Name: Buttermilk Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 cups buttermilk, well-shaken; 2 large eggs; 4 tablespoons unsalted butter, melted (plus more for the pan); 1 teaspoon vanilla extract

If you want to wake up to the very best pancakes you've ever tasted, these Buttermilk Pancakes are a must-try! Think sky-high stacks of impossibly fluffy, melt-in-your-mouth pancakes with that classic buttermilk tang and golden, buttery edges.

They're quick, simple, and way better than any box mix. Perfect for lazy weekend mornings, family brunches, or even special occasions-these pancakes never fail to impress.

This recipe has been a family favorite for years, inspired by cozy diners and Sunday mornings around the kitchen table. One bite and you'll see why they're simply unforgettable!

A tall stack of fluffy, golden Buttermilk Pancakes with a pat of butter and drizzle of maple syrup

Why You'll Love This Recipe

Unbeatable fluffiness thanks to real buttermilk and just the right amount of baking powder
Quick and easy-ready in just 30 minutes, start to finish
Perfectly golden and flavorful every time, never dense or gummy
Versatile base for all your favorite toppings or mix-ins

Key Ingredients for Buttermilk Pancakes

See recipe card below for full list of measurements, ingredients, and instructions.

Buttermilk

Buttermilk is the superstar here, giving your pancakes their signature tangy flavor and unbelievably tender texture. For best results, use real full-fat buttermilk, but low-fat works in a pinch. If you're out of buttermilk, you can mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and use as a substitute-just note the flavor will be slightly less tangy.

All-Purpose Flour

All-purpose flour creates that classic, fluffy pancake crumb. Sift it if you want extra lightness, and don't overmix the batter to keep things airy. For a heartier spin, you can try half whole wheat flour-just expect a denser pancake.

Baking Powder & Baking Soda

The combo of baking powder and baking soda is what gives these pancakes their beautiful rise and pillow-soft texture. Baking soda reacts with the buttermilk for extra lift. Make sure your leaveners are fresh for the fluffiest results.

Eggs

Eggs bind the batter and add richness. Let them come to room temperature for easier mixing and a more even batter. If you're looking for a vegan version, a flax egg can work, but the pancakes will be a bit less fluffy.

Unsalted Butter

Melted butter adds richness, flavor, and that irresistible golden edge. You can swap in oil if needed, but butter gives the best taste. For a dairy-free version, use a plant-based butter substitute.

Instructions for Buttermilk Pancakes

See recipe card below for full list of measurements, ingredients, and instructions.

Whisk Together Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures all the leaveners are evenly distributed for perfect pancakes every time.

Combine Wet Ingredients

In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well blended. Make sure the melted butter has cooled slightly so it doesn't scramble the eggs.

Mix the Batter

Pour the wet ingredients into the dry ingredients. Gently stir with a spatula or wooden spoon until just combined-some small lumps are totally fine! Overmixing will make the pancakes tough instead of fluffy.

Heat the Griddle or Skillet

Preheat a large nonstick skillet or griddle over medium heat. Lightly grease with a bit of butter. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and dance around.

Cook the Pancakes

Scoop about ¼ cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip and cook another 1-2 minutes, until golden brown and cooked through. Adjust the heat as needed to keep pancakes from burning.

Serve Warm

Transfer pancakes to a plate and cover loosely with foil to keep warm while you cook the rest. Serve immediately with your favorite toppings!

Recipe Variations

Blueberry Bliss

Fold a generous handful of fresh or frozen blueberries into the batter for a burst of fruity sweetness in every bite. No need to thaw frozen berries-just toss them in!

Chocolate Chip Dream

Add ½ cup of chocolate chips to the batter for a decadent twist. Sprinkle a few chips on each pancake right after you pour the batter for even distribution.

Gluten-Free Option

Swap in your favorite 1:1 gluten-free flour blend for the all-purpose flour. The pancakes will be just as fluffy and delicious-no one will know the difference!

Dairy-Free Delight

Use plant-based milk mixed with a tablespoon of lemon juice as a buttermilk substitute, and swap the butter for a dairy-free alternative. The flavor will be a touch less rich, but still so tasty!

Whole Wheat Goodness

Replace half the all-purpose flour with whole wheat flour for a nuttier flavor and a little extra fiber. The pancakes will be a bit denser, but still soft and satisfying.

Serving Suggestions

Serve these Buttermilk Pancakes stacked high and topped with classic maple syrup, a pat of butter, and a sprinkle of powdered sugar. For a complete brunch, pair with crispy bacon or sausage, scrambled eggs, and fresh berries. Add a dollop of whipped cream, sliced bananas, or toasted nuts for an extra-special treat!

Storage and Reheating

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop them in the microwave for 20-30 seconds or warm them in a toaster for crispy edges. Pancakes freeze beautifully-stack them with parchment paper in between, seal in a freezer bag, and freeze for up to 2 months. Reheat from frozen in the toaster or microwave.

Frequently Asked Questions About Buttermilk Pancakes (FAQ)

Q: Can I make the batter ahead of time?

A: For best texture, cook the pancakes right after mixing. If you must prep ahead, store the batter in the fridge for up to 1 hour, but know the pancakes may be a bit less fluffy.

Q: What if I don’t have buttermilk?

A: You can make a quick substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.

Q: Why are my pancakes not fluffy?

A: Overmixing the batter or using old baking powder/soda can lead to flat pancakes. Mix gently and use fresh leaveners for the best rise.

Ready to make breakfast the best meal of the day? These Buttermilk Pancakes are guaranteed to wow your family and friends. Give them a try, share your results, and don't forget to leave a comment or rating below-I love hearing how they turn out for you!

★★★★★ 4.80 from 176 ratings