These are the best homemade Pancakes made from scratch! Made with buttermilk, they have an irresistible buttery flavor and light and fluffy texture! This will be a perfect breakfast or brunch idea for your family weekend!
What can be better than the aroma of freshly made homemade pancakes on a weekend morning? Serve with delicious maple syrup, fruits, and a pot of freshly brewed coffee.
Recently, I’ve learned how to make these perfect buttermilk pancakes that are so much better than using a premade pancakes mixture. They come out light and fluffy every single time and the recipe couldn’t be any easier to make! Ensure you read the FAQ below for important tips for the best pancakes you’ve ever had.
I love making something special for breakfast on weekends, like these French Crepes Recipe, Overnight Cinnamon Rolls, Baked Oatmeal Cups, Sweet Potato Breakfast, Healthy Morning Glory Muffins, or Healthy Banana Chocolate Chip Muffins. This pancake recipe became my new favorite treat for our family.
How to make it
In a large mixing bowl, whisk all dry ingredients (2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt).
In another bowl, whisk all the wet ingredients (2 ½ cups buttermilk, 2 large eggs, 1 tsp vanilla extract, and 4 tbsp melted butter).
Add wet ingredients to dry ones and mix, until well combined. Let it sit for about 15-20 minutes.
When ready, preheat a non-stick skillet or a griddle on low heat. Add 1/3 cup batter and cook until the edges are set, the bubbles are starting to pop up, and the bottom is golden/brown color. Flip and cook on the other side.
Tips for Best Results
- Use a real buttermilk and not a substitution.
- Make sure that all the ingredients are room temperature.
- Don’t overmix the batter.
- Let the batter rest before cooking.
- You don’t have to grease the pan if you use a non-stick pan or griddle.
Frequently Asked Questions
No. The “homemade” buttermilk version will NOT work in this recipe.
Yes. I found that if you make pancakes right away, they will be denser and flatter. But if you let it rest for 15-20 minutes, it will slightly rise and create air pockets inside that will help to make the pancakes perfectly light and fluffy.
I usually use just a regular non-stick skillet. If you have a special griddle, you can use it as well.
The best way to know that they are ready to flip is the edges will be set and won’t stick to your spatula and the bubbles in the middle will be popping up.
There could be a few reasons why they didn’t rise.
1. The batter is overmixed. It’s important not to overmix the batter, otherwise you may end up with dense and rubbery pancakes.
2. The batter is too runny. The batter should create a thick ribbon when pour.
3. Let the batter rest. This step is very important and makes a huge difference it texture.
When they are cooled off completely, place them on a baking pan with parchment paper and put in the freezer for 1 hour. This step will prevent them from sticking to each other. Then you can transfer them to a zip-lock bag and freeze for up to 3 months. You also can put some parchment paper in between if each other.
You can reheat them in the microwave or in the oven.
Reheat in the microwave. Place them on a plate in a single layer and put in the microwave for about 20-30 seconds or until they are warmed through.
Reheat in the oven. Put the frozen pancakes on a baking pan with parchment paper. Bake at 350˚F for about 10 minutes or until they are warm.
Add more flavor
I love to play around with flavors and an extra touch to the classic pancakes.
My favorite toppings
- Chocolate Chips
- Blueberries
- Banana slices
- Funfetti
I usually don’t put these add-ins in the batter as it might sink to the bottom or won’t be distributed evenly. My favorite way is to pour the batter on the preheated pan, sprinkle some toppings, and when the edges are set, simply flip them. This way, everything will be evenly distributed.
Perfect Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 1/2 cups buttermilk room temperature
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter melted
Instructions
- In a large mixing bowl, whisk all dry ingredients (2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt).
- In another bowl, whisk all the wet ingredients (2 ½ cups buttermilk, 2 large eggs, 1 tsp vanilla extract, and 4 tbsp melted butter).
- Add wet ingredients to dry ones and mix, until well combined. Let it sit for about 15-20 minutes.
- When ready, preheat a non-stick skillet or a griddle on low heat. Add 1/3 cup batter and cook until the edges are set, the bubbles are starting to pop up, and the bottom is golden/brown color. Flip and cook on theother side.
Notes
- Use a real buttermilk and not a “homemade” substitution.
- Make sure that all the ingredients are room temperature.
- Don’t overmix the batter.
- Let the batter rest for 15-20 minutes before cooking.
- You don’t have to grease the pan if you use a non-stick pan or griddle.
Oh these are perfect for breakfast on the weekend! I love the hint of cinnamon in these pancakes. It’s just the right amount for us!
These buttermilk pancakes are incredibly thick and fluffy! They are great for weekend brunch and breakfast!
We love good pancakes, we can actually eat that any time of the day. I will definitely be making this recipe of yours for tomorrow’s breakfast. Thank you!
When its a bright morning, and the time for breakfast, but you just don’t know what to make, this is my go-to for that moment. These fluffy pancakes are definitely a breakfast treat!
These pancakes look incredibly fluffy! Your photography and styling is gorgeous, too – I love the addition of berries on top.
Oh wow – first of all, your photos are just so gorgeous! And secondly, I loved your super-helpful, spot-on tips – like having the ingredients at room temperature, and not overmixing the batter and then pausing to let it rest. What a difference!
These are truly the best. We made them last Sunday, kids helped as well, it was so much fun, and they came out delicious! Thanks so much for the lovely recipe!
Weekends are perfect for this classic buttermilk pancake recipe. This is a breakfast the whole family will love.
These pancake are surely irresistibly delicious! I can’t wait for breakfast anymore!
We love pancakes. Buttermilk helps to make them super fluffy. Perfect for brunch on the weekend.