Buttermilk Pancakes


I think it’s safe to say this is the best buttermilk pancake recipe! They’re perfectly soft and fluffy and always sure to please (my family is slightly obsessed)!

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.

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.


Buttermilk Pancakes

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!

Serve them up with scrambled eggs, a few slices of bacon, fresh fruit and orange juice and your day is set to be golden.

Can’t go wrong after a start like that, right :)?

Buttermilk Pancakes

It also makes a nice meal at near the end of the day for dinner too, we have pancakes for dinner quite often and no one is ever complaining about that.

Sometimes I’ll serve them with buttermilk syrup, sometimes with maple syrup and our other favorite option is with homemade blueberry syrup and whipped cream. Oh so delicious!

This is my preferred ingredient ratio (and blending method) for buttermilk pancakes. Most all buttermilk pancake recipes call for the same ingredients just a little more or less of something.

Some use a little milk or sour cream in place of buttermilk, which I used to do but why add it if you don’t need to measure out one more ingredient.

Buttermilk Pancakes

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 them the most even but the only drawback is you can’t fit that many. And an electric griddle can fit a bunch and doesn’t use up the stove-top space.

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


Buttermilk Pancakes

For another option feel free to dot fresh blueberries onto pancakes after ladling the batter onto the griddle.

But most importantly plan for at least two per person because they are 100% irresistible!

Recipe and photos updated. Originally shared July 2013.


Buttermilk Pancakes

5 from 5 votes

Yield: About 13 pancakes


  • 2 cups (10oz) 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


  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.
  9. *For slightly thicker pancakes you can decrease to 2 1/4 cups.


  • Averie @ Averie Cooks: Jaclyn they’re just stunning! That big fluffy stack and then that great pour shot….mmm, I want pancakes now! July 16, 2013 at 9:38pm Reply

    • Jaclyn: Thanks Averie! I took these at nearly 10pm so the lighting was terrible – I’m not a huge fan of artificial lighting but sometimes there’s just not a lot of options so you do what you’ve got to I guess :). I read on this one amazing food photographers site that she primarily used artificial lighting and I was like, say what?! It would be dreamy if I knew how to do that. July 16, 2013 at 10:04pm Reply

  • Tieghan: Breakfast, lunch, dinner and snack heaven on a plate!
    These are gorgeous and so mouth watering! July 16, 2013 at 9:47pm Reply

    • Jaclyn: Thanks Tieghan! July 17, 2013 at 8:36am Reply

  • Sandra: hello, I have a question. there is a pancake pan? how they will be as evenly round? nice greetings from Germany <3 July 16, 2013 at 10:15pm Reply

    • Jaclyn: Greeting Sandra :) – I just poured and spread them as round as I could using the back of the measuring cup I used to pour the batter, no special pan is necessary. I’ve been making pancakes for a long time :) but it is really easy to do. July 17, 2013 at 8:35am Reply

  • Mimi @ Culinary Couture: ^I can’t believe these pictures were taken at nearly 10pm Jaclyn! They are absolutely gorgeous! Also, I totally agree about never going back to box mix. When I tasted the box mix kind after so many years of making pancakes from scratch, I could not even get them down. That’s how bad they were! July 16, 2013 at 10:43pm Reply

    • Jaclyn: Thanks so much Mimi! July 17, 2013 at 9:40pm Reply

  • Elisa @ Insalata di Sillabe: Pancakes have always intrigued me, since here in Italy they’re not that much common but I have to admit I’ve never eaten them! I was thinking of buying a mix and try them out but now that you said that made from scratch pancakes taste totally better I think I’ll have to give them a go following your recipe!

    xo, Elisa July 16, 2013 at 11:05pm Reply

    • Jaclyn: Oh I hope you do try them Elisa!! I LOVE pancakes! They will always be one of my favorite foods. I hope you love them if you do try this recipe :)! July 17, 2013 at 9:39pm Reply

  • Chung-Ah | Damn Delicious: Best action shot ever! And you know I’m coming over for breakfast, right? July 16, 2013 at 11:19pm Reply

    • Jaclyn: Thanks Chung-Ah! And yes, definitely come over anytime :)! July 17, 2013 at 8:30am Reply

  • Rachel @ Baked by Rachel: Oh my gosh that dripping syrup!! Totally wishing I had a stack right now. Wow! PS I keep trying to switch my hubs away from boxed mix but he’s just not having it lol. Ah well… a girl can try right? But when I’m on pancake duty it’s always from scratch. July 17, 2013 at 5:02am Reply

    • Jaclyn: Haha that’s totally my husband, but he never really even does that :). I asked him to make them for my birthday once so he went and bought a mix, but this year I got from scratch I was really impressed :). July 17, 2013 at 9:37pm Reply

  • Katrina @ Warm Vanilla Sugar: These look awesome!! Love this recipe! July 17, 2013 at 5:27am Reply

    • Jaclyn: Thanks Katrina! July 17, 2013 at 8:29am Reply

  • Becky @ lovetobeinthekitchen: Gorgeous photo! I want to like pancakes but I haven’t been a fan since I was a kid. I’ll have to give these a try because it looks really good! July 17, 2013 at 7:18am Reply

  • Georgia @ The Comfort of Cooking: Sign me up for a stack! These are perfection, Jaclyn. My favorite morning indulgence! Your pictures are beautiful, too! July 17, 2013 at 9:21am Reply

    • Jaclyn: Thanks Georgia! July 17, 2013 at 2:07pm Reply

  • Rachel @ Bakerita: These look like perfection!! Does anything beat a stack of pancakes for a decadent breakfast?! Yummy! Pinned :) July 17, 2013 at 2:44pm Reply

  • Julie @ Table for Two: These are totally gorgeous!! Best breakfast ever!! July 17, 2013 at 6:03pm Reply

  • sally @ sallys baking addiction: Pancakes are one of my all time favorite comfort foods as well, Jaclyn! And these are stunning. So, so, so beautiful! You can’t beat a buttermilk pancake. July 18, 2013 at 9:41am Reply

    • Jaclyn: Thanks Sally :)! July 18, 2013 at 12:20pm Reply

  • Vladislav: divine photos. gonna try the recipe out :)) July 23, 2013 at 12:00pm Reply

    • Jaclyn: Thanks Vladislav! July 23, 2013 at 1:04pm Reply

  • Nikki: Thank you! I’ve been desperately needing a good buttermilk recipe!! I’ve tried a few, but they seem to be to flat, or either rise too much then deflate. I’m definitely trying this one : ) July 23, 2013 at 3:23pm Reply

    • Jaclyn: I hope you love them Nikki! July 23, 2013 at 8:35pm Reply

  • Alexandra @ Confessions of a Bright-Eyed Baker: These pancakes look gorgeous! We never had pancakes around at my house when I was young unless my sister and I pulled out the boxed stuff (and dumped a whole lot of chocolate chips in the mix!). I only wish we had a stack of these to dig into. :) July 23, 2013 at 4:46pm Reply

  • Kristen @ The Endless Meal: Your drippy syrupy pictures are gorgeous!

    I’m actually not a pancake fan but these pictures make me want to take a bite of them :) July 27, 2013 at 2:16pm Reply

    • Jaclyn: Thanks Kristen! July 27, 2013 at 9:22pm Reply

  • Shekinah: Just cooked these for dinner and they were sooooo good. They are the best pancakes I have ever made. Your pictures of them are beautiful but forget the picture even if they were ugly they taste GREAT! Pancakes for dinner anyone? February 19, 2014 at 4:36pm Reply

    • Jaclyn: I LOVE pancakes for dinner :)! I’m glad you liked this recipe Shekinah! Thanks for your comment! February 25, 2014 at 11:22pm Reply

  • Gaby: Can you make the batter a day before and refrigerate? Thanks! March 18, 2014 at 11:03am Reply

    • Jaclyn: I wouldn’t recommend it as I think the batter will go flat and you’ll end up with flat pancakes. Who knows I could be wrong though. March 18, 2014 at 4:54pm Reply

  • Marsha: Holy cheezus, these pancakes are awesome! Made them for my partner this morning, and this recipe will be my go-to ever after! Deeee-lish and oh-so-light. Thank you! April 13, 2014 at 5:20pm Reply

    • Jaclyn: I’m so glad you liked these Marsha! Thanks for your feedback! April 13, 2014 at 9:11pm Reply

  • Trinity: Thanks for the recipe. i will come back when i taste it June 16, 2014 at 12:04pm Reply

  • Kristen: discovered this recipe and your blog on Pinterest. I am for sure going to be looking to your Blog next time I’m needing meal ideas. These pancakes were sooo yummy! I made buttermilk syrup and the entire family gobbled them up (we made Star Wars spaceship shaped pancakes :-) ) Thank you! June 23, 2014 at 5:02pm Reply

    • Jaclyn: Thanks for your feedback Kristen! I’m so glad you liked them! July 4, 2014 at 12:46pm Reply

  • Archontoula Alexandropoulou: Simply Divine. Made them today (13/7/2014) Not many left. kids loved them. I had trouble keeping on with my diet… July 13, 2014 at 11:13am Reply

    • Jaclyn: I’m so glad to hear this pancake recipe was enjoyed! Thanks for leaving a comment! August 2, 2014 at 9:55pm Reply

  • Christina: Have you ever frozen the batter of any of your pancake recipes to use again later? March 29, 2015 at 7:56am Reply

    • Jaclyn: No I wouldn’t recommend freezing the batter it will go flat and the dairy won’t freeze well. You can mix the dry ingredients though and store those just fine then mix in the wet ing. when ready to cook them. March 29, 2015 at 9:51pm Reply

  • Bernita: Can this pancake recipe be divided in half? My husband and I are empty nesters! I am looking forward to making them this upcoming weekend. July 23, 2015 at 8:31pm Reply

    • Jaclyn: Yes you can definitely half the recipe. I hope you both love them! July 24, 2015 at 12:23am Reply

  • April: My family and I loved this recipe! I added a mashed banana in the batter and put fresh blueberries on each pancake as I cooked it. Wonderfully moist and absolutely delicious with the fresh blueberries on top :) I love your recipes and always look forward to viewing your daily recipes! Thank you! BTW, 8 blueberries on each pancake (as you suggested) is perfect ;) August 31, 2015 at 1:08pm Reply

  • Stacy: These are such a great basic pancake! My kids couldn’t stop eating them. I used kefir instead of the buttermilk. Super good!
    I use fresh ground flour and they turned out perfectly. September 3, 2016 at 3:27pm Reply

    • Jaclyn: I’m so glad everyone loved them! Thanks Stacy! September 7, 2016 at 10:29am Reply

  • Annabelle: Yes to pancakes, always. These look delicious!

    x Annabelle June 10, 2017 at 12:23pm Reply

  • Paige: These look like the pancakes that I grew up on at my grandma’s house! Definitely trying this recipe soon!

    Paige June 10, 2017 at 6:11pm Reply

  • Deed: Would these work with a higher fibre flour?
    I love a high grain pancake. June 11, 2017 at 6:39am Reply

    • Jaclyn: Yes that should be fine. You may want to try a blend of all purpose and higher fiber just for best texture, then you might not need quite as much buttermilk. July 9, 2017 at 11:37am Reply

  • SandraJ: I read somewhere that you can cook your pancakes then freeze for later use and they will taste just as good! Do you think this is true? I have many family members coming to visit and it would help to have somethings ready to warm up and eat. June 17, 2017 at 9:14am Reply

    • Jaclyn: I’m definitely a believer that freshly made pancakes are best so I haven’t ever tried freezing them. I’m guessing they would freeze just fine they just won’t be the same as fresh off the griddle :). June 17, 2017 at 9:25pm Reply

    • Carly: I frequently freeze pancakes, and we pop them in the toaster for quick breakfasts throughout the week. They taste almost as fresh as they do off the griddle! Just remember to let them cool completely before putting them in the freezer so they don’t stick together. September 13, 2017 at 4:32pm Reply

  • Arthur in the Garden!: Yummy! August 7, 2017 at 7:18pm Reply

  • Tina: Do you recommend always using buttermilk or is there any taste difference making your own with 2% milk and vinegar or lemon? Don’t have buttermilk on hand very often. August 25, 2017 at 10:53am Reply

    • Jaclyn: This is one recipe where the buttermilk substitute doesn’t work well. I’ve tried before and the texture and flavor just aren’t the same. Wish it worked well though. August 26, 2017 at 12:25am Reply

      • Tina: Got it, thanks! August 26, 2017 at 11:43pm Reply

  • Athena J Boggs: Do you have the first recipe you originally posted that uses brown sugar and sour cream? My family really love them with the brown sugar and sour cream. August 26, 2017 at 10:44am Reply

    • Jaclyn: Yes I’ll email it to you with the email you left here. Glad you liked them :)! August 26, 2017 at 8:08pm Reply

      • Athena J Boggs: Awesome! Thank you SOOO much Jaclyn! August 26, 2017 at 8:25pm Reply

        • Jaclyn: Yeah no prob! Let me know if you didn’t get it :). August 26, 2017 at 8:53pm Reply

  • Lola Martinez: These were so fluffy and delicious! September 18, 2017 at 12:35pm Reply

  • Tiffany: These are fabulous! I definitely only needed 2 cups of buttermilk and I added a teaspoon of vanilla. The pancakes were light and fluffy, great chew, and not dry at all. Really quite delightful! February 11, 2018 at 9:44am Reply

    • Jaclyn: Thanks for the feedback, glad you loved them! February 12, 2018 at 10:14am Reply

  • Mary: Love the pancakes but my batter was lumpy, what did I do wrong? March 25, 2018 at 11:08am Reply

    • Jaclyn: The batter is supposed to be lumpy, not big lumps but tons of little lumps. If there were big lumps it maybe just needed a little more mixing or you could try sifting your flour first it that was moist and clumpy to begin with. Hope something there helps! March 26, 2018 at 12:55am Reply

  • Linda: Great! Everyone commented how much they liked them. Light and fluffy! April 22, 2018 at 8:33am Reply

    • Jaclyn: I’m so glad they were enjoyed Linda! Thanks for taking the time to leave a review! April 22, 2018 at 2:11pm Reply

  • Linda: Response to Mary:
    You didn’t do anything wrong.
    Pancake batter should have lumps in it. Just mix ingredients until blended. When you overmix, the batter will not be as fluffy. Once cooked, no lumps discernible.
    Hope this helped. April 22, 2018 at 8:36am Reply

  • Ashlea C: Can you post the original recipe? This is my go to favorite pancake and I know there was some cream in them. Thanks! May 28, 2018 at 7:56am Reply

    • Jaclyn: Here it is glad you liked them :)Buttermilk Pancakes
      Yield: About 20 pancakes


      2 Tbsp granulated sugar
      2 Tbsp light-brown sugar
      3 cups all-purpose flour
      2 tsp baking powder
      3/4 tsp baking soda
      1/2 tsp salt
      2 1/3 cups buttermilk
      1/2 cup milk
      1/2 cup sour cream
      1/2 tsp vanilla extract
      3 large eggs
      1/4 cup salted butter, melted and cooled slightly, plus more for griddle


      Preheat an electric griddle to 350 degrees. In a mixing bowl whisk together granulated sugar and brown sugar until no clumps remain. Add in flour, baking powder, baking soda and salt and whisk 30 seconds, set aside.
      In a separate large mixing bowl, whisk together buttermilk, milk, sour cream, vanilla extract, eggs and melted butter until blended. While whisking pour in flour mixture and stir just until combined (batter should be slightly lumpy). Butter griddle if needed and ladle a lightly heaping 1/4 cup batter onto griddle and spread batter outward to form a circle. Allow to cook until golden on bottom, then flip and cook opposite side until golden. Serve warm with maple syrup or other topping of choice.
      Extras: You can add on fresh blueberries or raspberries just after pouring and spreading batter (I like to add about 8 blueberries per pancake), you can also add diced bananas, or you could add some cinnamon to the flour mixture for a cinnamon pancake.
      Recipe Source: Cooking Classy June 9, 2018 at 1:20pm Reply

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