I still remember the smell of butter and vanilla on Sunday mornings—my grandmother flipping pancakes while neighbors knocked for a plate. These buttermilk pancakes are that kind of comfort: tender, slightly tangy, and reliably fluffy. They take little time but taste like a small celebration, perfect for slow weekend breakfasts or a quick, satisfying weekday stack.
Why you’ll love this dish
- Fluffy, tender texture thanks to the buttermilk and baking soda reaction.
- Quick to mix and cook — ready in about 20–25 minutes from start to finish.
- Adaptable: sweet, fruity, chocolatey or savory if you want to experiment.
- Family-friendly and easy to scale up for guests.
"Best pancakes I’ve made at home—light, perfectly browned, and the tang from the buttermilk keeps them from tasting flat. My two-year-old ate three!" — a happy home cook
How to make Best Buttermilk Pancake Recipe
Step-by-step overview:
- Preheat the skillet or griddle and measure ingredients.
- Mix dry ingredients in one bowl.
- Whisk wet ingredients in another bowl.
- Combine wet and dry gently—do not overmix.
- Cook pancakes on medium heat until bubbles form; flip and finish until golden brown.
- Keep warm and serve with toppings.
What you’ll need (Ingredients)
- 1 cup (120 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk (see substitutions below)
- 1 large egg
- 2 tablespoons (30 g) melted butter, plus extra for the pan
- 1 teaspoon vanilla extract
Optional add-ins/toppings: blueberries, chocolate chips, sliced bananas, chopped nuts, maple syrup, whipped cream, lemon zest, or cinnamon.
Substitutions/notes:
- No buttermilk? Stir 1 tablespoon white vinegar or lemon juice into 1 cup milk and let sit 5 minutes. Or use plain yogurt thinned with a little milk.
- For a dairy-free version, use a plant milk mixed with 1 tablespoon vinegar and a vegan butter or oil instead of butter.
- To make whole-wheat pancakes, swap up to half the flour for whole-wheat flour (expect slightly denser pancakes).
Step-by-step instructions (Directions)
- Preheat a nonstick skillet or griddle over medium heat. If using an electric griddle, aim for about 350°F (175°C). Lightly grease with butter or oil.
- In a bowl, whisk the flour, sugar, baking powder, baking soda, and salt until combined.
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. A few small lumps are fine—do not overmix.
- Let the batter rest 5–10 minutes if you have time (this helps hydrate the flour and produces taller pancakes).
- Spoon or pour about 1/4 cup batter per pancake onto the hot pan. Leave space between pancakes.
- Cook until bubbles form across the surface and the edges look set, about 2–3 minutes.
- Flip and cook the other side until golden brown, about 1–2 minutes more. Adjust heat if they brown too quickly.
- Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while you finish the batch. Serve hot with desired toppings.
How to serve Best Buttermilk Pancake Recipe
- Classic: butter and pure maple syrup.
- Fruity: top with fresh berries, warm fruit compote, or sliced bananas and a dusting of powdered sugar.
- Decadent: add chocolate chips to the batter and serve with whipped cream.
- Savory twist: top with smoked salmon, crème fraîche, and chives for a brunch-forward contrast.
- Pair with: crispy bacon or sausage, a spinach salad for a lighter option, and coffee, tea, or fresh juice.
How to store & reheat (Storage and reheating tips)
- Refrigerator: Store cooled pancakes in an airtight container for up to 3 days.
- Freezer: Layer cooled pancakes with parchment between them and freeze in a zip-top bag for up to 2 months. Label with the date.
- Reheat from fridge: Warm in a skillet over low heat for a minute each side, or microwave 30–45 seconds (depending on quantity).
- Reheat from frozen: Toast them directly from frozen (2–3 cycles depending on your toaster), or bake on a rimmed sheet at 350°F (175°C) for 8–12 minutes.
- Food safety: Cool pancakes to room temperature no longer than 2 hours before refrigerating. Reheat to at least 165°F (74°C) before serving.
Tips to make (Helpful cooking tips)
- Measure flour by spooning it into your cup and leveling it off. Packing flour leads to dense pancakes. Better yet, weigh flour: 1 cup ≈ 120 g.
- Don’t overmix the batter—overdeveloped gluten makes pancakes tough. Fold until just combined.
- Resting the batter for 5–10 minutes improves texture. If you rest longer (up to 30 minutes), your pancakes will be slightly more tender.
- Use a thermometer if unsure: a griddle around 350°F is ideal. On a skillet, medium heat usually works; test with a small pancake first.
- Keep cooked pancakes warm on a baking sheet in a 200°F oven so the batch finishes warm and fluffy.
- If edges brown too fast, lower the heat. If pancakes take too long to color, raise it slightly.
Variations (Creative twists)
- Blueberry Buttermilk Pancakes: Fold 1/2–3/4 cup fresh or frozen blueberries into the batter.
- Banana Oat Pancakes: Mash 1 ripe banana and substitute 1/4 cup of the flour with quick oats.
- Chocolate Chip: Stir in 1/3–1/2 cup chocolate chips. For even distribution, toss chips in a teaspoon of flour first.
- Lemon Ricotta: Replace 2 tablespoons of buttermilk with 2 tablespoons ricotta and add 1 teaspoon lemon zest for a tender, tangy pancake.
- Gluten-free: Use a 1:1 gluten-free flour blend and add a teaspoon of xanthan gum if your blend lacks it.
- Vegan: Use plant milk + vinegar for the buttermilk, replace egg with 1/4 cup applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes), and use melted coconut oil instead of butter.
FAQs (Your questions answered)
Q: Can I make the batter ahead of time?
A: You can refrigerate batter for up to 24 hours, but expect slightly lower lift because baking powder/baking soda begin reacting once mixed. For best fluffiness, mix dry and wet ingredients separately and combine just before cooking.
Q: My pancakes come out flat—what happened?
A: Common causes: overmixing the batter, old/lethargic leavening agents (replace baking powder/soda older than ~6 months), or using oil/cold pan that’s too hot or too cool. Resting the batter 5–10 minutes helps, but avoid deflating the batter when flipping.
Q: How do I keep pancakes from sticking?
A: Preheat the pan properly and use a small amount of butter or oil. Nonstick pans or well-seasoned cast iron are best. Wipe away excess fat after the first pancake if it starts to smoke.
Q: Can I double the recipe for a crowd?
A: Yes. The same method applies. Work in batches on the griddle or keep cooked pancakes warm in a 200°F oven while you finish.
Q: Are these safe for kids and pregnant people?
A: Yes. Use pasteurized dairy and eggs. Cook pancakes thoroughly; internal temperature isn’t typically measured for pancakes, but they should be hot and fully set—no raw batter.
If you want, I can convert the ingredient amounts to metric-only measurements, scale the recipe for 8–10 people, or give a step-by-step photo guide. Which would help most?
Print
Best Buttermilk Pancakes
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Fluffy and tender buttermilk pancakes that are perfect for weekend breakfasts or quick weekday stacks.
Ingredients
- 1 cup (120 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240 ml) buttermilk
- 1 large egg
- 2 tablespoons (30 g) melted butter, plus extra for the pan
- 1 teaspoon vanilla extract
Instructions
- Preheat a nonstick skillet or griddle over medium heat, lightly greased with butter or oil.
- Whisk the flour, sugar, baking powder, baking soda, and salt in a bowl until combined.
- Whisk buttermilk, egg, melted butter, and vanilla in a separate bowl until smooth.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined; a few lumps are fine.
- Let the batter rest for 5–10 minutes if possible.
- Spoon about 1/4 cup of batter onto the hot pan, leaving space between pancakes.
- Cook until bubbles form on the surface, about 2–3 minutes.
- Flip and cook until golden brown for about 1–2 minutes more.
- Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while finishing the batch.
Notes
Resting the batter improves texture and allows for fluffier pancakes. Adjust heat as necessary to avoid browning too quickly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American