This Buttermilk pancake recipe is one of our favorites. It makes a light and fluffy pancake perfect for breakfast or brunch. The key to making these pancakes is the buttermilk, which gives them distinctive flavor and texture.
I like adding some vanilla extract to the batter for additional flavor, but you can omit this if you prefer.
These pancakes are best served with Butter and Syrup, but they are also delicious with Caramel Sauce, Blueberry Maple Syrup, Fresh Fruit, or Strawberry Jam.🥞
Camila Made Pro Tip:If you're a vanilla fanatic like me, I highly recommend purchasing this gallon of clear vanillaand throwing in some vanilla beans. I added a whole bunch to mine to make it more concentrated.
Then, keep it in your pantry for when you need it. This delicious vanilla bean blend is perfect for any sweets, such as cake, cookies, and so on; when you run out, buy another gallon and refill it.
This homemade vanilla bean extract or flavoring, whatever you want to call it, can be made with vodka instead of clear vanilla. Let it concentrate for 3 to 6 months before use. I like to use clear vanilla so I can use it right away.
How to Make Buttermilk Pancakes
Note: The full instructions are provided in the recipe card below.
In a large bowl, whisk the flour, baking powder, sugar, cinnamon, and salt. In a separate medium bowl, whisk together the buttermilk, vanilla extract, and eggs.
Add the wet ingredients along with the melted butter to the dry ingredients. Gently whisk until just combined but still lumpy—don't overmix; small flour lumps are okay.
Heat a drizzle of vegetable oil or clarified butter (like ghee—regular butter will burn; I like to use Avocado oil) on a non-stick skillet over medium heat, then reduce heat to medium-low to avoid scorching your first round.
Using a ½ measuring cup, ladle pancake batter into rounds; use the back of the cup to help spread them evenly. Cook until pancakes are firming up around the edges and little bubbles appear on the batter's top side, about 2 to 3 minutes.
Flip to the second side, and cook until golden brown, adjusting heat as needed, about 1 more minute. Repeat with the remaining batter, greasing the pan with additional butter or oil if too dry. Serve with a drizzle of honey or maple syrup.
Related Recipes:
- Chinese Scallion Pancakes
- Cheesy Corn Pancakes
- Blueberry Buttermilk Pancakes
- Blueberry Maple Syrup
- Homemade Pancake Syrup
- Mbejú
📖 Recipe
Easy Buttermilk Pancakes
Ingredients
- 250 g (2 cups) of all-purpose flour, spooned, leveled off with the back of a knife, and sifted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ cup granulated sugar or powdered sugar
- 2 cups buttermilk or homemade buttermilk
- 2 large eggs room temperature , beaten
- 4 tablespoons unsalted butter or shortening , melted
- 3 teaspoons pure vanilla extract or clear vanilla
- ¼ teaspoon ground cinnamon
- Avocado oil , shortening or cooking spray as needed
Instructions
- In a large bowl, whisk the flour, baking powder, sugar, cinnamon, and salt. In a separate medium bowl, whisk together the buttermilk, vanilla extract, and eggs. Add the wet ingredients along with the melted butter to the dry ingredients. Gently whisk until just combined but still lumpy- don't overmix; small flour lumps are okay.
- Heat a drizzle of vegetable oil or clarified butter (like ghee—regular butter will burn; I like to use Avocado oil) on a non-stick skillet over medium heat, then reduce heat to medium-low to avoid scorching your first round.
- Using a ½ measuring cup, ladle pancake batter into rounds; use the back of the cup to help spread them out evenly. Cook until pancakes are firming up around the edges and little bubbles appear on the batter's top side, about 2 to 3 minutes.
- Flip to the second side, and cook until golden brown, adjusting heat as needed, about 1 more minute. Repeat with remaining batter, greasing the pan with additional butter or oil if too dry. Serve with a drizzle of honey or maple syrup.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
