Buttermilk Pancakes Recipe

4.80 from 20 votes

This is the best buttermilk pancake recipe, hands down. It makes thick, soft, and fluffy pancakes that come together in about 20 minutes.

Prep Time15

Cook Time15

Resting Time5

Total Time35

Course: Breakfast

Cuisine: American

Keyword: buttermilk pancakes, buttermilk pancakes recipe

Servings: Serves

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

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.

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.