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
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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
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!
Watch the Recipe Video:
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.
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.