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
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!
Love these!
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?
Thanks
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 ?
Thanks
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.