These quick and easy buttermilk pancakes are so simple to make that you’ll ditch the store-bought mix!
This post contains affiliate links which means if you click on a link and make a purchase, I will receive a small commission at no additional cost to you. Thank you for your support.
One day while home visiting from college, my sister brought home a pancake recipe given to her by a friend. They were called “Change Your Life Pancakes” so of course we had to try them and see if they really did. We waited in anticipation (which wasn’t long since they came together so quickly) and happily took a warm bite. These buttermilk pancakes were pretty darn good!
I’ll admit, they didn’t change our lives. But the fact that I remember how good they were and still use the recipe 15+ years later is a testament to their deliciousness.
How to Make Quick and Easy Buttermilk Pancakes
First, grab two mixing bowls: one medium and one large. Add the buttermilk, egg and oil to the medium bowl and whisk together until combined.
In the large bowl, whisk the dry ingredients: flour, sugar, baking powder, baking soda and salt.
Then, pour the wet ingredients into the large bowl with the dry ingredients. Again, whisk it all together until combined but don’t overmix.
Heat up your pan and spray with cooking oil. If you’re using an electric griddle, you’ll want to set it to about 350 degrees F.
Pour the pancake batter onto your hot pan/griddle. Let cook until the top is bubbly, then flip over and let it finish cooking. Use a spatula to remove the pancakes from the pan and continue the process until all the pancakes are cooked.
Serve with our favorite buttermilk syrup (seriously the BEST syrup ever), fruit and whipped cream. Or you can just eat them plain because they taste so darn good.
Store leftover pancakes in a zipper bag and keep in the fridge. To reheat, I recommend putting them in the toaster.
St. Patrick’s Day Variation
A fun way to fancy up this quick and easy buttermilk pancake recipe is to make rainbow pancakes for St. Patrick’s Day. Simply follow the directions above, but before cooking the pancakes, divide the batter into 6 bowls. Whisk in the food coloring to get red, orange, yellow, green, blue and purple. (I love using the gel food coloring because I only have to use one or two drops to get a good color.)
If using a pan on the stove, keep the heat a little lower than medium. If using an electric griddle, set the heat to around 300-325 degrees F so the pancakes will cook through but not get too brown.
Scoop the batter and transfer it to your hot pan. I make our pancakes 2-2 1/2″ in diameter so I can fit all the pancakes in an arch on one plate. Cook all pancakes of one color before moving onto the next.
*PRO TIP* Use a small measuring cup, such as 1/8 cup, to get smaller, more uniform pancakes. This tip also works great for bigger pancakes. Just use a bigger measuring cup!
To assemble your St. Patrick’s Day rainbow pancake breakfast, arrange the pancakes in an arch in rainbow order. Add some whipped cream (or Cool Whip or from the can) onto the bottom of each arch for the “clouds”. Then add some sprinkles on top of the cream. We used some fun gold sprinkles so it was like the pot of gold at the end of the rainbow.
Easy Buttermilk Pancakes
These buttermilk pancakes are so easy to make that you'll ditch the store-bought mix forever!
Ingredients
- 2 c buttermilk
- 4 tsp vegetable oil can also use canola or similar
- 2 eggs
- 2 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 2 c flour
- 1/4 tsp salt
Instructions
-
First, grab two bowls: one medium and one large. Add the buttermilk, egg and oil to the medium bowl and whisk together until combined.
-
In the large bowl, whisk the dry ingredients: flour, sugar, baking powder, baking soda and salt.
-
Then, pour the wet ingredients into the large bowl with the dry ingredients. Again, whisk it all together until combined but don't overmix.
-
Heat up your pan and spray with cooking oil. If you're using an electric skillet, you'll want to set it to about 350 degrees F.
-
Pour the pancake batter onto your hot pan/skillet. Let cook until the top is bubbly, then flip over and let it finish cooking. Use a spatula to remove the pancakes from the pan and continue the process until all the pancakes are cooked.
-
Serve with our favorite buttermilk syrup (seriously the BEST syrup ever), fruit and whipped cream. Or you can just eat them plain because they taste so darn good.
-
Store leftover pancakes in a zipper bag and keep in the fridge. To reheat, I recommend putting them in the toaster.
Recipe Notes
St. Patrick’s Day Rainbow Pancakes Version
- Simply follow the directions above, but before cooking the pancakes, divide the batter into 6 bowls. Add food coloring to get red, orange, yellow, green, blue and purple.
- If using a pan on the stove, keep the heat a little lower than medium. If using an electric skillet, set the heat to around 300-325 degrees F.
- Scoop the batter and transfer it to your hot pan. I make our pancakes 2-2 1/2″ in diameter so I can fit all the pancakes in an arch on one plate. Cook all pancakes of one color before moving onto the next.
- To assemble your St. Patrick’s Day rainbow pancake breakfast, arrange the pancakes in an arch in rainbow order. Add some whipped cream (or Cool Whip or from the can) onto the bottom of each arch for the “clouds”. Then add some sprinkles on top of the cream. We used some fun gold sprinkles so it was like the pot of gold at the end of the rainbow.
