Homemade Buttermilk Pancakes -

Homemade Buttermilk Pancakes

Homemade Buttermilk Pancakes are a classic breakfast treat, beloved for their fluffy texture and rich, tangy flavor. Made from scratch, these pancakes are surprisingly simple to prep

are and far surpass any store-bought mix in taste and quality. Ideal for a leisurely weekend breakfast or a special brunch, these buttermilk pancakes are sure to bring smiles to the breakfast table.



  1. 2 cups all-purpose flour
  2. 2 tablespoons granulated sugar
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 2 cups buttermilk
  7. 2 large eggs
  8. 4 tablespoons unsalted butter, melted
  9. 1 teaspoon vanilla extract
  10. Additional butter or oil for cooking
  11. Optional toppings: maple syrup, fresh berries, whipped cream



Step 1: Dry Ingredient Mixture

  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 2: Wet Ingredient Mixture

  • In another bowl, beat the eggs and then mix in the buttermilk, melted butter, and vanilla extract.

Step 3: Combine the Mixtures

  • Make a well in the center of the dry ingredients and pour in the wet mixture.
  • Gently fold together until just combined. Be careful not to overmix; a few lumps are okay.

Step 4: Preparing the Pan

  • Heat a skillet or griddle over medium heat. Lightly grease with butter or oil.

Step 5: Cooking the Pancakes

  • Pour 1/4 cup of batter for each pancake onto the skillet.
  • Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Step 6: Serving

  • Serve the pancakes hot, topped with your choice of maple syrup, fresh berries, whipped cream, or other favorite toppings.


Cooking Note:

  • The key to fluffy pancakes is not overmixing the batter, as it can make the pancakes tough.


Serving Suggestions:

  • Pair these pancakes with sides of bacon, sausage, or scrambled eggs for a full breakfast.


  • If the batter is too thick, you can thin it with a little extra buttermilk.
  • Keep the pancakes warm in an oven set to a low temperature while cooking the remaining batter.


Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes


Nutritional Information:

  • Calories: Approximately 250 per serving (2 pancakes)
  • Protein: 6g
  • Sodium: 300mg


Conclusion: Homemade Buttermilk Pancakes are a delightful and comforting breakfast option. Their fluffy texture and rich flavor make them a favorite for both children and adults. By making them from scratch, you can enjoy a delicious and heartwarming meal that starts your day off right.


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