The Ultimate Pancake Recipe

If you want the BEST buttermilk pancakes made from scratch, this recipe is it! Only one bowl and a few minutes to prepare makes it an easy weekend breakfast staple (and I’ve actually made them many weekday mornings, as well!).

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. Every recipe claiming to be the best I tried. 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. I’m not going to lie – I love the Aunt Jemima mix. They come out perfect every time. But I just had to find a pancake recipe that I could make from scratch that was worth the little bit of extra effort. These came close, but I was still searching. I am officially ending the search here and now. And what better time? Valentine’s Day weekend is the perfect excuse for maybe some breakfast in bed, or something a little more fancy than a soggy bowl of cereal!

While the ingredient list is almost identical to the buttermilk pancakes I made previously with the exception of the sour cream in these (maybe that’s the secret ingredient!), these specific ingredients, these quantities, and this method just work. Perfectly. The pancakes cook up light and fluffy in the middle, full of flavor, yet not tasting at all heavy. They are definitely the best pancakes I have ever made. After a huge flop a couple of months ago with a different recipe, I was almost tempted to give up my quest for “the one” when it came to pancakes. I’m glad I didn’t, because it only took one more stop for me to finally find my go-to recipe!

If You Like This Buttermilk Pancakes Recipe, Try These:

Three years ago: Brown Sugar-Apple Cheesecake

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Best Buttermilk Pancakes

If you want the BEST buttermilk pancake recipe made from scratch, this is it! Only one bowl and a few minutes to prepare, an easy weekend breakfast staple.


  • 2 cups (283 grams) all-purpose flour
  • 3 tablespoons granulated sugar
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2¼ (540 ml) cups buttermilk
  • 2 eggs
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • ½ teaspoon vanilla extract
  • Vegetable oil, for greasing the pan


  1. Preheat oven to 325 degrees F.
  2. 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 and melted butter. 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.)
  3. 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.
  4. 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.

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(Recipe slightly adapted from The New York Times)

All images and text ©Brown Eyed Baker, LLC.