Name: Buttermilk Pancakes
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 1/2 Cups / 375ml Buttermilk; 2 Eggs; 2 tsp Vanilla Essence; 1/4 Cup / 55g Butter; 2 Cups / 250ml Flour; 3 Tbsp / 40g Sugar; 1 tsp Baking Soda; 2 tsp Baking Powder; 1/2 tsp Salt

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These fluffy buttermilk pancakes are soft, thick and tender, everything a good pancake should be. Whip these up for brunch this weekend pilled high with maple syrup and your favourite toppings.

Buttermilk Pancakes from Scratch

There’s no need for any store bought pancake mix when you have this super easy fluffy buttermilk pancake recipe on hand! These pancakes take about 5 minutes whip up in one bowl (say goodbye to the dishes) and only a little longer to cook up. Sunday Brunch just got so much more delicious!

The pancakes are super soft, fluffy and tender from the buttermilk and bonus – these even make perfect waffles if you have a waffle iron on hand!

Easy Buttermilk Pancakes

My Fluffy Pancake Recipe is my second most popular recipe with amazing reviews so you could say I’m well versed in making pancakes! It’s a staple recipe I always go back to but sometimes you want to level up your pancake game or maybe you just have a little buttermilk leftover from making Buttermilk Fried Chicken Sandwiches with Honey Butter like me? Either way you wont regret whipping these up this weekend!

What is the difference between Buttermilk Pancakes and Regular Pancakes?

Thats a good question and the answer is pretty simple really – buttermilk! You probably mean what is the difference in the flavour or texture? The buttermilk added to buttermilk pancakes makes them so soft and tender, while also being light and airy. It’s pretty hard to perfectly explain but if you had a regular pancake and a buttermilk pancakes side by side you would be able to pretty easily tell the difference!

Buttermilk Pancakes Ingredients

1 ½ Cups / 375ml Buttermilk – If you don’t have buttermilk on hand try out my Fluffy Pancake Recipe which uses pantry staples!

2 Eggs – Make sure all your ingredients are at room temperature for this recipe. If you store your eggs in the fridge like I do just remove them about 30 minutes before you start making the pancakes.

2 tsp Vanilla Extract – or essence.

2 Cups / 250g Flour – All purpose or standard flour.

3 Tbsp / 40g Sugar – If you would like to make buttermilk pancakes without sugar it can be left out. Sweetener can also be used instead.

1 tsp Baking Soda – Baking powder and baking soda is needed for this recipe. These are different ingredients so make sure to not substitute on for the other.

2 tsp Baking Powder

½ tsp Salt

¼ Cup / 55g Butter – Plus extra for cooking the pancakes.

How to Make Buttermilk Pancakes

Wet Ingredients

In a small bowl add the buttermilk, eggs, and vanilla. Use a fork to mix the ingredients together until well combined.

Melt the butter in the microwave or in a small saucepan over low heat. Set it to the side to cool.

Dry Ingredients

In a larger mixing bowl add the flour, sugar, salt, baking powder and baking soda. Use a wooden spoon or a whisk to mix the ingredients together until combined.

Making the Batter

Pour the wet ingredients and the melted butter into the bowl with the dry ingredients and use a wooden spoon or a spatula to fold the pancake batter together. Be careful here not to over mix as this can cause the pancake batter to become tough. Stop just as soon as you no longer see any dry flour – small lumps are perfectly okay in pancake batter!

Cooking the Pancakes

Heat a heavy based frypan like a cast iron skillet over medium low heat for a few minutes. When it’s hot add about a 1/2 tsp of butter and let it melt.

Using a 1/3 Cup measurement, take the pancake batter and pour it into the frypan. Leave it to cook for about 2-3 minutes on one side until the edges are starting to look set.

When the edges of the pancake are set use a spatula to flip the pancake over and cook on the other side for a few minutes.

A great way to test if the pancake is fully cooked is to press in the middle like a cake, if it springs back its cooked through and if not it needs a little more time.

When the pancake is fully cooked remove it from the frypan and place it on a plate to keep warm. Continue with the remaining pancake batter, stacking the finished pancakes on top of each other.

To serve the pancakes – stack them up high, top with butter and drizzle over maple syrup!

A few other great pancake topping are

Fresh Berries (If they are in season or frozen works great too)
Banana
Bacon
Berry Coulis
Freshly Whipped Cream

Common Questions about these Buttermilk Pancakes

Do Buttermilk Pancakes taste Sour?

Nope, not at all! The buttermilk pancakes contain baking soda in the as well as baking powder. Baking soda is alkaline so it neutralises any sour flavour as well as provides so much airness and lightness to the pancakes!

Can I make these Buttermilk Pancakes without Sugar?

Yes you can. I will often leave sugar out of pancake recipes and use toppings to sweeten instead. Sweetener can also be used in place of sugar.

Can these Buttermilk Pancakes be Frozen?

Yes you can. To freeze these pancakes place them in an airtight container or bag and into the freezer for up to 3 months. When you would like to serve them remove the pancakes from the freezer and let them defrost fully at room temperature. Reheat in a frypan for a few minutes on each side.

More Brunch Recipes

Buttermilk Pancakes

Yield: 8 Pancakes

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

These buttermilk pancakes are soft, thick, fluffy and tender, everything a good pancake should be. Whip these up for brunch this weekend pilled high with maple syrup and your favourite toppings.