Your New Favorite Homemade Buttermilk Pancake Recipe
Quick and Easy Homemade Buttermilk Pancakes
These are the best homemade buttermilk pancakes! This recipe is easy to make in batches, customize flavors, and freeze. These homemade buttermilk pancakes turn out perfect every time. They taste 100 times better than any boxed pancake mix or frozen pancakes.
Buttermilk pancakes are one of my favorite variations of pancakes. The buttermilk adds just enough tang to balance the sweetness of the sugar, vanilla and warm syrup on top. You can always buy frozen buttermilk pancakes at your local grocery store. However, I promise after you try this easy recipe, you’ll never buy frozen again. It’s easy, low-cost and delicious!
Saving Money with Homemade Buttermilk Pancakes
Not only are these pancakes incredibly easy to make but the best part is that they cost next to nothing! Most of the ingredients you will have on hand if you are following my kitchen stock system. If you have your kitchen stock items, the only other ingredients you will need will be 1.5 cups of buttermilk and 1 egg. That’s it!
I highly recommend using buttermilk. It adds an unmatched creaminess to the batter. However, there is also a way to use milk as a substitute. Check out my list of substitutions that is included in my kitchen stock list.
If you haven’t already, be sure to grab a copy of my kitchen stock list. All of my recipes on this blog are created with the kitchen stock in mind. This approach saves both time and money!
You can customize this recipe, too! Here are some of my very favorite ways to make buttermilk pancakes.
- Chocolate Chip Pancakes – Add 1/2 cup of semi-sweet chocolate chips to the batter.
- Confetti Pancakes – Add 1/4 cup of sprinkles to the batter.
- Banana Pancakes – Add 2 mashed ripe bananas to the batter.
How to Make Homemade Buttermilk Pancakes
You will need a large mixing bowl, a medium mixing bowl, whisk and a griddle or skillet.
You can use a blender to mix together pancake ingredients if you wish. I prefer to do it by hand in a bowl. To me, a bowl is much easier to clean.
You can use butter or a mild cooking spray in the pan to make the pancakes. If you use oil, I recommend canola or vegetable oil. I do not suggest using stronger flavored oils like olive oil. You do not want your pancakes to have an olive taste. Personally, I prefer to use butter.
To save dirtying dishes, first whisk the dry ingredients in the large bowl. Then use the same whisk to mix the wet ingredients. You do want to make sure you whisk together the dry ingredients. Don’t miss this step. This step will incorporate the baking powder, baking soda, and salt into the flour. It will also make the flour lighter. This will result in fluffier pancakes.
Serving Homemade Buttermilk Pancakes
When I serve these for breakfast, I add a pat of room temperature butter on top. I also use warm syrup.
When I serve these for breakfast, I add a pat of room temperature butter on top. I also use warm syrup.
Oven bacon, scrambled eggs and turkey sausage are all great proteins that work well with pancakes in the morning. You can add some seasonal fruit on the side as well or even on top of the pancakes themselves.
Making Homemade Buttermilk Pancakes in Advance and Freezing.
Now, if you’ve followed my blog for a while, you know I am NOT a morning person. I struggle to put together a breakfast for hungry kids in the morning. It’s even harder when I haven’t had my coffee. But making these buttermilk pancakes ahead of time is so easy!
Making Ahead: Once the pancakes have cooled, store them in an airtight container. You can keep them in the refrigerator for up to 3 days.
Reheat: Reheat the pancakes in the microwave for 20-30 seconds.
Freezing To freeze the buttermilk, allow them first to cool completely in the fridge. Once they are cooled, wrap 2-3 up at a time in plastic wrap. Then add them to a freezer friendly zip lock bag. Freezing 2-3 together will allow you to take out single servings. You can also lay them flat on a baking sheet and stick the whole baking sheet in the freezer. Once frozen, remove them and then stick them in a freezer bag without wrapping in plastic wrap.
Thawing Remove the desired number of pancakes from the freezer and place them in the fridge overnight. Reheat them in the microwave for 20-30 seconds the next morning.
I hope you’ll enjoy this recipe and share it with your friends. Let me know what you think in the comments below.
Homemade Buttermilk Pancakes
Equipment
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk
- Griddle or Skillet
Ingredients
- 1.5 cups All Purpose Flour
- 1 tsp Baking Soda
- 1.5 tsp Baking Powder
- ½ tsp Fine Sea Salt
- ¼ cup White Sugar
- 1.5 cups Buttermilk
- 1 Egg
- 1 tsp Vanilla Extract
- ¼ cup Salted Butter Plus 2 tbsp for skillet if you wish to use butter to grease the pan.
Instructions
- Sift together 1.5 cups all-purpose flour, 1 tsp baking soda, 1.5 tsp baking powder and ½ tsp sea salt in a large mixing bowl.
- In another microwave safe bowl, melt ¼ cup salted butter. Whisk in ¼ cup white sugar until creamy.
- To butter and sugar mixture, add 1.5 cups buttermilk, 1 egg and 1 tsp vanilla extract.
- Pour wet ingredients into dry ingredients and mix just until combined into a thick batter. Don’t overmix.
- Heat griddle or skillet over medium-low heat. Add a pat of butter and let melt.
- Scoop out ¼ cup of batter for each pancake. Be sure to leave a couple inches between each pancake and don’t overcrowd the pan. Cook on first side until bubbles form on top of the batter and bottom is a nice golden brown. Flip and cook until remaining side is golden brown and batter is set.
Notes
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Hi, Friends! Welcome! I’m Julia, the creator of Sweet Tea Meals. I’m a stay-at-home mom of two and a self-taught home cook. I’m on a mission to bring joy back to your kitchen with simple, low-cost and well-organized recipes. I’m so glad you’re here.
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