Best Buttermilk Pancakes

These are the best buttermilk pancakes! This fluffy buttermilk pancake recipe is easy to make from scratch with simple ingredients.

We are very passionate about pancakes in our house. I have published many pancake recipes for you (like Greek yogurt pancakes, banana pancakes, cottage cheese pancakes, etc.), but these buttermilk pancakes are some of our favorites.

This buttermilk pancake recipe is easy to make with simple ingredients. They are infused with vanilla and cinnamon and so delicious you won’t be able to eat just one!

I will show you how to make buttermilk pancakes that are thick and fluffy and so delicious you will never reach for boxed pancake mixes again.

They also freeze well and are a breeze to reheat in the toaster for an easy breakfast on busy mornings.

Buttermilk Pancakes: Ingredients & Substitutions

All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour (or check out this whole wheat pancakes recipe).
Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
Granulated sugar. white sugar, organic cane sugar, coconut sugar, and even light brown sugar can all be used in this recipe.
Buttermilk. Use regular or low-fat buttermilk.
Butter for cooking. Cooking pancakes in butter makes them extra delicious. You could use cooking spray or another oil if desired, but nothing beats a buttermilk pancake cooked in butter.

How to Make Buttermilk Pancakes

Let’s walk through how to make buttermilk pancakes from scratch step-by-step, and don’t forget to watch the video.

Begin by preheating an electric griddle to 350 degrees F. If you don’t have an electric griddle, heat a nonstick fry pan or cast iron skillet (preferred) over medium heat on the stovetop.

Make the pancake batter

Then, in a medium bowl combine flour, baking powder, baking soda, sea salt and cinnamon, set aside.

Next, whisk together melted butter and granulated sugar in a large bowl.

Then add the eggs, buttermilk and vanilla and whisk until smooth.

Next, pour the dry ingredients into the wet ingredients and stir until the batter is smooth.

Cook the buttermilk pancakes

When the batter is finished and it’s time to cook the buttermilk pancakes, begin by melting ½ tablespoon of butter onto the preheated griddle and spread it out with a spatula to ensure that it is evenly distributed over the surface.

Then, pour the batter in ¼ cup portions onto the pre-heated, buttered griddle.

Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.

Then flip and cook for 1-2 more minutes until the second side is browned and the buttermilk pancakes puff slightly.

Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.

To keep warm

If you’d prefer to serve all the buttermilk pancakes at the same time nice and warm, preheat your oven to 200 degrees F.

As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm.

Serve

There are so many ways to enjoy these fluffy buttermilk pancakes. You can keep it simple with salted butter and pure maple syrup.

Or you can serve them with a slather of cinnamon honey butter, a dollop of whipped cream, or even a spread of homemade peanut butter (with maple syrup -yum).

I suggest serving them alongside other delicious breakfast recipes like:

Egg casserole
Frittata
The best quiche recipe.
My kids think it’s special when I serve them with homemade hot chocolate on chilly winter mornings.

How to store buttermilk pancakes

Store any leftover buttermilk pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Also, try this recipe for homemade pancake mix to prepare the ingredients in advance!

How to freeze pancakes

This buttermilk pancake recipe freezes really well. To freeze, put leftover pancakes in a single layer on a baking sheet to flash-freeze.

Once they’re frozen, transfer them to an airtight container or ziplock bag. Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.

FAQS about Homemade Pancakes

Is it better to use buttermilk or milk for pancakes?

When buttermilk combines with the leavening agents, it creates irresistibly fluffy pancakes that are second to none in taste and texture. I highly recommend using buttermilk in pancakes.

Can I double this recipe?

Yes, I actually double it all the time since I like having leftovers to eat the next morning for breakfast. Here are the measurements for double the recipe (which would make 28 pancakes)
2 ½ cups all-purpose flour
1 tsp baking soda
4 tsp baking powder
1 tsp sea salt
½ tsp ground cinnamon
4 TBS butter, melted
½ cup granulated sugar
4 eggs, lightly beaten.
2 tsp pure vanilla extract
3 cups buttermilk

What makes buttermilk pancakes fluffy?

In this recipe the leavening agents baking powder and baking soda, along with the buttermilk and eggs, make the buttermilk pancakes light and fluffy.

Should pancake batter be thin or thick?

The batter should pour easily but not be runny or watery.

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Buttermilk Pancakes Recipe

LauraThese are the best buttermilk pancakes! This fluffy buttermilk pancake recipe is easy to make from scratch with simple ingredients.5 from 1 voteCourse Breakfast, brunchCuisine AmericanServings PancakesCalories 95Prep Time2 Cook Time15 Total Time17

Equipment

measuring spoons
measuring cups
glass batter bowl
electric griddle

Ingredients

Instructions

Preheat an electric griddle to 350 degrees F or heat a nonstick fry pan over medium heat.
In a medium bowl, combine flour, baking powder, baking soda, sea salt and cinnamon, set aside.
In a large bowl, whisk together melted butter and granulated sugar until combined.
Add eggs, buttermilk and vanilla and whisk until smooth.
Pour the dry ingredients into the wet ingredients and stir/whisk until the batter is smooth.
Melt ½ TBS butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
Pour batter in ¼ cup portions onto the pre-heated, buttered griddle.
Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
Serve warm with maple syrup.

Cook ModePrevent your screen from going dark

Video

Notes

Ingredient Substitutions

All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour (or check out this whole wheat pancakes recipe).
Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
Granulated sugar. white sugar, organic cane sugar, coconut sugar, and even light brown sugar can all be used in this recipe.
Buttermilk. Use regular or low-fat buttermilk.
Butter for cooking. Cooking pancakes in butter makes them extra delicious. You could use cooking spray or another oil if desired, but nothing beats a buttermilk pancake cooked in butter.

To keep warm If you’d prefer to serve all the buttermilk pancakes at the same time nice and warm, preheat your oven to 200 degrees F. As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm. StoreStore any leftover buttermilk pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months. How to freeze buttermilk pancakes To freeze, put leftover pancakes in a single layer on a baking sheet to flash-freeze. Once they’re frozen, transfer the buttermilk pancakes to an airtight container or ziplock bag. Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Buttermilk Pancakes: Ingredients & Substitutions