You know that feeling when you wake up on a lazy weekend morning, and the only thing that sounds right is a giant stack of warm, fluffy pancakes? Yeah, same. But not just any pancakes—we’re talking golden, buttery, melt-in-your-mouth buttermilk pancakes. The kind that makes you feel like a kid again, sitting at grandma’s kitchen table with a bottle of syrup in hand.
This recipe is the real deal. No weird ingredients, no complicated steps—just soft, pillowy pancakes with crispy edges that taste like they came straight from a diner (but way better). Plus, I’m throwing in pro tips to make sure your pancakes turn out perfect every single time.
So grab your whisk, heat up that skillet, and let’s make some magic happen!
Why You’ll Love This Buttermilk Pancake Recipe
- Simple ingredients – Nothing fancy, just pantry staples.
- Extra fluffy texture – Buttermilk + baking soda = pancake magic.
- Perfect crisp edges – Butter in the pan gives that golden brown finish.
- Great for any occasion – Weekend brunch, holidays, or even breakfast for dinner!
Ingredients You’ll Need
Nothing fancy here—just good, simple ingredients you probably already have:
- 2 cups all-purpose flour (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk (shake it before using!)
- 2 large eggs
- ¼ cup unsalted butter, melted (plus more for the pan)
- 1 teaspoon vanilla extract
No buttermilk? Don’t worry! Just mix 2 cups of milk with 2 tablespoons of white vinegar or lemon juice, let it sit for 5 minutes, and boom—homemade buttermilk.
Step-by-Step: How to Make Perfect Buttermilk Pancakes
1️⃣ Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This helps evenly distribute everything, so you don’t get clumps of baking soda in one bite (yikes).
2️⃣ Mix the Wet Ingredients
In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract. Make sure the butter isn’t too hot, or it might scramble the eggs (we’re making pancakes, not breakfast disaster stories).
3️⃣ Combine Wet and Dry (But Don’t Overmix!)
Pour the wet ingredients into the dry and gently mix with a spatula or wooden spoon. Important: A few lumps are totally fine! Overmixing makes pancakes dense, and nobody wants that.
4️⃣ Let the Batter Rest (If You Have Time)
If you can, let the batter sit for 5-10 minutes. This allows the flour to absorb moisture and gives you extra fluffy pancakes.
5️⃣ Heat the Pan & Butter It Up
Heat a griddle or non-stick skillet over medium heat. Add a little butter (because, duh, butter makes everything better).
6️⃣ Cook the Pancakes
Scoop ¼ cup of batter onto the hot pan. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.
7️⃣ Serve with Your Favorite Toppings
Stack ’em high and serve with maple syrup, fresh berries, whipped cream, or even peanut butter (trust me on that one).
Pro Tips for Fluffy Pancakes
- Use room temperature ingredients – Cold eggs and milk can mess with the texture.
- Don’t overmix – Lumpy batter = light, airy pancakes.
- Medium heat is your friend – Too hot, and the pancakes burn before they cook inside. Too low, and they turn out pale and sad.
- Flip once and only once – Wait for bubbles before flipping. Flipping too early ruins the fluff.
Best Toppings for Buttermilk Pancakes
You can go classic or get wild with these:
- Pure maple syrup (obviously)
- Whipped cream + strawberries (the ultimate combo)
- Chocolate chips + peanut butter (because why not?)
- Bananas + honey (a little healthy-ish)
- Crispy bacon + syrup (sweet + salty heaven)
Making Buttermilk Pancakes Like a Pro at Home
You don’t need fancy equipment or a professional kitchen to make the best buttermilk pancakes. All you really need is a solid skillet or griddle, a good whisk, and a little patience.
If you’re using a non-stick skillet, keep the heat at medium and add just enough butter to coat the surface lightly. If you go overboard, the butter burns quickly and gives your pancakes a weird taste. Using a cast-iron griddle? Even better! Just make sure it’s seasoned well so the pancakes don’t stick.
Another small trick? Preheat your pan for a few minutes before pouring in the batter. A cold pan = pancakes that cook unevenly. A hot, well-buttered surface = those beautiful golden brown edges.
My Pancake Obsession
I still remember the first time I had real buttermilk pancakes at a tiny roadside diner on a family trip. One bite of that fluffy, buttery stack, and I was hooked.
Back home, I tried every recipe I could find, and after a few disasters (including one batch that could’ve doubled as coasters), I finally nailed it. Now, these pancakes are a Sunday morning tradition in my house—warm, cozy, and always drowning in syrup.
Trust me, once you make these, you’ll never want pancakes any other way!
How to Keep Pancakes Warm While Cooking
Here’s the deal: unless you have multiple skillets going at once, your pancakes won’t all be done at the same time. But nobody wants cold pancakes while they wait for the rest of the batch!
The best way to keep them warm? Set your oven to 200°F and place the pancakes on a baking sheet in a single layer. Don’t stack them, or they’ll steam each other and lose that crisp edge. Cover loosely with foil, and you’ll have warm pancakes ready for serving.
If you’re making a huge batch, you can also use a slow cooker! Just set it to warm and place a clean kitchen towel inside to absorb extra moisture. Layer the pancakes inside with a sheet of parchment paper in between each stack to prevent sticking.
What to Serve with Buttermilk Pancakes
Sure, buttermilk pancakes are amazing on their own, but let’s be honest—we all love a good breakfast spread. Here are some delicious sides to serve alongside your pancake stack:
- Crispy Bacon – Because salty + sweet is the ultimate combo.
- Scrambled Eggs – Soft, fluffy eggs balance out the richness of the pancakes.
- Cheesy Hash Browns – If you haven’t tried this combo, you’re seriously missing out.
- Fresh Fruit – Strawberries, blueberries, bananas—whatever’s in season!
- Hot Coffee or Freshly Squeezed OJ – Because what’s breakfast without a good drink?
Want to turn this into a full-on brunch? Add some sausage links, avocado toast, and maybe even a mimosa. You deserve it!
How to Make Extra-Fluffy Buttermilk Pancakes
If you’re all about that light, airy texture, here are a few extra tips to take your buttermilk pancake recipe up a notch:
- Separate the eggs – Whisk the yolks into the wet ingredients as usual, but beat the egg whites separately until they form soft peaks. Then, fold them into the batter at the end. This trick adds an extra level of fluff!
- Sift the dry ingredients – It helps create a lighter, more even batter with no heavy clumps.
- Don’t press down with the spatula – Some people instinctively press pancakes down while cooking, but don’t do it! That just deflates them and makes them dense instead of airy.
- Use carbonated water – Okay, this is a secret trick, but if you replace ¼ cup of the buttermilk with sparkling water or club soda, the bubbles make the pancakes extra soft and fluffy.
Fun Flavor Twists for Buttermilk Pancakes
Love classic buttermilk pancakes but want to switch things up? Try these fun variations!
Peanut Butter Banana Pancakes – Add ½ cup mashed banana and 2 tablespoons peanut butter to the batter for a nutty, slightly sweet twist.
Lemon Blueberry Pancakes – Stir in zest from one lemon and ½ cup fresh or frozen blueberries for a bright, tangy flavor.
Chocolate Chip Pancakes – Add ½ cup mini chocolate chips and a pinch of cinnamon. Serve with whipped cream and a drizzle of chocolate syrup for extra indulgence.
Apple Cinnamon Pancakes – Fold in ½ cup grated apple and 1 teaspoon cinnamon. Top with warm caramel sauce or maple syrup.
Pumpkin Spice Pancakes – Swap ½ cup of buttermilk for ½ cup pumpkin puree, and mix in ½ teaspoon pumpkin spice for a cozy fall version.
Want something even more fun? Try making Mini Pancakes—bite-sized, fluffy, and perfect for snacking or dunking in syrup!
The Secret to Diner-Style Buttermilk Pancakes
Ever wonder why diner pancakes always taste just a little better? They have a few tricks up their sleeve:
- More fat = richer pancakes – Many diners use extra butter or even a little heavy cream in the batter.
- Griddles give the best texture – Unlike home skillets, diners use large, well-seasoned griddles that cook pancakes evenly and give that perfect crisp edge.
- Slightly sweeter batter – Some restaurants add a bit more sugar or a splash of vanilla extract to make the flavor pop.
- They use clarified butter – This prevents burning and adds a smooth, buttery flavor to every bite.
If you want that true diner experience, try these tips and serve your pancakes with an extra slab of butter and warm syrup.
FAQs
Why Do You Put Buttermilk in Pancakes?
Buttermilk is the secret weapon for ultra-fluffy, tender pancakes. The acidity in buttermilk reacts with baking soda, creating tiny air bubbles that make the pancakes light and airy. It also adds a subtle tangy flavor that balances the sweetness, making each bite rich and buttery. Plus, it helps break down gluten, keeping the pancakes soft instead of chewy.
What Ingredients Are in Buttermilk Pancakes?
A classic buttermilk pancake recipe uses simple pantry staples:
Flour – All-purpose flour works best for a soft but sturdy texture.
Sugar – Just a little for a touch of sweetness.
Baking Powder & Baking Soda – The key to making pancakes rise.
Salt – Enhances flavor and balances the sweetness.
Buttermilk – The magic ingredient for fluffy, flavorful pancakes.
Eggs – Adds structure and richness.
Melted Butter – For a buttery taste and tender crumb.
Vanilla Extract – Optional, but it adds a nice depth of flavor.
That’s it! No fancy ingredients—just classic, comforting flavors.
Why Do Restaurant Pancakes Taste So Much Better?
Ever wonder why diner pancakes are always fluffier and tastier than homemade ones? Here’s why:
✔️ More butter – Many restaurants add extra butter to the batter and the griddle.
✔️ Preheated griddles – A well-seasoned, hot griddle creates those crispy edges.
✔️ Slightly sweeter batter – Some places add a little extra sugar or vanilla extract.
✔️ Batter resting time – Letting the batter sit for 10–15 minutes helps create a better texture.
✔️ Clarified butter – Used instead of regular butter to avoid burning on the griddle.
The good news? You can replicate all of this at home with just a few tweaks!
How to Make American Pancakes with Buttermilk
Making classic American-style buttermilk pancakes is easy! Just follow these steps:
1️⃣ Mix dry ingredients – Whisk together flour, sugar, baking powder, baking soda, and salt.
2️⃣ Mix wet ingredients – Combine buttermilk, eggs, melted butter, and vanilla in a separate bowl.
3️⃣ Combine gently – Stir the wet into the dry until just mixed (don’t overmix—it’s okay if it’s lumpy!).
4️⃣ Let the batter rest – If you have time, let it sit for 5–10 minutes for extra fluffiness.
5️⃣ Cook on a hot buttered skillet – Pour ¼ cup batter per pancake onto a medium-heat skillet.
6️⃣ Flip once – When bubbles form on the surface and the edges look set, flip and cook another 1–2 minutes.
7️⃣ Serve hot – Stack them up and drench them in maple syrup!
That’s it! Fluffy, buttery, classic American buttermilk pancakes—just like the best diners make.
Final Thoughts
So there you have it—the absolute best buttermilk pancake recipe that’s easy, foolproof, and ridiculously good. Whether you’re making them for a cozy Sunday brunch or just because pancakes make everything better, this recipe won’t let you down.
Now, go whip up a batch, drown them in syrup, and enjoy every fluffy bite. And if you try this recipe, let me know—what’s your favorite pancake topping
PrintThe Best Buttermilk Pancake
So there you have it—the absolute best buttermilk pancake recipe that’s easy, foolproof, and ridiculously good.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10–12 pancakes 1x
- Category: breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk (shake it before using!)
- 2 large eggs
- ¼ cup unsalted butter, melted (plus more for the pan)
- 1 teaspoon vanilla extract
Instructions
1️⃣ Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This helps evenly distribute everything, so you don’t get clumps of baking soda in one bite (yikes).
2️⃣ Mix the Wet Ingredients
In another bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract. Make sure the butter isn’t too hot, or it might scramble the eggs (we’re making pancakes, not breakfast disaster stories).
3️⃣ Combine Wet and Dry (But Don’t Overmix!)
Pour the wet ingredients into the dry and gently mix with a spatula or wooden spoon. Important: A few lumps are totally fine! Overmixing makes pancakes dense, and nobody wants that.
4️⃣ Let the Batter Rest (If You Have Time)
If you can, let the batter sit for 5-10 minutes. This allows the flour to absorb moisture and gives you extra fluffy pancakes.
5️⃣ Heat the Pan & Butter It Up
Heat a griddle or non-stick skillet over medium heat. Add a little butter (because, duh, butter makes everything better).
6️⃣ Cook the Pancakes
Scoop ¼ cup of batter onto the hot pan. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.
7️⃣ Serve with Your Favorite Toppings
Stack ’em high and serve with maple syrup, fr
Nutrition
- Serving Size: 2 pancakes
- Calories: ~210
- Sugar: 6g
- Fat: 9g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
Keywords: Buttermilk pancake recipe