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).
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Tired of storebought pancakes that taste like cardboard? Homemade pancakes are better in every way, from Banana Pancakes to Overnight Sourdough Pancakes, protein-rich Ricotta Pancakes, and Cottage Cheese Pancakes, and, of course, Classic Buttermilk Pancakes are at the top of my list.
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.
Buttermilk Pancakes Video
Watch Natasha make this Pancake Recipe and see how easy it is to ditch the mix to make them at home. Now, go forth and cook up your new favorite pancakes.
Helpful Reader Reviews
“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!!” – Noell ★★★★
“I just made those pancakes last night, and I really have to say that they are amazing!! I didn’t have buttermilk, so I substituted 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!! – Noppy ★★★★★
Ingredients for the Best Pancakes
It only takes a few minutes to make the pancake batter using the secret ingredient (ok, it’s in the name, so not so secret): Buttermilk! They taste better than any box mix–just like your favorite restaurant (I think the texture is even better).
- 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.
- Baking powder & baking soda – combining both leavenings gives these amazing rise and lightness. Buttermilk activates the baking soda to make the pancakes extra fluffy.
- 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 is even better!
- Butter – melted and whisked in at the end to add richness and moisture to the pancakes.
Substitutions for Buttermilk
If you’re in a pinch and don’t have buttermilk, try these substitutes:
- Vinegar or Lemon Juice + Milk – replace 2 Tbsp out of 2 cups of milk with vinegar or lemon juice and let it sit for 10 minutes to curdle. Homemade buttermilk is thinner than regular buttermilk, so use 2 cups of buttermilk substitute in this recipe.
- Yogurt + Milk – Combine equal parts of plain or Greek yogurt with milk to substitute.
- Kefir + Water – this is slightly thicker than buttermilk so combine 2 cups kefir and 1/4 cup water.
- Buttermilk powder – following the package directions, it will be thinner than regular buttermilk, so use 2 cups.
How to Make Buttermilk Pancakes
This homemade buttermilk pancake recipe takes moments to mix together and creates such fluffy, delicious pancakes. You’ll never go back to the box mix!
- 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. Then, pour the wet ingredients into the dry ingredients and mix until just moistened. There may be lumps, but that’s ok. You want to avoid overmixing the batter, which makes the pancakes tough.
- Add melted butter – while stirring, add melted butter and whisk just until incorporated. Do not overmix.
- Heat the pan – Preheat a large non-stick pan, cast iron skillet or griddle over medium heat (325 – 350˚F on a griddle). Spray or brush the surface with oil. Optional: preheat the oven to 200°F to keep pancakes warm between batches.
- Cook the pancakes – Drop between a 1/4 cup (2 oz ice cream scoop) to 1/3 of batter onto the hot surface, keeping some space between pancakes for easy flipping. Sautee 2-3 minutes per side. Flip when you see bubbles form and start to pop.
- Keep Warm – once the pancakes are done, remove to a cookie sheet or piece of foil. Place in warm oven while you cook the rest of the batter.
When Do I Flip Pancakes?
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.
Can I use this batter for waffles?
While they are similar, pancake and waffle batter are not the same. Waffles contain more fat so they get more dense and crispy in the waffle iron. I suggest using my Waffle Recipe for best results.
How to Serve Buttermilk Pancakes
We top them with whichever seasonal fruits we have on hand. You can keep it simple with maple syrup or load on the toppings, along with a side of fluffy Scrambled Eggs and Baked Bacon on special mornings.
- Fresh Fruit – all berries, sliced stone fruit, and bananas
- Butter – a pat of softened butter melts beautifully on warm pancakes, or try Honey Butter
- Syrup – use real maple syrup, Raspberry Maple Syrup, honey, or agave
- Sauce – Strawberry Sauce, Cherry Sauce, Chocolate Ganache or Whipped Cream
- Nuts – chopped toasted nuts or shaved coconut
Storing and Reheating Pancakes
Pancakes are best enjoyed fresh but they do keep and reheat well.
- To Refrigerate: once cooled, stack pancakes with parchment or wax paper between layers to prevent sticking then transfer to an airtight container or zip-top bag and refrigerate for 2-3 days.
- Freezing: Freeze pancakes in a single layer on a baking sheet, then transfer to freezer-safe zip-top bags and freeze for up to 2 months.
- To Reheat: Warm leftover or frozen pancakes on a skillet, in a toaster, in a 350°F oven, or in the air fryer just until heated through.
This easy buttermilk pancake recipe will replace any boxed mix or store-bought pancakes on your regular breakfast rotation. Once you have this basic recipe down, you can change it up to keep breakfast exciting. Try folding in blueberries or mini chocolate chips (my daughter’s favorite!). Let me know what is your favorite topping for pancakes in the comments.
More Breakfast Recipes to Try
If you love these fluffy Buttermilk Pancakes, then you won’t want to miss these top-rated breakfast recipes.
- Dutch Baby
- Homemade Granola
- Easy Crepes
- Breakfast Tacos
- Biscuits and Gravy
- Apple Pancakes
- Breakfast Burritos
- Eggs Benedict
Buttermilk Pancakes Recipe
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
Wet Ingredients:
- 2 1/4 cups low-fat buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 3 Tbsp unsalted butter, melted
- light olive oil, to spray or brush the work surface
Instructions
- Dry Ingredients – In a large mixing bowl, add the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
- Wet Ingredients – 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.
- Add melted butter while whisking gently and mix just until incorporated. The mixture will still be lumpy. DO NOT overmix or your pancakes will be flat.*
- Preheat a large skillet over medium heat, or a griddle between 325-350˚F. Spray or brush the cooking surface with oil. If you plan to keep cooked pancakes warm, preheat the oven to 200˚F.
- Sautee For 4-inch pancakes, add about 1/4 cup or an ice cream scoop, and for 6-inch pancakes, add about 1/3 cup of batter to the skillet for each pancake. Saute about 3 minutes per side. Flip once the pancakes are golden brown on the first side and you see bubbles start to form and pop on the surface.
Notes
- Make Ahead: Pancake batter is best used right away or refrigerated for up to 1 hour. You can also cook the pancakes and keep them warm in a 200˚F oven for up to 45 minutes.
- Storage: Once cooked, pancakes store well wrapped in foil in the fridge for a week, or in a freezer-safe ziptop bag in the freezer for up to 6 months.
- Reheat in the air fryer, a toaster, or a dry skillet just warmed.
Nutrition Per Serving
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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!