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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.
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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*I originally shared this recipe June 2017. Updated March 2020, August 2021 and August 2024.
Best pancake recipe ever!!!!
Love following your recipes… Thank you !!! Some are so easy and fast ♥️
I have used a similar recipe for many years and I replace the last 1/2 cup flour with ground flax seed and the melted butter with non refined coconut oil. I do homemade buttermilk from milk and lemon juice. They are much fluffier and taste amazing.
THANK YOU for sharing!! My husband and I agree, best pancakes we have ever tasted! No more box mix for us!
Yum. Served pancakes for supper tonight and the kids loved them. FYI, I used powdered buttermilk and they turned out great. I actually didn’t need to thin the batter with milk at all.
I’ll definitely be making these again.
I’ve never written a recipe review ever but these are literally the most delicious pancakes I’ve ever made. A keeper!
So I used buttermilk, and baking soda substitute in this recipe and I have no clue what happened but my end product was a weird stretchy pancake so I would suggest following the recipe exactly.
Buttermilk pancakes were great!
Whoosh. I’m gonna try this recipe
Those pancakes look AhhhMazing and fluffy.
Awesome. I only had 1 cup of buttermilk, so used the other cup as milk- so yummy. Added fresh blueberries to some. Awesome said the family!