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.


  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d