Buttermilk pancakes are the kind of cozy weekend breakfast that always brings everyone to the kitchen table. Soft, fluffy, and perfectly golden, they’re a family favorite that moms can make with simple pantry ingredients, creating a breakfast that feels special and comforting.
Perfect for slow Saturday mornings, sleepovers, or holiday breakfasts, these pancakes pair beautifully with butter, syrup, fresh fruit, or chocolate chips for an easy meal the whole family will love. The rich buttermilk flavor gives them that classic homemade taste with a soft texture that’s light, tender, and impossible to resist.
One of the best things about buttermilk pancakes is how easy they are to customize for picky eaters and busy families. Whether you keep them classic or load them up with fun toppings, they’re a warm and comforting breakfast option that turns ordinary mornings into something everyone looks forward to.
Buttermilk pancakes
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 large eggs
- 3 cups buttermilk
- 1 tsp vanilla extract
- 1/4 cup unsalted butter (melted and cooled)
Instructions
- For batter, whisk together the dry ingredients in a large bowl. Separately, whisk together the buttermilk, melted and cooled butter, eggs and vanilla.
- Stir the wet ingredients into the dry ingredients. If the batter is very thick, add a bit more buttermilk to thin it.
- Heat a large griddle or skillet over medium heat. Add a small pad of butter to the pan. Once the butter is hot and bubbling, add 1/3-1/2 cup of pancake batter for each pancake.
- Cook the pancake for 3-4 minutes until it starts to bubble on the surface and firm up around the edges.
- Flip the pancake carefully and cook for 2-3 minutes on the second side.
- Serve the pancakes immediately or keep warm in the oven (set at 200 degrees Fahrenheit) while you cook the rest.
