Pancakes are a classic breakfast, but nothing beats simplebuttermilk pancakes! Each pancake is soft and fluffy, with the best flavor. These pancakes are so easy to make and taste so delicious they don’t even need toppings!
Though we love aclassic pancake, buttermilk pancakes are on a different level of flavor and texture – almost as delicious as our banana foster pancakes.

A simple pancake batter is taken to the next level with the addition of buttermilk. The acidity in the milk helps to activate the baking soda and baking powder, making for an extra fluffy pancake.
Why You’ll Love This Pancake Recipe
- Easy recipe.Classic buttermilk pancakes couldn’t be easier to make, and before you know it, you’ll have a restaurant-level meal.
- Customizable.These pancakes are simple, and you can easily make them your own!
- Kid-friendly breakfast.Nothing will beat these buttermilk pancakes as your kid’s favorite breakfast!
Ingredients for Pancakes with Buttermilk
- Flour –the classic base for the best pancakes.
- Baking powder & baking soda –the key ingredients to getting pancakes to be soft and fluffy.
- Salt –helps to balance the flavors of the pancakes.
- Sugar –not much sugar is needed to make these pancakes so delicious.
- Buttermilk –the star of the show and the key to activating the other ingredients.
- Oil & butter –best for cooking the pancakes in.
See the recipe card below for a full list of ingredients and quantities.

Substitutions and Variations
The batter is a blank canvas, and you can easily make these pancakes your own:
- Add berries:We love ourlemon blueberry pancakes, and these buttermilk pancakes would taste great with the addition of blueberries.
- Chocolate chips:Chocolate chip pancakesare a great way to level up any pancakes.
- Gluten-free pancakes:Make these pancakes suit your dietary needs! Swap out flour for coconut flour or almond flour.
How to Make the Best Buttermilk Pancakes

1 – Dry ingredients –In a large bowl, sift together flour, baking powder, baking soda, salt, and sugar and set aside.

2 – Wet ingredients –In a separate bowl, whisk together butter, milk, eggs, melted butter, and vanilla.

3 – Combine –Combine the wet and dry ingredients; don’t overbeat.

4 – Cook –Add oil and butter to a skillet and heat the skillet to medium heat. Ladle ⅓ cup of batter onto the pan. Cook the pancakes until they begin to bubble. Flip and cook through.
Toppings for Buttermilk Pancakes
The toppings for buttermilk pancakes are limitless, here are some of our favorites:
- Sweener: maple syrup, honey or peanut butter
- Fruit: any berries, or bananas or jam
- Nuts: pecans or walnuts
- Dairy: Whipped cream or butter
Expert Tips:
Do you ever wonder what makes restaurant pancakes so delicious? Here are some of our expert tips for the best pancakes:
- Sift to combine– Sifting your dry ingredients together to prevent clumps and a lumpy batter.
- Don’t overmix the buttermilk pancake batter– Only mix the batter until it is combined. This is key to preventing flat pancakes.
- Thick pancakes– Use a biscuit mold or the lid of a Mason jar to make thick and tall pancakes.
- Don’t overcrowd the pan– Cook the pancakes in batches so as not to overcrowd the pan. Be sure to wipe the pan down in between batches.
Serving Suggestions
- Coffee:Start your morning right with aglass of iced coffeeright at home!
- Classic breakfast:Pair the fresh pancakes withhomemade hashbrownsand abreakfast egg skillet.

Recipe FAQs
What is a buttermilk substitute?
If you don’t have buttermilk, you can actually make buttermilk! For every cup of buttermilk, stir in a tablespoon of lemon juice or vinegar. Let the mixture stand for 10 minutes.
Why are my pancakes not fluffy?
This would be a result of overmixing. When combining the wet and dry batter, only mix until it is just combined. A few lumps is okay.
Why do you need oil and butter?
Butter adds a great flavor but has a low-smoke point. The addition of oil helps to prevent the butter from burning.
What kind of pan can I use?
You can a nonstick pan or a griddle for this pancake recipe.
Store & Reheat
- Storage.Leftover pancakes can be stored in the fridge in an airtight container for up to 4 days.
- Reheat.Warm leftover pancakes on a skillet over low-medium heat until reheated. You can also use an oven to reheat a batch of pancakes.
- Freeze.Pancakes can be frozen for a quick breakfast. Arrange the cooled pancakes in a single layer on a baking sheet and freeze. Once pancakes are frozen, arrange them in a freezer-safe container or freezer bags. Label and store for up to 3 months.Reheat:Thaw pancakes in the fridge overnight and warm on a skillet over low-medium heat.

More Breakfast Recipes
If you enjoyed this buttermilk pancake recipe, be sure to try our otherpopular sweet breakfast recipes; here are some of our favorites:
- The Best Waffle Recipe
- Coffee Cake With Blueberries
- Classic Crepe Recipe
- Ricotta Pancake Recipe
- Banana Bread Muffin Recipe
If you tried this homemadebuttermilk pancakesrecipe or any other recipe on my website, please leave astar ratingand let me know how it went in thecomments below– we appreciate it!
Perfect Buttermilk Pancakes
Author: Valentina
These easy buttermilk pancakes make the perfect breakfast, and they are so easy to make! Buttermilk makes these pancakes extra soft and fluffy; you’ll never want them any other way.
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 6
Ingredients
- 2 cups all-purpose flour
- 4 Tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 large egg
- 4 Tbsp butter melted
- 1 tsp vanilla
- 2 Tbsp butter cooking
- 2 Tbsp oil cooking
US Customary – Metric
Instructions
Whisk together the dry ingredients in a large bowl.
In a separate bowl, whisk together the buttermilk, eggs, butter, and vanilla.
Stir the dry ingredients into the wet ingredients.
Allow the batter to rest for 5 minutes.
Heat a large skillet or griddle over medium heat.
Using a 1/3 cup, ladle the batter onto the skillet.
Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
Serve and enjoy, friends.
Notes
- Toppings help make these pancakes so delicious. Top the pancakes with maple syrup, honey, berries, bananas, or whipped cream. The options are endless.
- Sift to combine – Sift your dry ingredients together to prevent clumps and a lumpy batter.
- Don’t overmix the pancake batter – Only mix the batter until it is combined. This is key to preventing flat pancakes.
- Thick pancakes – Use a biscuit mold or the lid of a Mason jar to make thick and tall pancakes.
- Don’t overcrowd the pan – Cook the pancakes in batches so as not to overcrowd the pan. Be sure to wipe the pan down in between batches.
Nutrition
398kcal Calories44g Carbs9g Protein21g Fat10g Saturated Fat2g Polyunsaturated Fat7g Monounsaturated Fat0.5g Trans Fat93mg Cholesterol573mg Sodium312mg Potassium1g Fiber12g Sugar561IU Vitamin A168mg Calcium2mg Iron
- Full Nutrition Label
Nutrition Facts
Perfect Buttermilk Pancakes
Amount Per Serving
Calories 398Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 10g63%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 93mg31%
Sodium 573mg25%
Potassium 312mg9%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 12g13%
Protein 9g18%
Vitamin A 561IU11%
Calcium 168mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course: Breakfast
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