This classic buttermilk pancakes recipe is easy to make and yields the most amazing, delicious, fluffy homemade pancakes.
Happy Friday, friends. I feel like this weekend calls for a warm batch of pancakes, don’t you?
Specifically, these amazing homemade buttermilk pancakes. ♡
Over the years, it has been brought to my attention many (many) times that this blog has been missing a basic recipe for homemade pancakes. Which — as someone who considers a long weekend brunch with friends one of my total love languages — I agree is completely unacceptable! So when I happened to spot a recipe in my friend, Maria’s, new cookbook (affiliate link) for perfect buttermilk pancakes, I immediately dog-eared the page to give them a try.
Sure enough, this buttermilk pancake recipe was a total winner. They’re quick and easy to make, full of those nostalgic comforting pancake flavors we all love, and best of all, they are made with lots and lots of buttermilk. (The real stuff, not the milk plus lemon juice trick!) I’ve always been a stickler for making my pancakes with real buttermilk because I love the light tang and tenderness that it adds. Plus, as Bon Appetit explains, “there’s just no way to get fluffy pancakes without it.”
Maria also points out that this recipe is the perfect blank canvas for any extra add-ins that you would like to stir into the batter. So whether you’re into banana pancakes, chocolate chip pancakes, or prefer to just stick with the classic plain homemade pancakes recipe like me — I already know that you are going to love Maria’s recipe.
So grab the maple syrup, and let’s make some pancakes!
The Two Peas & Their Pod Cookbook:
First, though, a quick word about this cookbook. ♡
In keeping with the theme of her blog, Maria’s new cookbook is filled with 115 family-favorite recipes that are fresh, flavorful, and legit do-able during busy weeks. From their everyday family faves (including some great vegetarian options), to fun and easy entertaining ideas, to a delicious chapter full of Maria’s famous cookie recipes, to cooking tips and more — my copy of the book is already dog-eared with so many new recipes and ideas to try. So if you’re looking for some fresh inspiration this season, I’m certain this is one that you all would love too.
Biggest congrats and thanks to Maria, her husband Josh, and their two sweet peas Caleb and Maxwell for sharing their family kitchen with all of us. And for sharing their family’s favorite pancake recipe with all of us — it’s a keeper!
Buttermilk Pancake Ingredients:
Alright, let’s talk pancake ingredients. To make this buttermilk pancake recipe, you will need…
Dry ingredients: All-purpose flour, granulated (white) sugar, baking powder, baking soda, and fine sea salt.
Buttermilk: I really, really recommend using actual buttermilk for this recipe (not the milk + lemon juice substitute).
Butter: Some of which we will use in the pancake batter, some for buttering the pan, plus extra for serving on top of the hot pancakes if you would like.
Other wet ingredients: Eggs and vanilla extract.
Maple syrup: For serving, of course. ♡
Ingredient amounts listed in the full recipe below.
How To Make Pancakes From Scratch:
To make these homemade pancakes from scratch, simply…
Whisk together the dry ingredients. Flour, sugar, baking powder, baking soda, and salt.
Whisk together the wet ingredients. In a separate medium bowl — buttermilk, melted butter, eggs and vanilla.
Combine. Pour the wet ingredients over the dry and whisk until just combined. (Don’t overmix, it’s ok for the batter to be a bit lumpy!) Let the batter sit at room temperature for 10 minutes to thicken up.
Prepare the skillet or griddle. Preheat a griddle pan or large non-stick skillet over medium-high heat, or an electric griddle to 350°F.
Cook the pancakes. Grease the griddle or skillet with a generous pat of butter.* Pour the batter in 1/2*-cup dollops on the hot griddle — as many as will comfortably fit with room to flip the pancakes. Cook the pancakes until bubbles begin to pop on the top and the edges are set, about 3 minutes. Use a spatula to flip and cook for another 2 to 3 minutes, until golden brown.Transfer the pancakes to a plate and continue making pancakes until the batter is gone.
Serve warm. Serve the pancakes stacked high with plenty of maple syrup and extra butter, if desired.
*I made much smaller pancakes that were probably a generous 1/4-cup each. (We don’t have a griddle, and I wanted room to cook a few at a time in my skillet!)
*Also, to prevent the butter from burning, my not-so-fancy-but-works-really-well tip is to halfway unwrap a stick of butter. Then rub it directly onto the pan to grease it. Once that round (or two) of pancakes has cooked, wipe off any of the remaining cooked butter with a paper towel so that it doesn’t burn, then use the stick of butter to grease the pan again.
Possible Pancake Recipe Variations:
As Maria said, this recipe is also “a great blank canvas for just about anything you’d want to stir into the batter.” So feel free to get creative with your add-ins! Some ideas could include…
Add fruit: You could add in a handful of fresh or frozen fruit to make blueberry pancakes, banana pancakes, apple pancakes, peach pancakes and more!
Add chocolate chips: Add in a handful of your favorite chocolate chips (semisweet, dark, etc.) to make chocolate chip pancakes.
Add nuts: Chopped pecans or walnuts are always a great addition to pancakes, either mixed in or sprinkled on top.
Add whipped cream: If you’re feeling decadent, add some whipped cream and/or powdered sugar on top.
This classic buttermilk pancakes recipe is easy to make and yields the most delicious, fluffy, homemade pancakes. See notes above for possible ingredient add-ins.
2 1/2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon fine sea salt
3 cups buttermilk, at room temperature
4 tablespoons unsalted butter, melted and cooled to room temperature, plus more for cooking
2 large eggs, slightly beaten, at room temperature
1 teaspoon vanilla extract
maple syrup, for serving
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the buttermilk, melted butter, eggs and vanilla.
Pour the wet ingredients over the dry and whisk until just combined — the batter will be lumpy, but that’s okay. Let the batter sit at room temperature for 10 minutes.
Preheat a griddle pan or large non-stick skillet over medium-high heat, or an electric griddle to 350°F.
Grease the griddle or skillet with a generous pat of butter. Pour the batter in 1/2-cup* dollops on the hot griddle — as many as will comfortably fit with room to flip the pancakes. Cook the pancakes until bubbles begin to pop on the top and the edges are set, about 3 minutes. Use a spatula to flip and cook for another 2 to 3 minutes, until golden brown.Transfer the pancakes to a plate and continue making pancakes until the batter is gone.
Serve the pancakes stacked high with plenty of maple syrup and extra butter, if desired.
*Pancake size: I made mine a bit smaller with 1/4-cup dollops, in order to have more pancakes fit in my skillet per batch.
To keep the pancakes warm: If desired, arrange the pancakes in a single layer on a large baking sheet and keep warm in a 200°F oven until ready to serve.
To prevent the butter from burning: My not-so-fancy-but-works-really-well tip is to halfway unwrap a stick of butter. Then rub it directly onto the pan to grease it. Once that round (or two) of pancakes has cooked, wipe off any of the remaining cooked butter with a paper towel so that it doesn’t burn, then use the stick of butter to grease the pan again.
Storage (or make-ahead) instructions: Cook the pancakes as directed above, then let them completely cool to room temperature. Wrap tightly in plastic and refrigerate for up to 5 days. Or place the wrapped pancakes inside of a freezer bag and freeze for up to 1 month.
Hi! Where do you buy buttermilk in Barcelona?
You can make it using vinegar and milk!
This recipe looks amazing and I can’t wait to make! How would you modify this to make sweet potato pancakes?
In order to cut carbs and use up some pantry stock, I’m thinking to try this recipe using 1/2 all- purpose flour and 1/2 (allotted amount) almond flour. Any thoughts?
I am so glad you enjoyed the pancakes! Thanks for sharing our cookbook! We appreciate the support! Can’t wait to see you! xo
That seems like a large amount of buttermilk. Is that correct?
If you refrigerate or freeze pancakes, how do you recommend reheating?
Outstanding as usual. Came together pretty quickly. Thanks!