Breakfast

How To Make Perfect Buttermilk Pancakes

4.66 from 113 votes
Light, fluffy, and golden brown crisp edges, my Perfect Buttermilk Pancakes are so amazing you might not even need syrup! 
Make breakfast a winner with these Perfect Buttermilk Pancakes

Hi Bold Bakers!

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.

 

buttermilk pancakes, pancakes, pancake recipe, buttermilk pancake recipe, best pancakes, best ever pancakes, best pancake recipe, homemade pancakes, homemade buttermilk pancakes

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.

buttermilk pancakes, pancakes, pancake recipe, buttermilk pancake recipe, best pancakes, best ever pancakes, best pancake recipe, homemade pancakes, homemade buttermilk pancakes

Need More Breakfast?

Don’t forget to follow Bigger Bolder Baking on Facebook for new recipe videos!

Watch The Recipe Video!

Make Perfect Buttermilk Pancakes

4.66 from 113 votes
Light, fluffy, and golden brown crisp edges, my Perfect Buttermilk Pancakes are so amazing you might not even need syrup! 
Author: Gemma Stafford
Servings: 8
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! 
Author: Gemma Stafford
Servings: 8

Ingredients

  • 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

Instructions

  • First, melt the butter and set aside to cool.
  • Mix together the flour, baking powder, soda, sugar and salt in a large bowl.
  • In a jug, whisk together the buttermilk, eggs, 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, and then stop.
  • Slowly drizzle in the cooled butter and stir another 3 times. Lumps are ok, resist the urge to mix more
  • Put in the fridge for 10 minutes. This helps the butter to chill and bubbles to form in your batter.
  • Put a heavy bottom frying pan or griddle on medium-low heat.
  • Spoon one big spoon of the batter per pancake.
  • 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 :))
  • Flip and cook for another on the other side a little longer, until brown. Enjoy with butter and maple syrup.

Recipe Notes

Nutrition Facts
Make Perfect Buttermilk Pancakes
Amount Per Serving (1 pancake)
Calories 143 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Monounsaturated Fat 2g
Cholesterol 49mg16%
Sodium 494mg21%
Potassium 17mg0%
Carbohydrates 18g6%
Sugar 5g6%
Protein 3g6%
Vitamin A 200IU4%
Calcium 30mg3%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Submit your own photos of this recipe

31 Images

Jonnymejia95

reemy

Giselle.bg

Hailey

Suzie D

Ozge Dirlik

315
Comments & Reviews

avatar

newest oldest most useful
JacquelineLim
Member
JacquelineLim
7 months ago

Hi Gemma, planning to make for big group. Can I make them the night before and warm it in the morning? Thanks

Annette
Guest
Annette
2 months ago

My first time to make everything from scratch including your buttermilk recipe !
These pancakes are amazing !
Thank you so much for this recipe !

Spring air
Member
Spring air
2 months ago

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.

CatarinaSilva
Member
CatarinaSilva
3 months ago

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 😊

Member
Kristina Petras
8 months ago

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!!

Joshua Terri
Guest
Joshua Terri
8 months ago

What do you mean by spelling pancake??? Pls reply as I want to make these for breakfast.

Ann
Guest
Ann
1 month ago

Wooow nice recipe but the batter was runny but I added more flour and it came really well thank you gemma

Gigi
Guest
Gigi
1 month ago

Hi gem
Nice recipe can I use fresh milk instead of butter milk

Member
Cynthia Martinez
1 month ago

This is our favorite pancake recipe! I have to remember to stop mixing which is the hardest part! I need to invest in a small ladle to make pouring the battle a little cleaner and easier. It’ll be THE pancake ladle. Hehe. Thank you for another perfect recipe!

Member
Gregory Isaacs
1 month ago

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!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Bigger Bolder Baking Crazy Cookie Dough Baking Kit features all the dry ingredients you need to make 12 BIG, bakery-style cookies shipped right to your doorstep.