These buttermilk pancakes are so light and fluffy and perfect topped with maple syrup and butter for the ultimate indulgent breakfast or brunch.
These buttermilk pancakes are absolutely delicious and our ultimate weekend brunch recipe. Topped with fresh fruit like blueberries, bananas and strawberries, maple syrup and butter they are an absolute treat. I love how fluffy the buttermilk makes them. That’s due to the chemical reaction between the buttermilk and the baking soda or baking powder used. I prefer using baking powder because I am not a huge fan of the flavor of baking soda but if that’s all you have, feel free to use it.
Table of Contents
Full recipe + amounts can be found in the recipe card below.
- Flour. I used cake flour but all purpose will also work.
- Baking powder or Baking soda (bicarbonate of soda).
- Caster sugar.
- Oil. You can use melted butter too.
How to make buttermilk pancakes
- Make the pancake batter: Whisk together flour, baking powder, salt and sugar in a large mixing bowl. In a separate bowl or jug, whisk together buttermilk, eggs, oil and vanilla. Pour the wet ingredients into the dry ingredients then mixed until just combined. Take care not to overmix the batter. It’s fine if there are small lumps here and there. At this stage you can cover the batter and place in the fridge overnight (you might need to whisk in a little extra milk to loosen the batter before cooking).
- Cook the pancakes: Heat a large, non-stick pan over medium heat. Cook spoonfuls of the batter until bubbles start forming on the surface. Gently flip them over and cook for another 1-2 minutes or until golden brown and cooked through. Remove from the pan and repeat with the remaining batter.
- Serve: Serve the pancakes with maple syrup, fresh fruit and bacon.
Can you freeze buttermilk pancakes?
Yes, you can freeze cooked buttermilk pancakes. Allow the pancakes to cool completely then layer with parchment or wax paper in a freezer-safe container. Freeze for up to 3 months and allow to thaw completely before serving. To reheat frozen pancakes, place them on a baking sheet and cover with foil then bake for 10 minutes. Alternatively, gently heat them in a non-stick pan until warmed through.
What to serve with pancakes
- Fresh fruit – Blueberries, raspberries, strawberries, bananas
- Crispy bacon
- Maple syrup
- Chocolate sauce/syrup
- Whipped cream
- Easy and healthy banana oat pancakes
- Whole-wheat pumpkin pancakes with salted caramel
- Easy jalapeño corn pancakes
- Blueberry-Ricotta pancakes
- 2 cups flour
- 2 teaspoons baking powder or baking soda
- generous pinch of salt
- 2 tablespoons caster sugar
- 1½ cups buttermilk
- 2 eggs
- 2 tablespoons oil
- 1 tsp vanilla extract
- maple/golden syrup
- To make the batter, combine all the dry ingredients in a large mixing bowl and mix well.
- In a measuring jug, mix the wet ingredients well.
- Pour the wet ingredients into the dry and with a whisk, mix until you have a smooth batter.
- Heat a large, non-stick frying pan over medium heat. Add a drop of oil to the pan and coat the pan lightly (I use paper towel to smear it around a little).
- Add spoonfuls of the batter to the pan and allow the pancakes to cook until bubbles appear on the surface. Flip over and cook for another 1-2 minutes on the other side. Remove from the pan and keep on a warmed plate until all the pancakes are cooked.
- Serve the pancakes with butter, syrup and fruit of your choice.