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Make breakfast a winner with these Perfect Buttermilk Pancakes

How To Make Perfect Buttermilk Pancakes

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Light, fluffy, and golden brown crisp edges, my Perfect Buttermilk Pancakes are so amazing you might not even need syrup! 

Hi Bold bakers!

Time and time again I get asked this very important question: How do I make the perfect buttermilk pancakes?

Well bakers, my Perfect Buttermilk Pancakes recipe here to answer all of your questions, troubleshoot all of your pitfalls and ensure that every time you have that pancake craving —  you can deliver with Perfect Buttermilk Pancakes. Light, fluffy, and golden brown crisp edges, My Perfect Buttermilk Pancakes are so amazing you might not even need syrup!

I have tried every recipe under the sun for American style pancakes and hands down this is the best recipe I have. To say that it’s tried and tested is an understatement. I used to have a breakfast catering business in San Francisco where I would create elaborate, over-the-top breakfasts (sound familiar?).

The Road To The Perfect Buttermilk Pancakes

I had never made buttermilk pancakes before, but I was determined to master the Perfect Buttermilk Pancake Recipe because I wanted to make those thick stacks of fluffy, light pancakes that you got in diners. I was convinced that everyone was using a boxed pancake mix and that’s how they got perfect pancakes every time. I am actually pretty sure most diners do use box mix, however — that’s not for me.

God bless the poor guinea pigs I catered for, because regardless of the result they ate them. But without my hungry audience and the demand for “bigger and bolder” breakfasts, I never would have created Red Velvet Pancakes with Cream Cheese Frosting, Churro Waffles and Cinnamon Roll Pancakes.

Where it all started, though, was this basic, humble recipe for Buttermilk Pancakes.


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Why do you need buttermilk to make pancakes?

The tangy flavor of buttermilk is not the only reason it’s important in creating the perfect buttermilk pancake. Buttermilk actually helps to activate the baking soda or raising agent in the pancake batter. This means before the pancake even hits the heat, it’s being made light and fluffy and bubbly from within the batter.

Buttermilk also acts as an acid, eating away at the flour or gluten in the pancakes. This is what makes the cakes so tender and soft.

How to mix the perfect pancake batter?

There is a skill to making the Perfect Buttermilk Pancake Recipe. After making 1000’s of them, I have mastered it. It comes down to 2 very simple things: mixing the pancakes and mixing in your melted butter.

Don’t overtax your pancakes! It is tempting, I know. I still do it, but DON’T! The less the you mix, the thicker and fluffier they will be. All of those lumps that you are worried about will disappear when the pancakes rest.

Why do you need to let pancake batter rest?

Let the dough rest in the fridge for 20 minutes before you use it. This allows the butter to set, so when they hit the hot griddle the butter will create steam, and steam evaporates and creates bubbles! Boom! Science lesson.

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4.62 from 47 votes
Make Perfect Buttermilk Pancakes
Prep Time
15 mins
Cook Time
10 mins
resting time
10 mins
Total Time
25 mins

Light, fluffy, and golden brown crisp edges, my Perfect Buttermilk Pancakes are so amazing you might not even need syrup! 

Course: Breakfast
Cuisine: American
Servings: 8
Calories: 143 kcal
Author: Gemma Stafford
  • 4 tablespoons (2oz/57g) butter, melted
  • 2 cups (10oz/280g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 2 cups (16 floz/ 1/2 litre/480ml) Buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  1. First, melt the butter and set aside to cool.
  2. Mix together the flour, baking powder, soda, sugar and salt in a large bowl.

  3. In a jug, whisk together the buttermilk, eggs, and vanilla extract.

  4. Add the liquid to the dry mix and starting lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. My trick is to stir it enough times to spell P.A.N.C.A.K.E, and then stop.
  5. Slowly drizzle in the cooled butter and stir another 3 times. Lumps are ok, resist the urge to mix more
  6. Put in the fridge for 10 minutes. This helps the butter to chill and bubbles to form in your batter.
  7. Put a heavy bottom frying pan or griddle on medium-low heat.

  8. Spoon one big spoon of the batter per pancake.
  9. Cook for roughly 4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color (forming bubbles on top is really important because they hold your pancake up and keep it thick, I call them pancake pillars :))
  10. Flip and cook for another on the other side a little longer, until brown. Enjoy with butter and maple syrup.

Watch the Recipe Video!

Nutrition Facts
Make Perfect Buttermilk Pancakes
Amount Per Serving (1 pancake)
Calories 143 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Monounsaturated Fat 2g
Cholesterol 49mg 16%
Sodium 494mg 21%
Potassium 17mg 0%
Total Carbohydrates 18g 6%
Sugars 5g
Protein 3g 6%
Vitamin A 4%
Calcium 3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.



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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Bei on March 13, 2019 at 5:15 pm

    Gosh! I just saw you on tv!!! Yay!! Well done chef Gemma!
    I was thinking … I know that lady … seconds later I realized it was you … I’m a great fan of you and your website.

    • Gemma Stafford on March 13, 2019 at 8:29 pm

      Aw where was I on tv? That’s so funny!

      Glad to have you here as part of the community 🙂

  2. Lippy on March 8, 2019 at 10:57 pm

    Great recipe! The pancakes are so fluffy…the best tip ever!!

    • Gemma Stafford on March 9, 2019 at 6:44 am

      I love to hear that!!

      Delighted you like them 🙂

  3. Melanie on March 6, 2019 at 5:04 pm

    I made those pancakes today . Really delicious, thanks for the recipe. But I want to try your maple syrup , do you have recipe for it please ?

    • Gemma Stafford on March 7, 2019 at 3:29 am

      Hi melanie,
      Maple syrup is a gift from nature! This is a specialty in Canada and parts of the US, and is really delicious. There are subs out there, but they are just not the same thing. This one is difficult to copy, the flavor is unique.
      I will have it on my to try list, we will see what we can do,
      Gemma 🙂

  4. Juliette Livesey-Howe on March 5, 2019 at 9:30 am

    Hi Gemma, I have an urgent query! You don’t mention using oil or butter at all in the frying pan. Are these cooked dry?

    Just about to cook a batch in the UK with my kids for Shrove Tuesday, but don’t want to risk burning them!


    • Gemma Stafford on March 7, 2019 at 2:21 am

      Hi Juliette,
      I am sorry, I did not get back to you in time! You can dry fry this type of pancake if you wish. The temperature is what matters, a good hot pan, but you may need to keep an eye on the first one to get the temperature right. They say you always burn the first pancake! I hope you goet this right for you. A little butter and oil mix in the pan, I melt a little butter in a light vegetable oil, pour it off into a ramekin, leaving just a glaze of oil in the pan, this works too, then you have the oil and butter to glaze again if you need to, it does too depend on the pan.
      I hope this will help, maybe not this year though! Pancakes are a great breakfast for kids too,
      Gemma 🙂

  5. Shanna Thomas on February 24, 2019 at 8:00 pm

    Hello Gemma,

    Hope you are doing well. These are the best pancakes I have made, I can’t thank you enough. Each time I go to a cafe/restaurant, I have always wondered how thwhy make the perfect pancakes and I can never nail it. I have tried many recipes. From the time I saw your recipe, I knew this is the PERFECT recipe. I love you for this. I am going to try your other recipes too.

    Just wanted to ask, it’s just me and hubby in our house so if I want to just make 4-5 small pancakes, how do I go about with the measurements? The quantity mentioned here lasted for 3days for us and it’s a lot for us. I prefer making fresh everyday.

    Thanks a lotttttt.

    • Gemma Stafford on February 25, 2019 at 9:24 am

      I am delighted to hear that, thank you for the lovely message! I would suggest just making 1/2 the recipe.

  6. John Banks on February 17, 2019 at 2:06 am

    “The yummiest thing I’ve ever eaten” according to my 6 year old! ’nuff said!

    • Gemma Stafford on February 18, 2019 at 1:04 am

      Haha! John, that boy knows things!
      Gemma <3

  7. Reini on February 16, 2019 at 11:04 pm

    This recipe is genius! I always have a look at your website when searching for basic recipes. These turn out well as “out-of-eggs-pancakes”, too *lol* 😁 greetings from Germany, Reini

    • Gemma Stafford on February 17, 2019 at 1:45 am

      Hi Reini,
      I know! haha, it is interesting how sometimes the technique is as important as the ingredients. Yogurt too works well in this recipe, either as an addition in place of the eggs, or added to milk to culture it slightly. So many ways to do things, you have figured it out!
      Thank you for being with us in Germany,
      Gemma 🙂

  8. Emily Ong on February 16, 2019 at 2:35 am

    I have tried many but this buttermilk recipe is the best. The pancakes are light and fluffy. But the part I like the most is your PANCAKE stir tip. Thanks Gemma🤗

    • Gemma Stafford on February 16, 2019 at 4:16 pm

      lol, thanks Emily. I’m delighted you like that tip. I came up with that myself 🙂


  9. Yousef on February 14, 2019 at 7:49 pm

    hi Gemma
    do the buttermilk and eggs have to be on room temperature before adding?

    • Gemma Stafford on February 14, 2019 at 8:58 pm

      I would suggest it yes. Enjoy!

  10. suhasna on January 29, 2019 at 3:19 am

    Hi Gemma! What can i use as a substitute for buttermilk?

  11. Kristina P on January 20, 2019 at 8:54 am

    Hi Gemma! This is my go to fluffy pancake recipe! A hit every single time, made it 4x now!! Thank you as always 😊💛👏🏻

    • Gemma Stafford on January 21, 2019 at 12:38 am

      Hi Kristina,
      Thank you for this very kind review of this recipe. I am delighted you like it, you are clearly making a great job of it!
      Gemma 🙂

  12. Helena on January 6, 2019 at 11:23 am

    I’ve made these 3 times, everytime has been perfect ! Thank you so much

    • Gemma Stafford on January 7, 2019 at 12:14 pm

      YAY i am delighted to hear that!

  13. Brenda on January 5, 2019 at 2:14 pm

    Fantastic! Throwing away all other pancake recipes! Thank you

    • Gemma Stafford on January 7, 2019 at 11:12 am

      YAY, i am delighted to hear that!

  14. Mikael Bédard on January 3, 2019 at 10:03 am

    I tried these pancakes with the buttermilk recipe and it was amazing. Very fluffy and tasty. One of the best pancakes I did. I did half of the recipe, but I managed to have 10 medium sized pancakes at the end.

    My pan was a bit too hot at first so the sides burnt. I reduced the heat, but I didn’t cook them long enough, so some were still wet inside. For the 4 pancakes I managed to get perfectly, I can say this recipe is a killer!

    I can’t wait to try other recipes 🙂

    • Gemma Stafford on January 3, 2019 at 4:38 pm

      I am delighted to hear that, these are one of my favorites!

  15. Toni on January 1, 2019 at 7:22 am

    I made your pancakes this morning. They are by far the best pancakes that I have ever had. They are so light and fluffy just like you said. I followed your recipe exactly. They are my go to pancakes from now on. THANK YOU SO MUCH FOR ALL YOU DO FOR US.


    • Gemma Stafford on January 2, 2019 at 12:32 pm

      Hello! I am delighted to hear that, they are one of my favorites too! Thank you so much for the lovely message, happy new year to you too!

  16. Sophie on December 22, 2018 at 5:50 am

    I’ve not tried it yet so I won’t rate it until I have was just wondering if you could make the batter the night before or does it have to be on the day?

    • Gemma Stafford on December 22, 2018 at 5:49 pm

      You can make them the day before but they will not be as fluffy as the raising agent will already be activated, way before cooking. Let me know how you go!

  17. Kelly Cruz-Abaño on December 8, 2018 at 5:39 pm

    Fluffiest! Didn’t have buttermilk but had sour cream at hand. I took 3 TBs of milk and added sour cream to make one full cup.

    • Gemma Stafford on December 9, 2018 at 3:34 am

      Kelly, that is what I love to hear, use your head, my mum would say, and you did! Well done, that is the perfect solution.
      Plain yogurt is also a life saver in this situation, and that works well too.
      Thank you for being in touch,
      Gemma 🙂

  18. onlyhuman on November 23, 2018 at 11:39 am

    I had similar issues some people exposed above, about the dough being too watery. In my case I’m sure it was due to the homemade buttermilk that almost didn’t thicken at all. Milk was around 5ºC when took out the fridge, but kitchen should be around same temperature. I used cider vinegar, what I had at hand.
    After mixing and chilling the dough in fridge, the bottom of the bowl was -very- watery. I still doubt about if it should be 10 (as said in the recipe) or 20 minutes (as you said earlier)… I don’t think time will be an issue here, 10, 20, 30… shouldn’t be. I must say I never saw real buttermilk so I have no guide how thick it is really.

    Also there were some lumps, and I found some raw flour in the pancakes after cooked (not much) due to them. Could it be because the didn’t absorb the liquid? Final dough looked more like a thick liquid dough with lumps, but far away from yours in the video.

    But after all, the pancackes were really fluffly and tasty. It was an experimental batch, to learn the process, how to make the buttermilk (failed), etc. What I can say is… while I was cooking a pancake the last one was diying in my mouth :D, I never could make a pile of pancakes. I’ll continue with this recipe because is the best I have found by far.

    • Gemma Stafford on November 24, 2018 at 5:58 am

      Hi there,
      Haha! this was a science experiment for you! Really the buttermilk was not the issue for you, it was that you added too much to the flour. Here is another way to do it, it avoids over mixing, and gives a great result too. Whisk the eggs by hand with the sugar and 3/4 of the buttermilk, really whisk well. Add to the sieved flour and give it a quick whisk, go around the sides of the bowl. Add the melted butter and a little more milk if you need it, and stand it for a little time!
      Now you are an expert, you have learned a lot boy doing,
      Gemma 🙂

  19. Marianne McNeish on November 12, 2018 at 4:24 pm

    I love all your recipes. I didn’t have any milk on hand so I used heavy cream and added lemon to it. They came out amazing. Thank you Gemma.

    • Gemma Stafford on November 12, 2018 at 8:07 pm

      I’m delighted to hear that, Marianne :).

      Thanks for trying them out.

  20. Machell on November 1, 2018 at 6:49 am

    I have some kefir and some yogurt I need to use up, is it ok to substitute either for the buttermilk?

    • Gemma Stafford on November 1, 2018 at 8:34 am

      yes milk the yogurt with some milk to make it the same consistency as buttermilk. Just note you might taste the limes, thats why I use lemon juice. it’s not as noticeable.


      • Machell on November 1, 2018 at 11:09 am

        Thanks! I thinned my yogurt with the kefir and it worked splendidly. Hope these freeze or reheat well. Next time I may half the recipe.

  21. Majal on October 26, 2018 at 10:20 pm

    Hi can you show us how to make a perfect brazo de mercedes?thank u

    • Gemma Stafford on October 27, 2018 at 7:21 am

      Hi! Thank you for your suggestion. I will add it to my list. 🙂

  22. Sarah on October 14, 2018 at 1:08 pm

    What if I wanna use sprinkles how do I incorporate that in?

    • Gemma Stafford on October 16, 2018 at 6:46 am

      Hi Sarah,
      you add them in with the flour, mix them through the flour and they will incorporate well into your batter,
      Gemma 🙂

  23. Bridget on October 12, 2018 at 6:23 am

    OMG!!! This is the best pancake I’ve ever made. The smell of the buttermilk is awesome. And it taste so good. Thanks Gemma. My family loves it. Mwah mwah!

    • Gemma Stafford on October 13, 2018 at 2:42 pm

      I’m delighted to hear it, Bridget. Well done to you for making them and I’m happy your family enjoyed the pancakes. #BoldBaker

  24. jazz on August 13, 2018 at 6:12 pm

    I totally failed to follow instructions and whisked the butter with the rest of the wet ingredients. Thankfully the batter was forgiving and the pancakes turned out delicious. By far the best pancakes I’ve ever made.

    • Gemma Stafford on August 14, 2018 at 2:31 am

      Good woman Jazz, you rescued them, and that is what matters.
      Perseverance is so important in baking, as it is in life. Thank you for this kind review,
      Gemma 🙂

  25. Sadaf on May 1, 2018 at 11:35 pm

    Hi.if we want to make chocolate pancake then how much cocoa powder should be added?

    • Gemma Stafford on May 2, 2018 at 3:06 am

      Hi there,
      I think 1 – 2 tablespoons, sieved with the flour should do this for you. you may need a little more milk, or to reduce the flour by 1/2 the quantity of cocoa.
      I hope you like this recipe,
      Gemma 🙂

  26. Faten on March 27, 2018 at 9:38 am

    Amazing recipe super fluffy I made it with regular milk and turned out amazingly fluffy and super tasty

    • Gemma Stafford on March 27, 2018 at 1:10 pm

      Delighted you like it, Faten. Thanks so much for trying it out.

      Gemma. 🙂

  27. Veronique on March 12, 2018 at 8:38 am

    Hello, just made these pancakes. DEVINE 🌟
    I started with the heat too high. Greetings from Belgium.

    • Gemma Stafford on March 13, 2018 at 10:07 am

      Hi Veronique,
      Everyone burns their first pancake! This is the law of pancake making. They cook in a low enough pan really.
      I am happy you liked this recipe,
      Gemma 🙂

  28. D on March 2, 2018 at 6:55 am

    Hi Gemma,

    Can you help me with these pancakes to make them vegan please? I am also not able to use the baking powder or soda. Should I try using this recipe with the tofu as egg substitute & maybe make the buttermilk using soy milk & lemon?

    • Gemma Stafford on March 5, 2018 at 8:18 am

      Hi there,
      I am not sure why you are not able to use bicarbonate of soda!
      You need something to make this recipe work. The buttermilk certainly can be made with soy. (
      You can make a buttermilk pancake without the eggs, just with the buttermilk and flour, but you need a raising agent. The eggs help to raise these too, you will need one or the other!
      Gemma 🙂

  29. Karen on February 13, 2018 at 1:33 pm

    I realized later I didn’t rate the recipe when I posted a comment the first time! This recipe really makes the most flavorful and fluffiest pancakes compared to all others I’ve tried at diners and even other recipes. Once you figure out what it is that gets your batter nice and thick, this recipe becomes a keeper! I made half this recipe to eat for myself almost everyday for a week! That’s how good they are!

    I had trouble getting a thick batter the first few times but this was due to substituting buttermilk with the homemade buttermilk mixture of milk & vinegar. The homemade mixture thickens up more the longer you leave it to curdle but I didn’t want to leave it out on the counter that long. My fridge also doesn’t have the space to sit a small bowl of milk. I tried one of the suggested tips by another reviewer who said the homemade buttermilk thickens up better if the milk you are using is warm.

    During the attempts where the pancakes came out flatter, I mixed up vinegar with cold milk right out of the fridge. So I tried microwaving the milk for 1 minute and it came out warm/hot to the touch. After adding vinegar to the hot milk, it curdled up so much it produced huge thick chunks that smelled like cheese. It ended up being big solid rubbery chunks in clear liquid. I started over with new milk and microwaved for 20 seconds instead (I make half the recipe for myself using 1 cup of milk) then added vinegar afterwards. The milk will still feel slightly cold but unlike the first and last disaster, it will not make cheesy chunks when mixed with the vinegar. It has warmed up just enough to be NOT cold and becomes extremely thick within the time it takes to prep the rest of the ingredients. As Gemma has said, it all depends on the thickness of the buttermilk. Even the milk and vinegar mixture can make tall fluffy pancakes if it is thick enough!

    • Gemma Stafford on February 14, 2018 at 5:18 am

      Hi Karen,
      Haha! you are a baking genius!
      What you actually made, and this was a genius way to do it, was curd, which you could have strained off and creamed, to be creamed cheese. It is a basic farmers cheese, very much part of how milk was preserved in the past, well done you.
      Using the microwave to help with this is a great idea too. The microwave is a great tool for all sorts of jobs, even to give a yeasy dough a kick start to proof in a hurry. That would be at 30% power, like defrost setting!
      Thank you for this great review, and discussion, I enjoyed it!
      Gemma 🙂

      • Karen on March 7, 2018 at 11:48 am

        Oh wow thank you for telling me what those curds are! The first time they turned into curds they smelled like mozzarella to me but I wasn’t sure what it was so I tossed them out. After looking up basic farmers cheese it looks like I can spread it on a sandwich instead! Which is great because today I accidentally heated the milk too long and made those cheesy curds again. Can the curds still be used as my buttermilk substitute? Just wondering incase I continue to make this mistake in the future. Thanks so much Gemma!

        • Gemma Stafford on March 9, 2018 at 6:34 am

          Hi Karen,
          Yes, use away. All dairy really is forgiving as long as it is fresh! Pasteurized milk tends to go bad rather than sour, and so it must be discarded, but milk which has been cultured, like this, is perfectly usable,
          Gemma 🙂

  30. Mary on February 4, 2018 at 11:38 am

    Hi , thanks for the buttermilk pancake recipe, made it again this am , my husband says it’s the best I’ve ever made and we’ve been married 26 yrs. what I Did different from the first time I made them was to make the butter milk 24 hours in advance so it was nice and thick I also cut the recipe in half and it made four nice pancakes for the two of us thank you again ,you are the best. Mary

    • Gemma Stafford on February 4, 2018 at 5:00 pm

      Hi Mary,

      Well if that is not the seal of approval I don’t know what is!! I am totally on board to make the buttermilk in advance to give it time to develop.


      • Mary on February 10, 2018 at 5:57 am

        As to making the buttermilk 24 hours in advance I did keep it in the refrigerator and it came out nice and thick I did use a little extra white vinegar in it instead of a tablespoon per cup I used 2 tablespoons because I like buttermilk taste

    • Kay on February 10, 2018 at 4:02 am


      You said you made it 24 hours in advanced. Did you leave the buttermilk susbstitue in room temperature for that 24 hours or did you put it in the fridge after 30mins at room temperature?


      • Gemma Stafford on February 10, 2018 at 4:35 am

        Hi Kay,
        Yes! you can make a buttermilk substitute. (
        What you are looking for is the acid ingredient, and this will be perfect. Leave it at room temperature for 30 mins or so, then refrigerate if you have some left over. Make what you need for any given recipe,
        Gemma 🙂

      • Mary on February 14, 2018 at 5:55 am

        Yes I left the butter milk mixture in the fridge overbite , took it out just before using

  31. Karen on January 23, 2018 at 12:27 pm

    Hi Gemma,

    I made these pancakes yesterday and the very first pancake I cooked was amazingly thick and fluffy. The rest of the batter became runny so the pancakes never reached the glory of the very first one.

    That first pancake was so good that I’m trying again now. I left my milk+vinegar mixture to thicken more this time. I realized making homemade buttermilk adds that extra 2 tablespoons of liquid. Is that why my batter isn’t as thick as yours? What can I do to balance the ratio of wet to dry with that extra vinegar in the recipe?

    Thank you so much for giving us these amazing recipes. I suddenly have an urge to bake everyday after finding your site!

    • Gemma Stafford on January 23, 2018 at 8:03 pm

      Aw I’m delighted to hear that, Karen. Homemade buttermilk isn’t as thick for sure. And some brands I find in the site are thicker than others. The thicker the buttermilk the thicker your batter for sure. that 2 tablespoons won’t make the difference to a thin or thick batter.

      Hope this makes sense.

      • Karen on January 24, 2018 at 11:10 am

        Thanks Gemma! I’ve never actually used buttermilk before so it definitely makes sense that I don’t know how thick real buttermilk is supposed to be. Next time I make these with real buttermilk, I’ll let you know how it goes!

        • Gemma Stafford on January 24, 2018 at 1:21 pm

          Hi Karen,
          Most buttermilk which we buy is cultured, that is it has had an acid/culture added. Real buttermilk is the residue left behind after the making of butter, it is not so easy to find.
          See the substitute/cultured buttermilk here (,
          Gemma 🙂

          • Karen on January 26, 2018 at 12:56 pm

            Hi Gemma,

            That is interesting! So when I use the recipe make buttermilk at home, it’s essentially the same as what we buy in the store? But probably using a different source of acid? My 2nd attempt at the pancakes also turned out much thicker this time! I didn’t change anything about the recipe! The only difference is that I made the buttermilk the night before. I used only 1 tablespoon of white vinegar at first. The next day it wasn’t thick enough so I added a second tablespoon and let it sit and it got very very thick! Much thicker than the first time I made the buttermilk a few days ago. A bit of milk also spilled out of the bowl when someone knocked into it in the fridge.

            I also poured each dry ingredient through a sifter into the same bowl. Then mixed the dry ingredients altogether. I think this helped the flour become exposed to more liquid. Alot more liquid was absorbed this time around instead of becoming runny at the bottom of the bowl. I use King Arthur’s unbleached all purpose flour and it doesn’t seem to absorb evenly unless it’s mixed very well. Thank you for giving us your homemade buttermilk tips and responding to our comments! You’re guiding us all very well into the world of baking. Next time I make a birthday cake I will be using your chocolate or vanilla cake recipe!

            • Gemma Stafford on January 28, 2018 at 5:49 pm

              Yes!! making the buttermilk the night before definitely would make the difference. That was smart thinking.

              Really glad you had success. I had a catering business and made these hundreds of times and can tell you due to lots of variables they didn’t always come out the same thickness.

              Glad you enjoyed them!

  32. Marymonroe1010 on January 14, 2018 at 5:47 am

    Hi I just found your site recently tried pancake recipe delicious but mine came out thin ,my husband liked them that way, I just thought they were supposed to be thicker: hint to what I did wrong? The butter when hit the batter clumped , melted as pancakes cooked, think it was a little chilly in my kitchen. I will try again, flavors wonderful. Can’t wait to try some other recipes. Thanks for being there with great recipes.

    • Gemma Stafford on January 14, 2018 at 10:07 pm

      Hi Mary,

      Glad you liked this recipe. So melt your butter first and then fold it in as the very last ingredient. It makes a huge difference to awesome pancakes. It needs to be cool to evenly fold into the pancake batter.

      Also a good, thick buttermilk should ensure thick pancakes 🙂

      • Mary on January 15, 2018 at 8:04 am

        Thank you for coming back to me with the right answer butter last, my buttermilk must not have been thick enough but even re-cooked this morning they were delicious and I will make them again the right way thank you

  33. Christine McCabe on January 6, 2018 at 4:35 am

    Make these for our big Saturday morning breakfast! They are the fluffiest pancakes I’ve ever made. My kids are pretty big critics and they say they love my pancakes…even better than grandmas!

    • Gemma Stafford on January 6, 2018 at 4:49 am

      Hi Christine,
      Haha! Poor grandma! tell the kids to keep it under their hats 🙂
      Delighted you worked this recipe well, it is really useful, and stands being kept in the fridge overnight too, which helps on a busy school morning,
      Gemma 🙂

  34. Ryan on January 2, 2018 at 5:51 pm

    I am going to make this. Is it ok to use regular salt instead of kosher?

    • Kevin Kurtz on January 2, 2018 at 10:05 pm

      for sure, regular is perfect.

  35. Lynn on January 2, 2018 at 9:20 am

    Hi Gemma 🙂
    Made your buttermilk pancakes more than three times over the holidays. Always a big hit. Made them with chocolate chips, bananas, raspberries and also with orange zest. Topped them with real maple syrup and no wonder my kids keep asking for more. Easy & delicious. Thank you ♡

    • Gemma Stafford on January 2, 2018 at 10:21 am

      Delighted to hear that, Lynn 🙂

  36. VictorBarcelona on November 28, 2017 at 3:10 pm

    Greetings Gemma!

    Yup, Gemma you are the “Wonder Woman” of Bigger Bolder Baking for sure…without the cape, but with that “super-powered” apron of yours fueled with your passion!

    I have made this before, but B4 I discovered your secrets. I have separated my eggs b4 and added the whites after combining the wet and dry. We had the same ingredients and measurements, but use a different way of combining them.

    I love your bonus tips:
    Stir until you spell P.A.N.C.A.K.E
    Then add: cool butter for 3 stirs
    Finally put in fridge for 10 minutes

    I have a griddle where I make 6 pancakes at a time and then I freeze them and reheat them in microwave and they still taste yummy like they are fresh off the griddle. I usually make 15-18 at a time.

    I did notice you say 10 minutes in the fridge, but your intro narrative in recipe says this: “Let the dough rest in the fridge for 20 minutes before you use it. This allows the butter to set, so when they hit the hot griddle the butter will create steam, and steam evaporates and creates bubble! Boom! Science lesson.”

    I will be making a new batch of pancakes in the next week or two, so I would like to know what is the suggested fridge time.

    I really got a kick out your P.A.N.C.A.K.E. (7 stirs) Mnemonic, I am the dude (your new fan who over mixed the dough for your spectacular cinnamon rolls recipe (No-knead, No machine) I made. This helps a lot.

    Thanks for the spectacular Science Lesson!

    Seriously, girl you’re a virtuoso!


    • Gemma Stafford on November 30, 2017 at 6:35 am

      Hi Victor,

      Aw you are too kind, I’m delighted you like my recipes :).

      I’m glad that finally all of my pastry knowledge is being put to god use lol.

      Glad to have you apart of the community.

      • VictorBarcelona on December 10, 2017 at 12:05 pm

        Bravo Gemma!

        I made a batch of these babies and they taste out of this world! I concur you have mastered this skill of making the perfect Buttermilk Pancakes and shared it with us! There are no words for my gratitude to you for sharing this golden nugget of skill and knowledge.

        I think with the addition of the vanilla these “smell” like mini pastries of some sorts.

        I had never added vanilla to my mixture b4, but now with your recipe that will be my go to move. Oh, I did add frozen blueberries to mine and my yield came to 16 pancakes. I may experiment later and add some cinnamon too.

        Gonna add some pics to share with everyone.

        Many, many yummy thanks!


        • Gemma Stafford on December 11, 2017 at 2:57 am

          Hi Victor,
          I am really happy that you like this recipe, I concur! These really are worth trying.
          I also add a mashed banana to this mix sometimes, feels like a complete meal!
          Thank you for your lovely review, I am having a good day!
          Gemma 🙂

  37. safa.m on November 22, 2017 at 12:48 am

    Best pancake recipe ever❤
    Gemma never fails to let me down with her recipes😍😍❤

    • Gemma Stafford on November 22, 2017 at 6:21 am

      yay!!!! I love to hear that. 🙂


    • Gemma Stafford on November 22, 2017 at 2:25 pm

      Safa, thank you, that is so very kind,
      Gemma 🙂

  38. Katja on November 11, 2017 at 3:56 am

    Oh god why, why did I have to try this recipe xD the pancakes were amazing, how am I supposed to keep in shape now??


    • Gemma Stafford on November 11, 2017 at 7:48 am

      Hi Katja,
      There is no hope for you now! downhill all of the way LOL!
      However, moderation is everything, so a little of what you fancy will do you good, that is what I tell myself!
      Gemma 🙂

  39. Syazana on October 16, 2017 at 3:55 am

    Hey Gemma! I’ve made this recipe a lot of times. At first, I succeeded but the more I make it, the more I keep failing on making the pancakes. The pancakes would turn out uncooked when I cook each side until it almost become burn. The edges would also become overcooked. This is making me really frustrated each time I make it. I also follow the recipe carefully. Do you know what is happening to the pancakes?

    • Gemma Stafford on October 18, 2017 at 5:04 am

      Hi there Syazana,
      This is not the recipe, you are cooking them at too high a temperature! Turn it down, they will cook, but you need to give them time to puff up, to form the pillars, and be ready to turn.
      Gemma 🙂

  40. Drew on October 12, 2017 at 9:39 pm

    I’ve been using this recipe ever since you started your channel.and it makes me happy to see you grow and make bigger and bolder things. This recipe is PERFECT. my pancake always comes out supper fluffy. Today i ate 4 servings of this, but I’m not regretting any bite i took. Thanks gemma!

    • Gemma Stafford on October 13, 2017 at 2:17 am

      Hi Drew,
      Haha1 Yes, i know what you mean. When i make these at home I tend to eat too many too!
      Good to have you with us. Thank you for this very kind review,
      Gemma 🙂

  41. Chit on September 30, 2017 at 5:40 am

    Hi gemma. I wonder why mine batter seems.watery.comparing to what i seen in video. Still good tho. Thanks.

    • Gemma Stafford on September 30, 2017 at 8:35 pm

      oh really? was your buttermilk watery?

      It really should be a very thick mix. 🙂

  42. anamor20 on July 14, 2017 at 10:14 am

    454 fl oz? It should be 16 fl oz.

    • Gemma Stafford on July 15, 2017 at 3:48 am

      Ah! thank you for this, I have no idea what my intention was, I have edited the recipe.
      thank you for taking the time to point this out,
      Gemma 🙂

  43. Silvia on July 2, 2017 at 1:16 am

    My brother came back from his holidays yesterday and I made him these pancakes for breakfast as a welcome back treat and we absolutely loved (and devoured) them! Thank you!

    • Gemma Stafford on July 2, 2017 at 2:34 am

      Hi Silvia,
      How kind you are! I am happy that he was happy with his welcome home breakfast, well done you,
      Gemma 🙂

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