This buttermilk pancakes recipe makes light, fluffy pancakes with golden edges and a soft, tender center. It is the kind of breakfast that turns an ordinary morning into something special.
Nothing beats a stack of homemade pancakes fresh off the griddle. With simple ingredients and just the right amount of buttermilk, these pancakes have that classic tang and rich flavor everyone loves.
If you enjoy American breakfast recipes, this one belongs at the top of your list. It is quick to make, easy to flip, and perfect with maple syrup, butter, or fresh fruit.
This easy pancake mix from scratch comes together in minutes. No box mix needed, just a few pantry staples and a hot skillet.
Whether you are feeding a crowd or just making breakfast for two, this recipe for buttermilk pancakes delivers every time. Soft on the inside and slightly crisp on the outside, they are everything pancakes should be.
Once you try them, you will understand why this is the best buttermilk pancakes recipe around. It is simple, reliable, and always a crowd favorite.
What You’ll Need To Make These Fluffy Buttermilk Pancakes
1. All-Purpose Flour
- Gives structure to the pancakes
- Light enough for a fluffy texture
- Easy to find and pantry-friendly
2. Buttermilk
- The key to tang and tenderness
- Reacts with baking soda to lift the batter
- Creates a rich, diner-style flavor
3. Baking Powder + Baking Soda
- Work together to ensure a thick, fluffy rise
- The combo gives you perfect texture
- Balances the acidity from buttermilk
4. Eggs
- Bind the ingredients together
- Add richness and moisture
- Help create that soft, bouncy bite
5. Unsalted Butter
- Adds buttery flavor throughout
- Keeps the pancakes moist
- Helps with browning during cooking
6. Vanilla Extract
- Gives that warm, bakery aroma
- Boosts the sweetness subtly
- Adds a cozy depth to each bite
7. Salt
- Balances out the sweetness
- Enhances all the flavors
- A must for any baked good
Equipment for Making This Buttermilk Pancakes Recipe
- Large Mixing Bowl
- Medium Mixing Bowl
- Whisk (or rubber spatula)
- Measuring Cups and Spoons
- Small Saucepan or Microwave-Safe Bowl (for melting butter)
- Large Non-stick Griddle or Heavy-Bottomed Pan (cast iron or non-stick frying pan)
- Spatula (preferably wide for easy flipping)
- Ladle or ¼-cup measuring cup (for portioning batter)
- Wire Rack (for cooling/transferring if not serving immediately)
- Plate (for stacking cooked pancakes)
Quick Tips for the Best Buttermilk Pancakes
- Don’t overmix the batter; a few lumps are fine.
- Let the batter rest 5–10 minutes before cooking for fluffier results.
- Use room temperature eggs and buttermilk for better blending.
- Cook pancakes on medium heat to avoid burning.
- Keep cooked pancakes warm in a low oven (around 90°C) while finishing the batch.
Health Benefits of These Buttermilk Pancakes
- Buttermilk is lower in fat than cream and contains probiotics
- Eggs provide protein and healthy fats
- Can be adapted with whole wheat flour or fruit for added fiber
- Lower sugar than boxed pancake mixes
- Free from preservatives and additives
Conclusion
There’s something undeniably comforting about a stack of warm, fluffy buttermilk pancakes. Whether you’re cooking them for a lazy Sunday breakfast, a holiday brunch, or just because you’re craving something sweet and satisfying, this recipe brings diner-style pancakes right to your kitchen.
By using real buttermilk and a few pantry staples, you can create pancakes that are light, tender, and rich with buttery flavor. The golden brown edges, soft centers, and slightly tangy notes make them stand out from boxed mixes or frozen alternatives.
So fire up the griddle, grab your syrup, and enjoy the kind of breakfast that makes mornings worth getting up for. These buttermilk pancakes are more than a meal, they’re a delicious tradition you’ll want to keep coming back to.
✅ Quick Tips: Read through the full recipe before diving in; it’s the best way to get a feel for the flow, prep time, and tools you’ll need. Think of it like scanning a map before a road trip: you’ll cook more confidently and avoid any surprises halfway through.
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The Best Buttermilk Pancakes Recipe
Description
These fluffy buttermilk pancakes are a classic American breakfast recipe made from scratch with simple pantry ingredients. They’re thick, tender, golden brown, and perfectly stackable ideal for weekend brunch or weekday mornings. This easy pancake mix from scratch is kid-friendly, freezer-friendly, and endlessly customizable with fruit, chocolate chips, or a drizzle of maple syrup.
Ingredients
Instructions
Mix Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- This forms the fluffy base of your classic pancake recipe
Combine Wet Ingredients
- In another bowl, beat the eggs, then add buttermilk, melted butter, and vanilla extract.
- Mix until fully blended.
- If you're using cold buttermilk or eggs, let them come to room temp first for better texture.
Make the Batter
- Pour the wet ingredients into the bowl of dry ingredients.
- Gently fold the batter together just until combined.
- It’s okay if a few lumps remain; overmixing leads to tough pancakes.
Cook the Pancake
- Scoop about ¼ cup of batter onto the hot surface for each pancake.
- Cook until bubbles form and edges look set, about 2-3 minutes.
- Flip and cook another 1-2 minutes until golden brown.
Serve and Enjoy
- Stack ‘em high! Serve warm with butter, maple syrup, fruit, or your favorite toppings.
- Get creative, add chocolate chips, blueberries, or bananas if you’re feeling fancy.
Nutrition Facts
Servings 4
Serving Size 2 pancakes
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 6g30%
- Cholesterol 90mg30%
- Sodium 420mg18%
- Potassium 180mg6%
- Total Carbohydrate 34g12%
- Dietary Fiber 1g4%
- Sugars 5g
- Protein 7g15%
- Vitamin A 410 IU
- Calcium 130 mg
- Iron 2.1 mg
- Vitamin D 40 IU
- Vitamin E 0.7 IU
- Vitamin K 2 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cold Buttermilk is Best: The colder the buttermilk, the more pronounced its reaction with the leavening agents will be, leading to better fluff.
- DO NOT OVERMIX: This is the #1 rule for fluffy pancakes. Lumps are good! Mix just until the wet and dry ingredients are combined.
- Fresh Leavening Agents: Ensure your baking powder and baking soda aren't expired. They are critical for the rise.
- Rest the Batter: The short 5-10 minute rest allows the ingredients to hydrate and the leavening to start working, resulting in a lighter pancake.
- Proper Griddle Temperature: Too cold, they won't brown or rise well. Too hot, they'll burn before cooking through. Medium heat is key (water droplets test).
- Lightly Grease: Only a thin layer of butter or oil. Too much can make the pancakes greasy and brown unevenly.
- Watch for Bubbles: This is your visual cue for when to flip the pancake. Don't flip too early!
- Keep Cooked Pancakes Warm: If making a big batch, keep them in a low oven to ensure everyone gets warm pancakes.
