Fluffy Buttermilk Pancakes
Make the most out of your weekend breakfast routine with these fluffy buttermilk pancakes. This easy pancake recipe is made entirely from scratch, with pantry staple ingredients, in one bowl. Ready in about 30 minutes these homemade pancakes won’t disappoint.
My quest for a fabulous pancake recipe has followed a very similar path as my quest for the perfect chocolate chip cookie. Until I found “the one“, I searched high and low. If a recipe claimed to be the best, I tried it. And I kept trying until that fateful day when it was clear that I never had to try another chocolate chip recipe again. And so it has been for pancakes.
Years and years ago, I set out on a quest to ditch the box mix (which I had relied on since college) and instead go all homemade all the time. I wanted a pancake recipe I could make from scratch that didn’t take too long and turned out perfectly fluffy and flavorful every single time.
I had a previous version here that I relied on for years, but after stumbling upon a slight alteration a couple of years ago, it’s the only way I’ve made them since and they are, hands down, pancake perfection. This recipe is the cornerstone of our Saturday “pancake day”!
The Key to Fluffy Pancakes
What is the key to fluffy buttermilk pancakes? After many rounds of pancakes, there are 4 keys to making a fluffy pancake. Let’s talk them through!
- Baking Soda PLUS Baking Powder: We use a one-two leavening punch in these pancakes to give them nice lift. The baking soda reacts with the buttermilk, and baking powder gives it a bit more of a pop to ensure that these really are supremely light and fluffy pancakes.
- Buttermilk: A pancake staple! Not only does buttermilk react with the baking soda to give the pancakes extra height, but it also helps to break down the gluten in the flour for pancakes that turn out nice and tender, not tough or rubbery.
- Gentle Mixing: When whisking the pancake batter together, be sure to do so gently and for only as long as it takes to incorporate the wet ingredients into the dry. Lumps are okay, you don’t want a completely smooth batter!
- Be a Patient Flipper! Don’t rush flipping the pancakes; you want to give them plenty of time on the griddle (or pan) to really bubble up. This helps to set the height and ensure they are fluffy and not squashed-down, flat little sad pancakes. Most recipes call for flipping when you see bubbles, but I actually wait until the outer edges of the pancake begin to look set, and THEN I flip.
How to Make Buttermilk Pancakes
We have pancakes every single weekend; sometimes they’re sprinkled with blueberries or chocolate chips, and sometimes they’re just plain ol’ pancakes with butter and syrup. This easy recipe uses pantry staples and is super quick to mix together. Perfect for weekend mornings or special occasions during the week (hello birthday breakfast!).
Once you have your ingredients you are ready to get baking!
- Mix dry ingredients: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl and make a well in the center.
- Add liquid ingredients: Pour the buttermilk into the well, then add the eggs, melted butter, and vanilla extract.
- Carefully mix: Beginning in the center, whisk everything together, moving towards the outside of the bowl, until all of the ingredients are incorporated. Do not over mix- lumps are okay!
- Rest the batter: Allow the batter to rest for 10 minutes while you preheat your pan or griddle. You can also refrigerate the batter for up to 1 hour at this point.
- Heat the skillet: Heat a large nonstick griddle or skillet (cast iron is best) over low heat for 5 minutes. If you are using an electric griddle, preheat it to 350°F.)
- Oil the skillet: Add 1 tablespoon of oil to the skillet, then increase the heat to medium-low.
- Scoop the batter: Using ⅓ cup measuring cup or disher, ladle the batter onto the pan or griddle. Do not crowd the surface, even if this means only being able to cook a couple at a time.
- Cook the first side: Cook until the edges are set, first side is golden brown, and there are bubbled on the surface, 2 to 4 minutes.
- Flip and cook second side: Using a thin, wide spatula, flip pancakes and continue to cook until the second side is golden brown, 1 to 2 minutes longer.
- Repeat with the remaining batter until all pancakes are cooked.
Recipe Notes
A few quick tips and reminders to make sure you churn out the most perfect pancakes each and every time:
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can easily make it using a combination of regular milk and either lemon juice or white vinegar (this is referred to as “clabbered milk”); here’s how to do it: For this pancake recipe, add 2½ tablespoons of lemon juice or white vinegar to a 4-cup measuring cup, then add enough milk to make 2½ cups. Stir together, then use as directed in the recipe. (You only need 2¼ cups for this recipe; you can discard the leftover buttermilk.)
- Buttermilk Tip: Sometimes I only have a pint (2 cups) of buttermilk in the refrigerator and will use whole milk for the remaining ¼ cup and have never had an issue.
- Lumps are okay! Be sure not to overmix the batter.
- Vary the pancake size. You can make smaller or larger pancakes if you’d like.
Mix-Ins and Toppings
If you are looking for ways to spice up these buttermilk pancakes, here are a few of our family’s favorite mix-ins that make these a special weekend treat!
- Chocolate chips (mini or regular sized)
- Funfetti sprinkles
- Blueberries
- Sliced bananas
- Peanut butter chips
- Chopped strawberries
As for toppings, I prefer my pancakes with butter and maple syrup but some other fun ways to top them off include:
- Fresh fruit (like strawberries, bananas, and blueberries)
- Whipped cream
- Ice cream (a great way to celebrate a birthday!)
Make it a Meal
Wanting more for breakfast? Here are a few delicious sides to dish out with these pancakes.
- Oven-baked bacon
- Breakfast sausage links
- Bourbon brown sugar bacon
- Greek Yogurt- homemade or store-bought
- Perfect scrambled eggs
Storing, Freezing, and Reheating Buttermilk Pancakes
Whether you have leftover pancakes, want to eat them all week, or pop a batch in the freezer for a quick morning meal here’s how to keep these pancakes fresh.
- Storing: Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing: Place cooled pancakes in a freezer-safe container for up to 3 months.
- Reheating: Reheat frozen or refrigerated pancakes in a microwave or toaster oven.
Buttermilk Pancake FAQs
Buttermilk serves a few important purposes for making pancakes. First, it reacts with the baking soda giving the batter a nice rise. Then it tenderizes the gluten in the pancakes making them soft. As a bonus, it adds a small tang to the pancakes for a very subtle flavor.
The main difference is the buttermilk. As mentioned above the buttermilk makes the pancakes fluffier and softer than regular pancakes.
Yes. If you do not want to use buttermilk you can use regular milk but it will impact the texture and flavor of the pancakes.
If you are out of buttermilk I would recommend making your own at home by adding lemon juice or white vinegar to your milk. See the recipe notes above for the ratio of milk to acid.
Breakfast Recipes to Make Next
- Dutch Baby Pancake
- Pancake Cupcakes with Maple Bacon Buttercream Frosting
- Pumpkin Pancakes Recipe
- Morning Buns Recipe
- Danish Pastries
Start your morning with these fluffy buttermilk pancakes. They are made in one bowl and ready in about 30 minutes. If you’ve been on a search for THE PERFECT PANCAKE RECIPE, give these a try – you will not be disappointed!
If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Fluffy Buttermilk Pancakes
Ingredients
- 2 cups (283 g) all-purpose flour
- 3 tablespoons granulated sugar
- 1½ teaspoons (1.5 teaspoons) baking powder
- 1½ teaspoons (1.5 teaspoons) baking soda
- 1 teaspoon (1 teaspoon) salt
- 2¼ cups (540 ml) buttermilk
- 2 eggs
- 3 tablespoons unsalted butter, melted and cooled slightly
- ½ teaspoon (0.5 teaspoon) vanilla extract
- 1 tablespoon vegetable oil, for greasing the pan
Instructions
- Preheat oven to 325 degrees F.
- Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl and make a well in the center. Pour the buttermilk into the well, then add the eggs, melted butter and vanilla extract. Beginning in the center, whisk everything together, moving towards the outside of the bowl, until all of the ingredients are incorporated. Do not overmix – lumps are okay! (At this point, the batter can be refrigerated for up to 1 hour.) Allow the batter to rest for 10 minutes while you preheat your pan or griddle.
- Heat a large nonstick griddle or skillet (cast iron is best!) over low heat for 5 minutes. (If you are using an electric griddle, preheat it to 350 degrees F.) Add 1 tablespoon of oil to the skillet, then increase the heat to medium-low. Using 1/3 cup measure, ladle the batter onto the pan or griddle. Do not crowd the surface, even if this means only being able to cook a couple at a time.
- Cook until edges are set, first side is golden brown, and there are bubbles on the surface, 2 to 4 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Remove the pancakes to a wire rack set inside a rimmed baking sheet, and keep in the preheated oven until ready to serve. Repeat with remaining batter until all pancakes are cooked.
Notes
- If you don’t have buttermilk on hand, you can easily make it using a combination of regular milk and either lemon juice or white vinegar (this is referred to as “clabbered milk”); here’s how to do it: For this pancake recipe, add 2½ tablespoons of lemon juice or white vinegar to a 4-cup measuring cup, then add enough milk to make 2½ cups. Stir together, then use as directed in the recipe. (You only need 2¼ cups for this recipe; you can discard the leftover buttermilk.)
- Sometimes I only have a pint (2 cups) of buttermilk in the refrigerator and will use whole milk for the remaining ¼ cup and have never had an issue.
- Be sure not to overmix the batter; lumps are okay!
- Once the batter is mixed together, it can be refrigerated for up to 1 hour before cooking.
- You can make smaller or larger pancakes if you’d like.
- If you want to use add-ins like blueberries or chocolate chips (YUM!), I recommend sprinkling them on the individual pancakes right before you flip them over.
- I prefer my pancakes with butter and maple syrup, but fruit and fresh whipped cream is also delicious!
- Wanting more for breakfast? Make a batch of oven baked bacon to have on the side!
- Any leftover pancakes can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in a microwave or toaster oven. You can also freeze the cooled pancakes in a freezer-safe container for up to 3 months.
- My recommendations for a cast iron skillet and electric griddle (I LOVE my griddle!).
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Ari Laing.
These came out really great. Tall and fluffy.
I made just one change. I whipped the egg whites stiff, then folded them in as the last ingredient. My hand mixer has a whisk attachment that makes this take about a minute.
These were fantastic and oh so easy to prepare for our Christmas morning breakfast!! Thank you for the great recipe!
Hi Michele!
Can I use whole-wheat flour?
Congratulations, I really like your site and I am more inspired by you for my own creativity. I wanted to thank you for a number of useful and tasty recipes. Most recently, I used this recipe to make breakfast for my family. Ohhhh- https://kitchenbackground.com/pancakes-for-breakfast/ Husband and children are delighted. Thanks for the help. After changing a couple of categories in the recipe, I also created my own, I hope you will appreciate and understand what has become my muse and passion in cooking! Thanks for this to the author and the team that cares about this page! I love it!
These pancakes were excellent
Made for my family, first time I’ve made pancakes. Worked a treat even the buttermilk substitute, fluffed up beautifully…. served with toffee Apple curd from national trust UK absolutely delicious!!
Made these today for breakfast and they were delicious! So happy there are leftovers for a quick weekday breakfast on the go!
I made this for dinner tonight. Yummy! And so easy. Thanks for a great recipe!
Holly Hooper
love,.love this receipe !!! pancakes were awesome !!!
roughly how many pancakes will one recipe make
Hi Judith, It will make about 12 pancakes!
Amazing recipe. I cooked this recipe and my critics liked it. Recommend. I love to cook and collect good recipes. On my site, the recipes are in the infographics https://kitchenbackground.com/category/recipes-ifographics/. I invite you. Thank you
Question! I keep dried buttermilk in my refrigerator and add to the dry ingredients, using water as my liquid. Do you think this would work for this recipe??
Hi Jeanette, I’ve never used powdered buttermilk for these, but I have used it for many other things with success, so I think it would work just fine!
I really wanted this recipe to work for me. I’ve wasted half of the batter trying to make pancakes in my cast-iron skillet with disastrous results. I’m not sure what went wrong but I am in the process of heating up another pan so I can actually eat breakfast this morning. Any hints in the replies would be greatly appreciated
I have used a similar AB recipe for this many times. About the milk and the melted butter. Would suggest warming the milk slightly or bringing it to room temp in order to get the butter an milk to combine better. Otherwise warm butter will make globs in the cold milk rather than mixing in with the milk. BTDT.
This is the only pancake recipe that has totally satisfied my requirements on every level. I also substituted vinegar and 2% milk for buttermilk. They were perfect. The suggestion to add blueberries after pouring the batter into the pan was great! My husband, who usually puts on way too much syrup (in my opinion :)) ate one with no syrup and thought it was delicious.
Thanks Michelle these pancakes were delicious! Didnt have buttermilk so substituted it for milk and lemon juice (1 tbsp lemon juice per 1 cup milk) and they turned out perfect :)
These were amazing. Perfect amount of fluffiness and great flavor with a nice crisp. I followed the recipe exactly as written. I am definitely saving this recipe. Thanks
Absolutely delicious! I subbed out the regular flour for gluten free and they came out perfectly fluffy and light!
OMG…….I made these pancakes for the 1st time this morning and they were they best I have ever had. I followed the recipe exactly and was very impressed. I will never go back to boxed mix again.
Thanks for a great recipe.
Hi Michelle!
First of all, I’d like to thank you for the buttermilk pancake recipe you posted before. I relied on your recipe for years and my family loved it. You recently altered the recipe and to be honest it is just not as good as the original recipe. Something is different about the new recipe. We just can’t get used to it or maybe we just loved the old recipe so much that nothing else can compare.
Is there anyway you can share the old recipe with me please? I’d really appreciate it.
Thank you,
Lynh
Hi Lynh, Absolutely! Here it is:
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup sour cream
2 large eggs
3 tablespoon unsalted butter, melted and cooled slightly
1 – 2 teaspoons vegetable oil
1. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. In second medium bowl, whisk buttermilk, sour cream, eggs, and melted butter together. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Let batter sit 10 minutes before cooking.
3. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan.
4. Using 1/4-cup measuring cup, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Repeat with remaining batter, using remaining oil as necessary.
Your recipe for pancakes is fantastic, it’s the best I’ve prepared, they come out delicious! !!
What are your thoughts on using the buttermilk powder substitute?
Hi Fran, I’ve never used it, so I couldn’t say.
They looked great off the griddle. The initial bite and smell was fantastic. After several bites I could taste some type of sodium after taste. My husband was surprised at how much this recipe called for: salt, baking soda, baking powder and I noticed there was sodium in the buttermilk. Sorry, this one isn’t going to be a keeper for me and might be one that those watching sodium levels should avoid.
This is indeed the best buttermilk pancakes. Followed the recipe to the letter and it came out perfect. Sooo fluffy. This will be my go to recipe for pancakes. Thanks
I have been following your recipes fast few weeks. I must say all of your recipes are written in a very unique manner. And above all the pictures, Your recipe pictures are truly delicious. :P
Hi Michelle! I love your blog. I have tried so many of your recipes and am always pleased with the results.
I’ve been making pancakes since I was in elementary school… granted they were from boxed mixes and then Bisquick.
About 20 years ago I started making a Buttermilk recipe which I was mostly pleased with. But I was always trying new recipes as they sprung up.
My husband and I love to have pancakes for dinner. I made these pancakes last night and he could instantly tell that it was a new recipe. They were DELICIOUS! I won’t ever need to try another recipe.
Enjoy reading your blog. In fact, it is the only one I read every week!
Had these for dinner this evening. They are, by far, the BEST pancakes I’ve ever had. This will definitely be my go to recipe for pancakes. Thank you for this recipe!!
So good! Fluffy! Easy to make – followed the instructions exactly including making my own buttermilk because I didn’t have any on hand. So yummy! This will be my go to recipe :)
Made these for dinner tonight and they were perfect! Quick, easy, delicious and hardly any cleanup – the perfect combination! Thank you for updating and re-posting this recipe, it was just what I was looking for, I just didn’t realize it!
Those pancakes look so good! I haven’t had any in quite some time! What kind of camera do you use to get those awesome pictures! Esp the ones in with the syrup!
I keep the buttermilk powder on hand for these (and biscuit) occasions and it works pretty well. I recently saw a substitute comparison and actually greek yogurt (with some milk) won out as a the best substitution. My dad makes his pancakes with some cornmeal as part of the flour (say 1/3?) and it really brings something great to the table. Also, I’m all syrup all day! Thanks for everything you make!
Thank you for this !I was wondering about the buttermilk substitution, myself.
Made these fluffy delicious pancakes this morning. I have made lots of pancakes over the years, these were the best I have ever made. Thanks for sharing.
There’s comments about sour cream in the recipe. I don’t see it the measurement for it. Thanks in advance!
Hi Michelle, love your recipes. I have been these pancakes for a long time now, but you used to add
1/4 cup of sour cream. Not anymore ??
Hi Bonnie, I switched to an additional 1/4 cup of buttermilk instead (along with a smidge more sugar and the addition of vanilla extract). I thought the flavor was significantly improved, and they came out a little fluffier, which I liked. I don’t think the majority of people keep sour cream as a refrigerator staple, so I think this recipe lends itself more easily to whipping up on the fly instead of having to run out to buy an extra ingredient :)
Can you remind me of the old sugar measurement? Was it 2 tbsp or more than that?
It was 2 tablespoons!
Have you ever tried buttermilk syrup? It’s seriously life-changing. I discovered it here: https://www.chef-in-training.com/buttermilk-pancakes-with-amazing-buttermilk-syrup/ This recipe calls for too much buttermilk in the pancake (they get runny if you add it all), so I’m going to try your ratios with the syrup!
Nooooo I have not! I am definitely going to try it, thanks for sharing! :)
Pancakes are a favorite of mine. Never, ever use a mix, sorry. This recipe is similar to the one I have been using for so many years from a very old Betty Crocker cookbook. It says to use a rotary mixer to mix up the batter, ha! And yes, you are right, buttermilk is key. I will be trying this recipe the next time I crave pancakes. Thank you.
You’re welcome Shelly, enjoy!
Can’t wait to try these. My 7 year old is a pancake connoisseur. I make large batches and then freeze between squares of freezer paper. He pulls them out and microwaves for 30 seconds. It’s great for him on cold mornings before school to have a hot meal ready to go and he’s able to do it completely by himself (independence for the win!). We’re a maple syrup house, unless there are chocolate chips in the pancakes…and then we eat them just plain and enjoy the melty chocolate.
What an awesome son you have! You’ll have to let me know what he thinks of these!
Sour cream seems to be a key ingredient in this recipe, however I do not see it in the ingredient list. Am I missing something?
Hi Louann, The recipe has since been updated to not use sour cream.
Michelle – can we ask why the recipe has been updated? Did you find that the recipe was better without the sour cream after all or was it to simplify the recipe or something else? With the rave reviews using sour cream, I’m now conflicted on which recipe to try!
I don’t see anywhere how much sour cream to use?
Hi Lisa, The recipe has since been updated to not use sour cream.
I keep reading in the comments about the sour cream in the recipe but it’s not listed in the ingredients…did you change the recipe?
Hi Amanda, Yes this recipe has been updated!
Any way you can provide the old recipe as well? I’ve had it bookmarked for years and always go to it. My kids absolutely love it and it was a disappointment for it to be gone and I couldn’t make them this morning for my daughter’s birthday.
Hi Sally, Here it is:
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
¼ cup sour cream
2 large eggs
3 tablespoon unsalted butter, melted and cooled slightly
1 – 2 teaspoons vegetable oil
1. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. In second medium bowl, whisk buttermilk, sour cream, eggs, and melted butter together. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Let batter sit 10 minutes before cooking.
3. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan.
4. Using 1/4-cup measuring cup, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Repeat with remaining batter, using remaining oil as necessary.
This is the only pancake recipe I use! I don’t buy pancake mix anymore. I’ve made these countless times now and always get rave reviews from my family and friends. The one exception was when I was staying at a friend’s house during the winter and we couldn’t easily get to a store. She said she had buttermilk powder, which I’ve never used before. It must’ve been some pretty old powder because the pancakes were as flat as crepes. Perhaps, buttermilk powder just isn’t a good substitute. However, I always make these with really buttermilk at home.
I’ve also modified the mix at times to add more nutrients for my daughter. I usually just half the regular flour and 1/2 of the other flour. I’ve used almond flour, teff flour, and spelt flour. My family preferred the almond flour, it made the pancakes even fluffier. The spelt flour worked well. Neither my husband nor my daughter liked the teff. I’ve also added 2 tablespoons of cocoa powder and a few chocolate chips for some fun pancakes.
Thank you for the recipe! It’s been great to have in my arsenal.
Made these tonight and they were delicious! I must say I was a little nervous about leaving the batter so lumpy, but trusted you, given all the recipes I have tried of your that turned out so well. A new staple at our house I believe.
My family loves buttermilk pancakes. I will have to post my mother’s recipe here so you can look it over and give me your thoughts.
Thanks!
Looks and tastes great however,…
probably the most important ingredient in HoJo’s pancakes is malt powder.
i don’t know if you listen to america’s test kitchen radio, but i was recently listening to an old episode where a caller called in and asked why their recipe didn’t include a little vanilla extract because he always liked to add a little bit to recipe even if it didn’t call for it because he thought it made it taste way better. chris kimball sounded a little caught off-guard/surprised that they didn’t call for it, and he agreed that a little, like a 1/4 tsp, would make it much better. so i do this now and thought you might like it better, too. have you tried their stuffed french toast? i’m switching to that once i use up all the buttermilk i have frozen
Hi Jose, Thanks so much for sharing! I haven’t made the stuffed French toast yet!
My favourite Buttermilk Pancake recipe came from my friend Gail. I made them for another friend and her daughter who visited for the weekend. I love sharing recipes and food with friends. These are my BMP go to:
1 1/4 cup AP flour
1/2 tsp baking soda
2 tsp baking powder
1Tbsp sugar
1/2 tsp salt
1 beaten egg
1 cup buttermilk
2 Tbsp vegetable oil
Sift dry ingredients together. Mix wet ingredients and add to dry. Stir just til moist. Add 2 Tvsp. Milk if you want thinner batter.
These are amazing!
These are THE BEST buttermilk pancakes I have ever made. PERFECTION! That’s all that needs to be said.
I actually made these a few weeks ago and forgot to leave comment. Hands down the best pancakes I have ever, ever had. I’m personally not crazy about pancakes, but my family is so I still make them. These… I LOVE!
Hi Michelle, is there any substitution for sour cream in this recipe?
thanks
Hi Peri, You could substitute plain yogurt for the sour cream.
I LOVE this recipe! These are lingh and fluffy and won’t go limp after a minute in your plate! I made these for my sick husband on Easter morning! Add some blueberries while they are cooking and some sausage links on the side and he was a much happier man!
Thanks, BEB!
These were wonderful!! I bought buttermilk for the first time and was excited to try REAL buttermilk pancakes. I’m so glad I decided to go with this recipe, and I can’t wait to make them again later this week. Buttermilk is going to be a staple in my fridge now. I followed the recipe exactly, though the sour cream I used was lowfat, so that works perfectly, too.
Can you halve this recipe?
Hi Viktoriya, Sure, I don’t see why not.
I have made these pancakes 3 times now and they are awesome!! I have been trying to incorporate more Greek yogurt into my meals for that extra protein and less fat. I substituted with Greek yogurt for the sour cream. First time only half, last time all of it. My husband didn’t even notice the difference. I love your recipes!
Omigosh!!!! My suffering days of making the perfect pancake is OVER!!! These are by far the best fluffiest pancakes I’ve ever made! They taste so moist and my family loves them too! I’m a huge fan of pancakes and always relied on Deny’s or IHops, but now I can make delicious “Diner” pancakes without the cost. Very yummy! I also want to add in that I was sorta worries about the “sour cream” ingredient in there but honestly, I believe that’s what really kicked it up a notch; it gives the pancake that moist fluffy taste. Thank you so much! This is a keeper <3
These tasted great both times I made them. I followed the recipe exactly. The first time I added more flour because the batter was so thin. They came out great after I added about a cup more of flour. They were very fluffy. The next time I forgot what I did the first time, made them as per the recipe and they were so thin, like crepes. I then remembered my previous addition of flour. I then added more flour and they were fabulous! Is only two cups of flour really the correct amount? I must say the are delicious.
This is for sure “something a little more fancy than a soggy bowl of cereal”. Trying it for dinner tonight :)
These are the best pancakes that I have ever made! Thank you!
Can the batter be mixed in advance? Can I mix it at night and cook the pancakes the next morning???
Hi Olivia, I’ve tried this, and never found the pancakes to be as fluffy and light as they are when made right after mixed. The pancakes tend to be thinner and more dense.
Awe man, what about mixing the dry ingredients and then the wet ingredients seperately and just combining them together in the morning. With 3 kids (1 of them being a baby) I’m alway in a hurry in the morning. Do you think that would work??
I think that could work, but just can’t guarantee how close they’ll turn out to the original.
Thanks! :)
Made this morning for Father’s Day…they were fantastic!
Thank you so very much for the tip about the King Arthur Flour! I have been baking for years and I only use King Arthur Flour. ( I am a loyal Vermonter.) I finally know now the reason I have always had to add more liquids to recipes. I guessed that flours must differ in some way. Thanks for the detail you give. I learn so much from the recipes you provide.
Made these this morning and they were perfect. I added a little vanilla and sliced a very ripe banana that got all caramelized and yummy. This is my new favorite pancake recipe. A real keeper.
Hi There,
My whole family loves your buttermilk pancakes so much I blogged about it – hope you don’t mind here’s the link – http://thetravellingchaplins.blogspot.com/2012/10/sunday-breakfast-pancakes.html
thanks for a wonderful recipe
Karen
Looks delicious, but why would pancakes need sour cream? Doesn’t sounds good but sure does looks tasty.
Hi Natasha, The sour cream works in conjunction with the buttermilk, creating extremely moist and fluffy pancakes.
Okay, thanks my 2 little daughters love pancakes. I will most definitely will make this in the morning before they are off to preschool & kindergarten.
I am so excited to try this recipe! The only thing is everytime I buy buttermilk I’ll use a cup before the rest expires. I read your comment below about milk and lemon juice and was wondering if It would work with Skim milk? Thats the only milk we buy and my husband doesnt like when I waste with my experiments lol
Most buttermilk is lowfat, so I think a 1% or 2% would work, I’m not sure about skim though, I never buy it or use it for baking, so I couldn’t say for sure.
i am making these for the first time and zoomed to the last comments to see any helpful info. so 18 months later, here’s an FYI that you can freeze buttermilk (in ice cube trays). works great! (i read it recently on a cooking blog after years of wasting buttermilk.)
I have used this recipe numerous times and the pancakes are to die for. They also freeze very well. As a matter of fact, I had two for breakfast this morning from my freezer. I like to add blueberries to them while they’re cooking. Thank you so much for this recipe!
I love buttermilk pancakes….and urs looks so delicious
Hi
How do I know if I’ve over-mixed the batter?
Thanks
o my gosh! these look amazingly delicious!!!! :-o can’t wait to try them!
Really awesome pancakes!! So fluffy, probably best I’ve ever made !
I didn’t have sour cream so I used natural yoghurt instead and I think it really helped to lighten the mixture, thank you for the recipe!
So easy to make up and even eaiser to cook. I too had been a search to find that one pancake recipe that beat out the rest. I can finally say it’s over for these are by far the most perfect ones I have made. I actually like to fry mine in brown butter and put a couple of bluerries in for a treat.
Until I came across this recipe I had never made homemade pancakes, which is surprising because I am such a believer in homemade baked goods. These were amazing . . . there’s no going back to a box mix now. Thank you for this recipe. My entire family loved it.
there are absolutely amazing. i’ve finished my search for the perfect pancake recipe, thanks to you!
I made these today, but I had to adapt the recipe a little because I didn’t have the sour cream. I also added blueberries. Fantastic! I mixed some butter, blood orange marmalade and powdered sugar together and spread that on them! No need for syrup Yum! Thanks so much for this recipe.
Hey, I just tried these pancakes and they are AMAZING! They do beat the other recipe I was using for buttermilk pancakes, (my other recipe called for 1 stick of melted butter! ah!) so I feel healthier when eating these, haha.
I just discovered your site via EverydayReading.blogspot.com and I am in love! I’ve also just about worn out my printer, picking out recipes that look delicious. Can’t wait to try them! I have a book blog and I’ve added your site to my foodie blogroll so I will definitely be back soon. Pancakes are one of my favorite foods ever. I made PW’s sour cream pancakes last weekend (so good!) and love buttermilk ones so I can’t wait to try these tomorrow morning :)
This CI pancake recipe is our family stand by, too. I make ’em every week. Never had better.
Thank you for pointing out those extra tips. I would not have considered those. I know how to jazz up my almond pancake recipe now. Cheers!
hi michelle,
your recipes and your blog is beautiful and great! I share your link on my blog in german and turkish (www.canansculinaria) language.
greetings,
canan
These look fantastic! I really want to make them.
I’m curious… what percentage was your sour cream? I am a student, at home my mom uses a very low-fat sour cream and it’s quite runny. At my place my boyfriend prefers a more fattier sour-cream, and it’s ridiculously thick in comparison. Which do you suggest using for this recipe? I can only really find 0%, 5% and then a big jump to like 15% sour cream, or some variant in those percentages. So they are either very runny or very thick.
Hi Sara, I always use full-fat sour cream for baking recipes. Here the only options are “regular” (full fat) sour cream, reduced fat and non-fat.
What a great recipe. I made these this morning for the kids. Everyone loved them. Thanks
This recipe looks delicious. I am always looking for a better pancake recipe. I will try these soon and let you know what we thought.
so i made these pancakes this morning…and oh em geeee!!! they simply are theeeee best. i’ve tried many a pancake recipe and they never turned out as perfect as these. danke! =D
Mmmm For the past two months I’ve been CRAVING pancakes like crazy! I’ve been to IHOP like 5 times, pregnancy cravings are ridiculous! These look so good!! Hopefully I’ll be up for cooking again soon cuz these look AMAZING!!!
Yum… I’m suddenly craving pancakes, and I can’t imagine why! If you claim that these are the best, then I have no excuse not to give them a try! :)
Yes, it’s true. She did not lie. These are the best pancakes I have ever made. Yum!
Everyone should have a recipe like this in their arsenal!
I found a recipe for IHOP’s pancakes many years ago and adapted it to fit our tastes and I have been making them ever since BUT every once in awhile I find another recipe I want to try. The last one was Alton Brown’s recipe from Good Eats. We liked it but I wasn’t that happy with it. What is it with pancakes? You find a recipe you are happy with BUT not happy enough to stop searching for another. Weird.
I will try this one soon.
These look perfect – so golden and fluffy!
The “best” pancake recipe has got to be the one from Fine Cooking magazine from the Dec 09/Jan10 issue! You must try it!
The other day I was in a hurry and made some ‘Shake’n’Make’ pancakes by Betty Croker. I thought that I would add buttermilk instead of regular milk – I poured it in and shook the bottle for 2 minutes as directed. I placed the bottle down and oiled the frying pan. When I removed the lid the pancake mix exploded all over me and my clean kitchen! Not so simple and quick pancakes :(
Shari from http://www.goodfoodweek.blogspot.com
I too have been searching for the perfect pancake recipe and have been unsuccessful in getting the light, fluffy consistency I crave. I will definitely try this recipe. It looks great!
Just made these for breakfast, and they really hit the spot! I swapped a 1/2 cup of the flour for whole wheat flour for a little more oomph, and it turned out really well.
I made these this morning for Valentine’s breakfast…they were SO good!!! Thanks for the recipe :)
Oh my goodness! These were delicious. And an added benefit – I have found a pancake that holds up to my WilliamsSonoma Star Wars molds. My plan was to save the extras to see how they freeze and toast up. However, there were no extras to be had!
I have been craving some homemade pancakes myself lately, and though I was looking for a recipe with yogurt, I LOVE how thick and fluffy yours look! Glad your quest was successful. :)
these look awesome. I’m a bit pancake-challenged, but love eating them, so I’ll have to give this recipe a try – maybe it’s the solution I’ve been waiting for!
Mmmmmm, these look delish. I went out and got buttermilk today so I can make them tomorrow, I cant wait!
Hi
If i wish to make this into a Banana Pancake (trying to include fruit into my daughter’s breakfast)…..do i need to change the proportion of any other ingredient in your recipe (would this reduce the amount of buttermilk or eggs or anything)
Your reply will be very helpful.
Thanks so much for sharing your recipes with us. It means a lot.
– Rupa
Hi Rupa, You can leave the recipe as is and fold chopped or sliced banana into the batter. Enjoy!
Mmmm perfect brunch food!
perfect for pancake tuesday coming up in march!
Big, fluffy pancakes have been a request from my boyfriend for awhile now. I’ve tried multiple recipes and while some have been good, very good even, none have been perfect. I am putting my money on this one!
This morning, my husband asked if he could make me pancakes for once, normally I make them but he really wanted to do something for me (nice!) and this recipe came in handy. It was really really good and probably the best thing was that I could sit directly down at the table and enjoy them! They were fluffy and tasty – just perfect! Thank you so much for the recipe!
To the reader in France who can’t find buttermilk or sour cream: On our last vacation in France, we used a lebanese fermented milk in stead, lait fermente or something similar, and sour cream is called creme fraiche acidulee and you should be able to find that almost everywhere. Hope this helps!
yum. i loveeeee pancakes. probably one of my all time favorite meals. i’ll have to try this recipe!
I’ve been on a quest for the perfect “scratch” recipe for pancakes also. I will surely try this one and let you know how it turns out. Yours look so fluffy!
Now I want pancakes for dinner! Those sound great!
Pancakes make frequent appearances in our household! So excited to try this recipe! In fact I just might try them tonight!
Thanks so much for posting these, now I know what I’m serving for Valentine Day’s breakfast!
They look good. Real good. Yum!
These are some BEAUTIFUL pancakes! :)
Ooh, what a great recipe! I’ll have to make these for my hunny this weekend. Thanks for sharing, Michelle!
This is the recipe I use, too, and it is definitely the best pancake recipe I’ve ever tried. LOVE homemade pancakes. They also freeze well!
These are almost identical to my recipe, but yours are 2/3 smaller. The only difference between ours is you invite sour cream to the party, and mine have vanilla. I am definitely going to add a bit of sour cream next time (but I will keep the vanilla).
Not overmixing is very important. Lumpy makes fluffy.
LOVING THESE!!! They sound SO fluffy and decadent, I can’t wait to try them! :)
Nice touch with the sour cream. These look absolutely delicious… I am so HUNGRY now!
Looks like you found the one! What a Valentine’s Day! =)
I was totally craving pancakes this morning. Gonna have to make these over the weekend!
There is nothing quite like the perfect pancake. I am looking forward to trying these.
Those look awesome!
I love that you have done all of the hard work for us in finding the perfect pancake recipe! I cannot wait to try this tomorrow morning! :)
Mmm, I love the idea of sour cream in pancakes! I think I might add in a little honey, too. Yum!
I am always on the quest for a new pancake recipe…love the addition of sour cream!
I agree with Penny, malted milk powder in pancakes is great. Look for the recipe from either America’s Test Kitchen or Cook’s Country for their “best pancakes”. It also has malt powder.
There is really nothing like a great pancake! My favorite breakfast food!
Ok, these do look like the best pancakes ever! Yummy!
Eating cereal and wishing I had pancakes!
I need to use this recipe. I’m a failure at pancakes!
yum! I love pancakes and make them all the time. My recipe is similar but with no sour cream. Thanks for the recipe, heart shaped pancakes maybe this weekend?
I’m the same way with everything I cook. My poor hubby is asked so many questions during something as simple as a pancake breakfast like this “what do you think of them?” “is there anything at all you’d change?” “if I make them again, what should I do differently?” I was a little underwhelmed with my last scratch pancakce attempt, so maybe I should give these a go. They look so fluffy and amazing!
These look nearly identical to my “best” buttermilk pancakes from Fine Cooking except for the sour cream- I bet that adds a LOT! I love a good pancake with REAL maple syrup!!
I’ll have to give these a try. My kids LOVE pancakes. Like you, I’ve been on the quest for the perfect pancake for years. Recently, I had narrowed it down to two recipes. One morning, we decided to have a “throw down” and name the ultimate winner. I made both recipes and served them to the kids. They had no idea which pancake was which (other than #1 or #2) and each child voted anonymously. Wouldn’t you guess, 50% of the family preferred #1 and 50% preferred #2! :) Looks like we’ll be having another throw down! With three contenders, we won’t have to worry about a tie!
These do look fabulous! I don’t eat pancakes enough to have the perfect recipe, but these sound like they might be it! ;)
Finding “the best” of something is always a great day! I’ll try these out!
I love a really good pancake recipe, but they really are surprisingly hard to find. I’m pretty happy with the one I use now, but I’m not in love with it. I’ll definitely have to try these…they may just bump my current recipe from the box! :)
These look like THE perfect pancakes Michelle. Super super delish.
http://www.kingarthurflour.com/recipes/simply-perfect-pancakes-recipe
This link to King Arthur may spark you for yet another attempt. Malted milk powder is subtle and might be the special something you search for. I am always trying to recreate Howard Johnson’s pancakes.They were different and I have no idea how. (Just like ELBY’S chocolate milk shakes are different from everyone.)I am going to increase the malted powder the next time I give them a whirl.
I’m now 61 years old and still long for HoJos blueberry pancakes. Someone out there must have the real recipe. I miss them so!
Delicious! This might just make my pancake hating husband love pancakes.
I know!! Who hates pancakes.
Not anymore!
These look soooo good
I’d love to make these over a weedend brunch with friends
I have a question tough: I live in France and here buttermilk is not available, neither is sour cream; can you provide an alternative ? I know there are many “recipes” for these products on the net but I trust you more than than some random people
You blog is screen-licking-liscious ! Love it. You must be adorable as adorable food is made by adorable people
You can make buttermilk by putting 1 tablespoon of lemon juice or white vinegar in a liquid measuring cup. Add enough milk to bring the liquid up to the 1-cup line. Double if necessary. For the sour cream, you can sub creme fraiche.
Thank you !
Great breakfast waiting to happen