Buttermilk Pancakes

These fluffy buttermilk pancakes are made from scratch in 20 minutes. They are buttery and golden with crisp edges and soft centers. Better than boxed every time!

This post may contain affiliate links. Read disclosure policy.

Why You’ll Love These Pancakes

There’s nothing like a stack of warm, fluffy pancakes fresh off the griddle. These are a weekend favorite in our house, but easy enough for any day of the week.

If you’re in the mood for something different, try our oatmeal pancakes, sourdough pancakes or this banana pancakes recipe. For something extra light, these crepes are also a favorite!

Ingredient Notes

The secret ingredient to the best pancakes is buttermilk! It makes them so light and fluffy.

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: Adds tang and activates the leaveners. While you can make homemade buttermilk, store purchased real buttermilk will produce the best buttermilk pancake recipe.
• 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

• 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.

Recipe Tips for Fluffy Pancakes

• Mix gently. Stir just until the lumps are mostly gone. Overmixing makes pancakes tough.
• Let the batter rest. While the griddle preheats, rest the batter to hydrate the flour and boost fluffiness.
• Grease the pan. Butter gives the pancakes that golden crisp edge and prevents sticking.
• Use a griddle. It heats evenly and gives you space for more pancakes. If using a skillet, stick to medium-low heat.
• Keep pancakes warm. Place them on a baking sheet in a 175°F oven until all are cooked.
• Butter between batches. This keeps the surface nonstick and adds flavor.
• Need waffles instead? Try these buttermilk waffles – they are just as light and crisp! Or explore more homemade pancakes to switch things up.

Favorite Pancake Toppings

We love classic buttermilk pancakes topped simply with melted butter and homemade maple syrup but it’s fun to load a stack of pancakes up with fun toppings as well!

• Fresh berries (blueberries, raspberries, strawberries) or caramelized bananas
• Syrup options like buttermilk syrup or cinnamon pancake syrup
• Fruit sauces like strawberry sauce or blueberry sauce
• Homemade whipped cream with Nutella
• Nut butter and chocolate chips

More Pancake Recipes

Storage

• 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.