Buttermilk Pancakes

This Buttermilk Pancakes recipe should be your go-to for Sunday morning breakfast! With just a few pantry staples pantry (and my secret ingredients), you’ll get fluffy, perfect pancakes every time. Serve with your favorite syrup or my Mixed Berry Compote and a refreshing smoothie to complete the meal!

Love breakfast? Then you’ve got to try my Tater Tot Breakfast Casserole and my Flourless Morning Glory Muffins!

Fluffy Buttermilk Pancakes

There are few things better than a stack of fresh homemade buttermilk pancakes still warm from the skillet. They’re the perfect way to start your relaxing weekend!

It took some trial and error, but I’ve finally cracked the code for perfect pancakes. The secret to getting them fluffy lies in the baking powder. This activates air pockets in the batter while it cooks in the skillet.

And what if I told you there’s no buttermilk actually in these buttermilk pancakes? It’s true! Well, partly true. I made my own “homemade buttermilk” by combining whole milk and white vinegar. You could substitute actually buttermilk if you have it on-hand, but I rarely use it for more than a recipe like this; so it made sense to make my own over buying a big carton.

 More of a waffle person? Then try my Churro Waffles and Greek Yogurt Waffles!

Pancake Ingredients

• Milk + Vinegar: The combination of 1 cup milk to 1 tablespoon white distilled vinegar yields homemade buttermilk. You could also substitute a cup of buttermilk, if preferred.
• Melted Butter: Mix this into the batter to incorporate rich, buttery flavor.
• Eggs: You’ll 2 whole eggs, but make sure to separate the yolks from the whites to incorporate them separately. This also helps make the pancakes fluffy.
• Sugar: Every homemade pancake recipe needs some sugar to make the pancakes themselves a little sweet, but not so much so that it’s overpowering when eaten with maple syrup.
• Dry Ingredients: You’ll use staples like all-purpose flour, baking powder, and salt for this buttermilk pancakes recipe.
• Canola Oil: i like frying my pancakes in canola oil over butter because it’s a lighter oil with a higher smoke point and doesn’t contribute much in flavor. Plus it helps to keep these pancakes from sticking to the pan.

How To Make fluffy Buttermilk Pancakes

1. First, prepare your buttermilk by combining the milk and vinegar in a small bowl and letting it sit for 5 minutes.

1. While the milk and vinegar sits, combine your dry ingredients in a large bowl.

1. Then, add your wet ingredients to the dry (minute the egg whites), and mix until the batter is lump-free. But don’t overmix! That will cause your pancakes to flatten out.

1. Whip your egg whites to form soft peaks, then fold them into your batter gently.

1. Cook your pancakes in batches in a preheated pan with the canola oil, and use an ice cream scoop to make sure they’re even in size. Flip them when the edges look set and bubbles are appearing.

1. Serve immediately with pads of butter and maple syrup. Enjoy!

Love pancakes? Then you need to try my Pumpkin Pancakes, Streusel Pancakes, Whole Wheat Chocolate Chip Pancakes, and Greek Yogurt Pancakes!

Storage, Freezing, and Reheating Instructions

• Store leftover homemade buttermilk pancakes in an airtight container or plastic bag at room temperature for a day or two, or in the fridge for up to 4 days.
• Freeze cooled, leftover pancakes in a freezer-safe, airtight container or plastic bag for up to 6 months.
• Reheat frozen, chilled, or room temperature pancakes in the microwave for 15-30 seconds, until warmed through.