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Our best buttermilk pancakes are easy to make and taste great!
Let’s hear it for one of the best breakfast foods ever invented: pancakes!
Our family has always loved fluffy buttermilk pancakes, especially with a pat of butter and plenty of warm maple syrup drizzled over the top. Pancakes were a frequent Saturday morning event while our kids were growing up. A hearty breakfast of the best buttermilk pancakes is a great way to kick-start the day!
How to make the best buttermilk pancakes that are light and tender:
Start by whisking together the dry ingredients:
- baking powder
- baking soda
Next, whisk the wet ingredients in a separate bowl:
- sour cream or yogurt
- vanilla extract
- melted butter
Add the wet ingredients to the dry and stir gently until combined. Don’t over mix the batter. Lumpy is a good thing, at least when it comes to pancake batter.
Pour the batter into a hot skillet and cook until the edges are set and the bubbles start to pop. Flip and continue cooking until golden brown.
Tips for making the best buttermilk pancakes:
- Make sure the buttermilk is well shaken.
- Don’t overmix the batter. Blend just until the dry ingredients are moistened. Allow the pancake batter to rest for 10 to 15 minutes before cooking.
- Preheat a nonstick skillet over medium heat. Add a little vegetable oil to the pan, then carefully wipe out excess oil with paper towels.
- Once preheated, use a 1/4 or 1/3 cup measure to portion batter into the pan. Don’t flip until the edges are set, and bubbles start to break on the surface of the pancake.
- Serve immediately or transfer to a preheated oven to keep warm.
Here are a few options for add-ins and/or toppings for buttermilk pancakes:
Fruits: Blueberry buttermilk pancakes are our favorite! Sprinkle a few blueberries on the batter while cooking the pancakes. Or, use them as a garnish. Strawberries, bananas, peaches and raspberries are all good options too.
Dried fruits also work well in pancakes. Scatter a few raisins, cranberries or dried apricots on top of the pancake batter and cook as directed.
Chocolate chips: Who doesn’t love chocolate chip pancakes? You don’t need a lot so start with just a few mini semi-sweet chocolate chips for a special treat.
Nuts: pecans, walnuts and sliced almonds are a few of our favorite nuts to add to pancakes.
Make designs with the pancake batter: Pour the pancake batter into a piping bag and cut off the tip. You can also use a squeeze bottle for more intricate designs. Pipe the batter onto the hot skillet into shapes like a smily face, Mickey Mouse, hearts, bears and bunnies.
Cinnamon Roll Pancakes: Remove a portion of the batter and add a hefty helping of ground cinnamon. Pour the regular batter onto the pan then make a spiral swirl on top using the cinnamon batter. Instant cinnamon roll pancakes!
Can you freeze leftover pancakes?
In my opinion, pancakes are their very best served fresh from the griddle. That said, my husband loves leftover pancakes. Just freeze the pancakes in a stack separated by wax or parchment paper. Seal in an airtight container and freeze for up to two months. Reheat gently in the microwave or toaster and serve.
What can I made with leftover buttermilk?
There are so many delicious recipes you can make with buttermilk. Try our Blueberry Buttermilk Pie, Skillet Buttermilk Cornbread, or these incredible Blueberry Buttermilk Biscuits, to name just a few. All these recipes are winners and should take care of that extra jug of buttermilk in your fridge! Enjoy 🙂
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Best Buttermilk Pancakes
- 2 cups all-purpose flour (252g)
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups buttermilk, well shaken (16oz)
- ¼ cup plain Greek yogurt or sour cream (65g or 2 ¼ oz)
- 2 large eggs
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- vegetable oil for greasing the pan
Optional suggested toppings:
- Fruit, syrup, butter, jam, lemon curd, powdered sugar, cinnamon, whipped cream, nuts, honey, chocolate chips, dried fruits like raisins or cranberries
- In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the center.
- In a medium bowl whisk together the buttermilk, yogurt, eggs and vanilla. Slowly drizzle the melted butter into the buttermilk, whisking constantly. Pour the buttermilk into the dry ingredients and gently stir just until combined. Do not overmix, batter should be lumpy. Set the batter aside to rest for 10 - 15 minutes while preheating the skillet.
- Preheat a nonstick or cast iron skillet over medium heat. Pour 1 teaspoons vegetable oil into the skillet. Once heated, wipe out most of the extra oil with clean paper towels.
- Pour ¼ to ⅓° cup of batter into the skillet. Cook until the edges are set and the bubbles on the top start to pop. Flip the pancake using a spatula and continue cooking until golden brown.
- Serve immediately or transfer to a preheated oven to keep warm. Add vegetable oil to the skillet as needed and continue cooking until batter is gone.
- Pancake batter can be made up to 1 hour ahead. Keep refrigerated.
- Cooked pancakes can be placed in a 325F preheated oven on a wire rack set inside a rimmed baking sheet until ready to serve.
- Substitute coconut extract for vanilla and add shredded coconut as a topping.
- Inspired by recipes on NYT and Cook's Country
Here are a few more of our favorite recipes using buttermilk: