Make a batch of delicious, EASY Buttermilk Pancakes from scratch in under 10 minutes! Mix the batter, and onto a griddle or skillet they go!
If you’re like me, you probably purchase store-bought pancake mix to make pancakes whenever you want to make a big breakfast.
Did you know it is ridiculously simple to make easy buttermilk pancakes from scratch in only a few minutes? That’s right! Buttermilk helps to lighten the batter and create airy pancakes!
Making buttermilk pancakes from scratch only requires a few common ingredients you probably already have in your kitchen. Even if you don’t have buttermilk handy, you can very quickly make a great substitute with milk and white vinegar (tip shown in the printable recipe card).
Here’s how to make some EASY buttermilk pancakes in practically no time at all.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Pancake Batter
Whisk together flour, sugar, baking soda, salt and baking powder in a large bowl. Set this bowl of DRY ingredients aside while you mix the wet ingredients.
In a SEPARATE bowl, whisk together the eggs and buttermilk. These are your WET ingredients.
Stir the WET ingredients (egg and buttermilk) into the bowl of dry ingredients. Stir, to combine, just until the ingredients are mixed, but do not OVERMIX.
This is your batter for the easy buttermilk pancakes. See how easy it is to make the batter from scratch?
Cooking The Easy Buttermilk Pancakes
Lightly spray a griddle or large skillet with a non-stick cooking spray or brush on some cooking oil to cover the surface.
Heat the griddle until hot. Using about 1/4 cup per pancake, pour the pancake batter onto the grill, forming a circle. The pancakes will be approximately 5″ in diameter.
As the easy buttermilk pancakes cook, large bubbles will appear on the surface of the pancakes, as shown below.
When there are lots of bubbles on top AND the bottoms of the pancakes are golden brown, carefully flip the pancakes to the other side.
Keep Going!
Continue to cook the pancakes until set, and cooked through. Both sides should be golden brown when done.
Remove the pancakes from the griddle (or skillet), and transfer them to serving plates. Repeat this process with all the batter, which will yield approximately 15 pancakes.
You can wrap the pancakes in foil and keep them warm in a low temperature oven while you cook the rest of the pancakes, if you wish.
Let’s Eat Some EASY Buttermilk Pancakes!
When ready to serve, place the hot pancakes onto serving plates, and top each stack with soft (or melted) butter, and some delicious maple syrup.
I also enjoy easy buttermilk pancakes when served with my homemade Blackberry Pancake Syrup, as seen in the second photo below). YUM!
I hope you will try this simple recipe to make homemade EASY buttermilk pancakes for those you love. They really are delicious, and I hope you enjoy them as much as we do!
Have a wonderful day, and thank you for stopping by. Please come back again soon for more family-friendly recipes.
Looking For More PANCAKE Recipes?
You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious pancake recipes you’ll enjoy, including:
- Pumpkin Chocolate Chip Pancakes
- Lemon Ricotta Pancakes
- Chunky Apple Cinnamon Pancakes
- Homemade Blueberry Pancakes
- Apple Pie Pancakes
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Original recipe source: “Taste of Home” magazine, Aug./Sept. 2006 issue, pages 16-17, published by Reiman Publications, Inc.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a batch of delicious, EASY Buttermilk Pancakes from scratch in under 10 minutes! Mix the batter, and onto a griddle or skillet they go!
- 2 cups all purpose flour
- ⅛ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ teaspoon baking powder
- 2 large eggs
- 2 cups buttermilk (see NOTES below for substitution)
Whisk together flour, sugar, baking soda, salt and baking powder in a large bowl. Set bowl aside. In a SEPARATE bowl, whisk together eggs and buttermilk.
Stir egg/buttermilk mixture into the bowl of dry ingredients. Stir, to combine, only until ingredients are mixed; do not OVERMIX batter.
Lightly spray griddle or large skillet with a non-stick cooking spray or brush with oil to cover surface. Heat greased griddle until hot. Using about 1/4 cup per pancake, pour batter onto grill, forming a circle, approx. 5" in diameter. As pancakes cook, bubbles will appear on surface of pancakes. When there are lots of bubbles on top AND bottoms of pancakes are golden brown, carefully flip pancakes to the other side. Continue to cook until set and bottom of pancakes are browned. Remove pancakes from griddle; transfer to plates. Repeat process with remaining batter.
Serve pancakes with butter and pancake syrup. ENJOY!
Notes: BUTTERMILK SUBSTITUTE: Measure 2 cups whole milk into container. Remove 2 Tablespoons milk from container. Add 2 Tablespoons distilled white vinegar (or fresh lemon juice) and stir to combine. Let milk sit 5-10 minutes. Stir and use, as a substitute for buttermilk.
Here’s one more to pin on your Pinterest boards!