These are the absolute BEST buttermilk pancakes! Perfectly soft, fluffy and moist. Taste amazing topped with butter, syrup and fresh berries!
We love to make pancakes for breakfast on the weekends. My kids have so much fun helping and love to add their favorite toppings. If we’re not making these, then we’re probably making waffles, french toast, crepes or omelettes. You just can’t beat breakfast!
These are seriously the best buttermilk pancakes! They are so soft, fluffy and tender. My kids call them fluffy pancakes and beg for them almost daily! The nice thing about them is it’s easy to double the recipe and then freeze half for those mornings you don’t feel like cooking. They warm up quickly in the microwave or toaster for about 30 seconds. We love to serve these topped with homemade buttermilk syrup and fresh berries. So delicious!
Buttermilk pancakes vs. regular pancakes
It may sound self explanatory, but the main difference between regular pancakes and buttermilk pancakes is the buttermilk! Most regular pancake recipes or pancake mix call for regular milk, while buttermilk pancakes call for buttermilk instead. I love the texture that buttermilk adds…they turn out super soft and moist and are light and airy when you bite in. It really gives them that amazing fluff factor. Yum!
What does buttermilk do for pancakes?
Buttermilk is definitely the secret to fluffy pancakes! The acidity in buttermilk helps to tenderize the pancakes, making them super soft and moist. Plus it helps give them height too, so each bite is perfectly light and airy. Trust me, once you make this version, you won’t go back to regular. They are so fluffy, moist and absolutely delicious.
Homemade buttermilk: If you don’t have any buttermilk on hand, check out my post on how to make buttermilk. It couldn’t be easier…all you need to do is add a tablespoon of vinegar to the milk and let it sit for 10 minutes.
- Heat griddle or skillet. Preheat a griddle to 325°F or a skillet over medium-high heat. Melt butter in microwave and let cool for 3 minutes.
- Combine ingredients. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Next add in buttermilk and butter. Stir just until combined. Then mix in eggs and vanilla, just until most of the lumps are gone and batter is smooth.
- Cook pancakes. Coat griddle or skillet with butter and pour 1/4 cup batter on top. Cook until bubbles appear, about 2 minutes. Flip and then cook on the other side for 1 minute, or just until lightly browned.
Favorite pancake toppings
This is a great trick if you’re making pancakes for a crowd. To keep them warm while you cook the others, simply place them on a baking sheet in the oven at 175°F. The low heat keeps them nice and fluffy and doesn’t dry them out. They’ll taste like they came straight off the skillet!
The nice thing about this recipe is that it’s easy to double and then freeze half the pancakes for busy mornings. To freeze, let cool completely then place in a large ziptop bag. Store in freezer for up to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.
More helpful tips
- Don’t over mix. Mix the batter just until most of the lumps are gone and the consistency is smooth. Over mixing can make the texture a bit chewy.
- Let the batter rest for a few minutes. I let the batter rest while my griddle is preheating. This also helps contribute to a light and fluffy texture.
- Coat the griddle or skillet with butter. This gives them that beautiful golden brown color on the outside and makes them taste extra delicious.
More pancake variations:
- Chocolate chip pancakes
- Blueberry pancakes
- Fluffy German pancakes
- Cinnamon roll pancakes
- Apple cinnamon pancakes
Buttermilk Pancake Recipe
- 1/4 cup unsalted butter , more for the griddle
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 cups buttermilk
- 2 large eggs , whisked
- 2 teaspoons pure vanilla extract
For serving: Syrup, Fresh berries
- Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt the butter in the microwave and set aside to cool for 3 minutes.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Then add in the buttermilk and butter and stir just until combined. Then mix in the eggs and vanilla, just until most the lumps are gone and the batter is smooth. If the batter is too thick, add another splash of milk. If it's too thin add another Tablespoon of flour.
- Coat the griddle (or skillet) with butter and then pour 1/4 cup batter onto the heated griddle. Cook the pancakes until bubbles appear, about 2 minutes. Flip the pancakes and cook the other side for 1 minute, or just until lightly browned.
- Serve immediately or place on a baking sheet in the oven at 175°F to keep warm.