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A stack of buttermilk pancakes topped with fresh berries on a white plate with a blue and white striped towel below.

Fluffy Buttermilk Pancakes

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These fluffy buttermilk pancakes are a one-bowl recipe, made from scratch, with pantry staple ingredients and ready in about 30 mintues. Perfect for weekend breakfasts!
Course Breakfast
Cuisine American
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 16 pancakes
Calories 121
Author Michelle


  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • teaspoons baking powder
  • teaspoons baking soda
  • teaspoon salt
  • cups buttermilk
  • 2 eggs
  • 3 tablespoons unsalted butter melted and cooled slightly
  • ½ teaspoon vanilla extract
  • 1 tablespoon vegetable oil for greasing the pan


  • 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.



  • 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!).
(Recipe slightly adapted from The New York Times)


Calories: 121kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 292mg | Potassium: 107mg | Sugar: 3g | Vitamin A: 150IU | Calcium: 61mg | Iron: 0.8mg