Buttermilk Pancakes Recipe

April 28, 2022

Buttermilk Pancakes are sweet, soft and fluffy making them the perfect weekend breakfast or brunch. You won’t believe they didn’t come from a restaurant.

Buttermilk pancakes

These pancakes are so easy and simple to make, making them the perfect weekend breakfast or Sunday brunch. Most of the ingredients are staples you may already have in your pantry.


I have tried many premade pancakes and waffle mixes. Out of all of them, Bisquick is my absolute favorite. I love Bisquick pancakes, but recently I had a craving for pancakes, and I didn’t have any Bisquick in my pantry, so I decided to make my own pancakes from scratch. These pancakes turned out amazing. They have such a sweet and amazing flavor. They taste so much like the pancakes you will find at Pancake restaurants.

Equipment:

Ingredients:

Instructions:

  1. In a large bowl whisk together dry ingredients until well combined. Flour, Sugar, baking powder, baking soda and salt. In a separate bowl whisk together wet ingredient. Buttermilk, beaten eggs, and vanilla extract. Slowly melted butter into the bowl of wet ingredients. Add wet ingredients into bowl with dry ingredients. Using a wooden spoon, stir until all ingredients are well combined.
  2. Heat a large skillet or griddle over medium heat for about 5 minutes. Add 1 tablespoon of oil to the skillet.
  3. Using a ladle add ⅓ cup of batter into skillet. (Depending on skillet size you may be able to add 2 to 3 pancakes at a time. Just don’t crowd skillet.)
  4. Let batter cook 2-4 minutes until bubbles rise to the surface and bottom has browned. Flip and repeat on the other side. When pancakes are browned on both sides remove them to a wire rack or serving plate. Keep warm until ready to serve. Top with butter, fruits, or syrup.

How to store pancakes:

Pancakes can be placed in-between wax paper. Then placed into a Freezer bag. Take pancakes out and heat in microwave for 60 seconds or until heated. Pancakes can be stored in the freezer for up to three months.

Pancake Toppings:

Nutrition Facts

Serves 8

Amount Per Serving
Calories245
% Daily Value*
Total Fat 9.5g12%
Cholesterol 69.3mg23%
Sodium 317.9mg14%
Total Carbohydrate 33.3g12%
Sugars 8.3g
Protein 7.1g14%
Vitamin A11%Vitamin C0%

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Buttermilk Pancakes Recipe

Amazing Buttermilk Pancakes are sweet, soft and fluffy making them the perfect weekend breakfast or brunch. You won’t believe they didn’t come from a restaurant.

  • Author: Erica Ott
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Cuisine: American

Ingredients

Scale

Instructions

  1. In a large bowl whisk together dry ingredients until well combined. Flour, Sugar, baking powder, baking soda and salt. In a separate bowl whisk together wet ingredient. Buttermilk, beaten eggs, and vanilla extract. Slowly melted butter into the bowl of wet ingredients. Add wet ingredients into bowl with dry ingredients. Using a wooden spoon, stir until all ingredients are well combined.
  2. Heat a large skillet or griddle over medium heat for about 5 minutes. Add 1 tablespoon of oil to the skillet.
  3. Using a ladle add ⅓ cup of batter into skillet. (Depending on skillet size you may be able to add 2 to 3 pancakes at a time. Just don’t crowd skillet.)
  4. Let batter cook 2-4 minutes until bubbles rise to the surface and bottom has browned. Flip and repeat on the other side. When pancake is browned on both sides remove to a wire rack or serving plate. Keep warm until ready to serve. Top with butter, fruits, or syrup.

Keywords: Buttermilk pancakes, Pancakes

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