Make these classic Buttermilk Pancakes from scratch in minutes - even if you're out of buttermilk! Fluffy, buttery, delicious, and perfect pancakes with this easy recipe!
Whisk dry ingredients together. Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
Whisk wet ingredients together. Whisk together buttermilk, eggs, vanilla extract, and melted butter or cooking oil in a 2-cup measuring cup.
Combine. Pour buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow to rest for at least 5 minutes to thicken for the fluffiest pancakes.
Cook. Heat griddle or skillet over medium-low heat. Add butter to griddle or skillet to make sure well coated. Scoop pancake batter onto prepared griddle or skillet by about 1/3 cup. Allow to cook until the edges of the pancake have lost their sheen and bubbles have formed in the center of the top of the pancake, about 2-3 minutes. Flip the pancake and allow to cook about 2-3 minutes on the other side.
Serve. Remove from griddle or skillet and serve warm or place on a rimmed sheet pan in a 200º F oven to keep warm for serving.
Notes
Gluten-Free PancakesSubstitute your favorite gluten-free ingredients for the ingredients called for in this recipe.Egg-free PancakesUse an egg replacer such as Bob's Red Mill Egg Replacer. Dairy-free PancakesUse plant-based milk, such as oat, almond, cashew, and dairy-free butter, in place of the dairy called for in the recipe.Make Ahead Buttermilk Pancakes
Up to 30 Minutes Make Ahead - Place the pancakes in a single layer onto a parchment-lined baking sheet. Then hold the pancakes in a 200º F oven for up to 30 minutes.
Up to 2 Days Ahead - Allow the baked pancakes to cool completely. Place into a zip-top bag and into the refrigerator for up to 2 days. To reheat, place in a 350º F oven for 5 minutes.
How to Freeze Buttermilk PancakesThese pancakes freeze beautifully. Place them in a single layer on a parchment-lined baking sheet in the freezer for 30 minutes. Then, remove them from the baking sheet and place them into a freezer-safe, zip-top bag, and freeze for up to 1 month. To serve, allow them to defrost and then reheat them in a 350º F oven for 5 minutes.