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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Can you use self rising flour if you don’t have all purpose and what do you leave out?
First time making pancakes for my husband who LOVES pancakes and it was a hit! Thanks so much for making me look so great for my man!
Tasty and fluffy – this quick and easy recipe makes excellent pancakes. I got six salad plate size pancakes. Thanks for the instructions regarding how long they last in a fridge.
I was looking for a buttermilk waffle recipe, when this popped up.
It worked perfectly for the most delicious waffles! I may or may not have put
chocolate chips in them :).
If I’m making my buttermilk with cream of tartar do I still need to add the baking soda and baking powder to the recipe? Thanks
Sally
Yes, I would.
Best pancakes I have ever made! I added fresh blueberries. Batter is thick, I only added 2 tablespoons of milk, next time I’ll add a little more. Thanks for the recipe!
I made these buttermilk pancakes for my wife and daughter this past Mothers Day and they were perfect. In fact, by the end of the day, the leftover pancakes were also gone. I’ve been looking around your site and have found a few more to try out. I appreciate the detailed instructions and “pro” tips you give. Thanks for a useful website that makes me feel like a pro!
Made this buttermilk pancakes for the first time using this website, and it turn out very lovely and delicious and everyone loved it. Thanks very much.
I also used this website recipe for buttermilk, since I couldn’t find it Brazil, and it turned out just perfect and delicious! It is now a weekly must!
Best pancakes I’ve ever made. Found this recipe while trying not to waste a nearly full quart of good buttermilk. I agree with one commenter that it was just too thick and 2 Tbs of extra milk wasn’t nearly enough to loosen it, but gradually adding more milk to a workable consistency was not enough trouble to take away from the recipe or my rating. That is pretty much standard when working with any batter or dough.
Thank you for a very tasty and easy recipe.
These are the best pancakes I’ve ever made! So soft and fluffy and simply delicious! I’ll be going back to this recipe 🙂