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 (250 g) all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups (530 ml) buttermilk¹ (see note)
- 2 large eggs lightly beaten, room temperature preferred
- 1 teaspoon vanilla extract
- 4 Tablespoons (57 g) unsalted butter melted and cooled
Recommended Equipment
- Non-stick skillet
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.2 cups (250 g) all-purpose flour, 3 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a separate, medium-sized bowl, whisk together buttermilk,, eggs, and vanilla extract.2 ¼ cups (530 ml) buttermilk¹, 2 large eggs, 1 teaspoon 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).4 Tablespoons (57 g) unsalted butter
- 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!
Dee Saavedra
I’ve been using this recipe for about 2 years now and our family loves it. We can never go back to buying boxed pancake mix. Fluffy like clouds.
CJones
I absolutely loved this recipe! My husband who can either take or leave eating pancakes said they were the best.
Debbie Raiti
These were the BEST pancakes we’ve ever made. Thank you
Linda Forman
Dear Sam,
This morning i made your buttermilk pancake recipe using commercial buttermilk and following your instructions carefully. The pancakes were fluffy, tasty and fantastic! I’m a senior and have made pancakes for years but I have finally found the best recipe! Thanks so much, Sam!
Sam Merritt
Thank you so much for trying my recipe, Linda! I’m so happy to hear you enjoyed them so much. 🙂
Nancy
I did not expect my pancakes to look just like yours, but they do! Great tasting pancakes, easy recipe and excellent instructions. Thank you!
Emily @ Sugar Spun Run
Yay! So glad you gave them a try, Nancy 🥰
Heather S.
These were awesome! So fluffy and delicious 😋
Leone
Sadly these pancakes a really flat due to the thin batter. Taste is fine though.
Sam Merritt
I’m so sorry to hear this, Leone! Did you make any substitutions? Is your baking powder and baking soda still good? They shouldn’t come out flat. 🙁
Jessica H.
Amazing pancake recipe! My husband and my kiddos love them. That being said, could I easily double the recipe?
Sam Merritt
Thank you so much for trying my recipe, Jessica! I’m so glad they are such a hit! You can double the recipe, but just be careful you don’t over-mix the batter. 🙂
Esther Pope
Dear Sam,
My apologies: I just saw that I mistook your name for Susan when I posted the previous message! Must be the pancakes going to my head!!
Sorry again!
Regards,
Esther
The Hague, The Netherlands
Gwen
They were indeed fluffy
susan nicholson
I accidentally “tripped” on your site scrolling thru looking for variations on ginger anything during Christmas.Made the ‘Soft and Chewy Gingersnap Cookies’ I was so impressed by the result-Really because i make 25 asst. cookie boxes for Christmas and included your recipe in my mix this year. “”” Here’s looking @ you!!!!! thank you
I like your organizational skills
Sam Merritt
Thank you so much for trying my recipes, Susan! I’m so glad you’ve been enjoying them! I appreciate the kind words. 🙂
Genie Adams
Would this recipe work for waffles? My husband prefers waffles instead of pancakes!
Sam Merritt
Hi Genie! I would recommend my waffle recipe instead! 🙂 Enjoy! 🙂
Scott Sletten
looks awesome ! How many pancakes do you get out of a Bach of battter
Crystal
I don’t understand I followed the recipe to a t and mine was thin and super clumpy not at all how they should turn out I did use homemade buttermilk, and I saw after I had finished it and poured it to check what was wrong that it could be thinner homemade, but it was in a small Asterix at the very bottom of everything after the recipe 🫠
Sam Merritt
Hi Crystal, if you are using homemade buttermilk you need to use less which is why there is a note there. I would try again using real buttermilk or a bit less of the homemade and you won’t have that problem 🙂
Tamb
I have such issues getting my batter consistency right that I used your recipe this time. I used a powdered buttermilk since I rarely have real buttermilk on hand.
They came out super fluffy and yummy. Finally a perfect pancake!! Thank you!
Brian
Best recipe yet. I always use salted butter. None the less followed the recipe to the tee. Because of that it is not a couple’s recipe. Lots of leftovers. Fluffy and flavorful. I will use this recipe always.
susan
Make breakfast sandwiches with some ham or roll with breakfast sausages with the left overs. They do freeze well if you put plastic inbetween them
Esther
Dear Susan,
Let me start by confessing that I’m a terrible baker. I can cook alright but baking: not my thing. But ever since I’ve had the best buttermilk pancakes ever on holiday in San Francisco, I have tried to find the recipe and copy them. It always failed. Until yesterday when I stumbled upon this recipe.
I followed it to the T (but in stead of buttermilk as you know it I used the Dutch version “karnemelk” which is slightly more sour and a bit less fat). And lo and behold: this morning at 4:30 am no less I saw my boyfriend off to work after giving him your fantastic pancakes.
He said he had never had better pancakes in his life and added: “I am so happy I met you”. I don’t think there’s a better compliment, do you? So now I pass the comment on to you: “I’m so glad I met you(r recipe)”.
Thanks a million!!
Love,
Esther
(The Hague, The Netherlands)
P.s.: these are basically, as far as I can recall, the same as the ones I had in SF 🙂
Casey @ Sugar Spun Run
Hi Esther! We are so glad that these were such a hit, such a nice compliment! Thank you so much for trying our recipe!!
Austin
pancakes taste good, just wish the tiny note about real buttermilk was somewhere higher or more obvious. this is supposedly a “buttermilk recipe” not a buttermilk substitute recipe and I struggled to make a decent pancake because of this.
kinga
rave reviews from all my teens and tweens…and husband.
Emily @ Sugar Spun Run
We’re so happy everyone enjoyed the pancakes 🩷
Robin
Absolutely wonderful recipe! The fluffiness of the pancakes is perfect! I love pancakes and yet don’t eat them often, yet when I do, it’s your recipe I always use! YUM YUM!! Thank you for creating the recipe and sharing it!
Genie
How can this recipe be adapted to make waffles? I made your pancakes and they are delicious, but my husband prefers waffles.
Casey @ Sugar Spun Run
Hi Genie! We actually have a delicious waffle recipe you can use!