Buttermilk pancake recipe is an easy recipe that makes light and fluffy buttermilk pancakes from scratch.
We love pancakes around our house because pancakes are kind of magical.
Even when I can’t get my son to eat anything else, I know I can always get him to eat homemade pancakes.
If I would let him, my son would have them every morning for breakfast.
So, I’ve tried out all sorts of pancake recipes, but sometimes we just want to make some good ol’ buttermilk pancakes from scratch.
This buttermilk pancake recipes makes pancakes that are light and tender and tangy, so they’re pretty much the perfect, classic pancakes.
How to make pancakes from scratch
It’s really easy to make pancakes from scratch. Simply whisk dry ingredients together in one bowl, and whisk wet ingredients together in a separate bowl.
Combine, and you’re set!
How to keep pancakes warm
You can keep pancakes warm while continuing to cook pancakes. Heat oven to 200 F, and using an oven-safe platter, place pancakes in oven to stay warm.
Can pancakes be frozen
Yes! I freeze leftovers for quick weekday breakfasts. I let the pancakes come to room temperature. Then, I place them in a layer in a large resealable baggie. I separate layers of pancakes with wax paper for easier removal.
What if I don’t have buttermilk?
More pancake recipes!
If you’ve tried this buttermilk pancake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Buttermilk Pancake Recipe
Buttermilk pancake recipe is an easy recipe that makes light and fluffy buttermilk pancakes.
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 cups buttermilk low-fat ok
- 2 large eggs
- 1/4 cup butter melted
- 1 teaspoon vanilla extract
- Butter, oil, or nonstick cooking spray
Whisk flour, sugar, baking soda, baking powder, and salt together in medium bowl.
In a separate medium bowl, whisk together buttermilk and eggs.
Stir in melted butter and vanilla until combined.
Make a well in center of dry ingredients; pour in wet ingredients, and gently stir until just combined (batter may still be a bit lumpy). Do not overmix.
Heat a large skillet over medium heat.
Grease the skillet using butter, oil, or nonstick cooking spray.
Using 1/4 cup measuring cup, portion batter into pan in 4 places.
Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2-3 minutes.
Flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer.