These light and fluffy buttermilk pancakes are so easy to make and turn out perfect every single time. Perfect for breakfast, brunch, or even dinner!
Do you have a favorite breakfast food? Aside from these homemade cinnamon rolls, I think that buttermilk pancakes would have to be at the top of my list. Not only are they simple to make from scratch, but they taste SO much better than any box mix.
In fact, it only takes about 10 minutes to mix up this pancake batter. And if you have a griddle, you can be enjoying homemade buttermilk pancakes for breakfast in no time! I’ve even included some notes on how to make your own buttermilk substitute if you don’t happen to have any on hand.
Plus, how perfect would homemade pancakes be for Mother’s Day this weekend?
To make these pancakes, you’ll start out with some all-purpose flour. I know I say this all the time, but it’s especially important to spoon and level your flour with this pancake recipe. The batter for these pancakes is a little thick, so they don’t spread too much and cook up thicker. Just make sure to stir your flour around in the container, spoon it into the measuring cup, and level it off with the back of a knife.
Along with the flour, you’ll be using some baking powder, baking soda, and salt. There’s a good amount of baking powder in these pancakes so that they get a good rise and the baking soda is what helps brown the pancakes too.
For the wet ingredients, you’ll be using some buttermilk, sugar, oil, vanilla, and eggs. There are only three tablespoons of sugar in this recipe, so the pancakes aren’t too sweet. Feel free to scale back a little on the sweetener if you prefer, but I wouldn’t leave it out completely.
The oil in this recipe also provides a little fat in the pancakes so that they’re soft and light, not chewy. I suggest using vegetable or canola oil in these pancakes, but if you don’t have any oil on hand then some melted butter works fine too.
Once you combine the wet and dry ingredients together, you’ll mix them until just combined. You want to avoid overmixing the pancake batter so the pancakes stay soft and light. If you overmix the batter the pancakes can turn out a little more dense and chewy.
Then, you’ll drop the batter on a hot skillet or griddle to cook the pancakes. I like to use a 1/4 cup measuring cup to measure them out because it makes a perfect size pancake, but feel free to make them however big or small you like.
These pancakes are also delicious served with a little pure maple syrup or my homemade strawberry sauce. You can even add some chocolate chips or fresh blueberries to the batter too!
Baking Tips for Buttermilk Pancakes
- When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- The pancake batter will be a little thick which is why it’s crucial to measure your flour with the spoon and level method. If you feel that the batter is too thick, you can add a few more tablespoons of buttermilk to help thin out the batter.
- If you don’t have any buttermilk on hand, you can make your own by souring regular milk or almond milk. See my recipes notes for how to make your own buttermilk substitute.
- When you combine the dry ingredients with the wet ingredients, make sure to mix the batter until it’s just combined. You may see a few lumps in the pancake batter, this is okay!
- 2 cups (250 grams) all-purpose flour, spooned & leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 3/4 cup (420 ml) buttermilk*
- 3 tablespoons (40 grams) granulated sugar
- 3 tablespoons (45 ml) oil or 3 tablespoons (45 grams) butter, melted
- 2 teaspoons pure vanilla extract
- 2 large eggs
- Heat a large skillet or griddle to medium heat and spray well with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate mixing bowl, whisk together the buttermilk, granulated sugar, oil (or melted butter), vanilla extract, and eggs until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
- Using a ¼ cup measuring cup, scoop the batter from the bowl and drop onto the skillet or griddle. Once the top starts to bubble and the edges look set, carefully flip the pancakes, and allow to cook for another 1-2 minutes.
- Serve warm with maple syrup, strawberry sauce, or your favorite toppings!
How to make a buttermilk substitute: Add 2 tablespoons of white vinegar or lemon juice to a measuring cup, then add enough milk to fill the measuring cup to 1 and 3/4 cup, stir and set aside for about 10 minutes.