Homemade Buttermilk Pancakes That’ll Make You Skip Brunch Out
Pancakes have always had a grip on me—especially these homemade buttermilk pancakes. They’re my go-to when the mood strikes for a stack that’s fluffy, golden, and smells like cozy mornings.
We’re not talking about those flimsy, flavorless pancakes you find in a cardboard box. No, these easy buttermilk pancakes come together with a quick whisk of real ingredients, including—you guessed it—buttermilk. The result? Buttermilk pancakes fluffy enough to bounce and rich enough to skip the syrup (though who’s doing that?).
This homemade pancakes recipe is easy enough for a weekday and luxurious enough for lazy Sundays. Whether you’re cooking buttermilk pancakes for two, feeding the whole crew, or just treating yourself—you’re in the right place.
Servings: 4 servings
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for the griddle
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and stir in the buttermilk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix just until combined—some lumps are okay!
- Let the batter rest for 5–10 minutes while you heat your griddle over medium heat.
- Lightly grease the griddle, then pour 1/4 cup of batter per pancake onto it.
- Cook until bubbles form on top and the edges look set, about 2 minutes, then flip and cook the other side until golden brown.
- Serve warm with butter, syrup, or fruit—whatever your breakfast-loving heart desires.