February 4, 2022

Best Buttermilk Pancake Recipe (VIDEO)

The best buttermilk pancake recipe you will ever taste! They are perfectly light and fluffy every time – thanks to a simple list of pantry ingredients. If you are looking for a new favorite breakfast, these fluffy buttermilk pancakes are a must-try. They are very easy to make and so satisfying.

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Fluffy Buttermilk Pancakes

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Homemade Fluffy Buttermilk Pancakes

Breakfast is the most important meal of the day and these buttermilk pancakes are the best way to start your day. This basic recipe makes the fluffiest, softest and most tender pancakes that taste anything, but basic.

It is our family’s favorite pancake recipe and they are almost traditional. We have them for breakfast every Sunday morning. If not Sunday, then at least once a week either for breakfast, lunch or dinner.

We had been making these fluffy pancakes from scratch for over a decade. You can easily double or triple the recipe for a bigger crowd. I truly believe that these will become your go-to perfect pancake recipe!

Fluffy Buttermilk Pancakes Video Tutorial

Why You’ll Love These Easy Buttermilk Pancakes

  • The batter takes only about 5 minutes to prepare
  • Pancakes are light and fluffy
  • You can make these with actual buttermilk or a mixture of milk and vinegar
  • Tastes better than anything you can buy in a box at store
  • You can easily double or triple the recipe for a bigger crowd

Best Buttermilk Pancake Recipe

Ingredients in Buttermilk Pancakes

Made with pantry staples, these buttermilk pancakes come together easily. While most recipes ask for room temperature ingredients, I almost always use all ingredients straight from my refrigerator for these pancakes.

  1. All-Purpose Flour: Use all-purpose flour for the base of these pancakes. It’s important to spoon and level the flour in this recipe.
  2. Baking Powder & Baking Soda: The baking powder and baking soda create bubbles in the batter and make the pancakes tall and fluffy.
  3. Granulated Sugar: There is only 1 tablespoon of sugar in this recipe, so the pancakes aren’t too sweet. Feel free to add another tablespoon if preferred.
  4. Egg: The egg binds everything together and allows the pancakes to rise.
  5. Oil: This provides a little fat in the pancakes so that they are soft and light. Grapeseed oil, vegetable oil, canola all work fine here.
  6. Milk and Vinegar: These two combined make a buttermilk mixture. You can substitute vinegar for lemon juice or use regular buttermilk and omit vinegar. The buttermilk helps the baking soda react, which leads to taller pancakes.
  7. Fine Salt: To balance out the sweetness and enhance the flavors.

Buttermilk Pancakes Ingredients

Overview: How to Make Buttermilk Pancakes from Scratch

I love how quickly these pancakes come together. You’ll have a satisfying breakfast on the table in no time.

  1. Combine Dry Ingredients: In a large bowl, sift and whisk together all-purpose flour, baking powder, baking soda, granulated sugar and fine salt.
  2. Combine Wet Ingredients: In a glass measuring cup, combine and whisk together milk, vinegar, oil and egg.
  3. Whisk Wet and Dry Ingredients: Pour wet ingredients into the bowl with dry ingredients and mix ‘just’ until combined. The batter should be thick and slightly lumpy.
  4. Cook Pancakes: Heat a nonstick skillet over medium heat. Drop from 2 tablespoons to 1/4 cup of pancake batter onto the skillet. Cook for about 2 minutes per side until golden brown, then repeat the process for remaining batter.

Fluffy Buttermilk Pancakes Batter

Success Tips for Fluffy Buttermilk Pancakes

  1. Measuring Flour: Spoon flour into a measuring cup and level it off with the back of a knife.
  2. Making Batter: It’s important to sift the dry ingredients for fluffy pancake texture. Use a hand whisk to combine the ingredients and mix the batter just until combined. Avoid over-mixing. Let the batter rest for few minutes, giving time for buttermilk and baking soda to react.
  3. Round Pancakes: Use a cookie dough scoop for easy and even portioning of the batter into the skillet.
  4. Non-Stick Skillet: Use a flat, non-stick skillet or griddle. When using non-stick skillet, you don’t need the extra oil for cooking the pancakes. Make sure your skillet is very hot before adding the pancake batter. A tablespoon of oil in batter is plenty for soft pancakes.
  5. Flipping Pancakes: A thin-edged turner spatula makes it easy to get under the pancakes without crushing them. Once you see bubbles on pancakes rise to the top and start to pop, they are ready to flip.
  6. Make-Ahead: You can prep the dry ingredients and wet ingredients separately, cover both tightly and store the wet ingredients in the refrigerator. Right before you’re ready to make pancakes, combine the wet and dry ingredients. I don’t suggest mixing everything together and letting the batter sit overnight, otherwise the pancake won’t be as fluffy.

Fluffy Buttermilk Pancakes

Pancake Toppings and Mix-Ins:

  • Sour Cream: Spread a thick layer of sour cream on top of a pancake. A cup of orange juice goes great along with it.
  • Strawberry Jam: Spread a generous amount of strawberry jam on top of a pancake.
  • Maple Syrup: Drizzle a generous amount or cut pancake into smaller pieces and dip into maple syrup.
  • Blueberries: Fold up to 1 cup of fresh or frozen blueberries into the batter.
  • Chocolate Chips: Fold 1/2 cup of mini chocolate chips into the batter.
  • Fresh Fruits: Add fresh strawberries, raspberries, blueberries or sliced bananas on top or on a side.

Buttermilk Pancakes Toppings

How to Keep Pancakes Warm?

If you are making a lot of pancakes for a crowd, you can keep them warm in the oven. Place the pancakes in a single layer onto a baking sheet in the oven at 175°F. The low heat keeps them warm and fluffy without drying them out.

Best Buttermilk Pancake Recipe

Can Buttermilk Pancakes be Frozen?

Once the pancakes have cooled, place them in a single layer on a baking sheet lined with parchment paper. Freeze for about an hour or until solid. Store the pancakes in a freezer bag or container for up to 3 months in the freezer.

  • To Reheat in the Microwave: Place the frozen pancakes in a single later on a plate and heat in the microwave in 20-30 seconds increments until pancakes are warmed through.
  • To Reheat in the Oven: Preheat the oven to a 300°F. Place the frozen pancakes in a single layer on the prepared baking sheet with parchment paper. Heat in the oven until the pancakes are warmed through.

Easy Buttermilk Pancakes

More Breakfast Favorites to Try:

If you love easy breakfast recipes, then you won’t want to miss these favorites:

The best buttermilk pancake recipe you will ever taste! They are perfectly light and fluffy every time – thanks to a simple list of pantry ingredients. If you are looking for a new favorite breakfast, these fluffy buttermilk pancakes are a must-try. They are very easy to make and so satisfying.

Best Buttermilk Pancake Recipe

5 from 11 votes
Servings: 25 pancakes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

The best buttermilk pancake recipe you will ever taste! They are perfectly light and fluffy every time – thanks to a simple list of pantry staples. If you are looking for a new favorite breakfast, these fluffy buttermilk pancakes are a must-try. They are very easy to make and so satisfying.

Ingredients

Instructions

  1. In a large bowl, sift and whisk together: 1 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 tablespoon sugar and 1/2 teaspoon salt. Make a well in the center. 

  2. In a glass measuring cup, combine wet ingredients: 1 cup milk, 1 tablespoon vinegar, 1 tablespoon oil and 1 large egg. Whisk to combine.

  3. Pour wet ingredients into the bowl with dry ingredients and whisk just until combined. Do not overmix. Let the batter rest for few minutes, giving time for buttermilk and baking soda to react. 

  4. Preheat a nonstick skillet over medium heat. (If using nonstick skillet, you don’t need to oil the skillet). Spoon batter into the pan (about 2 tablespoons per pancake). Cook about 2 minutes per side, until golden brown.

  5. Use a spatula to flip pancakes when bubbles start to pop on top of the pancakes. Cook remaining batches and serve warm. 

Recipe Notes

  • Buttermilk: You can substitute milk and vinegar for original buttermilk. The pancakes will have a slightly tangier flavor.
  • Measuring Flour: Spoon flour into a measuring cup and level it off with the back of a knife. Scooping out of container will yield to more flour than the recipe calls for and pancakes will turn out dense.
  • Make-Ahead Instructions: You can prep the dry ingredients and wet ingredients separately, cover both tightly and store the wet ingredients in the refrigerator. Combine the wet and dry ingredients when you’re ready to make pancakes.
  • Pancake Toppings and Mix-ins: Serve with sour cream, strawberry jam, maple syrup or fresh strawberries, raspberries, blueberries or sliced bananas. You can add up to 1 cup of blueberries or 1/2 cup of mini chocolate chips into the batter for more flavor. Omit sugar for savory pancakes or double the sugar for sweeter pancakes.
  • Round Pancakes: Use a cookie dough scoop for easy and even portioning of the batter into the skillet.
  • Keeping Pancakes Warm: Place the pancakes in a single layer onto a baking sheet in the oven at 175°F. The low heat keeps them warm and fluffy without drying them out.
  • Freezing Instructions: Once the pancakes have cooled, place them in a single layer on a baking sheet lined with parchment paper. Freeze for about an hour or until solid. Store the pancakes in a freezer bag or container for up to 3 months in the freezer. Reheat in the microwave in 20-30 seconds increments or in the oven at 300°F until pancakes are warmed through.

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Comments

  • Cindy

    Favorite buttermilk pancake recipe ever! Fluffy and involves no whipping of egg whites. Definitely a keeper!

  • Aubrey

    These are absolute the best! I used milk and vinegar and the diy buttermilk makes these pancakes deliciousness. You won’t be disappointed! Don’t buy pancake mix ever again!

  • Kristina M.

    Just made these today. My husband said that they were the best pancakes he has had. I may have found my go-to pancake recipe. 🙂 Thanks Olga!

    • Olga in the Kitchen

      That’s wonderful, Kristina! I’m so happy to hear you found a new favorite 🙂

  • Sara W

    Enjoyed these for breakfast this morning and started my day off right! Perfectly light and fluffy; my whole family loved them!

    • Olga in the Kitchen

      The perfect way to start Saturday morning! I’m so glad you enjoyed these!

  • Judy C.

    I made these delicious pancakes this morning. They are very light. We enjoyed them with dollops of sour cream and strawberry jam. Yummy! This recipe is a keeper.

    • Olga in the Kitchen

      That’s so awesome, Judy! I’m so happy to hear you enjoyed this recipe!

    • Olga in the Kitchen

      That’s wonderful! I’m so happy to hear you enjoyed this recipe 🙂

  • Viktoria

    This pancake recipe is on regular routine in our house. We make them at least once a week. The BEST pancake recipe on the web!

    • Olga in the Kitchen

      Thank you Viktoria! I’m so happy you’re enjoying this recipe 🙂

  • Belo

    Seriously these pancakes are the bomb ! So easy to make and Quick and so good with à splash of vanilla extract, it’s gonna be my go to recipe ! Thank you sooo much !

  • Olesya

    These are soo delicious! Fluffy and yummy. Super quick to make as well. ? I also love the fact that I don’t have to run out for buttermilk, like many other recipes call for. ? Thank you for this recipe!

    • Olga in the Kitchen

      Thanks Olesya, I’m happy to hear that you liked it as much as I do. I also noticed many recipes call for buttermilk, and that’s what I love about this recipe that there’s another way to create buttermilk , kind of a shortcut ? now I know what I’m having for breakfast today!?

  • Karly

    I’M DYING OF CUTENESS!!! Seriously need to try these perfect little guys. Thanks for sharing!

    • Olga in the Kitchen

      Hi Karly, thank you? These are our #1 breakfast at home. I even started measuring dry ingredients into little plastic bags, writing what wet ingredients are needed and then any morning I grab a bag, whisk and breakfast ready! Let me know what you think of these!!?

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