Buttermilk Pancakes

June 9, 2017

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The BEST Buttermilk Pancake recipe! They’re perfectly soft and fluffy, and I’ve yet to meet someone who doesn’t love them. This is one of our favorite breakfasts that we make again and again. Destined to be a favorite in your home too!

Maple syrup being poured over a tall stack of pancakes with a dab of butter on top. Pancakes are sitting on a large white plate on a marble surface, background is black.

Homemade Buttermilk Pancakes

This is what breakfast is all about!! I’ve been making buttermilk pancakes from scratch for about 15 years (several times each month), so hopefully by now I’ve gotten things figured out.

Buttermilk Pancakes Video

It was one of the first things I learned how to cook when I was a teenager. I was raised in a home where we always used pancake mix. Even on holidays. Yikes.

So when I learned how to make homemade buttermilk pancakes from scratch it was pretty much life changing.

I guess we just didn’t know what we were missing out on until we tried the real deal. And now I’ll never look back, it’s homemade pancakes for life.

Homemade pancakes are just too easy and there’s just no comparison. Buttermilk pancakes are one of the all-time best comfort foods!

These are the ratios and method I’ve found works best. I hope you fall in love with these too!

Three buttermilk pancakes on a large white plate dotted with slabs of butter and drizzled with maple syrup. Included on the side are scrambled eggs and fresh fruit.

Fluffy Buttermilk Pancakes Ingredients

  • All-purpose flour
  • Granulated sugar
  • Baking powder and baking soda
  • Salt
  • Eggs
  • Buttermilk
  • Unsalted butter and oil for griddle

How to Make Buttermilk Pancakes From Scratch

  • Preheat cooking equipment.
  • Whisk dry ingredients and make a well in center.
  • Separately whisk eggs. Mix in buttermilk and and melted butter.
  • Pour buttermilk mixture into flour mixture and whisk just until combined.
  • Grease griddle and ladle on batter in 1/3 cup portions.
  • Cook until golden brown on bottom then flip and cook opposite side until golden brown.
  • Serve warm!

Close up image of buttermilk pancakes with perfect golden brown edges, maple syrup and butter.

What Cooking Equipment Should I Use?

I’ve listed several ways to cook the pancakes, there are benefits to each.

  • Cast iron gives such a nice crisp golden edge (but it can be a little temperamental and more tricky to work with. Pretty easy to get used to though).
  • A skillet seems to cook the homemade buttermilk pancakes the most even, but the only drawback is you can’t fit that many.
  • And an electric griddle can fit a bunch at once and it doesn’t use up stove-top space (I love my BIG electric griddle). You just don’t get those nicely browned edges with this method though.

Try out each and see what is your favorite or use what you have.

Can I Use a Buttermilk Substitute?

I’ve tried using the lemon/vinegar + milk substitute here and it doesn’t work very well. The consistency is a bit different and flavor so I definitely recommend sticking with real buttermilk.

Then use what’s left to make buttermilk biscuits or cake.

How to Warm Pancakes

Unless you have multiple griddles chances are you won’t get them all cooked at once. To keep them warm you can keep in a preheated 200 degree oven on a cookie sheet.

Three buttermilk pancakes on a large white blueberries, strawberries and a side of eggs.

My Favorite Pancake Toppings

I love to top these fluffy buttermilk pancakes with:

What Pancake Sides Should I Serve?

Serve them up with scrambled eggs or omelets, breakfast potatoes or hash browns, oven cooked bacon or breakfast sausage, fresh fruit, and juice or milk.

Tips for the Best Buttermilk Pancakes

  • Don’t over-mix the batter! With pancakes, the batter should be a bit lumpy. If over-mixed, the pancakes come out flat.
  • Try blueberries in the pancakes. I like to dot them on after ladling on the griddle (before flipping).
  • Plan on two per person because they are 100% irresistible!
  • If using butter, melt it immediately before ladling pancakes on or it burns. Or use oil, it won’t burn as easily.

Stack of pancakes on a plate. Syrup is being poured over the top.

More Homemade Pancake Recipes You’ll Love:

More Buttermilk Recipes to Try:

The Best Buttermilk Pancakes

5 from 11 votes

The ultimate buttermilk pancakes! They're soft and fluffy, buttery, moist and tender and just perfectly flavorful. This is homestyle comfort food everyone will love any day of the year, and any time of day!

Servings: 13 pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 2 cups all-purpose flour*
  • 2 Tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 large eggs
  • 2 1/2 cups buttermilk
  • 4 Tbsp unsalted butter, diced into 1 Tbsp pieces and melted
  • Vegetable oil or butter for griddle
  • Maple syrup, for serving

Instructions

  1. If using a cast iron griddle to cook pancakes preheat it over a gas stove to about medium heat (larger burner medium, smaller burner medium-high, adjust as needed when cooking pancakes). 

  2. If using an electric griddle to cook pancakes preheat it to 375 degrees.
  3. If using non-stick skillets you'll want to have at least two. Skillets will only need to preheat for a minute or two, so wait to warm them until batter is almost ready.

  4. In a large mixing bowl whisk together flour, sugar, baking powder, baking soda and salt for 20 seconds, create a well in center of mixture. Set aside.
  5. In a separate large mixing bowl, whisk together eggs. Pour in buttermilk and and melted butter and whisk to blend (butter may separate and that's fine). 
  6. Pour buttermilk mixture into flour mixture and whisk just until combined (batter should be rather lumpy. Don't over-mix or pancakes won't be fluffy). 
  7. Grease griddle with oil or butter right before adding batter (if using cast iron use vegetable oil) and ladle about a slightly heaping 1/3 cup batter at a time into griddle. 
  8. Allow to cook until golden on bottom, then flip and cook opposite side until golden. Serve warm with maple syrup.

Recipe Notes

  1. If you like pancakes a bit thicker use the scoop and level method to measure flour for slightly thinner pancakes use the spoon and level method to measure flour.
  2. Use real buttermilk for best results. Don't use the buttermilk substitute (of milk + lemon/vinegar) here. 
  3. Try them with fresh blueberries too. Dot onto batter after ladling onto griddle before flipping.
  4. Try them with different syrups. My favorites are homemade blueberry, strawberry or buttermilk (see notes in post above for recipes).
Nutrition Facts
The Best Buttermilk Pancakes
Amount Per Serving
Calories 147 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Cholesterol 39mg13%
Sodium 290mg13%
Potassium 169mg5%
Carbohydrates 19g6%
Sugar 4g4%
Protein 3g6%
Vitamin A 220IU4%
Calcium 94mg9%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Buttermilk Pancakes
Author: Jaclyn
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90 Comments

  • Aleesha

    I had some leftover whey from straining yogurt & spent sourdough starter to use up, so, I adapted this recipe. It worked really well.
    Substitutions:
    No buttermilk
    1 1/3 cup whey
    1 cup spent sourdough starter
    Reduce APF to about 1 1/3 cups
    Increase sugar to 2.5 TBSP

    I mixed the starter in with the wet ingredients.

    Delicious. They didn’t taste sour.

    Next time I would cook half recipe because this quantity made too many pancakes for 2 people, which took a while.

  • Cristy

    These are the best pancakes I’ve ever had!!! My family absolutely loved them! They are so soft and fluffy. You have so many great recipes!

    • Jaclyn

      Jaclyn Bell

      Thanks for the great review Cristy! I love to hear you’ve been enjoying my recipes!

  • Katie Ziola

    I love your recipes! After numerous times making the buttermilk pancakes, cornbread and chocolate chip cookies I finally broke down and wrote them out on recipe cards for myself! Just found the red velvet pancakes I want to make for Valentine’s Day and for a girl’s cabin weekend we’re having soon. You are my “go to” recipe site and I brag about you to everyone who will listen. Keep the great works of art coming… Thank you!!❤️

    • Jaclyn

      Jaclyn Bell

      Thanks so much for the kind words and great feedback Katie! I’m so glad to hear you’ve been enjoying my recipes, and thank you for sharing :)!

  • Amy

    These are my favorite pancakes! I’d like to make them for a sleepover. Is it possible to put the batter together the night before and leave in fridge overnight so it’s all read to go the next morning?

    • Jaclyn

      Jaclyn Bell

      I don’t think this works super well as the leavening agents (baking powder and baking soda) lose their strength. You can mix up the dry ingredients in advance though.

  • Naleśniki przepis

    I am going to make this for my son’s lunch today. Thanks

  • Kimie

    These pancakes are literal heaven!!I seriously go to your website first before searching for a recipe any where else. Everything I’ve ever made of yours turns out amazing!! Thanks for being awesome :)

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear you like my recipes Kimie! Thanks for your review!

  • Cyndi

    Can’t wait to try these! If I wanted to use salted butter, how much should I decrease amount of salt to?

    • Jaclyn

      Jaclyn Bell

      With 4 tbsp in this recipe that would generally be and 1/8 tsp salt. Then I guess there would be some for the griddle so I’d go with 1/2 tsp salt.

      • Stacey

        Just made these pancakes this morning for my son and I…with some canadian bacon and scrambled eggs on the side…yummmmm!! I cooked the whole batch…as there were only the two of us…can these cakes be frozen and used the next morning…(maybe heated in the toaster?)

        • Jaclyn

          Jaclyn Bell

          So glad you liked them! Yes they can be frozen and reheated. I’d just store with parchment paper between layers.