I’ve got breakfast covered today with my classic Buttermilk Pancakes recipe — made completely from scratch (and tips to make them if you don’t have buttermilk, too!)! I’ll be showing you how to make thick, fluffy pancakes that can be ready in under 15 minutes! Recipe includes a how-to video!
The Best Pancake Recipe
Buttermilk pancakes are an American classic breakfast food, but despite their unfussy ingredient list, too often people grab for the box mix because it’s just “easier”. Too many home bakers have struggled with dense, flat, or rubbery pancakes, or ones that have charred exteriors, raw centers, or are just all-around lacking in flavor. Today we’re going to fix that with my favorite, fool-proof buttermilk pancake recipe.
While you’d be hard-pressed to find a truly complicated buttermilk pancake recipe, many recipes sadly leave out important tips and tricks that can make or break your breakfast. Do you know the right time to flip? The right heat for your stovetop? Which substitutions are acceptable and which definitely aren’t? How to make buttermilk pancakes if you don’t even have buttermilk?
My recipe has not only been carefully perfected to yield fat, fluffy, and super flavorful pancakes (the cousin to my paper-thin crepes), but I’m also answering all of these questions and sharing my super simple tips and tricks so you’ll never reach for that box mix ever again.
Grab your (preferably non-stick) skillet and get ready for perfect, golden pancakes every time. Let’d do this.
What You Need for Perfect Pancakes
This recipe is easy and uses pantry staples, but let’s talk about a handful of the ingredients before we get started:
- Buttermilk: When combined with the baking soda, this gives the pancakes a nice lift, making them thick and fluffy. It’s purpose isn’t only a chemical one, though, it also gives buttermilk pancakes a great flavor with a classic but subtle tang. See my FAQ section below to make this recipe if you don’t have buttermilk.
- Eggs. Ideally these should be room temperature. Ideally all your ingredients should be so that the batter combines easily but I’m realistic about the fact that most people aren’t going to wake up two hours early to set their buttermilk out to come to room temperature and I’d never ask you to do something I don’t do myself. Fortunately, this recipe is fairly resilient.
- Butter. This should be melted. Do this first so it has time to cool a bit before you add it to your buttermilk.
- Baking powder and baking soda. The combination of these two leaveners give the pancakes the perfect fluffiness and lift.
- Flour. I recommend using all-purpose flour. You can experiment with substituting some of the flour with whole wheat flour, but since that is a much thirstier flour you might need a bit more buttermilk to keep the batter from being too thick. Self rising flour is not recommended as the baking powder and salt are already accounted for.
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Buttermilk Pancakes
- Whisk together flour, sugar, baking powder, baking soda, and salt.
- Whisk together buttermilk, egg, and vanilla separately and drizzle the melted butter into the mixture while whisking. Add to the dry ingredients.
- Very gently fold together the wet and dry ingredients until almost completely combined. Don’t overdo it or your pancakes will be flat and dense rather than fluffy.
- Cook on medium heat until golden brown on each side. Don’t crank up the heat, this will yield pancakes with burnt outsides and raw centers, and that’s just sad 🙁
SAM’S TIP: You can tell your buttermilk pancakes are ready to flip when the edges begin to look set and the bubbles in the batter begin to burst. At this point you should easily be able to flip a spatula underneath to gently lift up an edge and take a peek: look for a golden brown color!
Frequently Asked Questions
Yes! Zach and I often make a half batch of buttermilk pancakes for breakfast, it divides easily and results are exactly the same! For the buttermilk, you would use 1 cup + 2 Tablespoons.
You can use my buttermilk substitute recipe instead (you only need milk and vinegar or lemon juice). Pour 2 Tablespoons + ¾ teaspoon of white vinegar or lemon juice into a large measuring cup then add milk until you have the 2 ¼ cup called for. Stir.
However you should know that “homemade” buttermilk is thinner than the real thing. You may not need to use the full 2 ¼ cup called for, it could make your batter runny and your pancakes too thin. If using the substitute, set aside about ½ cup of your buttermilk (so only use 1 ½ cups) and use the recipe as indicated. If the batter seems too thick, gradually add more of the buttermilk substitute as needed.
Most likely this is a result of over-mixing the batter, this can yield flat, dense, or even rubbery pancakes. Do not over-mix your pancake batter — I can not overstate how important this is. When combining your wet and dry ingredients, gently fold together with a spoon or spatula until just combined. A few flour streaks remaining in the batter is actually a good thing!
Absolutely! You can add up to a cup of add-ins to your buttermilk pancake batter. Because you want to avoid over-mixing your batter, it is best to fold these in when your flour is halfway incorporated rather than waiting until you’ve already mostly combined your wet and dry ingredients.
You can also skip the mix-ins and instead top off your pancakes with whipped cream or blueberry sauce, instead. Or do mix-ins and fancy toppings, I don’t judge!
Yes you can! While I have a waffle recipe that I love and would recommend, my buttermilk pancake batter actually makes delicious waffles, too.
These are great with simple butter and syrup, but sometimes I like to get fancy and add whipped cream, strawberry sauce, blueberry sauce, caramel sauce, chocolate gravy, or hot fudge sauce!
Have you ever tried a pancake sundae before with ice cream and toppings? Not health food, but so good!
Alright, I think that pretty much covers it! I hope you’ll try these out and please let me know what you think!!
Enjoy!
Other Breakfast Recipes You Might Like:
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Best Buttermilk Pancakes Recipe
Ingredients
- 2 cups all-purpose flour (250g)
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups buttermilk¹ (530ml)
- 2 large eggs lightly beaten, room temperature preferred
- 1 teaspoon vanilla extract
- 4 Tablespoons unsalted butter melted and cooled (57g)
Recommended Equipment
- Non-stick skillet
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.
- In a separate, medium-sized bowl, whisk together buttermilk,, eggs, and vanilla extract.
- Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).
- Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined — do not overmix your pancake batter or your pancakes will be flat. Use a light hand when stirring, and a few flour streaks in the batter are fine.
- Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.
- Allow skillet to preheat before adding batter (about 5 minutes, it's good for your pancake batter to sit several minutes as well, which is why you prepared that before preheating your pan), and once skillet is heated (I usually test this by hovering my hand several inches above the pan and making sure I can feel the heat radiating from it) scoop pancake batter into pan (I use about ½-⅔ cup of batter per pancake).
- Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst. Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.
- Repeat until all batter is used — I recommend spraying or brushing the pan between each batch of pancakes.
- Serve warm topped with salted butter and maple syrup!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Buttermilk Pancake recipe originally published 01/29/2018, updated just in time for Fat Tuesday! Recipe is unchanged but additional tips have been added and a video is now included!
Mia
These have got to be thee BEST buttermilk pancakes I have ever tasted, and to think I made them from scratch!
Emily @ Sugar Spun Run
We are so happy you enjoyed them, Mia! 🩷
Tracy
LOVE, LOVE, LOVE this pancake recipe!!! Soooo good!
Gillian
I found this recipe for a brunch with friends and these are by far the best buttermilk pancakes I’ve ever had!
Emily @ Sugar Spun Run
We are so happy you enjoyed them so much, Gillian! 🩷
Joshua Almaroad
This recipe is great! I really like to make this one with my kids
Emily @ Sugar Spun Run
We are so happy it’s a hit for you, Joshua! 😊
Darhon Rees-Rohrbacher
In the video, you mentioned setting the stove burner at medium high – but the printed recipe states medium-low. (I always cook my pancakes at medium-low heat – otherwise they would burn before they are ready to flip over.)
Casey
Hi Darhon! We’re so sorry for the discrepancy, thanks for pointing that out! You are correct, you want to use medium/ medium-low heat!
Bob
This is a ten out of ten would recommend!!!!!
Casey
We’re so glad you loved it, Bob!🙂
Cathy
This is a great recipe! The pancakes are a great texture, light & fluffy yet substantial. It’s going right into my favorite recipe collection! It’s versatile too; I had a little buckwheat I needed to use up and so I substituted some of the flour with buckwheat and everyone loved it!
I used whole milk plain yogurt mixed with some water till it was the consistency of buttermilk as a substitute. I very rarely buy buttermilk, but I always have a tub of plain yogurt in the fridge for snacking, salad dressings, buttermilk sub in baked goods or a sour cream substitute in a pinch.
Thank you for the great recipe!
Jeffery
SO YUMMY!!
My family absolutely loved these. My son (3 years) is a picky eating. He scarfed these like no one’s business. It was easy to follow. Thank you for such a great recipe. ❤️ I’ll be sharing this recipe.
Tener Darcy
These are delicious. I halved the recipe. I didn’t have any maple syrup but organic raw honey works. Just a note about the Nutrition info- Must be a typo: says the serving size is an 18″ pancake!
Sam
I’m glad you enjoyed them! I see the nutrition info could be a little confusing. It does so 1 8 inch pancake, but I missed the space, but an 18″ pancake would be incredible! 🙂
Deb
Just made this awesome recipe, thank you so much!!😋😋🥰
Reid wilson
Really good
Cheryl Wortman
You forgot Maple Syrup for the toppings. Really…..what else is there! Good recipe. Thank you.
Meg
10/10!
Donna
Not eggy at all Mr.!
Try again and don’t over mix. Definitely worth the effort to do a do over. Seriously! Read the comments. Don’t over mix. I even add about a tablespoon of fresh squeezed lemon juice to mine. Very good with a light blueberry compote and a dusting of powdered sugar! Hmmmm . . . dinner planned for tomorrow!
Michelle N
This pancake recipe is the best! I’ve tried tons of others, and this one totally wins. My boys are obsessed and want them every weekend – plain, chocolate chip, blueberry, banana… the works!
Toni
Hello Sam,
I quadrupled the recipe. Can I bake this in an oven? If yes, what setting would you suggest? TIA
Sam
Hi Toni! I’m not sure how it would work to bake them in an oven as opposed to on the stove top. I’m not sure it would work quite as well. 🙁
Stephanie Scott
Hello! Is this recipe good if you make the batter the night before?
Emily @ Sugar Spun Run
Hi Stephanie! Yes, just wrap it tightly and refrigerate overnight 🙂