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Buttermilk Pancakes are the thickest and fluffiest pancakes around! They are an absolutely amazing breakfast option that you can serve with any of your favourite toppings - sweet or savoury. They are easily made sugar free and are salt free, so they're great for kids and toddlers. They're so easy to make too, it's just a matter of stirring the dry ingredients together, whisking the wet ingredients together, then combining them and cooking! They are my favourite kind of pancakes because of their pillowly soft texture, plus how quickly I can whip some up. I also love that I can freeze, defrost and reheat them and they still taste great! Having a batch in the freezer saves so much time for an emergency breakfast treat, a special brunch or a pancake craving!

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Ingredient Tips & Equipment Information

You can use any kind of milk for this recipe. I've used both cow's milk and dairy free milks with success.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Buttermilk Pancakes

In a mixing bowl, stir together plain flour, bicarbonate of soda and baking powder (you can also add the sugar at this point if using). In a large jug, whisk together buttermilk, milk, vanilla extract and egg. Pour the buttermilk mixture into the flour mixture slowly, whisking as you pour until the batter is smooth.

Add spoonfuls of the mixture into a heated frying pan and cook for around 2 minutes, then flip over and cooked for around 45-60 seconds on the other side. Or until golden and puffed up.

For the full recipe with measurements, head to the recipe card at the end of this post.

Can you make the pancakes without buttermilk?

If you can’t get hold of buttermilk, you can use the same amount of milk with 1 tbsp lemon juice added, leave it for a few minutes until it goes lumpy then it’s ready to use!

Can the pancakes be made in advance?

Yes! You can make a batch of these pancakes, let them cool fully, then store them in the fridge for 2-3 days or in the freezer for up to 3 months. I like to store them in either a ziploc bag or a tupperware container. If you are freezing them, put a small square of baking paper between each pancake, this stops them sticking together. Then you can easily remove a few at a time to enjoy for breakfast. They can be reheated in the toaster, microwave or a warm oven.

What can you serve the Buttermilk Pancakes with?

The list is honestly endless, but here are some ideas!

Sliced bananas, whipped cream and caramel sauce
Berry compote or jam and creme fraiche
Fruit and plain yoghurt (a great low sugar option for toddlers)
Any kind of sweet spread like Nutella, Biscoff, peanut butter etc.
Stewed apples with cinnamon or spices of your choice
Scrambled eggs, veggie sausages or veggie bacon, baked beans and grilled mushrooms
Wilted spinach and poached eggs

Buttermilk Pancakes with Nutella and strawberries

What can you do with any leftover buttermilk?

This recipe serves roughly 4 people (depending on hunger levels), but I often make a double batch as the buttermilk pots I buy from Tesco are 280ml - so it uses almost the whole pot. Then I freeze the leftover pancakes for another day. However, you can also use buttermilk in red velvet recipes like my Red Velvet Cupcakes or for soda bread, like my Cheese & Caramelised Onion Soda Bread recipe. It can also be used in scones, salad dressings and for batters to fry things.

Can this recipe be made gluten free?

Yes, to make gluten free buttermilk pancakes, replace the plain flour with a gluten free plain flour blend. Please check the labels of everything you use if serving to someone with an allergy or intolerance.

More tips for making the Buttermilk Pancakes:

It's much easier to pour the wet ingredients into the dry ones, this will also help prevent a lumpy batter
The batter must be used immediately once it's been made, the longer it is left unused, the less fluffy and risen the pancakes will be
Once the pancakes have been cooked and cooled, you can freeze them for up to 3 months. Defrost overnight and reheat either in the microwave or in a frying pan

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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