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!
Nothing Beats Homemade 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!
- 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 Buttermilk Pancakes
- First, prepare your buttermilk by combining the milk and vinegar in a small bowl and letting it sit for 5 minutes.
- While the milk and vinegar sits, combine your dry ingredients in a large bowl.
- 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.
- Whip your egg whites to form soft peaks, then fold them into your batter gently.
- 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.
- Serve immediately with pads of butter and maple syrup. Enjoy!
What To Serve with Buttermilk Pancakes
- Warm maple syrup or my homemade Mixed Berry Compote
- A dollop of whipped cream with fresh berries
- Melted Nutella drizzled over the pancakes
- Your favorite fruit, like berries or banana slices, or chocolate chips placed in the pancakes as they cook
- Chopped nuts, like pecans
- A light and refreshing smoothie
- Some crispy, salty bacon
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.
More Breakfast Recipes To Try
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.
- 1 cup milk
- 1 tbsp vinegar
- 2 tbsp melted butter
- 2 whole eggs, yolks and whites separated
- 1 1/4 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp sugar
- canola oil for cooking pancakes
- Make buttermilk: Combine milk and vinegar in a small bowl or measuring cup. Let sit for 5 minutes.
- Combine dry ingredients: In a large bowl combine flour, baking powder, salt and sugar.
- Add wet ingredients to dry: Add in milk, egg yolks and melted butter to the dry ingredients. Mix until lump free. Make sure not to over mix.
- Whip egg whites: Meanwhile add egg whites to a medium bowl and whip them either by hand or using a stand mixer until soft peaks form. Carefully fold in egg whites to the batter using a rubber spatula.
- Cook pancakes: Preheat skillet over medium heat for a couple of minutes. Drizzle the pan with canola oil. Scoop batter using an ice cream scoop (I used a #16 blue handled scoop which holds about 2 ounces).
- Flip the pancakes: when the edges look set and bubbles appear. Cook for an additional 1-2 minutes then remove from the pan. Serve immediately with butter and maple syrup!