If you love breakfast recipes as much as I do, try Quiche Lorraine, Chocolate Chip Muffins, Protein Waffles, or Brioche French Toast!
How to make Buttermilk Pancakes:
Make Batter: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add eggs, melted butter, and buttermilk then gently mix just until the wet and dry ingredients are incorporated. Don’t over-mix the batter. Add a little milk at a time until it’s thick, but pourable. Cook: Scoop batter with ¼ cup then pour on hot griddle or pan. Cook until bubbles appear on the surface, then flip once, and don’t pat them down. Serve with my favorite homemade syrup and fresh fruit.
Storage and Freezing Instructions:
Store leftover pancakes in the fridge for 2-3 days and reheat in the microwave or toaster oven for a few seconds. To Freeze: Place cooled pancakes in a single layer on a baking tray then “flash freeze” for 30 minutes. Stack them in a freezer safe bag or container for up to 3 months. This way they won’t stick together.
More Pancake Recipes:
Sheet Pan Pancakes German Pancakes Whole Wheat Pancakes Pumpkin Pancakes Cottage Cheese Pancakes Lemon Ricotta Pancakes Japanese Soufflé Pancakes Lemon Blueberry Pancakes Apple Pancakes
*I originally shared this recipe June 2017. Updated March 2020, August 2021 and August 2024.
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