Our very favorite buttermilk pancakes! So fluffy, thick and soft, with delicious flavor. These pancakes are quick and easy to make and perfect for a weekend breakfast.
Let me introduce you to my absolute favorite pancake recipe: Buttermilk Pancakes.
I have been making these pancakes for years, and my family still requests them week after week! My go-to recipe for Sunday breakfast, I usually serve our buttermilk pancakes with fresh fruit, bacon and scrambled eggs or fried eggs.
There’s so much that I love about these buttermilk pancakes
- They are, hands-down, the fluffiest pancakes I’ve ever eaten. They’re thick and soft, with that perfect fluffy texture that makes pancakes immensely satisfying.
- You can’t beat the delicious buttery, tangy flavor that buttermilk brings to these buttermilk pancakes.
- This recipe is quick and easy, and you’ll need just a few common ingredients, nothing fancy.
Since my family usually devours a single batch of these pancakes in one sitting, I often double the recipe so that I can stock our freezer with extra pancakes for quick before school breakfasts.
I made these buttermilk pancakes recently for my son and my grandson and they loved it! The recipe makes perfect fluffy delicious pancakes and is the only recipe I use now. Thanks very much!
Jerolyn
Perfect Fluffy Buttermilk Pancakes
Buttermilk is the secret to making the best thick and fluffy pancakes. Since buttermilk is acidic, it helps to activate the baking soda in your pancake batter. This creates lift when you cook the pancakes, so that they turn out extra thick and fluffy.
Buttermilk can also help to break down the gluten in flour. So adding buttermilk to your pancake batter will make your pancakes extra soft and tender.
As if that isn’t enough, buttermilk also adds a delicious tangy flavor to pancakes. There’s nothing better than homemade buttermilk pancakes from scratch!
Ingredients You’ll Need
- Flour: I like to use a combination of all-purpose flour and whole wheat flour when I make these pancakes. You can make these using only all-purpose flour if you prefer. Just be sure to use 2 cups of flour total.
- Granulated Sugar: The sugar adds a touch of sweetness.
- Baking Powder and Baking Soda: These will help your pancakes to rise and puff up as they cook.
- Salt: A little bit of salt enhances all of the flavors.
- Eggs: You’ll use two eggs in this recipe. The eggs provide structure, richness and lift.
- Buttermilk: Buttermilk is a key ingredient in this fluffy pancake recipe. If you don’t have store-bought buttermilk, this is how to make buttermilk using milk.
- Vanilla Extract:Vanilla adds flavor and a little bit of sweetness.
- Butter: Adding melted butter to the batter adds a rich, buttery flavor to the pancakes.
How to Make Buttermilk Pancakes
Melt the butter and set it aside so that it can cool slightly.
Whisk together the dry ingredients: flour, sugar, baking powder, baking soda and salt.
Then, combine the wet ingredients. Start by whisking together the eggs, buttermilk and vanilla. Then whisk in the melted butter.
Mix together the wet and dry ingredients until they are just combined. Do not over-mix the batter. It’s ok if there are some lumps but there shouldn’t be streaks of flour. The batter will be thick.
Cook pancakes on a preheated griddle or non-stick skillet over medium heat. See more about how to cook pancakes below. Then serve them warm, with maple syrup. Yum!
How to Cook Pancakes
I like to cook pancakes on an electric griddle because I can cook about eight at a time and it is easy to control the temperature. You can also cook your pancakes in a cast iron skillet or other non-stick skillet. You may want to add some butter to the pan before scooping on the pancake batter, both for flavor and to grease the pan if it’s not non-stick.
Cook pancakes over medium heat. I set my electric griddle to 325° F and it is perfect. Be sure to preheat the pan before cooking the pancakes. You can cook one pancake as a test to see if you have the right temperature.
Cook pancakes for about 3 minutes on the first side, until bubbles form on the top and the pancake bottoms are golden. Then flip and cook on the second side until golden.
How to Make Pancakes Without Buttermilk
If you run out of buttermilk, you can make my homemade buttermilk substitute. I recommend reducing the amount of buttermilk by 1/4 cup if using homemade buttermilk because it is usually thinner than store-bought buttermilk. Or, try my healthy pancakes recipe, which calls for milk instead of buttermilk.
Recipe Tips
- You can make these buttermilk pancakes with whole wheat flour or all-purpose flour. I usually use a combination of white whole wheat and all-purpose. I prefer white whole wheat flour because it has a milder flavor and texture than regular whole wheat flour.
- Mix the pancake batter just until the flour is incorporated, being careful not to over-mix. Over-mixing can lead to flat pancakes.
- Pancake batter should be thick, because a thick batter produces thick, fluffy pancakes. If the batter is too thick, however, your pancakes won’t cook through. If the batter is too thin, the pancakes will turn out flat. I have found that different brands of buttermilk vary in thickness, so you may need to adjust the buttermilk amount slightly to get the batter just right.
To Store and Freeze
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 4 days.
- These pancakes freeze wonderfully. Let them cool completely and then freeze in a zip-top plastic bag or other airtight container for up to 3 months. I stagger the pancakes in the bag/container so that they don’t stick together as they freeze. If you want to stack them, I recommend placing a square of parchment paper in between each pancake.
- Thaw pancakes using the defrost setting of your microwave or let them sit at room temperature for about 30 minutes. You can also thaw them in the refrigerator overnight.
More Pancake Recipes
We’re big pancake fans over here! These are a few more pancake recipes that we love:
- Banana Pancakes
- Chocolate Chip Pancakes
- Blueberry Pancakes
- Oatmeal Pancakes
- Greek Yogurt Pancakes
- Pumpkin Pancakes
- Gingerbread Pancakes
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5 from 6 ratings
The Best Buttermilk Pancakes You’ll Ever Eat
Servings: 14 pancakes
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Total Time: 15 minutes mins
These buttermilk pancakes are incredibly soft and fluffy, with the most delicious flavor! They're quick and easy to make with simple ingredients. If you have leftover pancakes, they freeze wonderfully for quick breakfasts later on.
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Ingredients
- 3 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup whole wheat flour*, see note
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 1 teaspoon vanilla extract
Instructions
Melt the butter and set it aside to cool slightly.
In a large bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together the eggs, buttermilk and vanilla extract. Whisk in the melted butter.
Pour the wet ingredients into the dry. Whisk until just combined, being careful to not over-mix. A few lumps will remain in the batter but you shouldn't see streaks of flour. The batter will be thick.
Heat an electric griddle or non-stick skillet over medium heat. If desired, grease the griddle or skillet with butter.
Use a ¼ cup measuring cup to scoop the pancake batter onto the griddle. Let pancakes cook on the first side until bubbles form and the pancake bottoms are golden, about 3 minutes. Flip the pancakes and cook them on the second side until golden, about 2 minutes. Serve pancakes with maple syrup, if desired.
Notes
- I like to make this recipe with 1 cup of all-purpose flour and 1 cup of white whole wheat flour. Regular whole wheat will also work.
- You can make this recipe with 2 cups of all-purpose flour if you don’t have whole wheat flour. Be sure to use 2 cups of flour total.
- Extra pancakes freeze well, wrapped airtight, for up to 3 months. Thaw and warm before serving. You can thaw pancakes in the microwave, on the counter, or overnight in the refrigerator.
Serving: 1pancake, Calories: 117kcal, Carbohydrates: 16g, Protein: 4g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 34mg, Sodium: 168mg, Potassium: 132mg, Fiber: 1g, Sugar: 3g, Vitamin A: 165IU, Calcium: 75mg, Iron: 1mg
Nutrition information is an estimate.
Cuisine: American
Course: Breakfast
Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.
I first shared this buttermilk pancake recipe in 2012. We’ve made these pancakes so many times since then, and over the years I’ve perfected the recipe to make it the very best. Post updated in March 2021 and August 2024 with an improved recipe, more tips and new photos.
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