Homemade fluffy buttermilk pancakes are light and airy with the best buttery crispy edges. Ready to be topped with maple syrup in only 20 minutes, you’ll never buy boxed mix again.
Fluffy Buttermilk Pancakes
These are seriously the best homemade buttermilk pancakes. If we’re not making this breakfast classic on the weekend, then we’re probably making oatmeal pancakes, sourdough pancakes or this banana pancakes recipe!
There is no denying that homemade pancakes taste better than any store-bought mix and these pancakes from scratch are no exception. You can even make your own buttermilk if you need too!
They are thick, fluffy and melt-in-your-mouth. If you like a thinner pancake, though, try my crepes instead!
Best Pancakes Ingredients
The secret ingredient to the best pancakes is buttermilk! It makes them so light and fluffy.
Find the full printable recipe with measurements below.
- Butter: I use unsalted to be able to control the amount of salt in these buttermilk pancakes.
- Flour: I use all-purpose. Learn how to measure flour without a scale for amazing results every time.
- Sugar: Just a little sweetness makes these taste great with or without maple syrup.
- Leavening agents: I use both baking powder and baking soda to make these extra fluffy.
- Salt: This helps balance and enhance all of the flavors.
- Buttermilk: This adds a little tang, as well as interacts with the leavening agents to make super airy and light pancakes. While you can make your own, store purchased real buttermilk will produce the best results.
- Eggs: The necessary binder that brings it all together.
- Vanilla extract: I love to add a little for a little boost of flavor.
How to Make Buttermilk Pancakes
- Heat griddle or skillet. Preheat a griddle to 325°F or a skillet over medium-high heat. Melt butter in microwave and let cool for 3 minutes.
- Combine ingredients. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Next add in buttermilk and butter. Stir mixture just until combined. Then mix in eggs and vanilla, just until most of the lumps are gone and batter is smooth.
- Cook pancakes. Coat griddle or skillet with butter and pour 1/4 cup batter on top. Cook until bubbles appear, about 2 minutes.
- Serve. Flip and then cook on the other side for 1 minute, or just until lightly browned. Serve while warm with your favorite toppings.
Recipe Tips
- Don’t over mix. Mix the wet ingredients and dry ingredients together just until most of the lumps are gone and the consistency is smooth. Over mixing can make the texture a bit chewy.
- Let the batter rest for a few minutes. I let the batter rest while my griddle is preheating. This also helps contribute to a light and fluffy texture.
- Coat the griddle or skillet with butter. This gives them that beautiful golden brown color on the outside and makes them taste extra delicious.
- Use a griddle over a skillet. If you are using a skillet, make sure you don’t turn the heat any higher than medium-low.
- Keep the buttermilk pancakes warm while you wait. Keep them on a baking sheet in the oven at 175°F until the remaining batter is be used up (or your family wakes up!).
- Add butter to the skillet in between each batch. You don’t want to lose the nonstick surface or burn them, plus this gives the pancakes crispy edges.
- Need waffles instead? Try these buttermilk waffles!
Serving Buttermilk Pancakes
We love to keep it simple with melted butter, homemade maple syrup and a side of bacon but it’s fun to load a stack of pancakes up with fun toppings as well!
- Fresh berries (blueberries, raspberries, strawberries) or caramelized bananas
- Syrup options like buttermilk syrup or cinnamon pancake syrup
- Fruit sauces like strawberry sauce or blueberry sauce
- Homemade whipped cream with Nutella
- Nut butter and chocolate chips
Storage
- Storage: Once the buttermilk pancakes have completely cooled, store them in an airtight container in the fridge up to 4 days.
- Freeze: The nice thing about this recipe is that it’s easy to double and then freeze half the pancakes for busy mornings. To freeze, let cool completely then place in a large ziptop bag. Store in freezer for up to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.
- Reheat: Pop them in the microwave for a softer texture or the toaster for a slightly crispier bite.
For more pancake recipes, try these silver dollar pancakes, chocolate chip pancakes or make a pancake charcuterie board!
More Pancake Recipes
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Buttermilk Pancakes Recipe
Video
Ingredients
- ¼ cup unsalted butter , plus more for the griddle
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 2 cups buttermilk
- 2 large eggs , whisked
- 2 teaspoons vanilla extract
For serving: Syrup, Fresh berries
Instructions
- Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt 1/4 cup butter in the microwave and set aside to cool for 3 minutes.
- In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 3/4 teaspoon salt. Stir in the 2 cups buttermilk and melted butter just until combined. Mix in the 2 eggs and 2 teaspoons vanilla, just until most the lumps are gone and the batter is smooth. If the batter is too thick, add another splash of milk. If it's too thin add 1 Tablespoon flour.
- Coat the griddle (or skillet) with butter. Pour 1/4 cup batter into individual circles. Cook 2 minutes, or until bubbles appear. Flip and cook 1 minute, or just until lightly browned.
- Serve immediately or place on a baking sheet in the oven at 175°F to keep warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Breakfast, Freezer-Friendly, Kid-Friendly, Reader Favorites, Stovetop, Sweet Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These are the absolute best pancakes I have ever had! That includes the ones my grandmother made!
So happy to hear they were a hit!
I have used this recipe for both pancakes and waffles and it’s a hit every time. They are always light and fluffy, yet moist and tender. I can always count on your recipes and they never disappoint. Thanks so much!!!
This is the best pancake recipe I have found. Our family devours these pancakes each time I make them. We love just the little bit of sweetness to them too.
Made these yesterday. The kids loved them! They said they were the best pancakes I have ever made. Will definitely be making these often!
I used homemade buttermilk because I didn’t have any on hand. These were the fluffiest pancakes I have ever made, hands down!
These buttermilk pancakes are the best. They are so light and fluffy, I could eat them every day.
Thanks Kristen! So glad you enjoyed the pancake recipe!
Absolutely nothing better than these buttermilk pancakes! Love making them for dinner on busy weeknights!
Todd , made your buttermilk pancakes ! Awesomeness
Happy to hear you enjoyed it :)
It was great!! I baked some banana and put it on top, with some icing sugar and it was ABSOLUTELY HEAVEN SENT AMAZING
That sounds incredible!! Definitely going to have to try that sometime :)
Family favorite in our household. Come out PERFECTLY each time!
Yay! Always love hearing it’s a hit with your family :)
They were too thin for me. I added a 1/2 c. flour.
Thanks for sharing your review. I’ll make a note about extra flour if needed, since everyone measures differently.