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).
This post may contain affiliate links. Read my disclosure policy.
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
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!
Dear Natasha,
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.
Blessings!
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!
Hello Natasha,
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!
Hi, Natasha!
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?
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!