Homemade Buttermilk Pancakes fluffy and golden

On Jan 20, 2019

Homemade Buttermilk Pancakes fluffy and golden

Soft Homemade Buttermilk Pancakes are light and fluffy every time. These golden beauties are irresistible!

Once you make these buttermilk pancakes from scratch, you’ll never be able to make them any other way! Try buttermilk syrup, healthy egg muffins, and orange smoothies to pair these delicious treats.

Homemade Buttermilk Pancakes

I think it’s safe to say that one of my favorite breakfast dishes is pancakes – more specifically today’s butter, syrup covered buttermilk pancake recipe! I’ve loved pancakes for as long as I can remember, but haven’t really made a homemade recipe from scratch until recently.

Making them from scratch is almost as easy as using a store-bought mix, but a little extra effort is worth it as the pancakes end up being more fluffy and delicious.

We’ve been experimenting with pancake flavors lately, like peanut butter banana pancakes, apple pancakes, and even bacon pancakes! I’ve always wanted to try the classic buttermilk version and I’m so glad we finally did.

The results were amazing, the kids ended up eating them all in about 0.2 seconds (seriously!). Since we always have breakfast on a Wednesday night, we will definitely be adding this recipe to our rotation.

How to make buttermilk pancakes:

After making buttermilk pancakes from scratch, you’ll never go back to a store-bought mix!

wet ingredients. Combine buttermilk, eggs, milk, melted butter and vanilla. Also mix together all dry ingredients in a separate bowl.

dry ingredients. Combine wet and dry ingredients, stirring with a wooden spoon until well combined. Pour the batter (½ cup at a time) onto the heated baking sheet.

Cook. Cook until browned on both sides. Serve hot for the best buttermilk pancakes you’ve ever tried! Add syrup and your favorite berries and get ready to fall in love. 😉

Tips for making the best buttermilk pancakes:

use real buttermilk. I know it’s not common to have buttermilk on hand, but trust me, the real stuff is better than any milk + vinegar substitute in this recipe!
Start with eggs, milk, and buttermilk if you can Room temperature.
Don’t over mix batter. There may be some lumps, no problem at all!
let the batter rest A few minutes after mixing, allow the leavening ingredients to work and make the batter light and fluffy.
Lightly grease the pan Replace butter with oil or cooking spray. Regular butter will burn.

Storage Tips

You can always cook all the batter, and freeze This leftover pancakes You don’t eat (see instructions below).

Pancakes are one of the best make-ahead and frozen treats! You can make a bunch at a time and put them in freezer-safe bags after they cool to room temperature.
Make sure to separate each pancake with wax paper so they don’t stick together while freezing. They can be kept for 1-2 months.

if you want Save on extra batter Make pancakes for breakfast tomorrow, you can easily shop Place 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.

To reheat buttermilk pancakes:

microwave – This works for small batch pancakes. Stack 1-5 cakes on a microwave-safe plate and heat one pancake for 20 seconds, adding 10 seconds for each additional one.
oven – If you are reheating a lot of cakes, this is your best option. Lay a few pancakes flat on the pan and cover with foil. Bake at 350 degrees for 10 minutes (maybe shorter if your pancakes aren’t frozen).
toaster – If you are reheating pancakes for one person, this is enough. Although, you have to watch it like a hawk to make sure your pancakes don’t burn!

For more pancake recipes, check out:

Course breakfast

American food

Prep time 10 minutes

Cook Time 20 minutes

Total time 30 minutes

18 pancakes

Calories 154 kcal

by Lil’ Luna

3 cups flour
3 TB sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cup butter, melted
1 teaspoon vanilla

Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
In a separate bowl, beat buttermilk, milk, eggs, melted butter and vanilla extract until smooth.
Use a wooden spoon to combine wet and dry ingredients until fully combined. Don’t overmix! There may be lumps of flour, that’s ok.
Pour batter ½ cup at a time onto a lightly greased heated baking sheet.
Brown pancakes on both sides and serve hot. Please enjoy!

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