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Buttermilk Pancakes

Buttermilk Pancakes – Fluffy, buttery and delicious, these are the most perfect Buttermilk Pancakes. Ditch the store-bought mix and make your own pancakes from scratch!

Stack ’em up, stack ’em high, spread some peanut butter on the fly!

Clearly, in the business of rhymes, Eminem ain’t got nothin’ on me. 😆 

Buttermilk Pancakes

Pancakes are the hero of the breakfast table, and these Buttermilk Pancakes get high marks for being one of the most delicious pancake recipes. 🥞

I think pancakes are the most absolute perfect recipe for a Monday because on this day we still wish it was Sunday, and nothing feels more like a Sunday than a tall stack of soft, fluffy, pillowy pancakes. 

pouring syrup over pancakes

Do you know that people really like a boxed mix to make buttermilk pancakes? Yah-hah. I get it, though. It LOOKS easier; just stir and go.

However! While many resort to pancake mix when making a special weekend breakfast, honestly homemade pancakes are da best. AND the batter takes just as long to make as a boxed mix – really, it does! – and the result is INFINITELY BETTER.

You know what I’ve learned? I’ll tell you. Making the best ever pancakes is an exercise lesson in patience. There may have been struggles with burned bottoms and doughy interiors in my experiences, but it’s all good… all good things take time to learn and time to perfect.

As long as I’m talking about experiences, here’s what I’ve learned about making better buttermilk pancakes:


  • Have ingredients at room temperature.
  • Use a heavy nonstick griddle or cast-iron skillet for even heat distribution. <<< super important
  • Heat griddle or pan over medium heat until a drop of water skitters across the surface.
  • Lightly grease the pan with oil or clarified butter. 👈mucho importante! 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.
  • I always throw out the first 2, maybe even 3 pancakes, while trying to find the perfect cooking temperature. <<< my truth.

buttermilk pancakes topped with berries

Now that you have all the ins and outs that I’VE learned, please leave a comment and let me know your best tips for the perfect pancakes!

Get your face right in there. You’re like, wait, that’s too close? PUH-LEASE! You and I both know that a person can never be too close to pancakes.




stack of buttermilk pancakes

Buttermilk Pancakes

Katerina | Diethood
Fluffy, buttery and delicious, these are the most perfect Buttermilk Pancakes. Ditch the store-bought mix and make your own pancakes from scratch!
5 from 5 votes
Servings : 4 Serves
Prep Time 15 mins
Cook Time 15 mins
Resting Time 5 mins
Total Time 30 mins


  • 2 large eggs, room temperature
  • 2 cups buttermilk, room temperature (you can also use low-fat buttermilk)
  • 4 tablespoons butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 2 cups all-purpose flour OR whole wheat pastry flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil, clarified butter, or you can also use nonstick cooking spray


  • 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 batter to rest for 5 minutes.
  • Heat a heavy-bottomed skillet or griddle over high heat.
  • Lightly grease the skillet with oil or nonstick cooking spray.
  • Lower heat to medium-high and pour about 1/4 cup batter into 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 a medium.
  • Flip 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.


  • Serve with spreads, jams, butter, maple syrup, strawberry syrup, fruit compotes, etc.
WW FREESTYLE POINTS: 5 points with whole wheat pastry flour and low fat buttermilk.


Calories: 440 kcal | Carbohydrates: 56 g | Protein: 14 g | Fat: 19 g | Saturated Fat: 11 g | Cholesterol: 116 mg | Sodium: 1115 mg | Potassium: 631 mg | Fiber: 6 g | Sugar: 12 g | Vitamin A: 525 IU | Vitamin C: 1.2 mg | Calcium: 262 mg | Iron: 2.8 mg | Net Carbs: 50 g

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.

Course: Breakfast
Cuisine: American
Keyword: breakfast pancakes, buttermilk pancakes, pancake recipes
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28 comments on “Buttermilk Pancakes”

  1. You need to always use 2 c buttermilk in your recipes and always 2-3 tsp baking powder and always between 4-6 T melted butter in the recipe and of course all the other ingredients also excellent high quality pancakes!!!! Thank you!!!

  2. Made these this morning for the family and they were a big a big hit. They were so tasty and buttery 👍🏻

  3. This is hands down the BEST pancake recipe. Made them this morning and added blueberries. Light, fluffy and yummy!

  4. I tried to recipe this morning. Much to my husband‘s dismay he said why don’t you just make them out of a box mix. Then he tried them he said he had never tasted such great pancakes. Thank you for the recipe you have sold him on from scratch recipe’s thank you so much have a wonderful Thanksgiving and Christmas.

  5. I needed to use leftover buttermilk and these were the perfect solution! They were light, fluffy and extra delicious with bananas and cinnamon chips added. Thank you!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi! No, that was the old Smart Points. It’s 5 Freestyle Points per pancake. I updated it in my recipe, too. Thank you so much for bringing it to my attention. 🤗

  6. Hi! Pancakes look great. I am trying to convert to WW points, so I notice you don’t have points listed or the the number of servings. How many pancakes does this recipe make?

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