Quick and Easy Buttermilk Pancakes Recipe
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These buttermilk pancakes are ready in about 30 minutes! There’s no yeast which means: no rising time required. This recipe is so easy and the pancakes turn out fluffy and delicious; perfection. Everywhere we go, great recipes are drawn to us like fruit flies on melons. I ain’t complainin’!
My Mama-in-law made these for us on a recent trip to California and we all just gobbled them up. My son ate a bunch of them too. We knew we had to have the recipe and couldn’t resist sharing it with you. You’re gonna love ’em!
Recipe updated 9/5/15
Ingredients:
2 cups + 2 Tbsp All Purpose Flour
1/2 tsp baking soda
2 tsp baking powder
1 Tbsp sugar
1/4 tsp salt
3 eggs
2 cups buttermilk
1 Tbsp melted butter
Oil to sauté (we used extra light olive oil)
How to make quick buttermilk pancakes:
1. In a large mixing bowl whisk together the dry ingredients: 2 cups plus 2 Tbsp flour, 1/2 tsp baking soda, 2 tsp baking powder, 1 Tbsp of sugar and 1/4 tsp of salt.
2. In a separate medium mixing bowl whisk together wet ingredients: 3 eggs, 2 cups buttermilk and 1 Tbsp melted butter.
Heat a large heavy-bottomed skillet over medium/high heat and add 2 Tbsp oil (we used extra light olive oil).
3. Add wet ingredients to dry ingredients and whisk everything together by hand until well combined.
4. Add a heaping Tablespoon of batter to the preheated skillet and saute about 4-5 of them at a time for a 2 minutes per side. Don’t crowd the pan or you will have 1 giant pancake, unless that’s what you’re going for.
5. Remove finished pancakes from the skillet and serve warm. Repeat the process with the rest of the batter.
And why not toss some pomegranate seeds on top along with a generous downpour of real maple syrup?
What are you making for breakfast? Is there anything cool you make for the holidays? Breakfast traditions are the best, aren’t they?
Quick and Easy Buttermilk Pancakes
Ingredients
Dry Ingredients:
- 2 cups + 2 Tbsp All Purpose Flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 Tbsp sugar
- 1/4 tsp salt
Wet Ingredients:
- 3 eggs
- 2 cups buttermilk
- 1 Tbsp melted butter
Oil to sauté (we used extra light olive oil)
Instructions
-
How to make quick buttermilk pancakes:
-
In a large mixing bowl whisk together the dry ingredients: 2 cups + 2 Tbsp flour, 1/2 tsp baking soda, 2 tsp baking powder, 1 Tbsp of sugar and 1/4 tsp of salt.
-
In a separate medium mixing bowl whisk together wet ingredients: 3 eggs, 2 cups buttermilk and 1 Tbsp melted butter.
-
Heat a large heavy-bottomed skillet over medium/high heat and add 2 Tbsp oil (we used extra light olive oil).
-
Add wet ingredients to dry ingredients and whisk everything together by hand until well combined.
-
Add a heaping Tablespoon of batter to the preheated skillet and saute about 4-5 of them at a time for a 2 minutes per side. Don't crowd the pan or you will have 1 giant pancake, unless that's what you're going for.
-
Remove finished pancakes from the skillet and serve warm. Repeat the process with the rest of the batter. Serve warm.
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
So simple and so tasty! I made them this morning for my girls and they loved them! I added a splash of vanilla!…plan on trying blueberries and/or bananas next time! Thanks!
I’m so happy to hear that! Thank you for sharing your great review!
Happy Holidays Natasha, loved the buttermilk pancakes recipe. About how long can I keep in the refrigerator before going bad?
Thank you,
Mari
PS:Love all your receipe
Hi Mari! I’m so glad to hear you’re enjoying our recipes! I think it would work to cut the recipe down if it is too much. Also, I have found that these pancakes reheat pretty well in the toaster if you pre-make all of them and then refrigerate. Our Pancakes don’t last more than a day or two at most so I haven’t tested them longed that that in the fridge. Because the batter has quick acting leaveners rather than yeast, it doesn’t work to store the batter overnight.
So good! I used raw kefir and they turned out so yummy!
That’s so great, I’m so happy you enjoyed that.
Best pancakes I ever made. Husband was very impressed by my skills too🤩Even my 10 month old baby ate a good piece of pancake.
Your recipes are easy to follow and everything comes out perfectly.
Thank you❤️
Awww that’s the best! Thank you so much for sharing that with me, Eugenia. I’m all smiles!
Made your pancakes this morning with my 6 year old granddaughter. They were delicious! So light and fluffy. The best! We will definitely make them again. Thanks for sharing.
That’s so great! It sounds like you have a new favorite Karen!
Delicious! I didn’t have buttermilk on hand so I also used half plain green yogurt, and half almond milk and these were the bomb. I served them with maple syrup whipped butter, and your strawberry sauce recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us!
So fluffy!!! Love this recipe!:-)
I’m so happy you enjoyed that!
Can I make them with white whole wheat flour?
Thank you
That should work! whole wheat flour does tend to absorb liquid a little more than all-purpose flour. So you may have to compensate for that with liquid. I hope that helps!
Can I make these with Greek yogurt?
Hi Ailuy! Great question! I haven’t tried that but here is what our readers are saying ” I didn’t have buttermilk, so I substotuted it with plain milk and Greek yogurt (half of each) and they came out G R E A T!!! Half the batch was vanished right away last night, drizzled with honey, and I grabbed some of them with nutella this morning! Thank you for a great recipe!!” I hope this helps
Natasha, this recipe is great. For Gluten Free pancakes, I use oat flour instead, and sometimes substitute buttermilk with plain yogurt. Pancakes come out very tender, and they taste wonderful.
That’s sounds wonderful just reading about it! Thanks for sharing your delicious review Julia!
Can you make the batter the night before
Hi Tina, I don’t think that would work well unless you could keep the liquid and dry ingredients separate. Once you mix the wet and dry ingredients and activate the leavening, it is best to make the pancakes soon after.
Natasha, am gluten free. would you recommend any changes to this recipe using gluten free flour. would be so grateful. Ivanka
Hi Ivanka, I haven’t tested this one with gluten free flour so I’m not sure if any other modifications would need to be made. We did discover a really really good pancake mix recently called Pamelas and it is gluten free. We’ve been making them because our son is going gluten free for a few months. I hope that’s helpful! 🙂
Hello!
Do you think they could me made on electric gridle?
thank you!
Hi Yuliya, I think that could work. It’s worth an experiment!
Hello Natasha, I;m eating this dish now 🙂 The best I’ve ever had, hands down. I added blueberries and white raisins to my batter! What a combination)) Thank you so much for another fantastic recipe, my favorite list grows each time I try your recipes))
You’re welcome Jeffery! I’m so glad to hear how much you love the recipe. Thanks for sharing your excellent review!
Easy and perfect! Thank you, Natasha!
You’re welcome Inga! I’m glad you enjoy the recipe. Thanks for sharing!
I just made these pancakes and they were perfect! Exactly what I was looking for – not too sweet, very airy and with fantastic taste. My family was excited.
Thank you Natasha!
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You’re welcome Agrita! I’m happy to hear your family enjoys the recipe as much as mine does. Thanks for sharing your excellent review!
Hi Natasha my pan cakes didnt come out right i used 1 cup instead of 2 cups and the taste was horrible and i mixed milk with i tablespoon of vinegar what could have i did wrong?
Hi Sabelo, It is very likely due to making substitutions in the recipe. Have you tried it as written? Did you let the milk and vinegar rest for a little bit to allow it to form into a buttermilk before adding?
Good morning Natasha!
I just made those pancakes last night, and I really have to say that they are amazing!! I didn’t have buttermilk, so I substotuted it with plain milk and Greek yogurt (half of each) and they came out G R E A T!!! Half the batch was vanished right away last night, drizzled with honey, and I grabbed some of them with nutella this morning! Thank you for a great recipe!!
You’re welcome! I’m glad to hear how much you enjoy this recipe! Thanks for sharing your great review!
Light, airy, not too sweet, not oily- just perfect. Exactly what I was looking for.
Awesome! I’m glad to hear you love the recipe Allka! Thanks for sharing your great review!
Just made these and they were fantastic. Little tip, I didn’t have any baking soda, so I just added slightly more baking powder.
When I mixed the dry and wet it ended up being too thick so I just put in 1 – 2 tablespoon more buttermilk and the mixture thinned up enough.
Thanks for sharing!
I’m happy to hear it worked out Joshua! Thanks for sharing your tips and review! 😀
Literally the best pancake recipe. I use it all the time when I make pancakes. I add fruits to it or chocolate chips or even stuff the pancakes with Nutella and peanut butter. So much better than ihop or Cracker Barrel panckes 😍😍
Awesome! I’m happy to hear that Kristina! Thanks for sharing your wonderful review 🙂
As far as I can remember, all of my pancake recipes use eggs, sorry! If I come up with something that doesn’t, I will be sure to share 🙂
Hi Natasha,
First of all, this pancakes are amazing. We do them every weekend. Thank you for the recipe.
I was wondering if there is a way of cutting in half the recipe? Would we use 2 eggs instead of 3? Sometimes they are too many and I have tried to save the batter for next morning and for some reason it starts having green spots so I have to toss it.
Thanks
Hi Erika, I think it would work to cut the recipe down. Also, I have found that these pancakes reheat pretty well in the toaster if you pre-make all of them and then refrigerate. Because the batter has quick acting leaveners rather than yeast, it doesn’t work to store the batter overnight.
Hey Natasha,
I made these easy buttermilk pancakes, and had two problems with them, any pointers. First, my wet ingredients had clumps in them. Second, after I took my fluffy pancakes out, they quickly deflated. Thanks.
Hi Nelli, did you use a whisk to combine the dry ingredients – that helps to break it up so you don’t get clumps. I’m not sure why else there would be clumps. They do deflate slightly but not too much. I wonder if maybe you cooked them over too high of heat and removed them from the pan too soon? I hope that helps for next time! 🙂
hey, can I use milk instead of buttermilk? Moms birthday is soon and I need them like NOW.
Hi Mela, I haven’t tried that substitution but you might googling how to make buttermilk – it’s just milk and a little vinegar or lemon juice stirred together and let sit at room temp for a few minutes. This recipe needs the acidity from buttermilk (or homemade buttermilk) to activate the baking soda and rise properly.
Otlichniy rezept, spasibo!
Love your recipes!
Vika
Thank you Vika, blessings to your family 😬.
Made these this morning, so easy to make, and definitely the best pancakes I have tried! I never have buttermilk on hand, so I used homemade kefir! Turned out delicious… thanks for the recipe!
Lena, thank you for such a nice review on these! We made these couple days ago during our camping trip, they are regular on our table.
Hi Natasha sorry to bother you can I use kefir instead of buttermilk?
Hi Tanya, I haven’t tried that but I think it would work fine.
Hi Natasha made these for the first time and they turned out delish!! Thanks for sharing the recipe with us !!
Tanya, thank you for the great review, I’m glad you like the recipe 😀.
hiiii, Natashka)
first of all, i want to say thank you from all my heart for the great amount of effort you put in keeping your website interesting, unique and easy to follow )
your site is my number one source when it comes to having quests or everyday cooking.
today in the morning i made these buttermilk pancakes)
ohhhh! these are not regular pancakes. when i tried other recipes from different sources, i could eat one or two. mostly made for my family. not in this case))) they are addictive) lol
truly the best. not to mention, my hubby said that these are better than the previous pancakes you made)
yes😃
Victoriya, awww that’s the best! Thank you so much for sharing that with me 😁. I’m all smiles!
I have to try it today for dinner. Yeah for dinner. My kids eats sometimes breakfast meals for dinner. I hope they will end up delicious and I will not taste baking soda in those fluffy pancakes.
Few times I made pancakes by others recipes and my husband could not eat because he always tasted baking soda. lol. Maybe I did put too much or maybe instead of tsp. I inputed tbsp. You know happens sometimes
I’ve made these for dinner before. I love breakfast for dinner! 🙂 I hope you all enjoy the pancakes 🙂
Absolutely delicious and so easy to make. We had these for breakfast today with sugary sour cream and straweberries. Mmmm, so good… Brings back a lot of childhood memories.
I’m so happy you loved it! Isn’t it great how food brings back memories? 🙂 thanks for sharing that with me.
I’ve made these multiple times and they’re so fluffy and delicious! They come out looking just like your photos 🙂
Maggie
I’m so happy to hear that! Thank you for sharing your great review!
This recipe is absolutely so good!! I couldn’t keep my hands off them and keep eating them!
I’m so happy you loved the pancakes! 🙂
I havent made these yet but why is the cook time 20 minutes?
Hi Judy, the total cook time for all of the pancakes is about 20 minutes 🙂
Natasha, if i make these the night before and leave the batter in the fridge would it be ok to make them in the morning?
This recipe is needs to be cooked soon after it’s mixed. Once the baking soda and powder stirred in, they will be activated. I don’t think they’ll rise properly if left overnight in the fridge. Yeast batter would work better overnight. Hope this helps :).
Easy recipe to follow! I’ll never be able to eat box pancake mix again! Thanks Natasha for the recipe.
Ha! There really is no going back! And isn’t it nice to know exactly what ingredients are in these pancakes? No mystery additives!
Soooo good *¬* sooo fluffy!! They grow a lot O.O
Really good with honey 😀
I don’t have buttermilk so I made with milk + lemon ^^
Patricia, thank you so much for such a great review and great job on improvising :).
Natasha, how do you think these will taste if I add blackberries to the mixture?
Oh goodness that sounds delicious! Blackberries can be quite large though. If they are really big, you might cut them in half. Enjoy!
really? 2Tablespoons of baking powder? or teaspoons? i used tablespoons and boy are they fluff
Yes that is correct 🙂 were yours fluffier than mine?
Is it tablespoon or teadpoon on the baking powder?
Sarah, recipe calls for teaspoon. Let me know how you like them 😃.
I made these a couple of weeks ago and they were delish! Thank you for the recipe! I want to make them this weekend for my guests and was wondering if I could put blueberries in them? If yes, is it better to put them in the batter and then sautee or put them on to a pancake while it is on the skillet?
If they are fresh blueberries you could do it either way. And blueberries would be delicious in these pancakes! It might be easier to put them in the batter.
So easy and so delicious!! I’ve been looking for a recipe that makes pancakes that have the same taste and consistency as my favorite breakfast restaurants and these match that. Thanks for sharing!!
I’m so happy to hear that! Thanks so much for the great review 🙂
I’m making these right now. They’re very easy to make and so good. Question: can I refrigerate the rest of the batter til tomorrow morning?
Yes you can, just let it rise first 🙂
I made these for breakfast today and they were so amazing… my husband really liked them, which made them even MORE amazing 🙂 thank you for sharing this delicious and simple recipe!
That’s fantastic! Thanks so much for sharing your review with me. I’m so happy you both loved the pancakes. They are also our favorite, quick breakfast! 😉
My kids loved it so much that they asked me to make it two days in a row! My one year old kept saying “nam nam” -ended up eating three of them! Thanks for great recipe!
Awww that’s so cute! Thanks so much for sharing that with me 🙂 We just had these the other day too. My son loves them!
Our new family fav! We homeschool so I have an amazing opportunity to teach my 5 and 6 year old to cook breakfasts instead a whirlwind of getting ready to get out of the house on time. My son loves mixing, measuring and cooking them! And they are SO SO DELICIOUS AND FLUFFY! Thank you for this recipe!
That’s so sweet 🙂 thanks for sharing that with me. You made my night!
Everyone must try this recipe, its absolutely amazing!!!! They’re perfectly fluffy (I mean really fluffy) and delicious! We had a few left over and they were still fluffy and good later on (I ate them as a snack). My kiddos (2 & 7 yr) loved them with maple syrup and strawberries. I made them 2 days in a row for breakfast they were that good. Thank you so much for this recipe!!!
That’s awesome! I’m so glad they were a success for you, especially with the kiddos 🙂 Thanks so much for a great review!
It’s official – I’m coming over for breakfast!
🙂 Thanks lady! You are welcome anytime!
Hi,
THANK YOU Natasha so much for this recipe, they are delicious! I have been trying to make oladi/blinchiki without a recipe (you know how it is with our moms!) and they mostly turned out firm or flat; these are perfect! I actually made a couple substitutions and they still turned out great, so next time will try it by your recipe exactly and see what the difference is.
Instead of adding butter to the batter I added oil (I use Avocado oil for my cooking/baking, it is very healthy and is a high heat cooking oil to 500 degrees). I also did not have buttermilk so the substitution I made is 1 Tbsp of lemon juice in measuring cup (you can also use vinegar) and add enough milk to the 1 cup line and let is stand for 5 minutes or so; works great in a pinch if you do not have buttermilk. The blinchiki still turned out great:)
Thank you!
Thanks for sharing your version 🙂 Its great to know that those substitutions will work well! P.S. I’m an RN too! Where do you work as an RN?
I live and work in Sacramento, for Sutter. I’m not sure if you guys have sutter there? Thank you for making time to keep this blog:) I know how crazy life can get working at such a job and also being a mom and wife 🙂
We don’t have a sutter, but my sis-in-law forks for Sutter (I think?) 😉 Yeah thankfully I’m working part time now. It is alot to manage :-O But it is also a labor of love 🙂
Hi Natasha
I was just wondering if it would be ok to add a small piece of apple to each pancake. Would it fall apart?
Thank you!!!
I don’t think it would fall apart. It sounds like a delicious addition 🙂
Hi Natasha, these look so good. But I was wondering can I use just regular milk? don’t have buttermilk at this moment? thank you 🙂
My sister made them with regular milk and a little vinegar and she said they weren’t as fluffy and good, but still edible. I’d go with buttermilk of you can get it.
Hi Natasha!
Thank you so much for sharing with us this delicious pancake recipe! I didn’t have buttermilk so I used home made kefir and the pancakes turned out so so good! My husband and my 2 year old loved them!
Oh kefir would be even better! I’ll have to make it with kefir next time.
This was our “breakfast” at 11pm tonight:) I know… Not healthy but they were amazing!!! I ate them with maple syrup and hubby ate them with raspberry jam:) I LOVED cooking with extra light olive oil!!! I can’t believe I’ve never used it before, thanks for introducing me to it:) God’s Blessing to your family and I hope you had a wonderful thanksgiving!!!
That does sound like a nice dinner! 😉 My kind of dinner! I’m so happy you loved the recipe and the extra light olive oil! Isn’t it great? God bless you and your family as well and thanks for the great review!
Simple and healthy pancakes!! and those pomegranate seeds looks so lovely on these pancakes! 🙂
Thank you such lovely breakfast
You’re welcome 🙂 The pomegranate seeds complemented these perfectly!
You’re welcome 🙂 The pomegranate seeds complemented these perfectly!
Hi Natasha , can I make these without baking powder? Thanks
They wouldn’t rise nearly as much without the baking powder. It’s pretty important in this recipe or you’ll end up with a very flat pancake.
Enjoying this goodness right now!!! Thanks for sharing the recipe
Anytime 😉
Yummy! They taste as good as they look!! So fluffy too!
I’m so glad you liked them 🙂
These pancakes look so fluffy, like a little cloud of heaven. I can’t wait to try this recipe.
That’s how they taste too! 🙂 I hope you love them!
Hi Natasha,
Do you have a recipe for turkey? I am hosting Thanksgiving in my house this year and I am making the turkey. I looked around for few recipes, but nothing that I like. Since all your recipes come out amazing, I was just wondering if you might have a recipe for Turkey?
Thank you!
I don’t. 🙁 I’m beating myself up right now x10. Sorry my dear to disappoint you.
Natasha, how is it going with a cookbook? I really want to have one with all your recipes and I think that it will be a wonderful present for my girlfriends and my mother-in-law!
Cookbook. Uhhh. Ahem. mmmm. About that…. I’ve written a few paragraphs. It’s my new years resolution, but I’m determined to get some more done by the end of this year! Thanks for the encouragement!
Hi Natasha. I was wondering if you could do a recipe on some chicken wings?
I’m not huge on wings because I’m too lazy to eat them, but if I come across a delicious recipe, I’ll be sure to share it with you 🙂
These look amazing. I love how pomegranates add such a pop of color to everything!
I love these! My dutch husband says these are “national dutch dish” called poffertjes… I tell him “no honey these are from the motherland Ukraine!”
“The motherland” lol. Your husband is dutch? Do you cook alot of Dutch recipes? How similar are they to the foods from the “motherland”? lol
pomegranates – I love them so much! I’ll eat them even in the morning over these beautiful fluffy pancakes! 🙂
I know it! It was such a treat to get a big box of ’em from Cali. We gave alot of them away but we also indulged a little 🙂
I use this recipe too! But usually with Kefir and I always let the dough sit for 15-20 minutes at least before sautéing the pancakes.
I bet it would be delicious with Kefir! Thanks for sharing!
Hi Natasha, great blog. My daughters birthday is coming up I wanted to make that raspberry mousse cake, but I can’t seem to find the recipe. I believe you posted it for your nieces birthday.
Is this what you’re looking for? 🙂 https://natashaskitchen.com/2013/07/29/raspberry-mousse-cake/
Yes. Thank you. For some reason I couldn’t find it. Thanks 🙂
You’re welcome 🙂
I love buttermilk pancakes! Great recipe. I make similar ones. Gorgeous photo! Love the photo! The colours!!!
Thank you my dear 🙂 pomegranates make everything prettier!
Mmmm!! I have a recipe that is about 95% identical to this one and they totally are fluffy and delicious! Now, I’ve never thought to eat pancakes with pomegranate seeds, thanks for the inspiration!! 🙂
They are a nice touch on top of these fluffy lovelies. 🙂
You are a recipe magnet! 🙂 You readers aren’t complaining, because you get to share them all with us.
Your pictures are beautiful, and I’m sure that the pancakes are just as fluffy as you described! I actually just had pancakes for dinner tonight before reading your post
Oh, and I totally agree with you on the real maple syrup…the fake stuff doesn’t even come close! 🙂
“recipe magnet” I love it! lol. Pancakes for dinner are a great idea, especially if it’s a late dinner! They aren’t to heavy of a meal but are super satisfying! So true, once you try the real stuff, there’s no going back!