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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!
5 Star Review
“Made it several times. In all my 55 years, this truly is the BEST buttermilk pancake recipe I’ve ever made. Thank you!” – Nancy
If there’s one thing my family agrees on, it’s that pancakes are breakfast royalty. And these buttermilk pancakes have been holding the crown for years. Light, fluffy, moist, and perfectly golden, they’ve racked up glowing reviews on Diethood, and for good reason! I’ve tested a lot of pancake recipes in my kitchen, and this is the one I come back to again and again. It’s simple, foolproof, and so much better than any boxed mix could ever dream of being.
If you’re already a fan of my lemon ricotta pancakes or their cousin, my dreamy blueberry crepes, just wait until you try these. They’re the pancake recipe you’ll be passing down to your kids, I promise.
Why We Love These Buttermilk Pancakes
- Perfect Texture: These 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, my buttermilk pancakes 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.
Ingredients For This Buttermilk Pancakes Recipe
- All-Purpose Flour – Good ol’ AP flour gives your pancakes structure without making them too heavy. Just scoop, level, and you’re golden.
- Baking Powder and Baking Soda – These two work together to lift the batter, making those pancakes tall, fluffy, and just the right amount of airy.
- Buttermilk – Adds a subtle tang and activates the baking soda to create that extra fluff. You can also use milk, but the pancakes won’t be quite as fluffy. See my recipe variations section further down on how to make this recipe if you don’t have buttermilk.
- Eggs – Help bind everything together and add richness. Room temp is ideal, but if you’re pulling eggs straight from the fridge, it’ll still work.
- Butter – Melted butter gives these pancakes their signature richness. Let it cool slightly before adding so it doesn’t cook the eggs.
- Sugar, Salt, Ground Cinnamon & Vanilla – The flavor crew! Just enough sugar for sweetness, cinnamon for warmth, vanilla for that cozy vibe, and a pinch of salt to balance it all out.
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.
Katerina’s Recipe Tips
- Have your ingredients at room temperature. This helps everything blend together smoothly for a better batter. If you forgot, don’t stress and just let your eggs and/or buttermilk sit out while you prep everything else.
- Let the batter rest for 5 minutes. This little pause gives the flour time to hydrate and the leavening to do its thing, so your pancakes turn out extra fluffy.
- Use a heavy nonstick griddle or cast-iron skillet. You want even heat across the surface, and these pans deliver. Thin pans result in uneven cooking and disappointing pancakes.
- Preheat your pan over medium heat. You’ll know it’s ready when a drop of water sizzles across the surface. However, if it sizzles and disappears too fast, it’s too hot, so turn the heat down a bit.
- Lightly grease the pan with oil or clarified butter. Regular butter burns fast, so use a little oil or ghee if you have it. Just enough to coat the surface.
- Use a measuring cup to portion out the batter. Keeps your pancakes the same size, so they cook evenly and stack beautifully.
- Flip when the edges look dry and bubbles have popped on top. This is the moment! Gently lift an edge, and if it’s golden brown underneath, flip it.
- Burned on the outside, raw in the middle? That’s your pan screaming for lower heat. Turn it down and give the next batch a better chance.
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.
- Toppings: 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.
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Buttermilk Pancakes Recipe
This is the best buttermilk pancake recipe, hands down. It makes thick, soft, and fluffy pancakes that come together in about 20 minutes.
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
- Mix the wet ingredients. In your mixer's bowl, beat the eggs on medium speed until frothy. Add buttermilk, melted butter, and vanilla; continue to beat until just blended. Set aside.
- Mix the dry ingredients. In a separate bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt; whisk until thoroughly incorporated.
- Combine. 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.
- Rest. Allow the batter to rest for 5 minutes.
- Heat the skillet and add the batter. 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 while cooking.
- Make the pancakes. Cook the pancakes for about 2 minutes, or until the 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.
- Continue to cook. Repeat with the remaining batter, adding more oil to the pan as necessary.
- Finish. Serve your buttermilk pancakes warm, topped with butter and syrup or your favorite toppings.
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
Second time making these, really delicious 🤤
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂
After reading the comments, I see the batter is supposed to be super thick. They were very good.
I’m very glad you enjoyed it! Thank YOU! 🙂
Delicious pancakes! I used Pumpkin Pie Spice instead of Cinnamon and man are they good! I will make these again!
Great recipe! Fluffy and a good balance of flavours. I used a quick, homemade buttermilk which worked very well!
Hi!
I’m so glad you enjoyed the recipe! These are our favorite pancakes, too—I make them all the time! ☺️