Why You’ll Love This Recipe

Buttermilk Pancakes are a classic breakfast favorite known for their light, fluffy texture and rich, tangy flavor. The acidity of the buttermilk reacts with the leavening agents to create an airy pancake with a golden, tender bite. Perfect for lazy weekends or special brunches, they’re delicious with syrup, butter, or your favorite toppings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
granulated sugar
buttermilk
eggs
unsalted butter (melted)
vanilla extract

directions

Preheat a griddle or large non-stick skillet over medium heat and lightly grease with butter or oil.

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

In another bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract.

Pour the wet ingredients into the dry ingredients and gently mix until just combined; do not overmix.

Let the batter rest for about 5 minutes.

Pour ¼ cup of batter onto the hot griddle 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 another 1-2 minutes, or until golden brown.

Repeat with the remaining batter, greasing the pan as needed.

Servings and timing

This recipe yields approximately 12 pancakes.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Add blueberries, chocolate chips, or sliced bananas to the batter for extra flavor.
Use whole wheat flour for a heartier texture.
Top with whipped cream, fresh fruit, or flavored syrups for a fun twist.

storage/reheating

Store leftover pancakes in an airtight container in the fridge for up to 3 days.
To freeze, place pancakes in a single layer and freeze until solid, then transfer to a zip-top bag for up to 2 months.
Reheat in a toaster, microwave, or skillet until warm.

FAQs

Why use buttermilk in pancakes?
Buttermilk adds a tangy flavor and helps activate the baking soda for fluffier pancakes.

Can I substitute regular milk?
Yes, but you’ll need to adjust the leavening—use more baking powder and less baking soda.

Can I make the batter ahead of time?
It’s best to cook the batter fresh, but you can mix the dry ingredients ahead and add the wet before cooking.

Why are my pancakes flat?
Overmixing the batter or not using fresh leavening agents can result in dense pancakes.

Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend for best results.

How do I know when to flip the pancakes?
When bubbles form on top and the edges look set, it’s time to flip.

Can I make mini pancakes?
Yes, simply use less batter per pancake—great for kids or stacking.

Can I double the recipe?
Absolutely, just make sure your pan stays at a consistent heat.

Are these pancakes sweet?
They have a mild sweetness, perfect for pairing with syrup or toppings.

Can I use oil instead of butter?
Yes, but butter adds more flavor.

Conclusion

Buttermilk Pancakes are a timeless breakfast delight that never goes out of style. Their soft, fluffy texture and rich taste make them a crowd-pleaser for all ages. With easy preparation and versatile toppings, they’re perfect for making any morning a little more special.