Buttermilk Pancakes Recipe

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!

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.

More Pancake Recipes

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