The BEST Buttermilk Pancakes Recipe (2024)

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I’ve got breakfast covered today with my classic Buttermilk Pancakes recipe — made completely from scratch (and tips to make them if you don’t have buttermilk, too!)! I’ll be showing you how to make thick, fluffy pancakes that can be ready in under 15 minutes!Recipe includes a how-to video!

The BEST Buttermilk Pancakes Recipe (1)

The Best Pancake Recipe

Buttermilk pancakes are an American classic breakfast food, but despite their unfussy ingredient list, too often people grab for the box mix because it’s just “easier”. Too many home bakers have struggled with dense, flat, or rubbery pancakes, or ones that have charred exteriors, raw centers, or are just all-around lacking in flavor. Today we’re going to fix that with my favorite, fool-proof buttermilk pancake recipe.

While you’d be hard-pressed to find a truly complicated buttermilk pancake recipe, many recipes sadly leave out important tips and tricks that can make or break your breakfast. Do you know the right time to flip? The right heat for your stovetop? Which substitutions are acceptable and which definitely aren’t? How to make buttermilk pancakes if you don’t even have buttermilk?

My recipe has not only been carefully perfected to yield fat, fluffy, and super flavorful pancakes (the cousin to my paper-thin crepes), but I’m also answering all of these questions and sharing my super simple tips and tricks so you’ll never reach for that box mix ever again.

Grab your (preferably non-stick) skillet and get ready for perfect, golden pancakes every time. Let’d do this.

What You Need for Perfect Pancakes

The BEST Buttermilk Pancakes Recipe (2)

This recipe is easy and uses pantry staples, but let’s talk about a handful of the ingredients before we get started:

  • Buttermilk: When combined with the baking soda, this gives the pancakes a nice lift, making them thick and fluffy.It’s purpose isn’t only a chemical one, though, it also gives buttermilk pancakes a great flavor with a classic but subtle tang. See my FAQ section below to make this recipe if you don’t have buttermilk.
  • Eggs. Ideally these should be room temperature. Ideally all your ingredients should be so that the batter combines easily but I’m realistic about the fact that most people aren’t going to wake up two hours early to set their buttermilk out to come to room temperature and I’d never ask you to do something I don’t do myself. Fortunately, this recipe is fairly resilient.
  • Butter. This should be melted. Do this first so it has time to cool a bit before you add it to your buttermilk.
  • Baking powder and baking soda. The combination of these two leaveners give the pancakes the perfect fluffiness and lift.
  • Flour. I recommend using all-purpose flour. You can experiment with substituting some of the flour with whole wheat flour, but since that is a much thirstier flour you might need a bit more buttermilk to keep the batter from being too thick. Self rising flour is not recommended as the baking powder and salt are already accounted for.

This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make Buttermilk Pancakes

The BEST Buttermilk Pancakes Recipe (3)
  1. Whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Whisk together buttermilk, egg, and vanilla separately and drizzle the melted butter into the mixture while whisking. Add to the dry ingredients.
  3. Very gently fold together the wet and dry ingredients until almost completely combined. Don’t overdo it or your pancakes will be flat and dense rather than fluffy.
  4. Cook on medium heat until golden brown on each side. Don’t crank up the heat, this will yield pancakes with burnt outsides and raw centers, and that’s just sad 🙁

SAM’S TIP: You can tell your buttermilk pancakes are ready to flip when the edges begin to look set and the bubbles in the batter begin to burst. At this point you should easily be able to flip a spatula underneath to gently lift up an edge and take a peek: look for a golden brown color!

The BEST Buttermilk Pancakes Recipe (4)

Frequently Asked Questions

Can I cut the recipe in half?

Yes! Zach and I often make a half batch of buttermilk pancakes for breakfast, it divides easily and results are exactly the same! For the buttermilk, you would use 1 cup + 2 Tablespoons.

What if I don’t have buttermilk?

You can use my buttermilk substitute recipe instead (you only need milk and vinegar or lemon juice). Pour 2 Tablespoons + ¾ teaspoon of white vinegar or lemon juice into a large measuring cup then add milk until you have the 2 ¼ cup called for. Stir.

However you should know that “homemade” buttermilk is thinner than the real thing. You may not need to use the full 2 ¼ cup called for, it could make your batter runny and your pancakes too thin. If using the substitute, set aside about ½ cup of your buttermilk (so only use 1 ½ cups) and use the recipe as indicated. If the batter seems too thick, gradually add more of the buttermilk substitute as needed.

Why were my buttermilk pancakes flat/not fluffy!?

Most likely this is a result of over-mixing the batter, this can yield flat, dense, or even rubbery pancakes. Donot over-mix your pancake batter — I can not overstate how important this is.When combining your wet and dry ingredients, gently fold together with a spoon or spatula until just combined. A few flour streaks remaining in the batter is actually a good thing!

Can I add blueberries/chocolate chips/etc. to my buttermilk pancakes?

Absolutely! You can add up to a cup of add-ins to your buttermilk pancake batter. Because you want to avoid over-mixing your batter, it is best to fold these in when your flour is halfway incorporated rather than waiting until you’ve already mostly combined your wet and dry ingredients.
You can also skip the mix-ins and instead top off your pancakes with whipped cream or blueberry sauce, instead. Or do mix-ins and fancy toppings, I don’t judge!

Can I use this this pancake batter to make waffles?

Yes you can! While I have a waffle recipe that I love and would recommend, my buttermilk pancake batter actually makes delicious waffles, too.

What toppings go well with buttermilk pancakes?

These are great with simple butter and syrup, but sometimes I like to get fancy and add whipped cream, strawberry sauce, blueberry sauce, caramel sauce, chocolate gravy, or hot fudge sauce!
Have you ever tried a pancake sundae before with ice cream and toppings? Not health food, but so good!

The BEST Buttermilk Pancakes Recipe (5)

Alright, I think that pretty much covers it! I hope you’ll try these out and please let me know what you think!!

Enjoy!

Other Breakfast Recipes You Might Like:

  • French Toast or French Toast Casserole
  • Blueberry Muffinsor Banana Muffins
  • Scones
  • Cinnamon Rolls

Enjoy!

Let’s bake together! Make sure to check outthe how-to VIDEO in the recipe card!

The BEST Buttermilk Pancakes Recipe (6)

Best Buttermilk Pancakes Recipe

My BEST Buttermilk pancake recipe makes thick, soft, and SO FLUFFY pancakes that can be ready in under 15 minutes! Recipe includes a how-to video!

4.98 from 589 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Servings: 8 8″ pancakes

Calories: 243kcal

Author: Sam Merritt

Ingredients

  • 2 cups all-purpose flour (250g)
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ¼ cups buttermilk¹ (530ml)
  • 2 large eggs lightly beaten, room temperature preferred
  • 1 teaspoon vanilla extract
  • 4 Tablespoons unsalted butter melted and cooled (57g)

Recommended Equipment

Instructions

  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.

  • In a separate, medium-sized bowl, whisk together buttermilk,, eggs, and vanilla extract.

  • Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).

  • Pour wet ingredients into dry ingredients and use a wooden spoon to stir until justcombined — do not overmix your pancake batter or your pancakes will be flat. Use a light hand when stirring, and a few flour streaks in the batter are fine.

  • Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.

  • Allow skillet to preheat before adding batter (about 5 minutes, it's good for your pancake batter to sit several minutes as well, which is why you prepared that before preheating your pan), and once skillet is heated (I usually test this by hovering my hand several inches above the pan and making sure I can feel the heat radiating from it) scoop pancake batter into pan (I use about ½-⅔ cup of batter per pancake).

  • Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst. Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.

  • Repeat until all batter is used — I recommend spraying or brushing the pan between each batch of pancakes.

  • Serve warm topped with salted butter and maple syrup!

Notes

¹If you don’t have buttermilk on hand, you can try to substitute my easy buttermilk substitute instead,however a number of people have reported that the batter becomes very thin for them (which makes sense as homemade buttermilk is thinner than the real thing). While I have had success using the full amount listed using buttermilk substitute, because others have had issues, I recommend adding the milk slowly until you get the proper consistency shown in the photos and video.

Nutrition

Serving: 18″ pancake | Calories: 243kcal | Carbohydrates: 32g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 305mg | Potassium: 245mg | Fiber: 1g | Sugar: 8g | Vitamin A: 354IU | Calcium: 135mg | Iron: 2mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

Buttermilk Pancake recipe originally published 01/29/2018, updated just in time for Fat Tuesday! Recipe is unchanged but additional tips have been added and a video is now included!

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Reader Interactions

Comments

  1. J Woolington

    The BEST Buttermilk Pancakes Recipe (7)
    Best pancakes I’ve ever made!

    Reply

  2. Susan

    The BEST Buttermilk Pancakes Recipe (8)
    Super delicious!!! The flavor is fantastic! We will definitely save this recipe!
    I added a little more buttermilk as we like our pancakes a little thinner. For sure heat up the griddle first and add a little butter before each pancake to give it a crispy edge. Yum!

    Reply

    • Sam

      Thank you so much for trying my recipe, and for the feedback, Susan! I’m so happy you enjoyed the pancakes!

      Reply

  3. John Kalil

    The BEST Buttermilk Pancakes Recipe (9)
    Awesome

    Reply

  4. Bruce Edwards

    The BEST Buttermilk Pancakes Recipe (10)
    These pancakes are fantastic. For awesome results. Have all ingredients rest to room temperature. Mix wet ingredients first, and add dry ingredients and mix just enough for dry ingredients to be fully coated,and allow batter to sit for over 20 minutes (consistency will change and batter will rise beautifully) preheat the griddle (a must) and lightly oil griddle before each time you place more batter down. take time to cook pancakes at medium-low temp. Should be two to three minutes on each side. Pancakes will rise beautifully and texture will be light and fluffy. Flavor is fantastic.

    Reply

    • Emily @ Sugar Spun Run

      We’re so happy you like them, Bruce! Thanks for the review 😊

      Reply

  5. Star

    The BEST Buttermilk Pancakes Recipe (11)
    This recipe is great! My pancakes came out nice and fluffy! I was worried I’d over mixed and my butter wasn’t really melted before combining. However, flavor and consistency were still great afterwards. I will continue to use this recipe.

    Reply

    • Emily @ Sugar Spun Run

      We’re so happy you gave it a try, Star! Thanks for the review ❤️

      Reply

  6. Megan

    Could I substitute the sugar with maple syrup? I do this often for my muffins

    Reply

    • Emily @ Sugar Spun Run

      Hi Megan! We haven’t tried it, but it wouldn’t be quite as easy as a 1 to 1 substitute. You’d likely have to play with the flour a little bit.

      Reply

  7. Aditi Dhara

    The BEST Buttermilk Pancakes Recipe (12)
    My go to recipe for buttermilk pancakes. Everyone in my family loves it. Thank you so much for sharing!

    Reply

    • Emily @ Sugar Spun Run

      Thanks for the review, Aditi! ❤️

      Reply

  8. Simran Sandhar

    The BEST Buttermilk Pancakes Recipe (13)
    As described, an excellent recipe.

    Reply

  9. Tina Cain

    The BEST Buttermilk Pancakes Recipe (14)
    I have tried many other pancake recipes in my life and this one TRULY IS THE BEST!

    Reply

  10. Ash

    Would the proportions stay the same if I halved the recipe?

    Reply

    • Sam

      Yes. You will want to reduce everything proportionately. I used to do this all the time when it was just two of us in the house. 🙂

      Reply

  11. Kerry Jean Uson

    The BEST Buttermilk Pancakes Recipe (15)
    Not a fan. I usually love all the recipes from this site, but these pancakes were not fluffy and did not taste good.

    Reply

    • Sam

      I’m so sorry to hear this, Kerry! Is it possible that your baking powder or soda was bad? If either of those are bad it could cause these issues. 🙁

      Reply

  12. Tracy Haer

    Made these for Father’s Day and they were amazing!!!!!

    Reply

    • Emily @ Sugar Spun Run

      Wonderful! Thanks for using our recipe, Tracy 😊

      Reply

  13. Esya

    Hi, can I substitute sugar with honey? Thank you 🙏🏽

    Reply

    • Sam

      Hi Esya! I haven’t tried it. It wouldn’t be quite as easy as a 1 to 1 substitute. You’d likely have to play with the flour a little bit. Without having tried it I can’t say for sure how to do it.

      Reply

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