Fluffy Buttermilk Pancakes Recipe (VIDEO)
Fluffy, homemade Buttermilk Pancakes are the perfect breakfast. These pancakes are super soft and airy inside and with a beautifully buttery crisp edge. After trying this recipe, you won’t want the pre-made mix again. The best part is that they are so quick and easy to make (done in under 30 minutes).
We love homemade pancakes from Banana Pancakes to Ricotta Pancakes. If you are a fan of pancake recipes, this Buttermilk Pancakes recipe is a must-try. Watch the video tutorial and get all of our tips and tricks for making the best pancakes.
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The Best Pancake Recipe
Your search for the perfect pancakes is over! My mother-in-law shared this recipe with me early on in our marriage and we’ve been making it for years. Making pancakes from scratch always gets two thumbs up from everyone in the family and it’s one of those ‘regular rotation’ types of recipes. Here’s why you will love this recipe:
- Easy – it’s literally stirring together wet ingredients and dry ingredients. It’s hard to mess up.
- Fluffy – these puff up beautifully which means they go down easy. They feel light and satisfying.
- Make-ahead – although I think the batter puffs up the very best the same day it’s mixed, we have kept leftover batter to sautee the next day and it works. You can also reheat leftover pancakes in the toaster.
- Crisp edges – this is my favorite part. Biting into a crisp edge is so satisfying. The butter in the recipe and on the skillet crisps up the edges and adds a nice texture dimension.
- Versatile – you can serve these up with any pancake toppings.
Fluffy Buttermilk Pancakes Video
Watch Natasha make this Pancake Recipe and see how easy it is. Now go forth and cook up your new favorite pancakes. Don’t forget the Honey Butter and Raspberry Maple Syrup. Yum!
- Flour – I recommend using all-purpose flour for the right batter consistency
- Sugar – granulated sugar isn’t just to make the pancakes sweeter. It helps with the browning in the pan and crisping up the edges.
- Baking powder & baking soda – both of these leavenings combined give these amazing rise and lightness. The baking soda is activated by the buttermilk to make the pancakes extra fluffy.
- Salt – brings out the sweet flavors of the pancakes
- Buttermilk – adds a wonderful tang to add depth of flavor and activates baking soda to give the pancakes a lift.
- Eggs – use large eggs. They can be straight out of the refrigerator.
- Vanilla extract – adds a nice flavor and aroma. Homemade vanilla extract is even better.
- Butter – melted and whisked in at the end to add richness and moisture to the pancakes.
Pro Tip: To sautee pancakes, we love using either light olive oil, or for an added layer of flavor, try unrefined coconut oil. It has a higher smoke point than butter and it’s the secret to the best tasting pancakes!
How to Make Buttermilk Pancakes
- Dry Ingredients – in a large mixing bowl, whisk together dry ingredients: flour, sugar, baking powder, soda and salt.
- Wet Ingredients – in a second bowl, whisk together buttermilk, eggs, and vanilla
- Combine – pour wet ingredients into dry ingredients and whisk just until moistened.
- Add melted butter – while stirring, add melted butter and whisk just until incorporated. Do not overmix.
- Sautee – Preheat a large non-stick pan or cast iron skillet or griddle over medium heat (325 – 350˚F on a griddle). Add 2 Tbsp oil and drop heaping spoonfuls (about 1/4 cup or 2 oz ice cream scoop full) of batter for each pancake, keeping some space between pancakes for easy flipping. Sautee 3 minutes per side. Flip when you see bubbles form and start to pop.
Pro Tip: Do not overmix your pancakes. Mixing develops gluten so overmixing will result in tough and dense pancakes. Don’t worry about lumps in the batter.
Regular pancakes are made with milk while buttermilk pancakes are made with buttermilk. The buttermilk adds a comforting tang and makes the pancakes more moist, fluffy, and tender.
You can make your own buttermilk by combining milk and vinegar or lemon juice. To make 2 cups of buttermilk, fill your measuring cup with 2 Tbsp of vinegar and add enough milk to reach 2 cups. Stir and let it sit for 5 minutes then use it in the recipe.
Use either a griddle or a heavy pan with even heat distribution. We love using our cast-iron pan or
Place ready pancakes on a baking sheet and keep warm in a 200˚F oven for up to 45 minutes before serving.
Tiny bubbles will form on the surface of your pancake. Wait until you see those bubbles start popping and forming tiny holes on the surface of your pancake then flip. This takes about 3 minutes.
To Serve Buttermilk Pancakes
We love to serve this with whichever seasonal fruits and toppings we have on hand. You can keep it simple with maple syrup or load on the berries and toppings on special mornings.
- Fruit – all berries, sliced stone fruit, bananas,
- Butter – a thin pat of softened butter melts beautifully over warm pancakes
- Syrup – use real maple syrup, honey, agave or your syrup of choice
- Sauce – Strawberry Sauce, Cherry Sauce, or melted chocolate
- Nuts – chopped toasted nuts or shaved coconut
- Bacon – chopped Baked Bacon for a sweet and savory combination
- To Refrigerate: The pancakes will be the fluffiest if cooked the same day, however, you can cover and store leftover batter in the refrigerator overnight and cook the following day.
- To Reheat: Warm leftover pancakes on a skillet, in a toaster, or in the air fryer just until heated through.
I hope these buttermilk pancakes make it on your regular breakfast rotation. They are well-loved in our family. Let me know what is your favorite topping for pancakes in the comments.
More Pancake Recipes to try
If you love these fluffy Buttermilk Pancakes, then you won’t want to miss these top-rated pancake recipes.
- Dutch Baby (German Pancakes)
- Crepes (French Pancakes)
- Sourcream Pancakes
- Cottage Cheese Pancakes
- Pumpkin Pancakes
- Mashed Potato Pancakes
Fluffy Buttermilk Pancakes Recipe
Fluffy Homemade Buttermilk Pancakes are the perfect breakfast. This pancake recipe is quick and easy to make (done in less than 30 minutes!)
- 2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 2 cups low-fat buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 3 Tbsp unsalted butter, melted
- 2 Tbsp light olive oil, plus more as needed to sauté
In a large mixing bowl, add the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
In a separate medium mixing bowl, combine buttermilk, eggs, and vanilla. Whisk until blended. Add wet ingredients to dry ingredients and whisk everything together by hand until just moistened.
While whisking, add melted butter and stir until incorporated. The mixture will still be lumpy. Do not overmix.
Heat a large heavy-bottomed skillet over medium heat, or a griddle between 325-350˚F. Add 2 Tbsp oil. If you plan to keep cooked pancakes warm, preheat the oven to 200˚F.
Add about 1/4 cup or a 2 oz ice cream scoop full of batter to the skillet for each pancake and saute about 3 minutes per side. Flip once the pancakes are golden brown on the first side and you see bubbles forming and popping on the surface.
Transfer pancakes to a baking sheet and keep warm in a 200˚F oven for up to 45 minutes or until ready to serve.
This buttermilk pancake recipe was originally published in 2013. We updated the recipe to make them fluffier than ever and added a video tutorial. Here is the original photo.
Read comments/reviewsAdd comment/review
Hi! I ran out of milk, and I only have heavy cream. Do you know if that’s okay? Thanks!
Hi Sam, I haven’t tested that to advise. If you do an experiment, we’d love to know how it goes.
can I make these with ground flour? I’m not able to use all purpose
Hi Raegan! I think you could but I have not tested it myself to know how it would affect the texture. You may need to add more liquid if the flour absorbs too much moisture.
most of the time i burned my pancakes how can i not burn them without turning the temp to low
A good quality pan that distributes heat evenly as well as finding a good med-high range to cook then on your stove top.
Do you know how long the batter can stay in the fridge? Thanks!
Hi Selena, we prefer the batter best fresh.
Thank you for wonderful recipe! My family loved it for breakfast to that point that we were full for lunch!
Quick question: what kind of vinegar to use to substitute buttermilk with milk? I tried buttermilk but I don’t know what to do with the rest of buttermilk bottle and probably will try milk next time to avoid waste:)
You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
My family always ask me to make them pancakes since I found your recipe. They all love it.
Hi Briee! I’m so glad your family enjoys this recipe. 🙂
We LOVE these pancakes! We don’t even need to add syrup to them because they are so good! Quick question, we are trying to cut down our sugar intake. Is it possible to use less sugar with this pancake recipe without changing the taste? If so, what would be the lowest amount of sugar that you would suggest? Thank you for your feedback!
Hi Lorelei! This recipe only uses 2 tablespoons of sugar. The sugar isn’t just to make the pancakes sweeter, it helps with the browning in the pan and crisping up the edges. You could try without or using less to see how you like them.
Just made these. They are very good and are easy to make. I didn’t have buttermilk so I made buttermilk using milk and adding vinegar.
I don’t need to buy pancake mix anymore! And I was a stickler for using the package stuff before.
That’s wonderful, Claudia! Glad you loved the recipe. Thank you for the feedback.
Best pancake recipe yet! I have been trying so many different recipes and this is hands down the best! We have no need to go out to breakfast because this is better than any restaurant in my area. I follow your posts almost everyday. If I’m looking for a recipe I check here first.
Thanks for sharing!
That’s just awesome! Thank you for sharing your wonderful review, Pam! That’s so great! It sounds like you have a favorite!
Natasha, your recipes always seem to be a hit in our home! This is by far the best buttermilk pancakes ever! Thanks for sharing.
Thank you, we appreciate your good feedback!
Cut recipe in half and it was perfect for two people. No leftovers. Thank you
You’re welcome, Diego! Glad that you enjoyed this recipe.
Hi Natasha what is the name brand of the maple syrup? And I love all your recipes!
Hi Bernadete! I use the Kirkland brand from Costco.
How do I replace baking soda with baking powder? I read somewhere that baking soda is 1/3 in baking powder but I feel like multiplying the baking powder by 3 would make it too much.
Hi! I have not tested this recipe with just one or the other. Both of these leavenings combined give these pancakes amazing rise and lightness. The baking soda is activated by the buttermilk to make the pancakes extra fluffy. You try and follow the recommended instructions that you found. If you experiment, let us know how it turns out.
1/4 tsp baking soda = 1 tsp baking powder. So if you want to use only baking powder, it would be 4 tsp baking powder in this recipe. (which isn’t that much, since many buttermilk recipes use like 1-2 tablespoons of baking powder (3-6tsp). Also, acidic ingredients (buttermilk in this case) activates baking powder as well. I doubt you will notice much difference in texture. I would suggest giving the batter 5 mins to fluff up before cooking if it didn’t right away-sometimes it takes few minutes. Hope this helps!
Made a double batch for family members this weekend, I added strawberries, blueberries, or chocolate chips upon request. I added a little sugar to the berries, after flipping the cakes, I put a small amount of the ingredient on top to keep track of the order. Kind of like cooks do with an omelet order. Everyone loved em! Thanks Natachia!
Sounds awesome and that’s good that you doubled the recipe! Thank you for sharing that with us.
I happened to have buttermilk after making a Red Velvet cake for a birthday and hated for the container to go to waste so thought I would poke around for an easy buttermilk pancake recipe. I have never made them before and wondered if there would be much difference than a regular pancake mix…wow, my son and I loved them!…saw your Cottage Cheese and Ricotta Cheese (lemon) recipes…love that option and will probably give these a go. Thanks so much for sharing!
So glad to hear that, Becky. You’re welcome.
The BEST! Can’t believe I’m making such fluffy pancakes myself!
I’m so glad you loved them, Catherine! Thank you so much for sharing that with me!
Have now made this recipe a couple of times…absolute awesomeness! Thanks Natasha!
You’re welcome, Frank! So glad that you always love this recipe.
I have made these pancakes. They are the best receipt I have ever used. Thank you.
We are living at the moment in our motor home traveling around both New Zealand’s islands. I have just added butter milk and berries to my shopping list so I can make them again
You’re very welcome, Robyn. I’m so glad you enjoyed these.
I have a question, a comment, and a suggestion –
Question: I noticed you placed both eggs into a separate dish and then poured the eggs into the bowl with the buttermilk…doesn’t that just create more dishes to wash later? Or breaking the eggs straight into the buttermilk isn’t an option?
Comment: your recipes are great most of the time.
Suggestion: I’ve noticed you are very “bubbly” in your videos – it makes it hard to concentrate on the recipe you are explaining. Just a suggestion to tone it down a notch.
Hi Dana, in the video, I did mention why I crack them into a separate dish and that’s to ensure the egg shell doesn’t get into the bowl. You are welcome to crack directly into the buttermilk if you prefer.
Thank you for the update can you repost the orignal 2013 recipe or can you put it as a re response to this request thanks
The best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope that helps!
Can you substitute whole milk for the buttermilk? Buttermilk is not something I have on hand.
Hi Diane, 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.
Natasha honey, I love your cooking videos. I love it when your husband is in with you and when your children are with you. I’ve tried lots of your recipes. The only one I didn’t like and I’m not sure if it was yours was the Crock-Pot macaroni and cheese. My family liked my original macaroni and cheese the best. But everything else I’ve tried I’ve loved and so have they
No worries, I’m happy to know that you love the recipes that you tried!
I made these for supper two days ago with bacon, sausage and scrambled eggs……..D-LISH-US!
They also reheated nicely the next day. My husband couldn’t stop eating them. This is our new favorite pancake recipe…..and, we’ve tried a few. Thanks, Natasha!🙌
So glad to hear. Thanks, Shirly. I appreciate the review.
I’ve tried many different pancake recipes. But these received raves this morning from my husband and father in law. Definitely a keeper!! I love your recipes. So far all I’ve made have been tried and true!!
So glad you’ve found a new favorite. Thank you so much!
These look delicious.
What brand of oil dispenser/ bottle do you have? I find it difficult to get the one that doesn’t have streaks all over the nozzle. Thanks
Hi Oksana, you can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Thanks Natasha, they turned out great. I have now tried several recipes from you and have not had a loser yet! Ron
That’s great to hear, Ron. I hope you’ll love all the recipes that you will try.
Could you please tell me if the regular flour can be replaced with almond flour?
Hi Cristina, I have not tested almond flour to advise what the results would be.
I highly recommend using virgion unrefined coconut oil instead of olive oil as it gives the pancakes an amazing coconut hint (my hubby won’t eat coconut but loves pancakes with this oil). We sprinkle mini chocolate chips and pecan bits in each as they cook not in the batter. My favorite is the make ahead part: mix all dry ingredients in a bin (I ake 8 cups worth and add 1 cup flax seed instead of the last cup of flour), use dry 2 vanilla sugar packets (from european/German aisle of grocery store) and when mix is needed, I scoop it into bowl, mix oil and eggs then pour buttermik over. My 8 yr old can make these by himself!
Thanks for sharing with us, Angela.
Truly some of the best pancakes I’ve ever had! They were perfect!!
That’s great, Jennifer! Thank you for the review, so glad you enjoyed them.
Hi Natasha,just love you recipes you put out there. can you post your homemade vanilla please.glad you had a good holiday
Hi Dianne! Thank you, I’m glad you enjoy them. I have a homemade vanilla extract recipe right here. 🙂
Thanks Natasha !You’re so beautiful and happy girl ! i admire your cooking recipe ! It’s so yummy !❤️❤️❤️❤️👍👍👍🤗🤗🤗
That is very sweet, thank you!
Love the fluffy pancakes. They are so quick to prepare, a weekend favorite.
So so good! They’re perfect for a family breakfast!
Where do you buy the Vermont syrup? (Couldn’t find a link for it….probably just overlooked it) 😀
Hi Tammy, we get that from a local grocery store, but most stores should carry Vermont Syrup.
You really inspire me to be more in the kitchen….Love, Love you recipes!!!!!!! 😃 😊 😀
Hi Eunice! I’m so glad to be an inspiration. Thank you for sharing that with me. Keep it up!
These are the absolute best! The buttermilk makes these pancakes deliciousness. You won’t be disappointed! Don’t buy pancake mix ever again!
I’m so happy you enjoyed that. Thank you for sharing that with us, Audrey!
These turned out exactly as I had planned. I was able to whip these up in less than 30 minutes. New family favorite now!
Quick and easy recipes are the best! I’m glad you loved it, Emily!
Delish! We didn’t have buttermilk so had to use whole milk. Still was a hit. My 5 yo was able to help make these. Came out fluffy.
That’s just awesome! Thank you for sharing your wonderful review! You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
Hi, Natasha, made these for the second time and I love them!! Thank you so much for your recipes!! You are my go-to for recipes!! And you made me love cooking and baking again!!! I love what you and your husband are doing!! Keep up with the great work you both are doing!! Love you both and oh, your kids too!!!! You have a wonderful family!!!
You are very welcome, Beth! I’m happy to hear that you’ve been loving my recipes. Thank you for your wonderful review!
Amazing recipe. I cooked this recipe and my critics liked it. Recommend. I love to cook and collect good recipes. Thank you
Thanks so much Natasha
Thank you for your effort
My family just loved the pancakes
How can I subscribe to your channel?
Hi Victoria, to subscribe, hover over the “About” word at the top of our blog site; three options will appear, select subscribe. You can then enter your information for alerts. I hope that helps.
Made these today for breakfast and they turned out great! Loved them 🙂 As in my country we do not have buttermilk (nor sour cream), I made a buttermilk substitution with 1 scant cup whole milk and 1 tbsp vinegar respectively but I am not sure if this the best. What other substitution could I use next time?
Great to hear that! Plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
Can you use this recipe to make waffles?
Hi Angela, they have the same basic ingredients but not the same batter but feel free to experiment and give that a try. Please share with us how it goes. I also have a waffle recipe that you can try.
Can I use whole butter milk instead of low fat ? Do you think it will make a difference ?
Hi Jo! Yes, that should be fine.
OMG!!! So happy to find this recipe! This pancake recipe is one of the best I have ever had. I made them today and ate 5, I am a little embarrassed to admit it, but not really. I feel the need to have a little self-control on my intake on these.. Thank You Natasha for sharing with us.
You’re welcome! I’m so happy you enjoyed that!
So delicious! I didn’t have any buttermilk on hand so i mixed kefir and yogurt together and they turned out so fluffy and the perfect consistency. Thank you!
I’m so glad you enjoyed it! You’re welcome!
Made this Sunday morning with my 10 year old as he was the one who wanted pancakes for breakfast. Super easy and came out so good!
Thanks for sharing that with us, Irina. I hope you and your family will love all the recipes that you will try from my website!
I usually love recipes from this site.But this one was a disappointment.It was way too eggy for my taste.I think 3 eggs are a tad too much.Plus the lack of vanilla highlights the eggy flavor.
Hi Deepti, I’ve never sensed any eggy taste here and I don’t recall anyone else writing in with that feedback. Did you substitute the buttermilk? If so, I would highly recommend making the recipe as written the first time without substitutions.
I did substitute the buttermilk with half yogurt and half milk.Let me try it with buttermilk.Appreaciate the response!
I noticed an eggy flavor as well. No changes to the recipe. Thats not my favorite flavor in pancakes.
I’ve tried several of Natasha’s recipes and have really enjoyed, just not this one.
Hello.just wanted to tell you these fluffy clouds have been my saving grace the past few weeks since online learning started..kids ask for these everyday(I got 4!) And they are fluffy and easy and very good with any jam or as I do..(take 1 cup chopped plums or peaches or any other fruit and 3/4 cup sugar and fry/simmer for few mins…instant hot jam)…no need for syrup or powdered sugar it’s so sweet and fall like..Thank you for a great recipe..btw…I did try other bloggers buttermilk pancakes but this one beats those…(only change I make and that’s only due to my kids sensitivity to it is reduce the baking powder by 1/2 a tsp). Try these, u will love them!!
Hello Cassie, so great to hear that. I’m so glad this recipe has become of your favorites at home. I hope you and your kids will love every recipe that you try!
Thank you, thank you, thank you! I am fairly new to your site but it has been a treat for me to watch and make a few of your recipes. This was another HIT! My family enjoyed the simple, yet delicious buttermilk pancakes recipe. Keep sharing with us.
I’m so glad you’re enjoying our recipes, Yvonne! Thank you for the wonderful review!
Hi can i use fresh milk instead of butter milk? Thanks
Hi Myla, I haven’t tested it with milk but others have commented this “I substituted it with plain milk and Greek yogurt (half of each) and they came out G R E A T!” I hope that helps.
Could I use self-rising flour I wouldn’t add the baking soda and powder? Will it work?
Hi Gerald, I have not tested that with self-rising flour to advise.
My 6 year old great granddaughter mixed a batch of your buttermilk pancakes and then I cooked them for her and her brother. That’s what they want for breakfast every day. They are so light and fluffy I can’t resist them even though I eat a keto diet! Thanks for all your delicious recipes and entertaining videos that she loves watching.
I’m so glad you and the kids enjoyed it! Thank you for the wonderful review!
Just made these for my kids. At first I thought, wow that’s a lot of batter. Well my four girls ate most of the pancakes in one sitting. They’re so light and fluffy. We’ll be making them again. Thank you.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can you replace the buttermilk with regular milk?
Others have commented this “I substituted it with plain milk and Greek yogurt (half of each) and they came out G R E A T!”
These pancakes are indeed very fluffy and tasty and I top my with bananas. you should have your own cook book❤️❤️
P.S when I made these they disappear in a instant truly delicious
Thanks for sharing that with us! I am currently working on a cookbook, I’ll definitely share it with everyone when it’s ready.
This is my go to pancake recipe. They turn out delicious every time! Thank you Natasha!
That’s just awesome!! Thank you for sharing your wonderful review!
Greetings from Austria! I’m your new follower and fall in love with your recipes! They’re easy to follow and seem to turn out perfectly!
This pancake recipe was one of my trial and since the first one it turned out really PERFECT! My kids and I love it so crazy!!! Even my daughter tried by herself and also… PERFECT!
This week we make every 2nd day for breakfast, since the kids are homeschooling and I’m off from work due to pandemie.
Also big thanks for the metric setting. It helps a lot!!!
We’re so lucky! Thank you, Natasha. Stay safe and healthy wish you and your family! ^_^
Hello and thank you so much for sharing your great experience us. I love it so much it helps inspire me to do better and create more content. Appreciate it and I hope you love every recipe that you try! Stay safe and healthy as well.
Natasha, guess what? During that last week or two, I have tried about 5-6 different Oladi recipes, trying to find the perfect one. And you are the winner!!! Yours were just the perfect combo of soft and pillowy on the inside and a slight crisp on the outside edges. I learned that the more oil in the pan, the better they turned out too. (Buttermilk is not available where I am either, so I used kefir.) Thanks again!
PS: I love when you are able to add the ‘metric’ option to too, it is so helpful!!
I’m so glad that is helpful!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!
Thank you for this recipe 🙂 Can’t wait to try out tomorrow morning to surprise my husband.
Since buttermilk is not so common in Bulgaria, I use the following substitute: 240ml cow milk + 2 tbsp white vinegar; I mix and wait 10 minutes.
I’ve tried it with red velvet cakes, as well.
Hopefully, this will help to some of the readers with the same issue.
Thanks for the recipes, this websites is always my ‘go-to’, when I need something really tasty!
Hi Donna. Thanks for giving this recipe a try and for your tips! Others will surely benefit from this too.
Hi Donna, do you have Kefir? It is the same thing as buttermilk!
Hey Did the uncook batter can be refrigerated ? Thank you
HI Myranie, 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.
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?
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.
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?
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
I noticed your recipe calls for mixing the batter till smooth. Most other recipes caution against over mixing and even tell you lumpinous is normal. Is there a reason you mix till smooth?
Hi Bill, you want to whisk everything together by hand until well combined so you don’t end up with pockets of flour in the batter.
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! 🙂
Do you think they could me made on electric gridle?
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!
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 🙂
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.
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.
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!
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 😀.
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)
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 🙂
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 🙂
My husband and I make many of your recipes and they are always amazing! The pancake recipe was a lot for our small family and I put the rest in the fridge for tomorrow morning. You stated above you can do so, but to let it rise first. How will I know if it’s ready to cook?
Thank you in advance!
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!
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:)
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 🙂
I was just wondering if it would be ok to add a small piece of apple to each pancake. Would it fall apart?
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.
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
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!
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?
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!