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
Filed Under
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 🙂
Hi!
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!
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 🙂