An easy buttermilk pancakes recipe that produces the lightest, softest, fluffiest pancakes, with crisp golden edges!
Serve in an irresistible stack, with maple syrup and fresh berries, for the perfect weekend brunch or Shrove Tuesday breakfast!
My kids' favourite breakfast bar none! This breakfast wins EVERY SINGLE TIME, and these fluffy buttermilk pancakes are the best pancakes you will ever taste!
👩🍳 Love pancakes? Try my easy scotch pancakes (aka drop scones)!
Jump to:
Why use buttermilk in pancakes?
Buttermilk is used in pancakes for 3 main reasons!
Flavour: The tangy flavor of buttermilk gives the pancakes a really unique flavour.
Activates raising agent: Buttermilk also helps to activate the raising agent (in this case bicarbonate of soda) in the pancake batter, which means light and fluffy pancakes from the off!
Breaks down gluten: The acid in buttermilk helps to break down the gluten in the flour, resulting in soft, moist, and melt in the mouth pancakes!
💡 Pro Tip: Buttermilk is great in baked goods such as scones and muffins. My cherry and almond scones are made light and fluffy thanks to the use of buttermilk!
Homemade buttermilk
If you can't find buttermilk in your local grocery store, or you've just run out and don't fancy an extra trip to the supermarket, you can easily make some at home with milk and fresh lemon juice (or white vinegar if you prefer)!
Follow my easy recipe for homemade buttermilk and in just 15 minutes you'll be ready to make these fluffy buttermilk pancakes!
💡 Pro Tip: Homemade buttermilk is thinner than commercially produced buttermilk. You may not need to use the full amount as it could make your batter runny and your pancakes too thin. If using homemade buttermilk, add half the amount to start with. If the batter seems too thick, gradually add more of the buttermilk substitute as needed.
✔️ Why you'll love this recipe!
Here's why this is the best buttermilk pancake recipe!
- Light, fluffy and soft pancakes
- Feeds a crowd - the batter will make around 30 pancakes which is just about right for my family of 5, but you can easily half the recipe if you like!
- Perfect for weekend brunch
- Serve on Shrove Tuesdays for breakfast, lunch or dinner!
🛒 Ingredients
Ingredients you will need to make buttermilk pancakes;
- Buttermilk - most supermarkets (here in the UK at least) sell buttermilk, but you can also make your own buttermilk with milk and lemon juice!
- Milk - I use whole or semi-skimmed milk for creaminess, which helps balance the tanginess of the buttermilk.
- Flour - self raising flour to make the pancakes light and fluffy.
- Bicarbonate of Soda - acts as the raising agent.
- Salt - ¼ teaspoon is needed for the batter.
- Caster Sugar - for a little sweetness.
- Eggs - 2 large free-range eggs.
- Butter - melted and allowed to cool.
- Vanilla Extract - use a good quality extract and not essence.
🥄 Equipment
Please note these are affiliate links* and I will earn a small commission if you make a purchase.
🔪 How to make buttermilk pancakes
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Mix together the flour, salt, bicarbonate of soda, and caster sugar in a large mixing bowl.
Two: Whisk together the cooled melted butter, eggs, buttermilk, milk, and vanilla extract.
Three: Whisk the wet ingredients into the dry ingredients (be as gentle as possible) and leave the mixture to rest for 10 minutes.
Four: Heat a teaspoon of butter in a pancake pan or frying pan then use a ⅓ cup measuring cup to pour your batter into the pan, so you get evenly sized pancakes (if you don't have American cups, half fill a small teacup). You want the pancakes to be about 7-8cm wide. Cook on a medium heat until you see bubbles on the surface of the batter. Flip over and cook for another minute, lightly greasing the pancake pan regularly.
💭 Top tips
- The less that you mix the batter, the better! A few lumps are fine and they will dissolve when you give your batter some time to rest.
- Lightly grease the pancake pan with butter between pancakes to ensure they don't stick!
- Flip the pancakes with a thin plastic spatula. Slide it underneath each pancake fully first, before you attempt to flip it over though!
🍴 Serving suggestions
Here are a few pancake topping suggestions to try!
- Maple syrup and berries
- Chocolate sauce
- Mixed Berry Compote
- Blueberry Compote
- Strawberry Coulis
- Stewed Apples
- Honeycomb Ice Cream if you're serving them for dessert!
- Greek Yogurt and Roasted Rhubarb if you're feeling healthy!
- Serve the buttermilk pancakes on Shrove Tuesday with traditional toppings of lemon juice, sugar, and golden syrup!
Check out my what to serve with pancakes post for more ideas!
📖 Variations
- Add 200g of milk chocolate chips for chocolate chip buttermilk pancakes!
- Add 200g of raisins to the batter for fruitiness.
- Swap the vanilla extract for a teaspoon of ground cinnamon (particularly good with the raisin pancakes).
- Stir in the zest of an oragne or lemon for a citrus zing!
🥡 Storage
Buttermilk pancakes are best eaten fresh, whilst they are still warm!
To Store: Place leftover pancakes in an airtight container (layer between sheets of nonstick baking paper to prevent them from sticking together), and store in the fridge for up to 3 days. Warm in the microwave before eating.
To Freeze: The pancakes can be frozen for up to 3 months. Allow them to defrost at room temperature before heating in the microwave.
❓ FAQs
Yes, this recipe makes about 30 pancakes, but can easily be cut in half if serving fewer people!
Make your own with just milk and lemon juice, using my easy homemade buttermilk recipe!
😋 More breakfast recipes
- Peanut Butter Granola
- Nutella Porridge
- Air Fryer Breakfast Frittata
- Slow Cooker Porridge
- Cheese & Ham Waffles
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen! You can also follow me on Facebook, Twitter, and Instagram too!
Recipe
Easy Buttermilk Pancakes (UK weight measures)
Ingredients
- 350 g Self Raising Flour
- 1 teaspoon Bicarbonate of Soda
- ¼ teaspoon Salt
- 3 tablespoon Caster Sugar
- 300 ml Buttermilk
- 300 ml Semi Skimmed Milk
- 2 Eggs large
- 1 teaspoon Vanilla Extract
- 80 g Butter melted
- 25 g Butter for frying
Instructions
- Mix together the flour, salt, bicarbonate of soda, and caster sugar in a large mixing bowl.350 g Self Raising Flour, 1 teaspoon Bicarbonate of Soda, 3 tablespoon Caster Sugar, ¼ teaspoon Salt
- Whisk together the cooled melted butter, eggs, buttermilk, milk, and vanilla extract.300 ml Buttermilk, 300 ml Semi Skimmed Milk, 2 Eggs, 1 teaspoon Vanilla Extract, 80 g Butter
- Whisk the wet ingredients into the dry ingredients (be as gentle as possible) and leave the mixture to rest for 10 minutes.
- Heat a teaspoon of butter in a pancake pan or frying pan then use a ⅓ cup measuring cup to pour your batter into the pan, so you get evenly sized pancakes (if you don't have cups, half fill a small teacup). You want the pancakes to be about 7-8cm wide (if you have a large pan you should be able to cook 2 or 3 pancakes at a time). Cook on a medium heat until you see bubbles on the surface of the batter. Flip over and cook for another minute. Lightly grease the pancake pan regularly with more butter between batches.25 g Butter
- Serve in stacks with your favourite toppings!
Notes
- The less that you mix the batter, the better! A few lumps are fine and they will dissolve when you give your batter some time to rest.
- Lightly grease the pancake pan with butter between pancakes to ensure they don't stick!
- Flip the pancakes with a thin plastic spatula. Slide it underneath each pancake fully first, before you attempt to flip it over though!
- Add 200g of milk chocolate chips for chocolate chip buttermilk pancakes!
- Add 200g of raisins to the batter for fruitiness.
- Swap the vanilla extract for a teaspoon of ground cinnamon (particularly good with the raisin pancakes).
- Stir in the zest of an oragne or lemon for a citrus zing!
I've linked this recipe up to #CookBlogShare which this week is hosted by Gluten Free Alchemist!
Dannii
These pancakes look so light and fluffy. I can't wait to try them.
Pam
I made these pancakes for my grandkids and they loved them!
Michelle
Love using buttermilk in pancakes, these were incredibly fluffy! Thanks for sharing!
Ieva
Easy and delicious! Works every time. We have these with mango and toasted coconut!
Veronica
Your pancakes look amazing - definitely going to try them. Sunday breakfast seems like the perfect time!
Marisa Franca
We made these pancakes to go along with our bacon this morning. The kiddos loved them and I didn't think they'd ever stop asking for more. I've made pancakes in the past but they were always ho hum about them. This recipe is a keeper.
Kate - Gluten Free Alchemist
Love a buttermilk pancake! I mean what's not to love? Light, soft and fluffy. They look utterly delicious.
Thanks for sharing #CookBlogShare
Eb Gargano | Easy Peasy Foodie
These pancakes look so good - so light and fluffy! Eb 🙂