Name: The Best Buttermilk Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 1/4 cups All Purpose Flour; 1/2 tsp Baking Soda; 1 tbsp Baking Powder; 1 tsp Salt; 2 large Eggs; 2 cups Buttermilk; 1 tsp Vanilla Extract; 6 tbsp Unsalted Butter (melted, cooled)

These Buttermilk Pancakes are a family favorite. They're soft, fluffy with crispy golden edges, add a slab of butter and drizzle of pure maple syrup and enjoy!

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Pancakes are the start to a perfect Saturday morning. Mom wakes up and makes pancakes with the perfect side of Sunnyside up eggs and crispy bacon and a salted honey hot latte. But of course, I'm mom in this case. My kids run down the stairs and yell pancakes. Oh, my favorite! And of course you can't forget the mini chocolate chips. These pancakes are a part of my story.

So, if anyone uses this recipe I hope one day it's my kids using this buttermilk pancake recipe to make for their own one day. This recipes for you my babies.

Let's get back on track, make these pancakes. If you've never made pancakes from scratch and this is your first time you will probably make homemade buttermilk pancakes for the rest of your life after trying this recipe. Good bye box mix!

These buttermilk pancakes are great for brunch parties along with these blueberry muffins, blueberry cake donuts, and earl grey scones.

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Why you'll love these Buttermilk pancakes:
Buttermilk Pancakes Ingredients:
Buttermilk substitution recipes:
The best pancake tip for the best results:
Let's Make Buttermilk Pancakes:
The Best Buttermilk Pancakes

Why you'll love these Buttermilk pancakes:

Light and Fluffy with golden crispy edges (The best part!)
Pantry staple Ingredients- Find these simple ingredients in every grocery store.
Make the pancake batter the night before and make pancakes the next morning

Buttermilk Pancakes Ingredients:

All Purpose Flour- It provides structure and gives the pancakes their shape and soft, fluffy crumb.
Baking Powder- This is one of your leavening agents. It helps the pancakes rise and become light and fluffy by creating air bubbles when heated.
Baking Soda- works with the acidity in the buttermilk to create even more lift.
Salt- Salt enhances all the flavors in the pancakes. Without it, they can taste flat and bland. I use sea salt but kosher salt is just fine.
Sugar- Adds a touch of sweetness and helps the pancakes develop a golden, slightly crisp exterior when cooked.
Eggs- Help with structure and contribute to the soft, tender texture.
Buttermilk - Its tangy taste gives pancakes that classic buttermilk flavor. The acidity reacts with baking soda to create extra fluffiness while keeping the pancakes tender.
Vanilla Extract- Vanilla adds warmth and depth of flavor.
Butter- Keeps the pancakes moist and contributes to that buttery flavor.

Full recipe with measurements is listed on recipe card below

Store bought Buttermilk vs Homemade Buttermilk

I use store bought buttermilk almost always. But when I'm in a pinch, I use a buttermilk substitute. I don't feel like it works the same way, please use the real stuff!

Store bought buttermilk is thick and creamy with a tangy flavor. It's the leftover liquid from churned butter.

Homemade Buttermilk is made with milk and lemon juice or vinegar. It's definitely thinner and less tangy and doesn't provide the same amount of fat.

Buttermilk substitution recipes:

¾ cup of sour cream and ¼ cup of whole milk
1 cup whole milk and 1 tablespoon lemon juice or vinegar
¾ cup plain yogurt and ¼ cup of milk
Equal amount of plain kefir

The best pancake tip for the best results:

Don’t overmix- Mix just until combined. A few lumps are okay overmixing makes pancakes tough.

Use real buttermilk- It gives better flavor and helps pancakes turn out extra fluffy.

Let the batter rest- Rest 5–10 minutes before cooking. This helps the pancakes get softer and thicker.

Use medium-low heat- Too hot = burnt outside, raw inside.

Flip once- Wait for bubbles on top and set edges, then flip. Only flip one time for the best texture.

Grease lightly- Use a little butter before cooking pancake batter

Measure flour correctly Spoon and level your flour, so you don’t end up with heavy pancakes.

Let's Make Buttermilk Pancakes:

In a large bowl add in your eggs and whisk together.

Add the buttermilk and vanilla extract.

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

Pour the wet ingredients into the dry ingredients and gently mix until just combined.

Do not overmix, some lumps are okay.

Add in your cooled melted butter and gently mix.

Let the batter sit for 5–10 minutes to help create soft, fluffy pancakes.

Heat a nonstick pan or griddle over low -medium heat and lightly grease with butter.
Pour about ¼ cup batter for each pancake. Top pancakes with fresh blueberries or chocolate chips. Cook until bubbles form on the surface of the pancakes and the edges look set.

Flip once and cook for another 1–2 minutes until golden brown and cooked through.

Serve warm with butter, syrup, or your favorite pancake topping.

Make Ahead

Store leftovers in an airtight container in the fridge for up to 4 to 5 days. For longer storage, freeze them.

Freezing pancakes is simple and perfect for busy mornings. Let the pancakes cool completely on a wire rack, then arrange them in a single layer on a parchment paper lined baking sheet pan and freeze until solid.

Once frozen, transfer them to a freezer bag or freezer safe container to prevent sticking and squishing. They’ll keep well for 2 to 3 months.

To reheat, place the frozen pancakes in a toaster oven, microwave, or warm oven. No need to thaw heat them straight from the freezer.