These Easy Homemade Buttermilk Pancakes are fluffy and flavorful. It’s a perfect Saturday morning breakfast made with really simple ingredients.

Growing up, pancakes were a special treat in our household. My siblings and I would typically eat a bowl of cereal on Saturday mornings while watching cartoons. But there were times when my mom took us out for breakfast at places like Shoney’s or Denny’s, and we would always order pancakes. They felt like a real treat compared to our usual oatmeal or cold cereal. I can truly say that I cherished those special mornings!

Here we are today, making these fluffy and buttery cakes from scratch and loving it! I have made all kinds of pancakes because I like to switch things up a little. And if you want to change up your pancakes from time to time, you’ll love making one of my favorites, like the Strawberry Pancakes and Rum Pecan Pancakes. And if you want healthier options, you have to try making Chocolate Oatmeal Pancakes.

Why you’ll love these Easy Buttermilk Pancakes?

How Easy to Make: If you have struggled with making pancakes from scratch, no worries. Switching from all-purpose flour to Self-rising flour took away some of the guesswork with other ingredients that the recipe would call for.

Taste and Quality: I used to struggle with making pancakes from scratch. I relied heavily on store-bought pancake mixes, and there’s nothing wrong with that at all. I still use pre-mixed pancakes when I’m in a hurry. However, homemade buttermilk pancakes taste much better, just like the ones served at your favorite breakfast restaurant.

Make Ahead: Who’s not a fan of saving time in the kitchen? You could mix your dry ingredients and store them in an air-tight container for up to 6 months. When you’re ready to make pancakes, just add it to the wet ingredients. (see full instructions on how to make buttermilk pancakes below)

Ingredients You’ll Need

Please refer to the recipe card for the complete measurements.

Self-Rising Flour
Sugar
Salt
Cinnamon
Vanilla extract
Buttermilk
Eggs
Butter (Melted)

How to Make Buttermilk Pancakes

Dry Ingredients
In a bowl, add all dry ingredients: Self-Rising Flour, Salt, Sugar, and Cinnamon. Whisk all dry ingredients and set aside.
Wet Ingredients
In a separate bowl, add the buttermilk, eggs, vanilla extract, and melted butter. Give it a good whisk until everything is well combined.
Dry and Wet Ingredients
Add the Dry ingredients to the wet mixture, slowly folding them in until the flour is no longer dry. Side note: Be sure not to overmix the batter. Set aside for about 2-3 minutes.
Heat Skillet or Griddle
Heat oil in a large skillet or griddle. Pour 1/3 cup of batter onto a hot skillet or griddle, making 2-4 pancakes at a time (depending on the size of the pancakes and/or skillet.
Cooking the Pancakes
Cook the pancakes until bubbly on top and golden brown, then turn the pancakes over and cook until golden. Place pancakes on a platter and repeat the cooking process, adding more oil as needed. Serve with butter, syrup, or fruit.

Cook Style Eat Recipe Tips

Feel free to use all-purpose flour, as it is often used in most pancake recipes. If using all-purpose flour, please be sure to add baking powder and baking soda to make the pancakes fluffy.

Mixing the pancake batter too much will result in denser, flatter pancakes. This happens because excessive mixing develops the gluten in the flour, leading to a tougher texture instead of the light and fluffy pancakes we desire. For the best results, mix the ingredients only until they are combined.

For the best results, use real buttermilk. If you don’t have buttermilk, you can make your own using these two methods:
1. Vinegar Method: Add 1 teaspoon of vinegar to 1 cup of whole milk. Stir well and let it sit for about 5-10 minutes until it thickens slightly.
2. Lemon Juice Method: Add 1 tablespoon of lemon juice to 1 cup of whole milk. Mix it well and let it rest for about 5-10 minutes until it curdles slightly.

Both methods will give you a suitable substitute for buttermilk in your recipes.

Print Pin