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Perfect Buttermilk Pancake Recipe

Robyn Stone

Published Feb 01, 2025

Make these classic Buttermilk Pancakes from scratch in minutes – even if you’re out of buttermilk! Fluffy, buttery, delicious, and perfect pancakes with this easy recipe!

Enjoy a hot, buttery stack of buttermilk pancakes in less than 20 minutes with ingredients you most likely have in your kitchen with this easy recipe! Follow my simple yet time-tested tips for the perfect buttermilk pancakes for breakfast, brunch, or “breakfast for dinner” anytime!

Stack of buttermilk pancakes with a bite on a fork. - 1

Why We Love This Recipe

Made from scratch! These pancakes are so quick and easy that you can have them ready in minutes!

Simple yet scrumptious. This recipe uses simple ingredients you most likely already have in your pantry and refrigerator and yields the most perfect and delicious pancakes!

Great to make ahead. Sometimes, we need breakfast recipes that we can grab from the freezer and reheat for busy mornings. This is one of those recipes we turn to time and again!

Easily scalable. This recipe is just right for four people but can easily be scaled up or down to serve less or more!

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Flour – Use all-purpose flour or whole wheat flour, if you prefer. You can also do a blend of all-purpose and whole wheat based on your preferences. I have also substituted gluten-free flour with great success.

Sugar – Granulated sugar is the default sugar to use in this recipe.

Baking Powder – You will use baking powder and baking soda in this recipe. The combination makes for delicious, fluffy buttermilk pancakes.

Baking Soda – You’ll also use baking soda since these are buttermilk pancakes, and the acid in the buttermilk combined with the baking soda ensures the fluffiest pancakes!

Salt – The salt in this recipe helps to balance the sweetness and give additional flavor. If you use salted butter, you may want to reduce the salt called for in the recipe to 3/4 teaspoon.

Eggs – This recipe uses two fresh eggs. If you need to substitute the eggs, I recommend a commercial egg replacer. I’ve found that flax eggs can cause pancakes to be a bit heavy and dense, and applesauce causes the batter to become too thin. You may need to test to reach your desired final replacement.

Vanilla Extract – The vanilla extract adds so much flavor to this recipe! If you’ve not added it to your pancakes in the past, believe me when I say it makes such a difference!

Butter – You will use melted butter in the batter as to coat your griddle or skillet for cooking.

Buttermilk Pancake Variations

Egg-free Pancakes – Use an egg replacer such as Bob’s Red Mill Egg Replacer .

Gluten-Free Pancakes – Use your favorite gluten-free flour. I’ve made these many times using gluten-free flour substitutes.

How to Make Perfect Buttermilk Pancakes

Glass bowl filled with dry ingredients used to make pancakes and a wooden spoon on a wooden tray. - 3

Combine the dry ingredients – Whisk the dry ingredients in a medium bowl after combining.

Wet ingredients used to make pancakes in a glass bowl on a wooden board. - 4

Mix the wet ingredients – Whisk wet ingredients together in a large bowl.

Buttermilk pancake batter in a glass bowl with a wooden spoon. - 5

Combine wet with dry ingredients – Pour the buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow pato rest for at least 5 minutes for the fluffiest buttermilk pancakes.

Add butter griddle and heat – Heat griddle or skillet over medium-low heat. Add butter to the griddle or skillet to make sure well coated.

Cook the pancakes – Scoop batter onto prepared griddle or skillet and cook according to recipe instructions.

Pancakes topped with butter and syrup on a white plate. - 6

Serve warm – Remove from griddle or skillet and serve warm or place on a sheet pan in the oven to keep warm for serving.

Stacks of pancakes on two plates topped with butter and syrup. - 7

Since these are ready in just a few minutes, it’s not hard to get everyone to the breakfast table when they know these babies are waiting for them. Light, fluffy, and so delicious, you’ll get requests for these all the time. I promise!

Make Ahead and Storage Tips

To Make Ahead :

Up to 30 Minutes Make Ahead – Place the pancakes onto a parchment-lined baking sheet in a single layer. Then hold the pancakes in a 200º F oven for up to 30 minutes.
Up to 2 Days Ahead – Allow the baked pancakes to cool completely. Place into a zip-top bag and into the refrigerator for up to 2 days. To reheat, place in a 350º F oven for 5 minutes.

To Freeze: These pancakes freeze beautifully.

Place them in a single layer on a parchment-lined baking sheet in the freezer for 30 minutes.
Then, remove them from the baking sheet, and place them into a freezer-safe, zip-top bag, and freeze for up to 1 month.
To reheat , allow them to defrost and then heat them in a 350º F oven for 5 minutes and serve warm.

Tips for Perfect Buttermilk Pancakes

Let the mixed pancake batter sit for about 5 minutes for the fluffiest pancakes!
When cooking the pancakes, allow the pancake batter to cook until the edges have lost their sheen and bubbles have formed in the center of the top of the pancake, about 2-3 minutes. Then, flip the pancake to cook the other side.

Table set with plates filled with stacks of pancakes topped with butter and syrup. - 8

Yes! Make my easy buttermilk substitute and use just as you use regular buttermilk.

These pancakes are great to freeze and reheat on busy mornings. Follow the instructions to freeze in the recipe notes.

More Favorite Breakfast and Brunch Recipes

French Toast

Pancake Muffins

Blueberry Muffins

How to Cook Eggs

How to Cook Bacon

Here is my Buttermilk Pancakes Recipe . I hope you love it as much as my family does!

Equipment

1 Mixing Bowls
1 Whisk (Balloon)
1 Griddle
1 Measuring Cup (Liquid)
Baking Sheet Optional for make-ahead and freezer use.

Ingredients

▢ 2 cups ( 240 g ) all-purpose flour
▢ 3 tablespoons ( 36 g ) granulated sugar
▢ 1 1/2 teaspoons ( 6 g ) baking powder
▢ 1 1/2 teaspoon ( 6 g ) baking soda
▢ 1 teaspoon ( 2.6 g ) kosher salt
▢ 2 1/2 cups ( 613 g ) buttermilk
▢ 2 large ( 100 g ) eggs
▢ 1 1/2 teaspoons ( 7 g ) vanilla extract
▢ 1/4 cup ( 57 g ) melted butter
▢ butter for griddle or skillet

Instructions

Whisk dry ingredients together. Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
Whisk wet ingredients together. Whisk together buttermilk, eggs, vanilla extract, and melted butter or cooking oil in a large bowl.
Combine. Pour buttermilk mixture slowly into the flour mixture, stirring to combine as you pour. Allow to rest for at least 5 minutes to thicken for the fluffiest pancakes.
Cook. Heat griddle or skillet over medium-low heat. Add butter to griddle or skillet to make sure well coated. Scoop pancake batter onto prepared griddle or skillet by about 1/3 cup. Allow to cook until the edges of the pancake have lost their sheen and bubbles have formed in the center of the top of the pancake, about 2-3 minutes. Flip the pancake and allow to cook about 2-3 minutes on the other side.
Serve. Remove from griddle or skillet and serve warm or place on a rimmed sheet pan in a 200º F oven to keep warm for serving.

Notes

Up to 30 Minutes Make Ahead – Place the pancakes in a single layer onto a parchment-lined baking sheet. Then hold the pancakes in a 200º F oven for up to 30 minutes.
Up to 2 Days Ahead – Allow the baked pancakes to cool completely. Place into a zip-top bag and into the refrigerator for up to 2 days. To reheat, place in a 350º F oven for 5 minutes.

Video

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy! Robyn xo