The Best Buttermilk Pancakes are everything a perfect pancake should be—light, fluffy, buttery, and golden brown with just the right hint of tang. Made with real buttermilk and pantry staples, these pancakes rise beautifully on the griddle and deliver a restaurant-quality breakfast at home. Whether you’re cooking up a weekend brunch or a weekday breakfast-for-dinner, this recipe is a guaranteed crowd-pleaser.

What Makes This Dish Special?

Unlike regular pancake recipes, buttermilk adds a signature tang and reacts with baking soda to create that ultra-fluffy texture. These pancakes have crisp edges and a soft, airy interior. They’re incredibly versatile—perfect for stacking high with butter and syrup, or dressing up with berries, whipped cream, or chocolate chips. Best of all, the batter comes together in minutes.

Cooking Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: About 10–12 pancakes

Ingredients

2 cups all-purpose flour
2 tbsp granulated sugar
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups buttermilk (well-shaken)
2 large eggs
¼ cup unsalted butter, melted (plus more for greasing skillet)
1 tsp vanilla extract (optional)

Instructions

1. Preheat the Skillet

Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Mix Wet Ingredients

In another bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla until well combined.

4. Combine Batter

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix—lumps are okay. Let the batter rest for 5 minutes.

5. Cook the Pancakes

Scoop ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side for 1–2 minutes until golden brown.

6. Serve Warm

Transfer to a plate and keep warm while cooking the rest. Serve immediately with your favorite toppings.

Variations

Blueberry: Fold in ½ cup fresh or frozen blueberries into the batter.
Chocolate Chip: Sprinkle chocolate chips on the pancakes after pouring the batter into the skillet.
Banana Nut: Add sliced bananas and chopped walnuts for a hearty twist.
Whole Wheat: Substitute half the flour with whole wheat flour for a nuttier flavor.

Equipment You’ll Need

Mixing bowls
Whisk and spatula
Measuring cups and spoons
Nonstick skillet or griddle
Ladle or measuring cup for scooping batter

Nutritional Information (Per Pancake)

Calories: 160
Protein: 4g
Carbohydrates: 20g
Fat: 7g
Fiber: 1g
Sugar: 3g

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze pancakes between layers of wax paper in a zip-top bag for up to 2 months.
Reheat: Warm in the toaster, microwave, or oven until heated through.

My Cooking Experience

Making buttermilk pancakes from scratch is one of my favorite breakfast rituals. I’ve tested many variations over the years, but this recipe consistently gives me the fluffiest, most tender pancakes. The buttermilk makes a huge difference, and once you taste these, you’ll never go back to boxed mix again.

Conclusion

The Best Buttermilk Pancakes are a classic done right—simple ingredients, easy steps, and perfect results every time. Whether you’re making a short stack for yourself or feeding a hungry group, this recipe delivers comfort and flavor in every fluffy bite.

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