This fluffy Buttermilk Pancakes recipe is easy, quick, and the taste is phenomenal! They are light and delicious, you'll never use a mix again!
If you love breakfast recipes as much as I do, try Quiche Lorraine, Chocolate Chip Muffins, Protein Waffles, or Brioche French Toast!
My kids flip for our Buttermilk Pancakes.
My kids flip for our Buttermilk Pancakes.Breakfast foods like our buttermilk pancakes are my favorite comfort food and it just makes sense to make them from scratch! Why buy a mediocre box pancake mix when you have the ingredients you need, and they're fresher and taste so much better? Anyone can make these and they're the best, light and fluffy Buttermilk Pancakes. (And if you don't have buttermilk, you can make your own buttermilk substitute with milk and lemon juice or vinegar). We like to sprinkle blueberries or chocolate chips on each pancake before flipping them. I have this griddle and love how we can so many at once.
How to make Buttermilk Pancakes:
Make Batter: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add eggs, melted butter, and buttermilk then gently mix just until the wet and dry ingredients are incorporated. Don't over-mix the batter. Add a little milk at a time until it's thick, but pourable.
Cook: Scoop batter with ¼ cup then pour on hot griddle or pan. Cook until bubbles appear on the surface, then flip once, and don't pat them down. Serve with my favorite homemade syrup and fresh fruit.
Storage and Freezing Instructions:
Store leftover pancakes in the fridge for 2-3 days and reheat in the microwave or toaster oven for a few seconds.
To Freeze: Place cooled pancakes in a single layer on a baking tray then “flash freeze” for 30 minutes. Stack them in a freezer safe bag or container for up to 3 months. This way they won't stick together.
More Pancake Recipes:
- Sheet Pan Pancakes
- German Pancakes
- Whole Wheat Pancakes
- Pumpkin Pancakes
- Cottage Cheese Pancakes
- Lemon Ricotta Pancakes
- Japanese Soufflé Pancakes
- Lemon Blueberry Pancakes
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Recipe
Buttermilk Pancakes
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs , beaten
- 2 Tablespoons melted butter
- 2 Tablespoons milk , to thin batter
- blueberries or chocolate chips, for topping before flipping , optional
Instructions
- Heat griddle to 350 degrees F (or heat a large skillet to medium). Grease with butter or non-stick cooking spray.
- Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
- Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter. Add milk, a little at a time until batter is still thick, but pourable.
- Cook: Use a ¼ cup measuring cup to scoop batter and pour on hot, greased griddle (top with chocolate chips or blueberries, if desired). Cook pancakes until bubbles appear on the surface, then flip once.
- Serve warm with our easy homemade pancake syrup.
Notes
Nutrition
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*I originally shared this recipe June 2017. Updated March 2020, August 2021 and August 2024.
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Best pancakes ever. We make them at least once a week and have for a few years.
Hi Laura, I made the fluffy pancakes with buttermilk and I realised I didn’t mix the dry ingredients completely ! Although the pancakes came out fluffy I could taste the baking soda. I still ate my share but will do better next time. Can I save the batter after I mix it completely ? If so how long do you suggest? I did not serve it to my family but will when I figure this our. Thank you for your work. Zoe
Hi Zoe! So sweet of you to write and honestly, we’ve all had a rogue bite of baking soda before 😂 You can store the batter in the fridge for about a day, but it may lose a bit of fluff. I’d stir gently before cooking and maybe add a splash of milk to loosen it. You’ve got this!! 🫶
-Stacy
These are honestly the best pancakes I have ever had. I have made them multiple times and my family devours them! These are the only pancakes I’ll be making from now on.
Hi there! I’ve done this pancake recipe multiple times since I’ve found it, so about 3 months ago! I’d like to share my experiences and my alternatives.
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So, the first couple times I’d cook the pancakes with the melted butter in the mixture, and I used a non-stick pan. Each time, my pancakes would either burn slightly, or they would look normal and have a little bit of raw batter in the inside still when we cut into it with a knife.
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Solution:
One day I ran out of butter, and we didn’t have groceries and I had every ingredient for this except butter. I substituted it for olive oil, and my pancakes cake out perfect, still fluffy, and they even got a golden brown crust on the outer edges. (This was on the same pan). There were no raw bits inside.
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Toppings I’d recommend:
I have tried these pancakes with semi-sweet chocolate chips, blueberries, chopped strawberries, and raspberries!
If you’re feeling a bit extra, a simple strawberry syrup is a must try!
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Pro tip: If you don’t have buttermilk mix in one tablespoon of vinegar or lemon juice per cup of whole milk.
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Extra things I’ve added:
1/2 tbsp organic vanilla extract.
1/2 tbsp extra white sugar.
(You can also add pumpkin pie spice if you want a more autumn inspired pancake!)
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I know this post is quite long, but trust me I know pancakes probably more than anyone. I grew up on them, and cook them for my family at least once a week, and this is the best recipe I’ve ever tried! Thanks instagram.
Warm regards,
Blossom.
I am going to make your butter milk pancakes tomorrow. So delicious looking!