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
- Sourdough Dutch Baby
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, I made your wonderful Buttermilk Pancakes this morning & they were simply marvelous. Light & fluffy just like you said. They were easy to whip up. I never used olive oil in the pan before when I have made pancakes & from now on I will use olive oil. It was so much more easy to cook them. No more box mix for me thats for sure. Last week I made your Dutch Baby pancake and they came out fantastic too. I use so many of your recipes and they are all a hit. Thanks Again, Robin
That’s wonderful to hear, Robin!
Hi Natasha,
HELP!! Where did I go wrong? My batter ended up thick half way through whisking. I could not use it. I spooned the flour into my measuring cup instead of scooping from the bag, I didn’t want it to be packed. I also used gluten free APF. Could this have been the issue?
Thanks
Hi Millie! I haven’t tested this with GF flour but I don’t imagine that would have been the issue. I would look over the recipe to see if you measured all the ingredients correctly.
Can you please send me the link to the maple syrup you used, thank you!
Hi Laura, our favorite maple syrup is from the Gateway Farm
There is a restaurant here, Black Bear. They serve my favorite pancake 🥞 one of those places where they have a great menu but all you can think about are the pancakes! They are sweet and I’ve decided that’s what makes them extra special. Can you figure out how we can make a “sweet” cake? Love your videos and have learned much from you. Thanks 😊
These sound delish, but I am wondering if I can successfully substitute a good gluten free 1:1 flour?
Hi Ellen, 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!
The best buttermilk pancake recipe out there!!! All your recipes are a win all the time. Thank you Natasha 🙂
Where i live in uganda pancakes are not so common but whenever i make them using your recipes it’s a win and everyone wants to have more ,they are never enough .Everyone in my home and friends knows Natasha.whenever my daughter wants me to cook she tells me:”Mummy let’s see what Natasha is making today”your recipes are our favorite. Thanks for this platform
I’m so glad to hear that, Ange! Thank you so much for the wonderful feedback.
I have been using this recipe for a few years and we love it. Easy and so fluffy. Any idea how I can turn them into waffles?
Love your cookbook too
Hi Lisa! I’m so glad you love the recipe. Please reference my Fluffy waffle recipe which is very similar to this pancake recipe.
And yet another Natasha amazing recipe! I share so many of your recipes with family and friends. My husband always says that if it is a Natasha recipe, it will be a keeper, and he is so right! Have you ever tried freezing the leftover pancakes? I always make a whole batch since he is a pancake addict, but it makes so many and it would be convenient for him to pull them from the freezer. Thank you for sharing your amazing recipes and your fun and sweet personality. Your smiles are contagious!
Aw, thank you so much, Susan! You are so sweet.
I have been freezing these since I first made these too. They are so good every time. I love pulling out some on mornings the grandkids are here…..they always quickly spear some for their plate.
Natasha,
Your such a Blessing! Thank you for such delicious recipes.
I made these Buttermilk pancakes again, and of course they were yummy. I wish you safety in your travels.
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
Can you add blueberries to this buttermilk pancakes recipe? Fold in at the end?
I think that will work!
Ok, I have to admit these are the best pancakes I have ever tasted. I made them this morning and have already told a friend about them. They said they were going to try them tomorrow. I made a full batch which means I will have pancakes again tomorrow morning plus cook the rest of the batter for the freezer. I also just made a fresh batch of maple syrup and it is cooling now. Am tempted to make some pancakes now but it is late. Will force myself to wait until tomorrow morning….
That’s so great! It sounds like you have a new favorite, Bob! I hope you friend loves them too!
I’ve made this recipe several times already, and made them again for breakfast for my mom and myself today. My friend also loves your recipe for pancakes, and she used to be a boxed pancake girl. I am able to halve the recipe pretty easily. Thank you for sharing.
Thank you for sharing!
Love ALL of your recipes, I have made many of them. These are the best pancakes I’ve ever had! They were better than going out to a restaraunt!! I covered them with the strawberry sauce from your website and the family loved them. The only change I make is I add 1 tsp vanilla and pinch salt to the sauce and the whole family loves it. Thanks for the awesome recipes.
THank you, Mike for your wonderful comments and feedback. So glad that you enjoyed it!
Best and fluffiest pancake recipe ever, everyone loved them!💯
That’s just awesome! Thank you for sharing your wonderful review, Rosa!
Very tender pancake. Made recipe as written. The real buttermilk and vanilla extract make them so good. Thank you.
You’re welcome! Thanks too for following the recipe as written, we always appreciate it!
Hi Natalia, I did not see the Vermont maple syrup link. Would love if you share. My apologies if I just missed it.
Patty
Hi Patricia, we get that from a local grocery store, but most stores should carry Vermont Syrup.
Hi Natasha,
I love all your recipes so far. They’re always a hit.
Can I substitute the sea salt for Kosher?
Hi Pati, we prefer it with fine sea salt but it should work with kosher salt. Kosher salt and sea salt can be used interchangeably most of the time.
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.