These Buttermilk Pancakes are the best! No need to use store bought pancake mix, this Buttermilk Pancakes Recipe goes together in minutes. You can make them ahead to freeze, or store the pancake mix for a super quick breakfast that your family will love.
Whether you serve these Buttermilk Pancakes for breakfast, brunch or even dinner, they will quickly become a family favorite. Homemade Pancakes are really easy to make, and are a recipe that everyone should have in their recipe box.
The weekends or a special holiday like Mother’s Day, is a great time to go all out with a big breakfast. You can serve the pancakes with a variety of toppings – homemade syrup is a classic and a favorite for just about everyone and it takes just minutes to make.
Fruit also makes a great topping for pancakes. Strawberry Glaze is one that we love in our family. Add whip cream and you have a really special stack of pancakes. Blueberries, Chocolate Chips, Powdered Sugar, Nutella Hazelnut Spread, and other fresh fruit are also popular.
Pancake Mix Recipe
As a busy Mom, it’s important to cut down on time in the kitchen whenever you can. Making up several batches of this Pancake Mix Recipe and storing it in mason jars or an airtight container will save not only time in the kitchen, but also time from washing dishes.
Add the dry ingredients to the jar, then add a label with the amounts of wet ingredients, that way you don’t have to look up the recipe each time.
Store the Pancake Mix in the pantry for up to 1 month. Then you can have breakfast (or even dinner) on the table in minutes.
- Flour – for this recipe, all-purpose is what I used. You can also use whole wheat. If you are looking for a Gluten Free Pancake Recipe, this one looks good.
- Sugar – white granulated or you can use a sugar substitute if you like
- Baking Powder – makes the pancakes fluffy
- Salt – regular table salt is fine
- Buttermilk – it’s best to buy buttermilk for this recipe, however you can also make your own by adding a tablespoon of vinegar (white distilled) to a measuring cup and add milk to fill to 3/4 cup. Let set for a few minutes until it is curdled. See frequently asked questions below for other types of milk to use.
- Oil – canola or vegetable oil is best
Kitchen Essentials Needed
- Large Mixing Bowl or Measuring Cup
- Electric Griddle or large skillet
- Small Measuring Cup
- Measuring Spoons
- Spatula – for flipping pancakes
- Ice Cream Scoop or measuring cup for pouring pancake batter
Buttermilk Pancakes Recipe
How to make Pancakes
- Whisk together dry ingredients in a mixing bowl or large measuring cup
- Add wet ingredients to dry
- Stir or whisk all ingredients together until combined. The batter doesn’t need to be perfectly smooth, a few small lumps is fine.
To cook the pancakes, using an Electric Griddle is the easiest. However you can also cook them on the stove top in a large pan.
Spray griddle with non-stick cooking spray. Heat griddle to medium-high heat, 350 degrees F (if your griddle has the temperatures listed).
Pour batter onto hot griddle using an ice cream scoop, 1/4 cup measuring cup or cookie dough scoop.
Cook for 3-4 minutes or until pancakes are golden brown.
Flip pancakes and continue cooking for another 3-4 minutes or until golden brown.
Remove from griddle and serve immediately.
Pancakes – Frequently Asked Questions
Do I have to use Buttermilk in this Pancake Recipe?
Using buttermilk is the preferred milk, however any milk will work just fine. You can use whole, 1% or 2% milk or any organic milk, Almond Milk – it’s really your choice and what your family likes best.
What if I don’t have Buttermilk to use?
You can easily make Buttermilk – add 1 tablespoon vinegar (white distilled) to a measuring cup and fill with milk to make 3/4 cup. Let set for several minutes or until milk looks curdled.
This is the same way that I make Buttermilk to add to cake mix to make the cupcakes takes homemade.
Can I freeze pancakes?
Absolutely! Allow pancakes to cool to room temperature. Place on baking sheet and freeze at least 6 hours, remove and place in freezer safe bag or container. Label with date and contents.
How do I reheat pancakes?
You can reheat in the microwave – 30-60 seconds, the oven at 350 degrees for 10 minutes or the toaster.
What if I have leftover batter?
There are two options for the leftover batter – 1) go ahead and cook the pancakes and keep them for later or 2) you can store the batter in an airtight container in the refrigerator for up to five days.
How do I make Waffles?
You can use this same recipe to make waffles. Mix together ingredients following the recipe, and pour batter into hot waffle iron. Cook until golden brown.
Can I add blueberries or chocolate chips to the pancake batter?
Yes, I actually prefer my pancakes with blueberries. You can stir them into the batter or add them to the pancakes after pouring them onto the griddle.
How do I cook perfect pancakes?
Using an Electric Griddle is the easiest, however you can also use a large skillet. Be sure that the heat is even, not too hot in one area. Use non-stick cooking spray.
Cook at 350 degrees F (if your griddle has a temperature gauge). Cook pancakes for 3-4 minutes on each side, or until golden brown.
What to serve with Buttermilk Pancakes
Breakfast or Brunch
- Fruit Salad Recipe
- Sausage Breakfast Casserole
- Breakfast Tacos
- Blueberry Muffins Recipe
- Healthy Smoothie
More Pancake Recipes
- Low Carb Keto Pancakes from The Novice Chef
- Small Batch Chocolate Chip Pancakes for Two from Homemade in the Kitchen
- Banana Pancakes from Once Upon a Chef
What are your favorite pancake toppings?
- 1 cup Flour, all-purpose
- 1 tablespoon Sugar
- 3 teaspoons Baking Powder
- 1/2 teaspoon salt
- 1 Egg
- 3/4 cup Buttermilk - or your favorite milk
- 2 tablespoons oil
- In a large measuring cup or mixing bowl, whisk together dry ingredients
- Add wet ingredients and mix well
- Add non-stick cooking spray to griddle and heat to medium-high (350 degrees F)
- Pour batter onto hot griddle - see notes
- Cook until golden brown, about 3-4 minutes, flip and cook on other side until brown
- Serve immediately
- Store leftovers in refrigerator or freezer - see notes
Batter - you can use a small 1/4 cup measuring cup, ice cream scoop or cookie dough scoop
Pancakes - the number of pancakes you will get from the recipe will depend on how large you make them.
6 large pancakes or 10-12 small pancakes
Freeze - allow pancakes to cool to room temperature. Place on baking sheet and freeze at least 6 hours, remove and place in freezer safe bag or container. Label with date and contents. Reheat in the microwave - 30-60 seconds, the oven at 350 degrees for 10 minutes or the toaster.
Make Ahead - mix the dry ingredients together and place in mason jar or airtight container. Label with the amounts of wet ingredients (so you don't have to look it up later). Store in pantry up to 1 month.