These buttermilk pancakes are fluffy, yet thin like an old-fashioned pancake, pillowy heaven, soft and tender and buttery deliciousness in every bite. No spongy, cakey, disastrous pancakes here. There’s nothing worse than a dense, dry, biscuit-like pancakes. These are our favorite go-to weekend buttermilk pancakes and I hope you love them! (If you’re wanting to mix up your pancake game a bit, check out my Pumpkin Chocolate Chip, Apple Cinnamon, or Lemon Blueberry Pancakes!) And if you need to make pancakes for a crowd, try my Sheet Pan Pancakes!
Flour Sugar Baking Powder Salt Eggs Buttermilk Vegetable Oil Vanilla Extract Butter
How to freeze homemade buttermilk pancakes
I love doing this for busy mornings when you want pancakes, but don’t have the time to whip them up! Place your buttermilk the pancakes on a parchment paper-lined baking sheet. Place the baking sheet in the freezer for at least 1 hour, or until fully frozen. Once the pancakes are completely frozen, you can remove them from the baking sheet and place them inside your freezer-safe bag or container. When you are ready to enjoy, place in your toaster or in the microwave!
