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The Best Buttermilk Pancakes
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The Best Buttermilk Pancakes

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12
Course: Breakfast
Calories: 160
Ingredients Method Notes

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

Method
 

  1. Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla until well combined.
  4. 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. 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. Transfer to a plate and keep warm while cooking the rest. Serve immediately with your favorite toppings.

Notes

  • 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.