My buttermilk pancakes recipe makes soft, fluffy pancakes that cook up on the griddle in 15 minutes! The batter is quick to make from scratch, and I have an easy buttermilk substitute that you can use if needed. Your next weekend breakfast is calling!
For more classic breakfast recipes, try my crispy, creamy brioche French toast casserole or these quick and fluffy homemade Waffles or cinnamon rolls.
Fluffy Homemade Buttermilk Pancakes
We’re big on breakfast in this family, so pancakes are a regular sight on weekends. These are the BEST buttermilk pancakes I’ve ever made! Super fluffy and thick, with great flavor thanks to tangy buttermilk. Serve them smothered with butter and drenched in maple syrup, and don’t forget the fresh fruit! I’ll show you how to cook perfect pancakes, plus tips on how to make them if you don’t have buttermilk.
Why We Love These
- Better than a boxed mix. Ever since I perfected this recipe for buttermilk pancakes, I have a hard time grabbing a boxed pancake mix. It’s just as easy to whip up my own batter with simple pantry ingredients, and you taste the difference right away.
- They’re super fluffy. The perfect buttermilk pancakes are thick but not too thick, light and spongey inside, and deliciously browned on the outside. After years of testing, I’ve made a pancake batter that does exactly that.
- Customize these pancakes. I like to add my toppings directly to my batter after I pour it on the griddle so that everyone can have what they want. Some favorite additions are mixed berries, banana and pecans, chocolate chips (my toddler’s favorite), or a favorite of my kids, sprinkles!
- Freezeable. We make larges batches of these for the boys and freeze the leftovers to pull out during the week for breakfast, snacks and even lunch boxes.
Ingredient Notes
The perfect buttermilk pancakes start with a handful of easy ingredients, and they taste so much better than regular pancakes, IMO. Here are some notes. Scroll to the recipe card for a printable list of ingredients with the full amounts.
- Baking Soda and Baking Powder – The fluffiest, tastiest buttermilk pancakes call for both. Too much baking soda neutralizes the acidity in the buttermilk (and with it, all that tangy flavor), so adding baking powder keeps the pancakes flavorful while helping them rise to be super fluffy.
- Buttermilk – You can’t make buttermilk pancakes without it. But, you can make an easy homemade buttermilk substitute if needed, see below for exact measurements.
- Eggs – If you think of it, take your eggs out of the fridge and let them come to room temperature before you start.
- Sweetener – I use a combination of brown sugar and real maple syrup to sweeten my pancake batter. If you dislike maple flavor, simply replace the syrup with an additional 1 tablespoon of light brown sugar.
- Butter – Salted or unsalted butter, melted in the microwave beforehand.
What If I Don’t Have Buttermilk?
If you don’t have buttermilk, make your own for this recipe by combining 2 tablespoons of vinegar or lemon juice with enough regular milk to make 2 ½ cups in total. Let that sit on the counter for 5 minutes, then stir. You can also use half-and-half instead of whole milk to make a thicker substitute.
How to Make Buttermilk Pancakes
Follow these steps to have a fat stack of fluffy buttermilk pancakes on the table in 30 minutes or less. Scroll down to the recipe card for printable recipe instructions.
You’ll need a large griddle or pan– I use cast iron, for pancakes with crispier edges. Otherwise, a non-stick skillet works, too, for pancakes that are more evenly browned. It’s up to you!
- Make the batter. First, mix the pancake batter by making a well in the center of the dry ingredients, and adding the eggs, buttermilk, and the rest of the ingredients. Whisk everything together.
- Cook. About ¼ cup at a time, add the pancake batter to a greased preheated griddle. Flip when you notice bubbles starting to burst on the surface of the pancake. I usually cook mine for 1-2 minutes per side.
Before Cooking, Do This…
I always cook my pancakes over medium-low heat. And always preheat the griddle! If the heat is too low or the pan isn’t hot enough, the pancakes won’t cook through. I usually splash a few drops of water on the griddle or skillet before I add the batter. If the droplets sizzle right away, the pan’s ready.
- Serve. Repeat with the remaining batter. Once all your pancakes are cooked, serve with plenty of butter, maple syrup, and any pancake toppings you’d like. See further on for more serving ideas.
How Can I Tell When Pancakes Are Ready to Flip?
These buttermilk pancakes are ready to flip once they’re set at the edges, and small bubbles start to burst on the surface of the batter. Use a spatula to carefully lift the edge of the pancake. If it’s golden brown underneath, it’s ready to flip.
Tips for Perfect Pancakes
- Use room temperature ingredients. It’s worth taking the eggs and buttermilk out of the fridge ahead of time. This way, they’ll combine more smoothly with the other ingredients. In a perfect world, all your pancake ingredients should be at room temperature, but luckily these pancakes still turn out great if you forget.
- Get the consistency right. Your buttermilk pancake batter should be thick, but still pourable. If needed, add extra milk, a spoonful at a time, to help thin out batter that’s too thick.
- Don’t overmix. Stir the wet ingredients into the dry ingredients just until no more pockets of flour remain, and do your next to not overwork the batter. Overmixing leads to dense, tough pancakes.
- Halve the recipe. This recipe makes enough batter for about a dozen 6” pancakes. It’s easy enough to cut the ingredients in half to make a smaller batch. Of course, if you’re cooking pancakes for a crowd, it’s also easy to double it!
- Add-ins. Feel free to add up to 1 cup of your choice of mix-ins to this buttermilk pancake batter. This can be chocolate chips, blueberries, nuts, sprinkles, etc. I recommend folding these in just after you’ve stirred the wet ingredients into the flour so that you don’t overmix. Or, do like I do, and sprinkle the add-ins over the pancake batter while it cooks in the pan.
Frequently Asked Questions
Buttermilk does a couple of things in baked goods like pancakes and biscuits. First, the acidity reacts with the baking soda and baking powder, for extra lift. Not only that, buttermilk gives these pancakes delicious flavor, with a touch of classic tang.
The most likely reason for pancakes that fall flat is overmixing the batter. Stir gently, and it’s even fine if a few streaks of flour remain. Also, be sure to check that the baking soda and baking powder you’re using aren’t expired. The fresher the better!
The ingredients are the same, but the difference lies in the ratios. Pancake batter tends to have more baking powder and less fat than waffle batter. I have a great recipe for buttermilk waffles that you can use if you’d like to crack out your waffle maker instead!
Serving Suggestions
I love my buttermilk pancakes served hot, topped with a generous amount of butter and maple syrup (or honey). They taste great with a garnish of seasonal fruit, like fresh strawberries or blueberries. Banana slices or apple pie filling are also yummy! It’s easy to get creative with more pancake toppings like chopped nuts, dried fruit, whipped cream, or a drizzle of something indulgent, like hot fudge or caramel sauce.
Nothing is better than a platter of pancakes at brunch served with more easy breakfast ideas like quiche florentine and a side of crispy potatoes.
Storing and Reheating Leftovers
- Refrigerate. Let these buttermilk pancakes cool completely, and then store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat. I’ll usually reheat my pancakes in the toaster oven to get the outside crisped up a little. Otherwise, you can use the microwave.
- Freeze. Wrap the individual pancakes in a layer of plastic wrap, and then stash them in a ziplock bag to freeze for up to 3 months. They’re great to grab and thaw on the go!
More Breakfast Recipes
Print
Buttermilk Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 servings (12 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
This classic buttermilk pancakes recipe makes soft, fluffy pancakes that cook up on the griddle in 15 minutes!
Ingredients
- 2 ½ cups (350g) All-purpose flour
- 1 ½ teaspoons (6g) Baking powder
- 1 teaspoon (4g) Baking soda
- ½ teaspoon Salt
- 2 ½ cups (591ml) Buttermilk
- 2 Large eggs
- 2 tablespoons (28g) Light brown sugar
- ¼ cup (56g) Salted butter, melted and cooled
- 3 tablespoons (45ml) Pure maple syrup, optional
- 2 teaspoons (10ml) Pure vanilla extract
Instructions
- In a large bowl whisk together the flour, baking powder, baking soda, and salt. Beat the eggs in a separate bowl.
- In the bowl with the dry mixture, make a well in the center of the flour. Pour in the buttermilk, eggs, brown sugar, melted butter, maple syrup and vanilla extract. Whisk until combined. Just mix until there are no more pockets of flour, over mixing will make for tough pancakes.
- Heat a large griddle or nonstick pan over medium to medium low heat. Once it is hot, melt some butter or spray the pan with nonstick pan spray. Drop ¼ cup scoops of batter on the pan, making sure to have some space between pancakes. Cook for 1-2 minutes or until the underside is set and bubbles start to pop and remain on the surface of the pancake. Flip and cook for another 1-2 minutes, or until cooked through and golden brown. Serve hot with butter and maple syrup, fresh fruit or your favorite pancake toppings.
Notes
- Leftover pancakes can be cooled and stored in an airtight container in the fridge for up to 3 days.
- To freeze: Wrap the pancakes individually in plastic wrap and then store them in a ziplock bag in the freezer for up to 3 months. Reheat the pancakes in the toaster or microwave until warmed through.
- Buttermilk substitute: Add 2 tablespoons of vinegar or lemon juice to a large measuring cup, then add whole milk, enough to make 2 ½ cups. Let it sit at room temperature for 5 minutes, then stir. To make a thicker substitute, use half & half.
- Maple syrup can be substituted with 1 tablespoon of light brown sugar if preferred. You may need to add an extra splash of milk to get the right consistency for the batter. You want it to be thick, but pourable.
- Add-ins and toppings: I like to add my toppings directly to my batter after I pour it on the griddle so that everyone can have what they want. Some favorite additions are mixed berries, banana and pecans, chocolate chips, or a favorite of my kids, sprinkles.
- Using a cast iron pan will yield pancakes with a crispy brown edge. Using a non-stick skillet will yield pancakes with a more even tone across the surface.
- This recipe makes 12 x 6” pancakes when tested, about ¼ cup of batter each.
Great pancakes, lived up to your comments.thanks
Thank you so much! I am glad you enjoyed them!