Buttermilk Pancakes
These homemade buttermilk pancakes are fluffy and easy to make for breakfast any day of the week!
I’ll admit, I’m a convenience mom. I use store-bought mixes here and there to make my life easier. I haven’t ever made buttermilk pancakes from scratch until now. (Don’t make fun of me!) I don’t know why I waited so long! These buttermilk pancakes are quite easy to make and taste better than my favorite mix! I got the recipe from my friend Carrian and it’s legit!
Honestly, these buttermilk pancakes don’t take that much more time to make than a store-bough mix. The batter is thick and fluffs up. When you stick your fork into the pancakes to cut them, they bounce right back.
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These buttermilk pancakes melt in your mouth and have a hint of tanginess from the buttermilk. I love to top mine with raspberries and honey or maple syrup. My Blonde Butter Syrup is bomb on these too! I hope you love them!
Buttermilk Pancakes
Ingredients
- 2 cups (240 g) all purpose flour, (stir, spoon, & level)
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 Tbsp granulated sugar
- 2 large eggs
- 2 cups (473 ml) low-fat buttermilk
- 2 Tbsp (28 g) unsalted butter, melted
Instructions
- Sift the flour, salt, baking powder, baking soda, and sugar together into a large bowl.
- Whisk the eggs and buttermilk together in a separate bowl. Add the melted butter while whisking.
- Make a well in the middle of the flour mixture. Pour in the wet ingredients. Use a spoon or spatula to gently stir the wet and dry ingredients together until just incorporated. DO NOT OVER MIX! (A little flour showing is okay.)
- Heat a griddle or frying pan to medium-high heat (about 325-350 degrees Fahrenheit if using a griddle). Grease with cooking spray and spoon 1/3 cup batter onto hot pan for each pancake. Cook 1-2 minutes until golden brown on bottom and starting to bubble on top. Then flip and cook another 1-2 minutes or until brown and no longer doughy in the middle. Serve with favorite toppings and syrups. Enjoy!
Notes
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