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Buttermilk pancakes, stacked on a plate with syrup and butter on top
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5 from 1 vote

Buttermilk Pancakes

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!
Course Breakfast
Keyword buttermilk pancakes
Prep Time 10 minutes
Cook Time 5 minutes
Servings 8 servings
Calories 224kcal
Author Karli Bitner


  • 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