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Classic Buttermilk Pancakes made from scratch in minutes! This pancake recipe makes buttery, golden, delicious pancakes in minutes!

Pancakes are most definitely a favorite breakfast recipe in my family! We love a fluffy stack drizzled with syrup on weekends or even when we crave breakfast for dinner. And these Perfect Buttermilk Pancakes are so simple, easy, and delicious that I make them often during the week for breakfast too.

Photograph of stack of buttermilk pancakes with a bite on a fork.
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Homemade pancakes from scratch are quick and easy anytime since this recipe uses ingredients that you most likely have in the kitchen. Breakfast needs to be simple and scrumptious and these golden delicious favorites sure are!

Why We Love This Recipe

Made from scratch! While we all love a shortcut, these pancakes are so quick and easy that you can have them ready in minutes!

Simple yet scrumptious. This recipe uses simple ingredients you most likely already have in your pantry and refrigerator and yields the most perfect and delicious pancakes!

Great to make ahead. Sometimes we need breakfast recipes that we can grab from the freezer and reheat for busy mornings. This is one of those recipes we turn to time and again!

Easily scalable. This recipe is just right for four people but can easily be scaled up or down to serve less or more!

How to Make the Best Pancakes

Image of stacks of pancakes on two plates topped with butter and syrup.

Ingredients for Pancakes

Photograph of all ingredients needed to make buttermilk pancakes in bowls on a wooden board and marble.

Flour – Use all-purpose flour or whole wheat flour, if you prefer. You can also do a blend of all-purpose and whole wheat based on your preferences. I have also substituted gluten-free flour with great success.

Sugar – Granulated sugar is the default sugar to use in this recipe.

Baking Powder – You will use baking powder and baking soda in this recipe. The combination makes for delicious, fluffy buttermilk pancakes.

Baking Soda – You’ll also use baking soda since these are buttermilk pancakes and the acid in the buttermilk combined with the baking soda ensures the fluffiest pancakes!

Salt – The salt in this recipe helps to balance the sweetness and give additional flavor. If you use salted butter, you may want to reduce the salt called for in the recipe to ¾ teaspoon.

Buttermilk – You’ll want to be sure to use buttermilk for this recipe. If you don’t have buttermilk on hand, you can easily make your own buttermilk with the ingredients you have on hand!
Resource: How to Make Buttermilk Substitute

Eggs – This recipe uses two fresh eggs. If you need to substitute the eggs, I recommend a commercial egg replacer. I’ve found that flax eggs can cause pancakes to be a bit heavy and dense, and applesauce causes the batter to become too thin. You may need to test to reach your desired final replacement.

Vanilla Extract – The vanilla extract adds so much flavor to this recipe! If you’ve not added it to your pancakes in the past, believe me when I say it makes such a difference!

Butter – You will use melted butter in the batter as to coat your griddle or skillet for cooking.

Step-by-Step Instructions for Making Pancakes

Image of glass bowl filled with dry ingredients used to make pancakes.

Whisk dry. Whisk together flour, sugar, baking powder, baking soda, and a pinch of salt in a medium bowl.

Photograph of wet ingredients used to make pancakes in a glass bowl on a wooden board.

Whisk wet. Whisk together buttermilk, egg, and melted butter or cooking oil in a 2-cup measuring cup.

Photograph of buttermilk pancake batter in a glass bowl with a wooden spoon.

Combine. Pour the buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow to rest for at least 5 minutes for the fluffiest buttermilk pancakes.

Heat. Heat griddle or skillet over medium-low heat. Add butter to the griddle or skillet to make sure well coated.

Cook. Scoop batter onto prepared griddle or skillet by about ⅓ cup. Allow to cook until the edges have lost their sheen and bubbles have formed in the center of the top of the pancake, about 2-3 minutes. Flip the pancake and allow it to cook for about 2-3 minutes on the other side.

Photo of stack of pancakes topped with butter and syrup on a white plate.

Serve. Remove from griddle or skillet and serve warm or place on a rimmed sheet pan in a 200º F oven to keep warm for serving.

Since these are ready in just a few minutes, it’s not hard to get everyone to the breakfast table when they know these babies are waiting on them. Light, fluffy, and so delicious, you’ll get requests for these all the time. I promise!

Pancake Options

Egg-free Pancakes

Use an egg replacer such as Bob’s Red Mill Egg Replacer

Dairy-free Pancakes

Use plant-based milk, such as oat, almond, cashew, and dairy-free butter, in place of the dairy called for in the recipe. And yes, you can even make dairy-free buttermilk substitute!
Resource: How to Make Oat Milk

Gluten-Free Pancakes

I’ve made these many times using our favorite gluten-free flour substitutes.

How to Make Ahead, Store, and Freeze

Make Ahead Buttermilk Pancakes

  • Up to 30 Minutes Make Ahead – Place the pancakes in a single layer onto a parchment-lined baking sheet. Then hold the pancakes in a 200º F oven for up to 30 minutes.
  • Up to 2 Days Ahead – Allow the baked pancakes to cool completely. Place into a zip-top bag and into the refrigerator for up to 2 days. To reheat, place in a 350º F oven for 5 minutes.

How to Freeze Buttermilk Pancakes

These pancakes freeze beautifully. Simply place them in a single layer on a parchment-lined baking sheet in the freezer for 30 minutes. Then, remove them from the baking sheet and place them into a freezer-safe, zip-top bag, and freeze for up to 1 month. To serve, allow them to defrost and then reheat them in a 350º F oven for 5 minutes.

Image of table set with plates filled with stacks of pancakes topped with butter and syrup.

Here’s my Perfect Buttermilk Pancake Recipe. I hope you enjoy them as much as we do!

4.95 from 19 votes

Perfect Buttermilk Pancake Recipe

Breakfast 16 mins

Photo of buttermilk pancakes topped with butter and syrup on a white plate.
Prep Time 5 mins
Cook Time 6 mins
Servings 4
Course Breakfast
Cuisine American
Author Robyn Stone | Add a Pinch
Classic Buttermilk Pancakes made from scratch in minutes! This pancake recipe makes buttery, golden, delicious pancakes in minutes!

Equipment

Ingredients  

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 cups buttermilk
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup melted butter
  • butter for griddle or skillet

Instructions 

  • Whisk dry ingredients together. Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
  • Whisk wet ingredients together. Whisk together buttermilk, eggs, vanilla extract, and melted butter or cooking oil in a 2-cup measuring cup.
  • Combine. Pour buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow to rest for at least 5 minutes to thicken for the fluffiest pancakes.
  • Cook. Heat griddle or skillet over medium-low heat. Add butter to griddle or skillet to make sure well coated. Scoop pancake batter onto prepared griddle or skillet by about ⅓ cup. Allow to cook until the edges of the pancake have lost their sheen and bubbles have formed in the center of the top of the pancake, about 2-3 minutes. Flip the pancake and allow to cook about 2-3 minutes on the other side.
  • Serve. Remove from griddle or skillet and serve warm or place on a rimmed sheet pan in a 200º F oven to keep warm for serving.

Notes

Gluten-Free Pancakes

Substitute your favorite gluten-free ingredients for the ingredients called for in this recipe.

Egg-free Pancakes

Use an egg replacer such as Bob’s Red Mill Egg Replacer. 

Dairy-free Pancakes

Use plant-based milk, such as oat, almond, cashew, and dairy-free butter, in place of the dairy called for in the recipe.

Make Ahead Buttermilk Pancakes

  • Up to 30 Minutes Make Ahead – Place the pancakes in a single layer onto a parchment-lined baking sheet. Then hold the pancakes in a 200º F oven for up to 30 minutes.
  • Up to 2 Days Ahead – Allow the baked pancakes to cool completely. Place into a zip-top bag and into the refrigerator for up to 2 days. To reheat, place in a 350º F oven for 5 minutes.

How to Freeze Buttermilk Pancakes

These pancakes freeze beautifully. Place them in a single layer on a parchment-lined baking sheet in the freezer for 30 minutes. Then, remove them from the baking sheet and place them into a freezer-safe, zip-top bag, and freeze for up to 1 month. To serve, allow them to defrost and then reheat them in a 350º F oven for 5 minutes.

Nutritional Information

Calories: 494kcal | Carbohydrates: 65g | Protein: 15g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1289mg | Potassium: 459mg | Fiber: 2g | Sugar: 17g | Vitamin A: 737IU | Calcium: 265mg | Iron: 4mg

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Enjoy!
Robyn xo

Pancake Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review




Comments

  1. 5 stars
    These are the world’s best pancakes. I am one to usually not leave reviews but these pancakes are to good to not let others know.

  2. 5 stars
    These are the best pancakes ever. This is my go to recipe and I have stopped my search for better recipes. It is easy to prepare, the pancakes are moist and fluffy. The family loves them. A full batch is perfect for guests or when we want leftovers or if it is just the 4 of us we will make a half batch and it is plenty. Thank you Robyn.

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