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The best, fluffy Buttermilk Pancake Recipe consists of simple, pantry ingredients and only about 10 minutes! Take Breakfast to the next level with these Buttermilk Pancakes!

Buttermilk pancakes, stacked on a plate with syrup and butter on top

Best Buttermilk Pancakes

There are 2 kinds of people in the world; those who love breakfast for dinner, and those who don’t. My family will happily devour pancakes any time of day. Serve them with some homemade pancake syrup and these pancakes will be as good as they get!

In my opinion you can never have too many pancakes. This recipe makes 16 4 inch pancakes, but can easily be halved or doubled to fit the size of your crew. For my family, I usually make a full batch, we eat half and then I freeze the other half for quick breakfasts!

Keep reading and let me teach you some tips and tricks to making the BEST pancakes!

Buttermilk pancakes, stacked with a portion cut out on a fork with bacon in the background

Fluffy Buttermilk Pancakes Ingredients

  • Flour- All purpose flour works great
  • Baking Powder
  • Salt
  • Granulated Sugar
  • Melted Butter- I generally use salted butter as this is what I keep on hand.
  • Eggs
  • Vanilla Extract- We love vanilla at our house! If you like almond extract, feel free to substitute a little of the vanilla with almond extract!
  • Buttermilk- If you don’t have any on hand try substituting 1 1/4 cups milk mixed with 1/2 tsp of vinegar. Buttermilk always works best, but this substitution will work in a pinch. The acidity in the buttermilk will help your pancakes get fluffy and give a really nice flavor.  
  • Milk

How to make Homemade Buttermilk Pancakes Recipe

  1. In a large bowl, whisk together your dry ingredients, (Four, sugar, baking powder and salt.) 
  2. In a large measuring cup, mix together your wet ingredients, (Melted butter, eggs, vanilla, and 2 types of milk). I like to melt my butter in a measuring cup and then just add everything else to it, so I only dirty the one glass measuring cup. 
  3. Slowly add the wet ingredients to the dry ingredients, whisking to incorporate it well. You will have some small lumps, and that is ok. You want your ingredients to be mixed well, but try not to beat the batter or to over mix. Overmixing will make your pancakes tough and we want to make sure to have super tender pancakes. 
buttermilk pancake batter

4. Preheat your griddle to 350 degrees. Letting your griddle come to temperature will help you avoid the dreaded first pancake disaster!

5. Spray your griddle with non stick spray and ladle equal amounts of batter onto the hot surface. 

6. Allow them to cook until golden brown on the bottom. If you want to add blueberries or chocolate chips to the recipe now is when you do it.

One surefire way to ensure that your pancakes are cooked through is to watch for the bubbles forming on the surface of the batter. Once bubbles have formed and popped across the entire pancake it is ready to flip.

pancakes on a large griddle

7. Flip the pancakes over and cook until golden brown on the other side as well. 

Repeat with the remaining batter.

Serve hot with syrup, fresh fruit and whipped cream!

Buttermilk Pancake Storage

Can you freeze pancakes? Absolutely! In fact, sometimes I make extra big batches so I can freeze them for school mornings. Just allow your pancakes to cool completely, place them on a cookie sheet and toss them in the freezer. Once they are frozen, remove them from the cookie sheet and store them in a ziptop bag. 

To reheat, microwave for 30 seconds on each side. 

Best Buttermilk Panckae Recipe FAQs

Why are my Buttermilk Pancakes Flat?

This happens when the batter is too thin. You batter should be pretty thick to start out with and should rise and thicken as the pancakes cook.
If yours are flat, next time, add slightly less regular milk.

Should you let Buttermilk Pancake batter rest?

If you have the time, absolutely! This will allow the flour to absorb the liquid and make your pancakes lighter + fluffier.

Why are my Buttermilk Pancakes gooey?

Gooey pancakes typically mean they weren’t cooked properly – either they were flipped too soon, the temperature was too low or they just weren’t cooked long enough.

What is the difference between Buttermilk Pancakes and original?

The main difference is that the buttermilk pancakes will have a slightly tangy, thicker, fluffier texture than regular pancakes.

How to serve this Fluffy Buttermilk Pancakes Recipe

We make these pancakes literally every Sunday after Church! They have become a staple at our house. We always serve them with bacon, eggs of some sort (my Egg Casserole is so good if you need an idea!), hash browns, and some fruit.  

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5 from 1 vote

Buttermilk Pancake Recipe

The best, fluffy Buttermilk Pancake Recipe consists of simple, pantry ingredients and only about 10 minutes! Take Breakfast to the next level with these Buttermilk Pancakes!
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 8 servings


  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp granulated sugar
  • 3 tbsp butter, melted
  • 3/4 cup milk
  • 1 1/2 cups buttermilk
  • 2 tsp vanilla extract
  • 2 eggs


  • In a large bowl, whisk together the dry ingredient (flour, baking powder, salt and sugar.)
  • In a large measuring cup, add the melted butter, milk, buttermilk, vanilla and eggs. Whisk until well combined.
  • Slowly add the liquid to the dry ingredients while whisking. Whisk until the wet ingredients are incorporated well with the dry ingredients. Small lumps may remain but that is okay.
  • Preheat your griddle to 350°. Spray with non-stick spray. Ladle equal amounts of batter onto the hot griddle, allow them to cook until golden brown on the bottom. Flip and cook the other side until golden brown.
  • Repeat with remaining batter.
  • Serve with syrup or fresh fruit and whipped cream.



If you like your pancakes thinner, you can add up to 1 cup of milk to thin out the batter. 
You can substitute 1 1/4 cups milk with 1/2 tsp of distilled vinegar for the buttermilk if needed. Buttermilk is thicker so you’ll want to only add 1 1/4 cup of the substitute instead of the full 1 1/2 cups. 


Calories: 224kcal | Carbohydrates: 31g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 59mg | Sodium: 257mg | Potassium: 241mg | Fiber: 1g | Sugar: 7g | Vitamin A: 302IU | Calcium: 133mg | Iron: 2mg
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About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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