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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This Best Buttermilk Pancakes Recipe checks every box for perfection. It’s foolproof, easy to make, and produces thick, fluffy pancakes that rival those at the best breakfast spots. Whether you’re whipping up a fun family breakfast or seeking the perfect diner-style pancake at home, these buttermilk pancakes deliver every time.
- Expert Tips Built-In: From batter-mixing tricks to cooking techniques, this recipe is loaded with insider knowledge.
- Foolproof and Reliable: Designed to give flawless results every time, no matter your pancake-making experience.
- Restaurant-Style at Home: Enjoy plump, airy, golden pancakes that feel like a treat straight from a diner.
- Family Fun: The simple process makes it a great activity to enjoy with kids or loved ones.
- Tried and True: Developed over years of catering experience and loved by thousands of bakers just like you.
If you love these classic buttermilk pancakes, check out more of our special pancake recipes. We have something for everyone:
- Red Velvet Pancakes with Cream Cheese Frosting: A festive, decadent twist on the classic, perfect for any celebration.
- Cinnamon Roll Pancakes: Gooey cinnamon sugar swirls in every bite for a delicious, indulgent breakfast.
- No-Fuss Flourless Oat Pancakes: Simple, healthy, and delicious—these pancakes are a quick, gluten-free option.
- 4 Ingredient Paleo Pancakes: Made with minimal ingredients for a light, naturally sweetened pancake.
- Savory Dutch Baby Pancake: A savory take on pancakes, perfect for breakfast or brunch with your favorite toppings.
- Homemade Blueberry Pancakes: Bursting with fresh fruit, these pancakes are a delicious classic.
- How to Make the Fluffiest Banana Pancakes: Light and airy, with the sweet flavor of ripe bananas, these pancakes are a real treat.
- Perfectly Sweet Chocolate Chip Pancakes: Loaded with gooey chocolate chips in every bite, these pancakes satisfy your sweet tooth.
I can confidently say that I’ve mastered the art of making pancakes! In my career, I ran a breakfast catering business that specialized in serving up incredible pancakes and waffles, and I made thousands of them. This recipe actually comes from my time as a caterer. I’ve refined and perfected the original version over the years to bring you the recipe you see today. Don’t just take my word for it—check out the reviews and see why this truly is the best buttermilk pancake recipe you’ll find online. Enjoy!
Bold Bakers Loved This!
“This is the very best buttermilk pancake I have ever made. I have been cooking and baking for 22 years next January. I was a sous chef for like 15 years. There are some things I still struggle with. This topped all the others I’ve tried.” — Danielle S.
“Came out perfectly on the first try. Never made pancakes so good, may now be converted to a pancake lover over French toast.” — Roz
“In my family we love pancakes. But we always used boxed pancakes by adding sparkling water that made them fluffy. Today I decided to change something and made pancakes from scratch using your recipe. These pancakes are just amazing. Thank you for the recipe.” — Maka
IMPORTANT NOTE: This recipe was improved and updated on 1/3/2025, to include NEW step-by-step photography, key ingredients substitutes, make-ahead and storage instructions, buttermilk pancakes variations and mix-ins, and Pro Chef Tips including when to flip the pancakes and using the batter straight away.
Table of Contents
- What are Buttermilk Pancakes?
- Tools You Need for Buttermilk Pancake Recipe
- Key Ingredients and Substitutes
- How to Make Buttermilk Pancakes
- Gemma’s Pro Chef Tips for Best Buttermilk Pancake Recipe
- Make Ahead and Storage Instructions
- Buttermilk Pancake Recipe Variations and Mix-ins
- FAQs
- More Gluten Free Recipes
What are Buttermilk Pancakes?
Buttermilk pancakes are a classic breakfast favorite known for their light, fluffy texture and tangy flavor, thanks to the buttermilk in the batter. These café-style pancakes are perfect for a satisfying family breakfast or an indulgent brunch.
- Fluffy Texture: Achieved through the reaction of buttermilk with baking soda, creating tender and airy pancakes.
- Golden Brown Finish: Cooked to perfection with a lightly crisp edge and a soft center.
- Tangy Flavor: The buttermilk adds a subtle tang that balances the sweetness beautifully.
- Versatile Base: Customize with mix-ins like blueberries, chocolate chips, or spices for endless variations.
In one bite, buttermilk pancakes deliver the perfect harmony of texture and flavor, making them a must-have for any breakfast table.
Tools You Need for Buttermilk Pancake Recipe
Key Ingredients and Substitutes
All-Purpose Flour
- Provides structure and a soft, tender texture.
- Substitute: Use an equal amount of whole wheat flour for more fiber and a nuttier flavor, or a gluten-free flour blend, or my Easy Almond Baking Mix for a gluten-free option.
Buttermilk
- Adds tangy flavor and reacts with baking soda to create fluffiness.
- Substitute: Make your own by combining 1 cup (240ml) of milk with 2 tablespoons (30ml) of lemon juice or white vinegar then let it sit for 5 minutes before using. Or use yogurt or sour cream.
Eggs
- Bind the batter and contribute to the pancake’s rich texture.
- Substitute: Use a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and set aside for 5 minutes) for a vegan option.
Baking Soda and Baking Powder
- Ensure pancakes rise, creating a light and airy texture.
Granulated Sugar
- Adds a hint of sweetness to balance the tang of the buttermilk.
- Substitute: Check out my Sugar Substitute Chart and use honey, maple syrup, or a sugar alternative like coconut sugar or stevia.
Butter
- Adds richness and flavor to the batter.
- Substitute: Use melted coconut oil, vegetable oil, or vegan butter for a dairy-free option.
Vanilla Extract
- Enhances the overall flavor profile.
- Substitute: Use Homemade Vanilla Extract or Vanilla Paste.
How to Make Buttermilk Pancakes
Make the batter
- Prepare the butter: First, melt the butter and set it aside to cool.
- Mix dry ingredients: Combine the flour, sugar, baking powder, soda and salt in a large bowl.
- Mix wet ingredients: In a jug, whisk together the eggs, buttermilk and vanilla extract.
- Combine: Pour 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.S, and then stop.
- Lastly, stir in the cooled butter. Lumps are ok, resist the urge to mix more.
Cook the pancakes
- Pre-heat the pan: Put a heavy-bottomed large skillet, frying pan or griddle on medium-low heat. Butter if you wish.
- Spoon ⅓ cup of batter per pancake. Cook for roughly 3-4 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.
- Flip and cook for another on the other side for another 2 minutes, until brown.
Serve pancakes
- Enjoy with butter and maple syrup!
Full (and printable) recipe below!
Gemma’s Pro Chef Tips for Best Buttermilk Pancake Recipe
Don’t Overmix the Batter
- The less you mix, the thicker and fluffier your pancakes will be. Those lumps you might worry about will disappear as the batter rests, so resist the urge to over-stir.
Know When to Flip
- Look for bubbles forming across the surface of the pancake and ensure the edges appear set before flipping. Flip gently with a wide spatula, and avoid pressing the pancake down as it cooks.
Adjust Heat as Needed
- If your pancakes are browning too quickly but not cooking through, lower the heat. Consistent medium-low heat ensures even cooking without burning.
Keep Pancakes Warm While Cooking
- Place cooked pancakes on a plate in a low oven (200°F/95°C) covered with foil to keep them warm while you cook the rest. This way, everyone can enjoy them together.
Add Mix-ins with Care
- When adding blueberries, chocolate chips, or other mix-ins, sprinkle them onto the pancake batter once it’s poured on the griddle. This prevents them from sinking to the bottom of the batter and ensures even distribution.
Make Ahead and Storage Instructions
Make Ahead
- Cooked Pancakes: Cook the pancakes and let them cool completely. Stack them with parchment paper in between to prevent sticking, and store them in an airtight container in the fridge for up to 3 days.
Storage
Let cooked pancakes cool fully before stacking with parchment paper between each one.
- Fridge: Store leftover pancakes in the refrigerator for up to 3 days.
- Freezer: Place the stack in a freezer-safe bag or container, removing as much air as possible. Cooked pancakes also freeze well for up to 4 weeks.
Reheating
- Microwave: Heat pancakes for 20–30 seconds for one or two pancakes or longer for more.
- Oven: Reheat in a 350°F (175°C) oven or toaster oven, wrapped in foil, for about 10 minutes.
- Toaster: For crispy edges, toast pancakes straight from the fridge or freezer until heated through.
Buttermilk Pancake Recipe Variations and Mix-ins
- Classic Blueberry Pancakes
- Fold fresh or frozen blueberries into the batter before cooking for bursts of fruity sweetness in every bite.
- Chocolate Chip Pancakes
- Add semi-sweet or milk chocolate chips for a rich and indulgent twist, perfect for dessert-style pancakes.
- Banana Nut Pancakes
- Mix in mashed ripe bananas and chopped walnuts for a nutty and naturally sweet variation.
- Lemon Poppy Seed Pancakes
- Stir in lemon zest and a sprinkle of poppy seeds for a tangy and refreshing flavor profile.
- Cinnamon Roll Pancakes
- Swirl a mixture of cinnamon and brown sugar into the batter on the griddle, then top with cream cheese glaze for a decadent treat.
- Savory Herb Pancakes
- Skip the sugar and mix in chopped chives, parsley, and shredded cheese for a savory take on traditional pancakes.
Creative Toppings
- Sweet: Whipped cream, fresh fruit, maple syrup, or a dusting of powdered sugar.
- Savory: Crispy bacon, poached eggs, or avocado slices.
FAQs
Nope! If your batter is a little lumpy, then your pancake will come out nice and fluffy.
I’d recommend slowly pouring in the liquids instead of adding more flour.
Yes! You can substitute 50% of the all-purpose flour with whole wheat flour and just adjust the amount of liquid that goes into it.
In this recipe, there are 143 calories per pancake.
More Pancake Recipe
- Lemon Ricotta Pancakes Recipe
- The Fluffiest Banana Pancakes
- Carrot Cake Pancakes with Cream Cheese
- Strawberry Cheesecake Pancakes
- Lemon Ricotta Pancakes Recipe
IMPORTANT NOTE: This recipe was improved and updated on 1/3/2025, to include NEW step-by-step photography, key ingredients substitutes, make-ahead and storage instructions, buttermilk pancakes variations and mix-ins, and Pro Chef Tips including when to flip the pancakes and using the batter straight away.
Try These Recipes!
Watch The Recipe Video!
Best Buttermilk Pancakes Recipe
Ingredients
- 4 tablespoons (2 oz/57 g) butter
- 2 cups (10 oz/280 g) all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs, room temperature
- 2 cups (16 fl oz/ ½ litre/480 ml) buttermilk
- 1 teaspoon vanilla extract
Instructions
- First, melt the butter and set it aside to cool.
- Mix together the flour, sugar, baking powder, soda and salt in a large bowl.
- In a jug, whisk together the eggs, buttermilk and vanilla extract.
- 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.S, and then stop.
- Lastly, stir in the cooled butter. Lumps are ok, resist the urge to mix more
- Put a heavy bottom frying pan or griddle on medium-low heat. Butter if you wish.
- Spoon ⅓ cup of batter per pancake. Cook for roughly 3-4 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 :))
- Flip and cook for another 2 minutes on the other side, or until brown.
- Enjoy with butter and maple syrup! Store leftovers in the fridge for up to 3 days. Cooked pancakes also freeze well for up to 4 weeks.
Recipe Notes
First: DON’T PANIC!
So you got your wet ingredients. You’ve got your dry ingredients. You put them together. You stir them seven times, add the butter, stir another three. You’re looking at your lumpy mess thinking, “I have gone wrong somewhere… This is going to go terribly wrong…”
You’re on the right track my friend!
Not only will your pancakes turn out amazing… They will be super fluffy!
So do not over mix. Love the lumps!
Hi Gemma, planning to make for big group. Can I make them the night before and warm it in the morning? Thanks
Can I use this recipe for waffles?
My first time to make everything from scratch including your buttermilk recipe !
These pancakes are amazing !
Thank you so much for this recipe !
Gemma, I just made these DELICIOUS pancakes for dinner! I had a long work day and I always keep buttermilk in the house! These just aren’t for Sunday breakfast lol! Love this recipe!!
I hate making pancakes because they never turn out…UNTIL TODAY. I made this recipe, followed it exactly, and they turned out perfectly. Husband and two kids loved them! Throwing out every other pancake recipe and using this one every time now.
Our family just tried it this morning! It’s amazing! We had to substitute buttermilk for homemade almond milk. We also had to use whole wheat flour in the place of all-purpose. The way they cooked was just right. The flavor is the best we have had at home! It is definitely a keeper. Also adding blueberries makes them even better.
Hi Gemma! I tried this recipe yesterday but the batter was very runny – i think it’s because I used lactose-free milk which is very “watery”. Should I add more flour next time? Won’t adding more flour make me over-mix the batter? Thank you ????
What do you mean by spelling pancake??? Pls reply as I want to make these for breakfast.
These are THE BEST pancakes ever. They were SO light and fluffy, and just perfect. Just make sure to not overmix, lumps are a sign you did it right. I used olive oil instead of butter and sifted in my dry ingredients. Thank you so much for sharing this recipe.