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<\/p>\nThese light and fluffy buttermilk pancakes are so easy to make and turn out perfect every single time. This simple buttermilk pancake recipe is perfect for breakfast, brunch, or dinner. This post also includes several different recipe variations and topping options!<\/i><\/p>\n
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Do you have a favorite breakfast food? Last week I shared my favorite French toast recipe<\/a> so this week I wanted to share another favorite – these buttermilk pancakes. Originally published in 2018, I’ve updated this recipe with more information and clearer instructions so that you can perfect these simple pancakes right at home. <\/p>\n Plus, it’s almost the weekend and these buttermilk pancakes would be perfect for an easy breakfast treat. But don’t limit them to breakfast, these are perfect for an easy dinner too! <\/p>\n Don’t have any buttermilk on hand or need to freeze your pancakes? I’ve included instructions for how to do both as well as a few different ways to change up the recipe too!<\/p>\n To make this buttermilk pancake recipe, you’ll start out by heating a skillet or griddle to medium heat. Then, you’ll whisk together your dry ingredients: all purpose flour, baking powder, baking soda, and salt. Whisking the dry ingredients separately ensures that everything is evenly dispersed into the batter and your pancakes rise beautifully.<\/p>\n Once the dry ingredients are mixed together, you’ll whisk together the wet ingredients. For the wet ingredients, you’ll be using some buttermilk, sugar, oil, vanilla, and eggs.<\/p>\n Once you’ve mixed up the wet and dry ingredients, you’ll mix the two together until just combined. Over mixing the batter can overdevelop the gluten in your pancakes which can make them denser and chewier, so only mix them together until just combined. If you see a few lumps in your batter, that’s okay! <\/p>\n Once the batter is ready, you’ll scoop or pour some onto your heated skillet or griddle. I like to use a 1\/4 cup measuring cup to measure them out because it makes the perfect size pancake and ensures that they all come out the same size. Feel free to make your pancakes smaller or larger if you prefer.<\/p>\n I love to serve these pancakes with some fresh fruit and pure maple syrup, but my homemade strawberry sauce<\/a> is another fantastic option!<\/p>\n Once the pancakes have cooled completely, you can place them in a single layer on a baking sheet lined with parchment paper, then place them in the freezer for 1-2 hours or until they’re frozen. Freezing the pancakes first will help prevent them from sticking together when you store them in a freezer bag or container.<\/p>\n Once the pancakes are frozen, you can store them in a freezer bag or container in the freezer for up to 3 months. For extra reassurance to prevent them from sticking together in the freezer, you can place some parchment paper or wax paper between each pancake.<\/p>\n When you’re ready to enjoy the pancakes, you can reheat them a couple of different ways.<\/p>\n If you don’t have any buttermilk on hand you can make your own buttermilk substitute by combining lemon juice or vinegar and milk. I have a full tutorial that shows how to make your own buttermilk substitute here<\/a>. It’s super easy and can save you a trip to the grocery store too!<\/p>\n These pancakes taste fantastic on their own, but there are several ways that you can change these up. Here are a few of my favorite mix-ins\/toppings for these buttermilk pancakes:<\/p>\nWhy You’ll Love This Recipe<\/h2>\n
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<\/p>\nHow To Make Buttermilk Pancakes From Scratch<\/h2>\n
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<\/p>\nHow To Freeze These Pancakes<\/h2>\n
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Don’t Have Any Buttermilk On Hand?<\/h2>\n
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<\/p>\nRecipe Variations<\/h2>\n
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