfect for freezing.
Making them from scratch is nearly as simple as using a store bought mix, but the little extra effort is SO worth it because the pancakes end up being much more fluffy and flavorful.
Ingredients
Most of these are pantry staples!
All-purpose flour Sugar Baking Powder Baking Soda Salt Buttermilk – Use real buttermilk, if possible (at room temp). For a homemade version, check out our Buttermilk Recipe. Milk – Use whole or 2% milk and have at room temperature. Eggs – We recommend having the eggs at room temperature. Butter, melted Vanilla extract
How to make buttermilk pancakes
Storing Tips
You can always cook all the batter, and FREEZE the leftover pancakes you don’t eat (see instructions below).
Do not over-mix the batter. There might be a few lumps which is totally fine! Let the batter rest for a few minutes after mixing to let the leavening ingredients work their magic and make for extra fluffy pancakes. Lightly grease the pan with oil or cooking spray instead of butter. Regular butter will burn. Variations. Add some of your favorite ingredients or fruits like: bananas, blueberries, chocolate chips or more to change the flavor.
Place in a freezer-bag once they cool to room temperature. Make sure you separate each pancake with wax paper so they don’t stick together when they freeze. They keep well for 1-2 months. For even more info check out our article on How to Freeze Pancakes.
If you want to save the extra batter and make pancakes for breakfast again tomorrow, you can easily STORE the batter in a bowl and cover tightly with plastic wrap, or store in an airtight container. Keep it in the refrigerator for up to two days. REHEAT in the microwave or oven until warmed through. Recipe Video Recipe Video Recipe Video Recipe Video
