I’ve got breakfast covered today with my classic Buttermilk Pancakes recipe — made completely from scratch (including tips if you don’t have buttermilk). I’ll show you how to make thick, fluffy pancakes that can be ready in under 15 minutes. Recipe includes a how-to video!
The Best Pancake Recipe
Buttermilk pancakes are a classic American breakfast. Though the ingredient list is simple, many people reach for the box mix because homemade pancakes sometimes turn out dense, flat, or rubbery. Others get burnt outsides with raw centers or pancakes that lack flavor. This recipe fixes those problems with a dependable method that yields thick, fluffy, and flavorful pancakes every time.
There are a few small techniques that make a big difference: when to flip, the correct stovetop heat, and acceptable substitutions. I’ll cover those tips below and include an option for making these pancakes if you don’t have buttermilk on hand.
Grab a non-stick skillet if you have one and get ready for golden, perfectly cooked pancakes.
What You Need for Perfect Pancakes
This recipe uses pantry staples. A few ingredient notes to keep in mind:
- Buttermilk: Reacts with baking soda to produce lift and a tender crumb, and provides a subtle tangy flavor. See the notes below for a substitute if you don’t have buttermilk.
- Eggs: Room temperature eggs mix more easily into the batter, though the recipe is forgiving if yours are cool.
- Butter: Melt it first and let it cool slightly before adding to the wet ingredients.
- Baking powder and baking soda: Using both gives the best rise and a light texture.
- Flour: All-purpose flour is recommended. You can replace some with whole wheat, but you may need a touch more liquid since whole wheat absorbs more moisture. Avoid self-rising flour since leaveners and salt are already included in this recipe.
For the full ingredient list and amounts, see the recipe card below.
How to Make Buttermilk Pancakes
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl whisk buttermilk, eggs, and vanilla. Drizzle the melted butter into the wet mixture while whisking.
- Gently fold the wet ingredients into the dry until almost combined. Do not overmix — a few streaks of flour are fine and help keep pancakes tender.
- Cook on medium heat until golden brown on each side. Avoid very high heat, which can burn the outside while leaving the center undercooked.
SAM’S TIP: Flip the pancakes when the edges begin to look set and bubbles on the surface start to pop. You should be able to slide a spatula under the edge and see a golden brown color before flipping.
Frequently Asked Questions
Yes. The recipe scales well. For a half batch reduce ingredients proportionally; for example, use 1 cup plus 2 tablespoons of buttermilk for the half portion.
You can make a simple substitute with milk and vinegar or lemon juice. Add 2 tablespoons plus 3/4 teaspoon of white vinegar or lemon juice to a measuring cup, then add milk until you reach 2 1/4 cups and stir. Homemade buttermilk is thinner than store-bought, so add it gradually until the batter reaches the right consistency. If the batter seems too thin, start with about 1 1/2 cups of the substitute and add more as needed.
Over-mixing is usually the culprit. Stir the wet and dry ingredients together gently and stop as soon as they are nearly combined. Overworking the batter develops gluten and results in dense pancakes.
Yes. Fold up to about 1 cup of add-ins into the batter when the flour is about halfway incorporated to avoid overmixing. Alternatively, top the cooked pancakes with sauces or whipped cream.
Yes. This pancake batter works for waffles as well, though you may prefer a dedicated waffle recipe for different texture or crispness.
Classic butter and maple syrup are excellent. Other favorites include whipped cream, fruit sauces, caramel, chocolate sauce, or even ice cream for a pancake sundae.
I hope you’ll try this recipe — please let me know how yours turn out!
Enjoy!
Other Breakfast Recipes You Might Like:
- French Toast or French Toast Casserole
- Blueberry Muffins or Banana Muffins
- Scones
- Cinnamon Rolls
Enjoy!
Let’s bake together! Check the how-to VIDEO in the recipe card.
Best Buttermilk Pancakes Recipe
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Print Recipe
Equipment
- Mixing bowls
- Non-stick skillet
Ingredients
- 2 cups (250 g) all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups (530 ml) buttermilk¹
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 4 Tablespoons (57 g) unsalted butter, melted and cooled
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together buttermilk, eggs, and vanilla.
- Slowly drizzle the melted butter into the wet ingredients while whisking. If the butter separates, continue whisking until incorporated.
- Pour the wet mixture into the dry ingredients and stir gently with a wooden spoon until just combined. Do not overmix.
- Spray a non-stick skillet with cooking spray or lightly brush with oil and heat over medium-low. Preheat for several minutes.
- Scoop about ½–⅔ cup batter per pancake into the skillet. Cook until edges look set and bubbles form and pop on the surface, then flip and cook until golden brown.
- Repeat, spraying or brushing the pan between batches as needed.
- Serve warm with salted butter and maple syrup.
Notes
¹ Buttermilk: If you don’t have buttermilk, use a milk-and-acid substitute (milk plus vinegar or lemon juice). Add the acid to a measuring cup and then add milk to reach the required volume, stirring to combine. Because homemade substitutes are thinner, add slowly until the batter has the right consistency.
Nutrition
| Calories: 243kcal
Nutrition information is automatically calculated and should be used as an approximation.
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Buttermilk Pancake recipe originally published 01/29/2018; updated with added tips and a video. Recipe itself remains unchanged.