This fluffy Buttermilk Pancakes recipe is easy, quick, and the taste is phenomenal! They are light and delicious, you’ll never use a mix again!
If you love breakfast recipes as much as I do, try Quiche Lorraine, Chocolate Chip Muffins, Protein Waffles, or Brioche French Toast!
My kids flip for our Buttermilk Pancakes.
My kids flip for our Buttermilk Pancakes.Breakfast foods like our buttermilk pancakes are my favorite comfort food and it just makes sense to make them from scratch! Why buy a mediocre box pancake mix when you have the ingredients you need, and they’re fresher and taste so much better? Anyone can make these and they’re the best, light and fluffy Buttermilk Pancakes. (And if you don’t have buttermilk, you can make your own buttermilk substitute with milk and lemon juice or vinegar). We like to sprinkle blueberries or chocolate chips on each pancake before flipping them. I have this griddle and love how we can so many at once.
How to make Buttermilk Pancakes:
Make Batter: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add eggs, melted butter, and buttermilk then gently mix just until the wet and dry ingredients are incorporated. Don’t over-mix the batter. Add a little milk at a time until it’s thick, but pourable.
Cook: Scoop batter with ¼ cup then pour on hot griddle or pan. Cook until bubbles appear on the surface, then flip once, and don’t pat them down. Serve with my favorite homemade syrup and fresh fruit.
Storage and Freezing Instructions:
Store leftover pancakes in the fridge for 2-3 days and reheat in the microwave or toaster oven for a few seconds.
To Freeze: Place cooled pancakes in a single layer on a baking tray then “flash freeze” for 30 minutes. Stack them in a freezer safe bag or container for up to 3 months. This way they won’t stick together.
More Pancake Recipes:
- Sheet Pan Pancakes
- German Pancakes
- Whole Wheat Pancakes
- Pumpkin Pancakes
- Cottage Cheese Pancakes
- Lemon Ricotta Pancakes
- Japanese Soufflé Pancakes
- Lemon Blueberry Pancakes
- Apple Pancakes
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Recipe
Buttermilk Pancakes
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 Tablespoons granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs , beaten
- 2 Tablespoons melted butter
- 2 Tablespoons milk , to thin batter
- blueberries or chocolate chips, for topping before flipping , optional
Instructions
- Heat griddle to 350 degrees F (or heat a large skillet to medium). Grease with butter or non-stick cooking spray.
- Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
- Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter. Add milk, a little at a time until batter is still thick, but pourable.
- Cook: Use a ¼ cup measuring cup to scoop batter and pour on hot, greased griddle (top with chocolate chips or blueberries, if desired). Cook pancakes until bubbles appear on the surface, then flip once.
- Serve warm with our easy homemade pancake syrup.
Notes
Nutrition
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*I originally shared this recipe June 2017. Updated March 2020, August 2021 and August 2024.
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I love these pancakes and I’ve been doing them for awhile now. I love to fold frozen raspberries or blueberries in the batter just before putting them in the pan. It’s delicious with real maple syrup!
While these pancakes tasted pretty good, I did not like making them. The batter was WAY too thick, which made it difficult to handle. After thinning it down with the two Tbsp. of milk, it was still too thick. So, I kept on adding milk until it was a pourable batter. I didn’t measure how much additional milk went in, but it was at least one-fourth of a cup, if not a third of a cup. Both the baking powder and soda were still good, so I haven’t got a clue as to what went wrong.
Sorry, but after this encounter, this recipe won’t be used again.
These are the best pancakes I’ve ever made, and I’ve made a lot. I first made it with coconut milk because I didn’t have any milk at all on hand, and water to thin. The second time I used buttermilk (and water to thin.) Both were delicious. I like the size of the batch, because you have leftovers. Whips up quick. Comparable to Cracker Barrel.
Lost all my favorite recipes in a fire so thanks for bring breakfast home this Saturday morning.
Hey there,
I have to tell you……. I’m 72 years old and consider myself to be an excellent cook – except for pancakes!! I can’t even mane the Krusteau ones!!
These simple buttermilk pancakes care the best I’ve had, including any restaurants!
Great job, Lauren. I love your recipes.
Never made homemade pancakes. Excited to try these instead of box pancake mix. Will comment after i make them.
This is a great recipe but may I make two suggestions. First soft the dry ingredients into a bowl and when mixing the wet ingtogether separate the eggs and whip the whites before adding them it makes the pancakes even fluffier.
No whipping egg whites ~~ too much work
11/26/17 got home from church tonight and cooked these. Awesome!!! They are the best pancakes ever! So glad I found this website!!!
Thanks so much Eva! I’m so happy you liked them–hopefully you get to try some more of my recipes soon! Thanks for sharing 🙂
Made these on a Saturday morning for company, we all thought they were delicious.
Thanks for the tips above the recipe. This is a winner! We added fresh berries.
You can’t beat a stack of buttermilk pancakes! One of my favorites. These look great!