Anything but plain, these flavorful homemade buttermilk pancakes don’t need any add-ins to taste special (though I won’t fight you on adding chocolate chips!). Soft and fluffy with just the right amount of sweetness, they’re an ideal base for your favorite pancake toppings. Try them with homemade honey butter or cinnamon butter, whipped cream, and/or a cascade of maple syrup—pancake perfection!
Can you think of a better way to start your day than with a stack of classic buttermilk pancakes? (Well, homemade cinnamon rolls are in the running too, obviously.)
This is my go-to buttermilk pancake recipe. It’s the one I use time and time again when I crave a stack of classic, diner-style pancakes. This simple recipe makes the fluffiest, softest, most tender buttermilk pancakes… that taste anything but basic.
I love it so much that I’ve also created variations on this base recipe to make strawberry buttermilk pancakes, birthday cake pancakes, and even included a blueberry version in my first cookbook, published over a decade ago (page 35)!
About the strawberry buttermilk pancakes, which is the same base as today’s, one reader, Julie, commented: “These are INCREDIBLE! I love how fluffy and tender they are—and I love that I don’t have to beat the egg whites separately. SO SO SO good. ★★★★★“
Ingredients You Need for the Best Buttermilk Pancakes
These are all very basic ingredients, but each one has an important job to do to make sure your pancakes turn out amazing, so I don’t recommend any substitutions here.
- Melted Butter: Melt the butter first, to give it a chance to slightly cool before you mix it into the other wet ingredients.
- Flour: All-purpose flour is the base of these pancakes. If you’re looking to use whole wheat flour, my whole wheat pancakes are thick, fluffy, and have lots of wonderful reader reviews.
- Sugar: Use granulated sugar to lightly sweeten.
- Baking Powder + Baking Soda: Both give these pancakes some serious fluffiness. (More on this below.)
- Salt: Flavor.
- Eggs: 2 eggs bind the ingredients together and add lift and structure.
- Buttermilk: Buttermilk’s lactic acid, as well as its subtle tangy flavor and ultra-creamy texture, is required for buttermilk pancakes. Though I often suggest a DIY buttermilk substitute using regular milk and vinegar/lemon, I highly recommend using real buttermilk in these pancakes. You can use either low-fat or full-fat buttermilk.
- Vanilla: This pancake batter benefits from a dose of pure vanilla extract, which gives it the best flavor. Same as when you make a white cake, when vanilla is the main flavor you’ll taste, it’s best to use the pure stuff.
Why Both Baking Powder & Soda?
Remember when I taught you about baking powder vs baking soda? Well, we are using both in today’s pancakes. In this recipe, buttermilk is used partly for its unmistakable tangy flavor. If we used only baking soda in the pancake batter, the soda could neutralize all of the buttermilk’s acid. And we’d lose that tanginess! So, by including baking powder as well, some of the buttermilk’s flavor is left behind, and there is still enough leavening to yield the fluffiest of fluffy pancakes.
How to Make the Best Buttermilk Pancakes
Preparing the batter takes just a couple minutes. Whisk the dry ingredients in 1 bowl, whisk together the wet ingredients in another, then pour wet into dry and whisk together to combine. I like to use a large mixing bowl with a pour spout. Makes pouring the batter onto the pan/griddle much easier.
Success Tip: Let Your Batter Take a Nap
Let the batter rest for a few minutes while you preheat your griddle/pan. This gives it a chance to thicken up, which makes for even fluffier pancakes.
Expect a thick batter; a few small lumps are OK. Do not be tempted to whisk away all of the lumps. To avoid flat, dense pancakes, avoid over-mixing pancake batter.
The best temperature for cooking pancakes is 375ºF (190ºC). If you’re cooking on an electric griddle, you can simply set it to heat to that temperature. If you’re cooking in a griddle pan or large skillet on the stove, allow the pan to preheat for several minutes over medium heat. Don’t be tempted to crank the heat up to high; that will lead to unevenly cooked, burnt pancakes.
To test if the pan is ready, flick a few drops of water from your fingers onto the pan. If they sizzle in place and disappear, it’s not quite hot enough yet. If they “dance” around on the surface before sizzling out, your pan is good to go!
While these pancakes are flavorful on their own, feel free to fold your favorite add-ins— such as chocolate chips, berries, or chopped nuts—into the batter before cooking. Sprinkles are a fun addition for a birthday breakfast!
Many pancake recipes instruct you to flip when you see bubbles forming on the surface, but you’re actually looking for holes. Your pancakes are ready to flip when the bubbles are popping, forming little holes in the surface. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip, then cook for another minute.
Before you flip, look for holes in the pancake’s surface:
For more pancake-perfecting tips, read this article on 10 Pancake Common Mistakes—and How to Avoid Them.
Favorite Pancake Toppings
- Maple Syrup (a forever classic that never goes out of style!)
- Whipped Cream
- Homemade Honey Butter
- Homemade Cinnamon Butter
- Raspberry Sauce (Coulis)
- Strawberry Sauce Topping
- Blueberry Sauce Topping
- Lemon Curd or Apple Butter
And at the very frequent request of my children, here’s one of the best ways to enjoy them: with lots of chocolate chips. 😉 Happy flipping!
If you happen to have a waffle maker, try my favorite buttermilk waffles next!
More Pancake Recipes:
- Birthday Cake Pancakes
- Whole Wheat Oatmeal Pancakes
- Greek Yogurt Lemon Poppyseed Pancakes
- Whole Wheat Pancakes or Whole Wheat Blueberry Pancakes
- Pumpkin Pancakes
- Healthy Banana Pancakes
Buttermilk Pancakes
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Total Time: 30 minutes
- Yield: 14–16 4-inch pancakes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Description
Fluffy and thick with just the right amount of sweetness, these buttermilk pancakes are the ideal base for your favorite pancake toppings like maple syrup, whipped cream, strawberry sauce topping or blueberry sauce topping, lemon curd, fresh berries, etc.
Ingredients
- 6 Tablespoons (85g) unsalted butter, melted and slightly cooled (plus more butter for greasing)
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1/3 cup (67g) granulated sugar
- 1 and 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 2 cups (480ml) buttermilk
- 1 teaspoon pure vanilla extract
Instructions
- Melt the 6 Tablespoons (85g) of butter first. Microwave or stovetop—either is fine. Set aside to slightly cool until step 3. You don’t want it piping hot.
- In a large bowl, preferably with a pour spout, whisk the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
- In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is thick and a few lumps are fine. Set aside as you heat the stove.
- Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray, if needed, for each batch of pancakes.
- Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with your choice of toppings.
- Cover and store leftover pancakes in the refrigerator for up to 5 days.
Notes
- Make Ahead & Freezing Instructions: Pancakes freeze well up to 3 months. Reheat frozen pancakes in the microwave. Or you can reheat frozen pancakes in a 350°F (177°C) oven. Place pancakes on a lined baking sheet and cover with aluminum foil. Bake for 6–8 minutes or until defrosted and warm.
- Can I make the batter the night before? No, I don’t recommend it. Baking powder is activated once wet. You can, however, mix the dry ingredients and wet ingredients together and keep them separate and covered in the refrigerator until the morning. (But do not add the melted butter until ready to cook, because that will solidify in the refrigerator.)
- Special Tools (affiliate links): Mixing Bowls (preferably with a pour spout) | Whisk | Electric Griddle, Griddle Pan, or Shallow Skillet/Pan
- Can I use whole wheat flour? I recommend making my whole wheat pancakes instead.
- Buttermilk: Though I typically suggest a DIY buttermilk substitute using regular milk and vinegar/lemon, I highly recommend real buttermilk. I used low-fat buttermilk, but full-fat works too. I do not suggest any substitutions. You can use any extra buttermilk you have leftover in any of these recipes.
- Can I make waffles instead? Absolutely. Use this batter and follow the same cooking instructions as these gingerbread waffles.
- Extras/add-ins: While these pancakes are flavorful on their own, feel free to fold your favorite add-ins—such as chocolate chips, berries, or chopped nuts—into the batter before cooking.
- Adapted from Sally’s Baking Addiction cookbook Blueberry Buttermilk Pancakes recipe (page 35).
Reader Comments and Reviews
I followed this recipe and the method to the “T” except that I added in 3/4 cup of frozen wild blueberries that I let thaw before adding to the batter, just before scooping out to cook each pancake. I used unbleached all purpose flour and made sure the egg and buttermilk were warmed to room temperature before mixing. I also used two large teflon plans and used butter in the pan.
This recipe was a HUGE success – they turned out absolutely amazing and will be my new go-to recipe for pancakes. The crust had a thin crispiness to them and they were fluffy, light and so delicious. I wish I could upload a picture of these because they looked just like Sally’s at the top of this web page.
I read the reviews and was a bit worried about scorching due to the sugar content so I kept a close eye on them. No burning or scorching, they were golden brown, puffed up nicely and stayed that way and accepted the fresh butter and pure maple syrup when served. I froze the few left overs and will se how they fair out reheated. Great recipe – I recommend it.
Absolutely the best buttery buttermilk pancakes I’ve ever made!!!!!! Incredibly tasty! Like a restaurant. I add extra vanilla and let it rest exactly for 5 minutes. I made HUGE pancakes for my daughters and it yielded 6 pancakes. So fund thank you!!!
I disliked this recepie. I thought because of the amount of sugar pancakes where burning faster than had time to rise.
Advanced cook and has a great griddle.
I made these recently for myself when I needed a quick and easy dinner and this recipe will be my go-to recipe for pancakes from now on!
I’ve seen recipes for buttermilk substitutes using ingredients like lemon juice. Do you have a reliable recipe for making buttermilk at home since I don’t currently have any? Alternatively, could I use heavy cream or another type of milk as a direct substitute in a recipe that calls for buttermilk?
Hi Lydia, We often suggest this DIY buttermilk substitute using regular milk and vinegar/lemon, but we do highly recommend using real buttermilk in these particular pancakes. For recipes that call for buttermilk, you should not substitute another type of milk as buttermilk is used an acidic ingredient.
I made your recipe exactly as you wrote it and the pancakes turned to be the best I have ever made. I had one pancake leftover. The next day I heated it in the microwave at full power 10 sec. on one side, ten on the other and finally 10 on the first side again. Perfect. This recipe isn’t that much different from others so why did it turn out so well?
I have spent my life searching for the perfect pancake recipe and this is it. It has an amazing taste, texture and fluffiness. It is perfect and my granddaughter agrees. She gave it 12/10 and she is picky
These are a very fluffy, tasty pancake.
Made these with my Granddaughter last week, she asked to come back for a sleepover with her brother, just so she could help make these again and let her brother enjoy them as well.
Love having the Grandkids spend the night, as they get older (12,10) it is less they come and stay.
Thank you all, for creating and sharing the recipes!
Hello! I made this today and it was super delicious. I’m hoping you can help me, as much as I love pancakes, this recipe was a bit too much. Can the recipe be halved with no issue? Or what would you recommend? I know they can be frozen but it’s nice to have a fresh stack sometimes. Thank you :]
So glad you enjoyed these! Yes, the recipe can be cut in half with no issues.
Your waffles which are fantastic call for eggs white whipped can i do the same with the pancakes?
Hi Beth, you can certainly try it if you wish, but we find the pancakes to be plenty fluffy without that added step. Let us know if you try it!
Thank you so much for sharing your recipes I’ve tried one is my favorite pancake recipe my family loved it.
Wow! I have never made more delicious pancakes jn my life!!! I added 1/2 tsp more of vanilla for extra flavor:) Loving all of your recipes.
Soooo delicious & fluffy! Can you buy this? Can you go onto Amazon? I’m writing.
My boss (toddler) requested pancakes this morning and I didn’t have any buttermilk on hand so I used to diy version with whole milk and vinegar. These pancakes are so fluffy and delicious! Sally does it again ❤️
I have been using your recipes for years and love this one, Sunday is always pancake day in our house. I don’t use sugar when I don’t have too, and pancakes you don’t too when there’s usually a form of sugar on top, we always use a local honey instead of syrup. Thanks for all you do lady!
I made these pancakes, but with whole buckwheat flour. I used 1 cup all purpose and 1 1/4 cups whole buckwheat flour. OMG! Delicious
Best pancakes I have ever made!!! They were wonderful. Thank you for this recipe.
Delicious!!
I made your buttermilk pancakes for breakfast this morning my gosh they were delicious better than the mix you buy in the store. We ate them with my homemade blackberry jam. Delicious
I woke up this morning and thought I would do something special for my wife and myself, so I mixed up a batch of these spectacular pancakes. Now that I look at it, I definitely should’ve mixed up a half a batch! It looks like we’ll be eating pancakes for days. I really don’t have a problem with that, because these are so incredibly good.
Hi Seth, these pancakes freeze really well! You can thaw and reheat them in the oven, microwave, or toaster when you want them!
Ready! I took a picture of the 8 inch high stack of pancakes, but I can’t upload it to show you. Thanks for your response.
Thanks, Sally, for another great recipe. Do you think I could use sourdough discard in place of the buttermilk? On one of our trips to New England many years ago at a B&B where we stayed, we were served pancakes that had chopped apple and walnuts in them; they were the best. I want to try your pancake recipe with chopped apples and walnuts they next time I serve them.
Best pancakes ever! These are so fluffy and light. We’re never going to make pancakes from a box again
Wow, love at first bite My daughter declared they smelled like sugar cookies. Simple ingredients, SO FLUFFY, and delicious. Topped with diced strawberries and maple syrup, they were a lovely way to start the weekend.
Made these today and realized I’m apparently not a fan of the buttermilk “tang” (used store-bought). All else was great though…can I substitute whole milk 1:1 or do you recommend another recipe??
Hi KL, if you don’t love the buttermilk flavor, we’d recommend trying a different recipe, because the amount of baking soda used in this recipe is the amount you need for reacting with the acid of the buttermilk, and this ratio would be thrown off if you take away the main acidic ingredient. We haven’t tested this batter with whole milk so are unsure of the amount of baking soda and baking powder that would be best if using whole milk, but if you decide to give it a try, please let us know!
I’ve found putting 1 T of lemon jc or vinegar in measuring cup, add milk to 1 cup mark. Let set 5 min. This will work well as a buttermilk substitute
I made these today, and they are SO good! My kids ate several pancakes each. I should’ve known better, but I did not heed the advice above and made my own buttermilk substitute. Don’t do it! The pancakes still tasted great, but they were very thin and the batter was runny. I should’ve trusted the experts!
I use a similar recipe but for added fluff and lift I whip egg whites and gently fold them into the batter. I do this for waffles as well as pancakes. You may like to give this a try.
Dear Sally, I gotta say, your recipes are on fleek! However the html advertising on this site is going to drive me insane (I access this on my kitchen IPAD). I work in marketing, so I get it (revenues) but consider offering a comparable membership to your website, where recipes can be accessed without a billion HTML and video pop-ups. Please and thank you.
Hi Matt, thank you so so much! We just launched a redesign on the site a couple weeks ago and are still working out tweaks. We removed a few video ad placements from the site on Saturday (3/1) and are working to make other adjustments too. I really appreciate this feedback.
I wonder if this is also a user browser issue / security settings? I use Brave and have never had any issues on your website with ads.
Ps. Best pancakes ever! So fluffy and delicious. My new go-to recipe for pancakes
I love this recipe! Can whole wheat flour be used instead of all-purpose?
Here’s our favorite whole wheat pancakes recipe, Debra!
These are the best-tasting pancakes I have ever had, and I’ve made a lot of pancakes over the years! The flavor is unmatched. This will be my go-to recipe from now on. Thank you, Sally!!
If I want to mix the dry ingredients together and store in my pantry, how long is it good for, Thank you!
Hi Tanja, since leavening agents (baking powder and baking soda) tend to lose their effectiveness after 3 months of opening, we don’t recommend any longer than that. Be sure to store in a well sealed container and check before each use to ensure that the flour hasn’t gone rancid. Hope you enjoy the pancakes!
Thanks, Sally, for another great recipe. Do you think I could use sourdough discard in place of the buttermilk? On one of our trips to New England many years ago at a B&B where we stayed, we were served pancakes that had chopped apple and walnuts in them; they were the best. I want to try your pancake recipe with chopped apples and walnuts they next time I serve them.
Hi Sandra, we haven’t tested it and it may take additional tweaking, but let us know if you do any experimenting.