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!
Reanna
These are absolutely the best pancakes! I have tried lots of recipes and this has become the staple in our house! They are so fluffy and tasty! I do add almond extract instead of vanilla. I think it compliments the buttermilk flavor. I love them so much I think I am going to see if I can make them into waffles!
Sam
I am so glad you enjoyed them so much, Reanna! I actually have a waffle recipe I would recommend. 🙂
Reanna
Haha I actually found it after I commented! Just made them and they were also super delicious and one of the only waffles I have had actually get crispy! Thank you!
Sam
Awesome! I’m glad you enjoyed them. 🙂
Heather
This was absolutely the best recipe for pancakes I’ve ever tried, my whole family loved them. Thank you so much
Sugar Spun Run
I am so happy to hear that they were such a hit and everyone loved them, Heather. Thank you for commenting. 🙂
Melissa Dominguez
These are truly great! One of my kitchen hacks is to always have buttermilk on hand since we are always baking and that way we aren’t using up the toddlers whole milk! I have even been successful using mostly white whole wheat flour. We usually add mini chocolate chip or blueberries to the batter. Another hack- I use a Presto brand griddle to make them extra fast.
Sam
I am so glad everyone has enjoyed them so much! 🙂
Kim
These pancakes are delish. However I followed the grams measurements and ended up w only 250g as indicated on your recipe. Should be changed to 500g or the equivalent.
This is one for the vault!
Sam
I am so glad you enjoyed them so much, Kim. 🙂
Ally
Oh my GOOODNESSSSS, I can’t seem to get it right! I’ve followed the recipe to a T, with the exception of an added tsp of sugar. I mis the dry and wet ingredients separately and then slowly pour the wet into the dry as I gently stir with a wooden spoon for just a minute or two. All three of the times I’ve attempted homemade pancakes I’ve had the same problem… The batter isn’t right. It’s too runny with bigger clumps. But in order to get it more even I have to mix it too much more and it just kills the pancakes. What’s the trick to mixing the wet and dry? Please help!
Sam
Hi Ally! I’m so sorry you are having issues! It can be so frustrating. My best advice is to check how I do it on the video. I just use a spatula and gently fold everything together. There are going to be some lumps in the batter, but if you let it set for a few minutes, most of those will disappear. I hope they turn out better next time. 🙂
Janell
My kids loved them! Thank you!
Sam
I am so glad everyone enjoyed them so much! 🙂
Lena
My Boyfriend who usually doesn’t like pancakes is amazed. He said these are the best pancakes he ever ate and I’m now making them a second time.
Thank you for the recipe
Sam
I am so glad everyone enjoyed them so much, Lena! 🙂
Stef
Made these this morning and they were wonderful! I am not a fan of those very cakey pancakes that basically dissolve with syrup, so these were perfect. I followed the recipe exactly except I cut it in half since there was only 2 of us. It made 2 very large plate size pancakes, and then another single small pancake, using a non-stick square griddle and brushing on canola oil, as you recommended in the video. Perfect for 2 people. Also, I used whole milk buttermilk, unsalted butter, and real maple syrup! Great recipe – thank you! Looking forward to trying some of your other recipes!
Sam
Thank you so much, Stef! I am so glad you enjoyed the pancakes so much! I cut the recipe in half all the time so I don’t end up eating too many pancakes. 🤣
Sharlene G.
These came out WONDERFULLY! Fluffy and Yummy!! My new ‘go to’ buttermilk pancake recipe! I’m going to try it with blueberries next!
Sam
This is awesome to hear! Thank you so much for commenting and letting me know how the pancakes turned out for you, I really appreciate it! 🙂
Sheela
These are delicious and so easy to make!!! I made them for brinner & for my mom for Mother’s Day!!! A real treat. I can’t wait to try your waffles!!!
Sam
Haha, I love the word “brinner”. I’m so happy to hear they were such a hit! Thank you for commenting, Sheela, and I hope that you love the waffles just as much! 🙂
Wendy
Can I freeze the batter? If so, for how long?
Sugar Spun Run
Hi, Wendy! Yes, you can! You will store it in a zip-top bag or in an airtight container and place it in the freezer. It will last for up to a month. 🙂
Dominique
These sound delicious and a friend of mine raves about them, but is it possible to use almond milk instead, with the apple cider vinegar/lemon juice to get the same results?
Sugar Spun Run
Thank you so much! I am so happy that your friend enjoyed the recipe and sent you to my site to check it out, Dominque! I usually don’t recommend almond milk because you will not get the same results. Your pancakes will be on the drier side.
Grace
Made them after not making pancakes in over 10years. Turned out amazing, your instructions are amazing because it’s like you are teaching, and I’m a great learner haha! They were so fluffy and thick and amazing! (I used your buttermilk recipe too and thank you for the detailed instructions!
Sam
I am so glad you enjoyed the pancakes so much, Grace! 🙂
Samira Ducros
It’s absolutely a 100% success ! Thank you so much for all your tips and all the details. I will only use your recipe for now on.
Can I cook the rest of the butter pancake the next day ? To keep in the fridge ?
Sam
Hi Samira! I am so glad you enjoyed them so much! You can store pancake batter in the fridge over night. You just need to make sure to wrap it tightly. 🙂
Heidi
I just made these for the first time. The batter seemed really thick but they turned out really nice and fluffy. My nine-year-old son they said they are the best pancakes he’s ever had!
Sugar Spun Run
That is wonderful, Heidi! I am happy that everyone enjoyed them. Thank you for commenting. 🙂
David Mounce
I had the same issue. My batter didn’t pour very easily and I had to double flip to get the edges done. Any suggestions?
Sugar Spun Run
Hi, David! The batter is on the thicker side but shouldn’t be too thick it’s hard to pour. It sounds like too much flour may have been added. This is the most common mistake in baking so I have created a guide on how to measure flour properly that can be used as a reference for next time. If this happens again, I would add a splash of milk to thin it out so it is more manageable. Regardless, I hope that you enjoyed your pancakes. 🙂
David Mounce
They were super good. It was also my first time making pancakes! Can’t wait to try the recipe again!!
Sugar Spun Run
I am so glad that you enjoyed them, David! 🙂
CHRIS ARLINGTON
Yummy! 10 out 10 . Your instructions were spot on. The only thing I did was keep them warm @200F till everyone’s were cooked. I added 1 C fresh blueberries too many I think. My hubby says he’ll renew our vows for another 45 years. This has opened my eyes to new recipes. THANKUOU
Sam
I am so glad everyone enjoyed the pancakes so much, Chris! I’m glad I was able to help in extending your marriage. 🤣