Buttermilk Pancakes

5 from 2 votes

Fluffy, tender homemade buttermilk pancakes made from scratch with simple pantry ingredients. Perfect for a weekend breakfast or brunch!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 99kcal

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, whisk together the eggs, buttermilk, and vegetable oil until combined.
Make a well in the center of the dry ingredients. Pour in the buttermilk mixture and gently stir just until the dry ingredients are moistened. Do not overmix. A few small lumps in the batter are fine.
If the batter is too thick, add the regular milk, 2 tablespoons at a time, until the batter reaches a thick but pourable consistency.
Allow the batter to rest for 5–10 minutes while the griddle preheats.
Preheat a nonstick griddle to 350°F. If using a skillet, heat it over medium to medium-low heat. Lightly grease the cooking surface if needed.
Pour the pancake batter onto the hot griddle using approximately ¼ cup of batter per pancake.
Cook for 2–3 minutes, or until bubbles form and begin to pop on the surface and the edges appear set. Flip the pancakes and cook for another 1–2 minutes, or until golden brown and cooked through.
Serve warm with butter, maple syrup, or your favorite toppings.

Don't overmix: Stir the batter just until the dry ingredients are moistened. A few lumps are fine. Overmixing can result in tough, dense pancakes.
Adjust the consistency: If the batter is too thick, add regular milk 2 tablespoons at a time until thick but pourable. You may not need the entire ½ cup.
Rest the batter: Let the batter rest for 5–10 minutes before cooking to allow the flour to hydrate and produce more tender pancakes.
Griddle temperature: Cook pancakes on a preheated griddle at 350°F or in a nonstick skillet over medium to medium-low heat.
Know when to flip: Flip pancakes when bubbles begin to pop on the surface and the edges look set. Cook until golden brown on both sides.
Keep pancakes warm: Place cooked pancakes on a baking sheet in a 200°F oven while preparing the remaining batches.
Storage: Refrigerate leftover pancakes in an airtight container for up to 3–4 days or freeze for up to 3 months.
Reheating: Warm refrigerated pancakes in the microwave, toaster, or oven until heated through. Frozen pancakes can be reheated directly from frozen.