Nothing says “Good Morning!” like a warm stack of homemade buttermilk pancakes!
These fluffy pancakes are a staple in our household. Every weekend should start with these pancakes and a rich Cappuccino!
In full disclosure, this is my husband’s secret recipe and he graciously agreed to share the recipe with us. He has been refining the ingredients for over 15 years. Our teens like it when he adds mini chocolate chips to the batter.Jump to Recipe
How to make fluffy homemade buttermilk pancakes:
- Combine all dry ingredients together and whisk with a fork: the baking powder, baking soda, and salt.
- Melt the butter and let it cool for 5-minutes before adding to the pancake batter.
- Beat eggs in a small bowl. Set aside.
- Slowly add buttermilk, then butter and vanilla to flour mixture.
- Stir lightly with a rubber spatula or spoon until just combined.
- Add the beaten egg. Again, use a light hand to blend.
- The batter will have some small lumps – this is what you want.
- DO NOT OVERMIX or the pancakes will not puff up as well.
- Let pancake batter rest for 10-15 minutes before cooking. This allows the acid in the buttermilk to activate the baking powder, which makes your pancakes fluffy.
What can you do with leftover Buttermilk?
Buttermilk keeps in the refrigerator for 2 weeks. but you can freeze leftover buttermilk. Just pour it into ice cube trays and, once frozen, pop the cubes out and store in a sealed container in the freezer for up to 3 months. Let thaw in the refrigerator overnight or at room temp for 30 minutes. Whisk to recombine as some settling will naturally occur.
If you find yourself with leftover buttermilk try these two recipes:
How to make a buttermilk substitute?
In case you don’t have it on hand it’s easy to make a substitution:
- The ratio: 1 Tablespoon of white vinegar or lemon juice to every 1 cup of regular milk.
- Mix together and let stand for a few minutes
Homemade Vanilla Recipe:
If you haven’t started making your own homemade vanilla now’s the time to get started! It’s easy to make and great to have on hand.
Preparing Buttermilk Pancakes:
We have found the best size is about 5″ round. To achieve this use 1/4 cup batter for each buttermilk pancake. If you want full-size pancakes, use about 1/2 cup batter.
Your griddle should be 325 F, or use a large nonstick pan on medium heat.
It’s nice to warm your maple syrup in a heatproof container for 10-15 seconds in the microwave to help keep pancakes warm when serving.
Make-Ahead and Freezing Pancakes
If you are planning to freeze the extra pancakes be sure to let them cool to room temperature and then wrap, separating each with waxed paper or foil, so they don’t stick together when you pull them out. Store in a large ziplock bag or freezer-proof container, tightly sealed.
Pop them in a toaster oven or regular toaster to heat them up for an easy breakfast.
Homemade Buttermilk Pancakes Recipe
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp butter, melted and cooled
- 2 eggs, lightly beaten
- 2 cups buttermilk
- 2-3 tsp pure vanilla extract
- In a large bowl lightly combine flour, baking powder, baking soda, and salt. Set aside
- In a small bowl melt butter and let cool for about 5-minutes. Lightly beat eggs in a small bowl.
- Add buttermilk, melted butter, and vanilla to the flour mixture and use a spoon or rubber spatula to lightly combine. Add the beaten egg and mix just until combined. Batter should still have small lumps. Let batter rest for 10-15 minutes
- Heat a griddle to 325F or a large non-stick pan to medium.
- To make 5" pancakes add 1/4 cup batter to griddle or pan. Cook in batches and do not overcrowd pancakes. Cook until bubbles appear on the surface, about 2 minutes, and then flip and cook an additional 1 minute.
- The ratio: 1 Tablespoon of white vinegar or lemon juice to every 1 cup of regular milk. Mix together and let stand for a few minutes.