Say goodbye to boring breakfasts and hello to fluffy, tangy, and delicious Buttermilk Pancakes. With a simple twist on a classic recipe, these pancakes are the perfect way to start your day on a delicious note.
It’s time to elevate your breakfast recipes and dive into the realm of buttermilk pancakes. These fluffy wonders will make you question why you ever settled for plain, lackluster regular pancakes in the first place. With a tangy twist and an extra dose of richness, these fluffy pancakes are here to remind you that breakfast should never be boring.
So grab your spatula, get your griddle sizzling, and prepare to indulge in a stack of classic buttermilk pancakes that will leave you wondering why you didn’t discover this deliciousness sooner. Don’t have a griddle? Try our buttermilk waffles for an equally delicious breakfast!
Craving something a little more savory? Try our Cornmeal Pancakes instead!
What Are Buttermilk Pancakes?
Homemade buttermilk pancakes are a glorious upgrade from your average flapjacks. These delectable delights are made with the magical elixir known as buttermilk, which adds a tangy punch and a luscious richness to the pancake party. The result? Fluffy, melt-in-your-mouth goodness that’ll have you questioning why you ever settled for anything less.
What You Need to Make Buttermilk Pancakes
- All-Purpose Flour – You can also use whole-wheat flour to increase fiber content.
- Sugar – We used white sugar in this recipe, but you can use brown sugar for a richer flavor.
- Baking Powder
- Baking Soda
- Sour Cream – For a little extra tang and creaminess.
- Vanilla Extract – Helps make the most flavorful pancakes!
- Unsalted Butter
- Additional Butter or Cooking Spray
How to Make Buttermilk Pancakes
- Whisk the first 5 ingredients in a large bowl (the dry ingredients). Whisk wet ingredients in a separate bowl – buttermilk, sour cream, eggs, and vanilla. Add to the flour mixture. Stir until the batter has no clumps of flour left but still lumpy (do not overmix).
- Melt ½ tablespoon butter on a hot griddle or large skillet over medium heat. Pour pancake batter by ⅓ cupfuls onto the griddle, spacing 2 inches apart. Cook until bubbles break on the surface, about 3 minutes. Turn pancakes over. Cook until the bottoms are golden brown, 3 minutes. Transfer to plates. Repeat with the remaining batter, adding melted butter to the skillet as needed.
- Serve pancakes immediately with butter and maple syrup.
What to Serve With Buttermilk Pancakes
Leftovers and Reheating
- Place leftover pancakes in an airtight container in the refrigerator for 3-4 days.
- Store pancakes in an airtight container separated by a layer of parchment paper to prevent them from getting stuck to each other. Keep in the freezer for up to 2-3 months.
- When you’re ready to enjoy your homemade pancakes, simply thaw them in the refrigerator overnight (if frozen). Then, heat them up in a toaster, oven, or microwave.
- Slather on some peanut butter for extra creamy indulgence!
- Do not overmix your pancakes! You want to fold the batter until the ingredients are just combined. There will still be some large lumps, but that’s okay!
- Use a cookie scoop to get the perfect amount of batter every time!
- Add some mashed banana and make banana pancakes or try these Banana Bread Pancakes instead!
- Add in different kinds of chips to jazz up this recipe, like white chocolate chips or peanut butter chips, or make these Chocolate Chip Pancakes!
- Add some oatmeal for extra fiber, or whip up these Oatmeal Chocolate Chip Pancakes instead!
- Make a double batch so you always have extra pancakes on hand!
- Top with fresh fruit or your favorite fruit sauce!
More Breakfast Recipes to Try
And there you have it, the recipe for the fluffiest, melt-in-your-mouth buttermilk pancakes! Whether you choose to adorn them with a drizzle of maple syrup, a dollop of whipped cream, or a mountain of fresh berries, these pancakes are sure to be a hit.
So go ahead and whip up a batch, impress your brunch guests, or simply treat yourself to a delightful breakfast. Just be prepared for the inevitable disappointment when you realize that no other pancake will ever live up to these glorious buttermilk creations. Enjoy! Also, please rate the recipe card and leave a comment below to help out the next reader!
Classic Buttermilk Pancakes
- 2 1/2 cups all purpose flour
- 1/4 cup sugar
- 2 teaspoons backing powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 cups sour cream
- 2 large eggs
- 4 teaspoons vanilla extract
- 3 tablespoons unsalted butter
- Additional butter or cooking spray
- Whisk first 5 ingredients in large bowl (the dry ingredients).
- Whisk buttermilk, sour cream, eggs and vanilla in another large bowl.
- Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).
- Melt 1/2 tablespoon butter on theriddle over medium heat.
- Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart.
- Cook until bubbles break on the surface, about 3 minutes.
- Turn pancakes over. Cook until bottoms are golden, 3 minutes.
- Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
- Serve pancakes immediately with butter and syrup.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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