This Buttermilk pancakes recipe is so easy and produces the best pancakes. Light and fluffy and so delicious, they are a simple and satisfying breakfast (or breakfast-for-dinner) made in under 30 minutes!

Syrup being poured on a stack of buttermilk pancakes, fresh fruit also visible.

This easy step-by-step recipe results in the fluffiest pancakes that taste amazing and will give iHop a run for its money. No need for store-bought pancake mixes or anything from the freezer aisle ever again because once you’ve tried these, there is no turning back.

Why you’ll love these buttermilk pancakes

  • Perfect pancakes: Buttermilk pancakes are the gold standard of all pancakes. They’re tasty, light, and fluffy pancakes that almost melt in your mouth
  • Primed for add-ins: These are the perfect blank-slate pancakes to add things to – fruit, chocolate, nuts, and more! Read on for more ideas.
  • Great for meal prep: Make a batch of these and freeze some for later. When you’re ready to eat them, just pop them in the toaster or microwave.
  • Have fun with toppings! Top with a dollop of whipped cream & sprinkles, or perhaps some blueberry sauce, strawberry sauce, or chocolate sauce. There’s also nothing wrong with keeping it classic, dripping with melted butter and a drizzle of maple syrup. You could also try a fun butter, like maple cinnamon butter or gingerbread butter!
Stack of pancakes on a plate, with a wedge removed on a fork.

About Buttermilk

  • What buttermilk is: If you’re not familiar with buttermilk, it’s actually the leftover liquid that remains after churning a big ole batch of butter. It’s thick, low in fat, slightly tangy, and has a ton of natural cultures. Oh, and it’s also what gives pancakes that signature fluffy texture.
  • How to make a buttermilk substitute: Just add a tablespoon of lemon juice, white distilled vinegar or cream of tartar into a 1 cup measuring cup. Then continue filling that measuring cup with your milk (any kind will work!). Stir gently and let it sit for about 5 minutes. You should start to see it curdle a bit at which point it’s ready! Read more about making your own buttermilk.
Pile of pancakes on a white plate. Berries and syrup also visible.

How to make the best buttermilk pancakes

Mix Wet Ingredients: In a large bowl, add melted butter and slowly drizzle in the buttermilk, while whisking. This will prevent the butter from clumping. While continuing to whisk, add in egg and vanilla.

Add Dry Ingredients: Add flour, sugar, baking powder, baking soda, and salt, and gently mix together on top of the wet ingredients before whisking it all together, until just mixed (we do this so you oly have to get one bowl dirty!).

Tip: Do not overmix, you may activate the gluten which will cause a tough and chewy texture. If you see lumps those are ok!

Let Batter Rest: You can even let the batter sit for a few minutes. You’ll notice the baking soda and buttermilk working its magic as it starts to foam a bit. The time it takes to preheat your griddle is a great amount of time for the batter to rest.

Cook: Scoop onto a preheated griddle using an ice cream scoop or a small measuring cup and spread the batter out as needed. This is a thick batter so it won’t spread as easily as a thinner batter would. Cook until golden brown on each side and cooked through.

Sheet Pan Pancakes

Don’t feel like flipping? Try buttermilk sheet pan pancakes or sheet pan or funfetti sheet pan pancakes.

How to make these pancakes your own

  • Thinner Pancakes: For thinner pancakes, add 1/4 cup regular milk to the batter. If you use homemade buttermilk substitute, your pancakes will also be thinner.
  • Fall Twist: Top the pancakes with cinnamon and applesauce, apple compote, or apple butter for added warmth and seasonal flavors.
  • Add Chocolate Chips: Turn them into chocolate chip pancakes by added white, milk, or semi-sweet chocolate chips.
  • Add Fruit: Add blueberries, strawberries, bananas, or lemon zest to the pancake batter. Or try strawberry buttermilk pancakes or orange buttermilk pancakes. You can also top your pancakes with fresh fruit, blueberry sauce, or strawberry sauce.
  • Healthy Swaps: For healthier swaps try buckwheat flour instead of all-purpose flour. Use coconut sugar instead of granulated sugar and top with some almond butter or pumpkin seed butter.
  • Make it a Party: Set up a build your own pancake station or a pancake board and have everyone pick their own candy toppings. Are pancakes on someone’s birthday breakfast request? Put some sprinkles right into the pancakes for a fun colorful treat.

Make-Ahead Tips

The great thing about this recipe is not only are these pancakes a make-ahead recipe but so is the batter. The batter will keep in the fridge for up to 1 week, just don’t add the baking powder and baking soda in until just before you’re ready to use it.

Storage Suggestions

  • Fridge: Pancakes will keep in the fridge in an airtight container for up to 3 days. If you’ve made a big batch or have a lot of leftovers, they freeze very well.
  • Freezer: Once completely cooled, freeze them individually laid out on a cookie sheet for about 10 minutes before packing them together in a freezer-friendly airtight container or Ziploc bag. This way, they won’t stick together and you can take out whatever you need.

Reheating Directions

  • Toaster: To reheat, the toaster is quick and easy if you’ve got only 1 or 2 that need heating up. Keep in mind, it won’t be a soft pancake, it will be exactly that, toasted!
  • Microwave: To regain the softness, use the microwave! Microwave on high power for 20 seconds for every 1 pancake (give or take depending on your microwave).

Serving Suggestions:

If you love these classic pancakes, try cornmeal pancakes!

More Classic Pancakes

If you love the classics, you’ll love these recipes:

Pancakes piled on a white plate.

Get the Recipe: Buttermilk pancakes

This Buttermilk pancakes recipe is so easy and produces the best pancakes. Light and fluffy and so delicious, they are a simple and satisfying breakfast (or breakfast-for-dinner) made in under 30 minutes!
4.80 from 5 rating

Ingredients

  • 2 tablespoons unsalted butter melted
  • 1 cup buttermilk
  • 1 large egg beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  • Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. This prevents the butter from clumping.
  • Whisk in egg and vanilla.
  • Add flour, sugar, baking powder, baking soda, and salt, and gently mix together on top of the wet ingredients before whisking it all together, until just mixed.
  • Scoop onto a griddle preheated over medium heat, spreading batter out as needed.
  • Cook for 4-5 minutes on each side, or until golden brown and cooked through.

Notes

  • This is a thick pancake batter, and it works best with a scoop. If you prefer thinner pancakes, add 1/4 cup regular milk to the batter.
  • If you use homemade buttermilk, batter will be thinner. Add a bit of flour if desired to thicken batter.
Serving: 2pancakes, Calories: 232kcal, Carbohydrates: 30g, Protein: 7g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 63mg, Sodium: 468mg, Potassium: 130mg, Fiber: 1g, Sugar: 6g, Vitamin A: 333IU, Calcium: 139mg, Iron: 2mg

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