These are the absolute BEST buttermilk pancakes made from scratch! Perfectly soft, fluffy with golden crisp edges. Taste amazing topped with butter, syrup and fresh berries!
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The Best Buttermilk Pancake Recipe
These are seriously the best homemade buttermilk pancakes! If we’re not making these on the weekend, then we’re probably making waffles, french toast, crepes or omelettes. You just can’t beat a good breakfast!
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. Alternate them with this oatmeal pancakes recipe or banana pancakes recipe and you have breakfast covered for the week.
We love to serve these topped with homemade buttermilk syrup and fresh berries. They also are great on a pancake charcuterie board and for a large brunch I serve them along with my biscuit and gravy recipe. So delicious!
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. 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.
You may not have buttermilk on hand, but you can make your own buttermilk and everything else should be in your pantry.
Find the full printable recipe with measurements below.
- Butter: I use unsalted to be able to control the amount of salt in these buttermilk pancakes.
- Flour: I use all-purpose. Learn how to measure flour without a scale for amazing results every time.
- Sugar: Just a little sweetness makes these taste great with or without maple syrup.
- Leavening agents: I use both baking powder and baking soda to make these extra fluffy.
- Salt: This helps balance and enhance all of the flavors.
- Buttermilk: The real star of the show that adds a little tang, as well as interacts with the leavening agents to make super airy and light pancakes..
- Eggs: The necessary binder that brings it all together.
- Vanilla extract: I love to add a little for a little boost of flavor.
How to Make Buttermilk Pancakes
It takes less than 20 minutes to make a breakfast the whole family will love.
- 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 mixture 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.
- Serve. Flip and then cook on the other side for 1 minute, or just until lightly browned. Serve while warm with your favorite toppings.
- Don’t over mix. Mix the wet ingredients and dry ingredients together 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.
- Use a griddle over a skillet. If you are using a skillet, make sure you don’t turn the heat any higher than medium-low.
- Keep the buttermilk pancakes warm while you wait. Keep them on a baking sheet in the oven at 175°F until the remaining batter is be used up (or your family wakes up!).
- Add butter to the skillet in between each batch. You don’t want to lose the nonstick surface or burn them.
Yes you can, however the texture will be slightly different. If you do decide to try gluten-free flour, I would suggest a 1:1 gluten-free all-purpose flour (cup 4 cup is my preference) and use an egg.
The main difference between regular pancakes and classic buttermilk pancakes is the buttermilk! Most regular pancake recipes or pancake mix call for regular milk, while buttermilk pancakes call for buttermilk. Buttermilk interacts with the baking soda and creates extra height with a tender crumb. They turn out super soft and moist plus are light and airy when you bite in.
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!
This will happen if you overmix your batter and it will result in pancakes that are flat, dense or worse rubbery. Gently fold your wet and dry ingredients together and stir until just combined. A few flour streaks is okay.
Storing + Freezing
Storage: Once the buttermilk pancakes have completely cooled, store them in an airtight container in the fridge up to 4 days.
Freeze: 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.
Reheat: Pop them in the microwave for a softer texture or the toaster for a slightly crispier bite.
More Pancake Variations
Buttermilk Pancake Recipe
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. Stir in the buttermilk and melted butter just until combined. 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 1 Tablespoon flour.
- Coat the griddle (or skillet) with butter. Pour 1/4 cup batter into individual circles. Cook 2 minutes, or until bubbles appear. Flip and cook 1 minute, or just until lightly browned.
- Serve immediately or place on a baking sheet in the oven at 175°F to keep warm.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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