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Enjoy these buttery and tall homemade Buttermilk Pancakes made entirely from scratch! This recipe produces delightfully thick and fluffy pancakes in about 20 minutes!
Pancakes always steal the show at breakfast and trust me; these Buttermilk Pancakes are no exception. They’ve earned a top spot with glowing praise for their unbeatable taste. Every home chef should have a reliable buttermilk pancake recipe, and if you haven’t found yours yet, you’re in for a treat! The rave reviews on Diethood are a testament to these classic buttermilk pancakes. Fans praise them for being light, fluffy, moist, and bursting with delicious flavor, surpassing any store-bought mix in convenience and taste.
Why We Love These Buttermilk Pancakes
- Perfect Texture: These Buttermilk Pancakes are tall, fluffy, and buttery, with a nice balance of a crispy edge and a soft, fluffy center that perfectly absorbs the syrup.
- Classic Homestyle Flavor: Made with simple ingredients, they boast a traditional, homestyle taste that’s both comforting and delicious.
- Versatile for Any Occasion: Ideal for everything from a lazy weekend brunch to a special holiday breakfast, these pancakes are a consistent crowd-pleaser, satisfying a wide range of tastes and preferences.
Ingredients For Pancakes
- All-Purpose Flour
- Baking Powder & Baking Soda: Combining these two will result in fluffy pancakes.
- Buttermilk: The acidity in the buttermilk triggers the baking soda, leading to taller pancakes.
- Butter: Melted butter adds flavor and moisture.
- Sugar, Salt, Ground Cinnamon, & Pure Vanilla Extract
How To Make Buttermilk Pancakes
- Combine the wet ingredients. Beat eggs until frothy, then add buttermilk, melted butter, and vanilla.
- Combine the dry ingredients. In a separate bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Make the batter. Combine both mixtures until just blended. Let the batter rest for 5 minutes.
- Cook the pancakes: Heat a greased skillet over high heat, then reduce to medium-high. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on top, and the pancake is golden underneath. Flip and cook for about 1 more minute. Continue with the rest of the batter.
Tips For Making The Best Pancakes
- Have ingredients at room temperature.
- Let the batter rest for 5 minutes before you start cooking the pancakes.
- Use a heavy nonstick griddle or cast-iron skillet for even heat distribution.
- Heat the griddle or pan over medium heat until a drop of water skitters across the surface.
- Lightly grease the pan with oil or clarified butter. Regular butter will burn.
- Use a measuring cup to evenly portion out the batter.
- Turn over the pancake when it’s dry around the edges and bubbles have formed over the top and popped.
- If your pancake is burned on the outside and raw on the inside, turn down the heat.
Recipe Variations
- Buttermilk Alternative: If you are out of buttermilk, use my tried-and-true buttermilk substitute recipe. Begin by pouring 3 tablespoons of white vinegar or lemon juice into a sizeable measuring cup. Next, add milk until the total volume is up to the 2-cup mark. Stir it well and let it sit for 10 to 15 minutes. Stir again, and it’s ready!
- Avoid Flat Pancakes: Overmixing your batter can lead to flat, heavy, or even chewy pancakes. Be gentle when combining your wet and dry ingredients. Use a spatula or a spoon and mix until the ingredients are just blended, and don’t worry if you see a few flecks of flour.
- Make Less Pancakes: If you need to make a smaller batch, cut the recipe in half.
- Add-Ins: You can add about 1 cup of blueberries, chocolate chips, or other fruits and nuts to your pancake batter. You can also top the pancakes with whipped cream and fruity sauces like strawberry sauce, caramel sauce, or hot fudge sauce.
Storage
- Place leftover pancakes in an airtight container and keep them in the fridge for 2 to 3 days. Reheat them quickly in the microwave or toaster oven.
- To freeze pancakes, spread the pancakes out on a large baking sheet and pop them in the freezer. Let them firm up for around 30 minutes, then store them in a freezer-safe container or bag. They can be frozen for up to 3 months.
- Cornbread Pancakes
- Banana Bread Waffles
- Cottage Cheese Pancakes
- Cream Cheese Waffles
- Sheet Pan Pancakes
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Buttermilk Pancakes
Fluffy, buttery, and delicious, these are the most perfect Buttermilk Pancakes.
Ingredients
- 2 large eggs,, at room temperature
- 2 cups buttermilk,, at room temperature (you can also use low-fat buttermilk)
- 4 tablespoons butter,, melted
- ½ teaspoon pure vanilla extract
- 2 cups all-purpose flour,, or whole wheat pastry flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- 1 teaspoon salt
- 1 tablespoon vegetable oil,, or clarified butter, or you can also use nonstick cooking spray
Instructions
- In your mixer’s bowl beat eggs on medium speed until frothy.
- Add buttermilk, melted butter and vanilla; continue to beat until just blended. Set aside.
- In a separate bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt; whisk until thoroughly incorporated.
- Add the flour mixture to the buttermilk mixture and, using a wooden spoon or a rubber spatula, mix just enough to combine; batter should be creamy, but lumpy. DO NOT OVERMIX.
- Allow the batter to rest for 5 minutes.
- Heat a heavy-bottomed skillet or griddle over high heat.
- Lightly grease the skillet with vegetable oil or nonstick cooking spray.
- Lower the heat to medium-high and pour about 1/4 cup of batter into the skillet for each pancake – make sure there is enough space between the pancakes because they will expand during cooking.
- Cook pancakes for about 2 minutes, or until batter is set and bubbles cover the top while the bottom is golden brown. If the pancakes are cooking too fast on the outside but still doughy on the inside, lower the heat to medium.
- Flip the pancakes and continue to cook for 1 minute or until golden brown on the bottom.
- Repeat with remaining batter, adding more oil to pan as necessary.
- Serve immediately.
Notes
- Have all your ingredients at room temperature.
- Use a heavy nonstick griddle or cast-iron skillet for even heat distribution.
- Heat the griddle or pan over medium heat until a drop of water skitters across the surface.
- Lightly grease the pan with vegetable oil or clarified butter. Regular butter will burn.
- Use a measuring cup to portion out the batter.
- Turn over the pancake when it’s dry around the edges and bubbles have formed over the top and popped.
- If the pancakes look burnt on the outside but raw on the inside, turn down the heat.
- Serve with spreads, jams, butter, maple syrup, strawberry syrup, fruit compotes, etc.
Nutrition
Calories: 465kcal | Carbohydrates: 61g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 136mg | Sodium: 1110mg | Potassium: 470mg | Fiber: 2g | Sugar: 12g | Vitamin A: 683IU | Vitamin C: 0.01mg | Calcium: 253mg | Iron: 4mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Did you make a recipe? Leave a rating
Best buttermilk recipe Ive come across so far! Batter is thick and fluffy, even with the buttermilk substitute.
Cut the recipe in half since its just me, but it still makes enough to eat for a few days. Did double the sugar since I use freshly milled flour (white winter wheat) and I like things a bit sweeter sometimes, but I can tell without that, it would still be amazing.
This recipe is def going in my arsenal
Thank you so much! I’m so glad to hear you enjoyed the recipe and made it your own with some great adjustments. It’s awesome that it’s now part of your go-to collection! 🙂
I didn’t have buttermilk so I used 1 cup lemon yogurt and 1 cup milk and added about a cup of blueberries to the batter. Fantastic!
That sounds like a delicious twist! I’m glad it turned out fantastic with your substitutions. Thanks for sharing! 😊
Loved the recipe. I tripled it to feed 7 hungry adults and had leftovers for the next day.
Loved the touch of cinnamon in the light and fluffy pancakes. They really are a keeper and I’ve been cooking about 65 years. Will be making these again soon!
It’s wonderful to hear that the pancakes were a hit, especially coming from someone with such extensive cooking experience! I’m glad they’ve earned a spot in your recipe collection, and I hope you continue to enjoy making them. Thank YOU! 🙂
Perfectly fluffy and delicious!
Thank YOU! I’m very glad you enjoyed it! 🙂
Made it several times. In all my 55 years, this truly is the BEST buttermilk pancake recipe I’ve ever made. Thank you!
Delicious! Added just a tiny bit 2% milk as batter was super thick. My husband and I loved these pancakes!
How many pancakes does this make??
I’ve used this recipe several times now and we all agree they are the best pancakes ever! Highly recommend! I make my own butter (both cultured (using kefir) and uncultured) from heavy cream and use the resulting buttermilk for this recipe. Both the cultured and uncultured buttermilk make great tasting pancakes and I’m not sure we could even tell the difference. Thanks for sharing!
I halved the recipe-the BEST pancakes ever!
I’m very happy you loved it! Thank YOU! 🙂