Perfect Buttermilk Pancake Recipe
This post may contain affiliate links. Please read my disclosure policy.
Make these classic Buttermilk Pancakes from scratch in minutes – even if you’re out of buttermilk! Fluffy, buttery, delicious, and perfect pancakes with this easy recipe!
Enjoy a hot, buttery stack of buttermilk pancakes in less than 20 minutes with ingredients you most likely have in your kitchen with this easy recipe! Follow my simple yet time-tested tips for the perfect buttermilk pancakes for breakfast, brunch, or “breakfast for dinner” anytime!
Table of Contents
Why We Love This Recipe
Made from scratch! 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!
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
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 3/4 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.
Buttermilk Pancake Variations
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, or cashew milk, 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 – Use your favorite gluten-free flour. I’ve made these many times using gluten-free flour substitutes.
How to Make Perfect Buttermilk Pancakes
Combine the dry ingredients – Whisk the dry ingredients in a medium bowl after combining.
Mix the wet ingredients – Whisk wet ingredients together in a 2-cup measuring cup.
Combine wet with dry ingredients – Pour the buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow pato rest for at least 5 minutes for the fluffiest buttermilk pancakes.
Add butter griddle and heat – Heat griddle or skillet over medium-low heat. Add butter to the griddle or skillet to make sure well coated.
Cook the pancakes – Scoop batter onto prepared griddle or skillet and cook according to recipe instructions.
Serve warm – Remove from griddle or skillet and serve warm or place on a sheet pan in 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 for them. Light, fluffy, and so delicious, you’ll get requests for these all the time. I promise!
Make Ahead and Storage Tips
To Make Ahead:
- Up to 30 Minutes Make Ahead – Place the pancakes onto a parchment-lined baking sheet in a single layer. 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.
To Freeze: 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 reheat, allow them to defrost and then heat them in a 350º F oven for 5 minutes and serve warm.
Tips for Perfect Buttermilk Pancakes
- Let the mixed pancake batter sit for about 5 minutes for the fluffiest pancakes!
- When cooking the pancakes, allow the pancake batter 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. Then, flip the pancake to cook the other side.
Frequently Asked Questions
Yes! Make my easy buttermilk substitute and use just as you use regular buttermilk.
These pancakes are great to freeze and reheat on busy mornings. Follow the instructions to freeze in the recipe notes.
More Favorite Breakfast and Brunch Recipes
If you tried this Buttermilk Pancakes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!!
Perfect Buttermilk Pancake Recipe
Equipment
- 1 Griddle
- Baking Sheet Optional for make-ahead and freezer use.
Ingredients
- 2 cups (240 g) all-purpose flour
- 3 tablespoons (36 g) granulated sugar
- 1 1/2 teaspoons (6 g) baking powder
- 1 1/2 teaspoon (6 g) baking soda
- 1 teaspoon (2.6 g) kosher salt
- 2 1/2 cups (613 g) buttermilk
- 2 large (100 g) eggs
- 1 1/2 teaspoons (7 g) vanilla extract
- 1/4 cup (57 g) 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 1/3 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
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I realized that I’d never had pancakes that didn’t come from a box mix. So glad I chose this recipe. I was a bit concerned because the batter was thick and lumpy but I proceeded. They turned out so light and fluffy and were soooo good. No more box mix ever !
I’m so glad you loved them, Terri! xo
Great recipe, very tasty. My husband and sons loved them. They cooked up light and fluffy.
Wonderful, Alicia! I can’t even say how often I make these pancakes for my family! One of my son’s favorites! So glad you enjoyed them! Thanks!
These are my family’s absolute favourite pancakes, and we’ve tried A LOT of recipes! I premix the dry ingredients into mason jars to make quick delicious pancakes in the mornings. My kids ask for these at least once a week.
I’m so glad your family enjoys these pancakes. These are still a favorite at my house! I love your idea of premixing the ingredients to make these even easier on busy mornings. xo
I love pancakes with everything in me,this is the best batter yet.thanks for sharing.
So glad you liked them – thanks so much!!! xo
I love pancakes and this is the BEST one I’ve tried! I made them yesterday morning and am eating leftovers for dinner. They’re better than recipes from famous celebrity cooks 😉
Delicious and fluffy pancakes. I love this recipe, I put freeze dry raspberries and they came out amazing.
I have now made these babies two times and they are indeed the PERFECT buttermilk pancake. I frequently try new recipes but this one is my favorite. I had two pancakes left over one time and heated them up on low in the toaster the next day and they were still incredibly delicious. From now on if I ever have buttermilk on hand I will absolutely make these. THANK YOU SO MUCH for this great recipe!!
The pancakes were delicious with crispy buttery ends. I loved them. I used the powdered buttermilk from a can. It worked out well.
Is the batter supposed to be really thick?
Hi,
Could you use whole wheat flour instead?
Thank you,
Cherie.