Learn how to make the very BEST Buttermilk Pancakes with this foolproof recipe! A handful of pantry staples come together to make this quick and easy breakfast staple. They’re fluffy, perfectly sweet, and couldn’t be any easier to whip up.

A stack of pancakes is being topped with maple syrup.

Buttermilk Pancakes

Yes, these really are the very best. This foolproof pancake recipe has been a staple in my home for years! Mornings are made more special on birthdays, holidays, and just your average Sunday with the addition of these buttermilk pancakes. After all, what says good morning quite like a stack of freshly flipped homemade pancakes?

The addition of buttermilk is what makes these pancakes so unforgettably good. The acidity in buttermilk breaks down the proteins and glucose in baked goods, making them fluffier and more tender. You know what’s great when fluffy? Pancakes! Using buttermilk in this classic recipe is what makes the pancakes have that signature consistency that just can’t be beat.

If you’ve never made pancakes from scratch before, it’s time to put down the box mix and treat yourself to better things. Plus, this recipe takes no time at all to whip up! The only additional time spent making homemade pancakes is measuring out your ingredients, whereas a box mix you don’t have to measure as much. I think it takes maybe 5 extra minutes of your time to go that extra mile and it’s so very worth it.

A bowl of wet ingredients is placed next to a bowl of dry ingredients.

How to Make Buttermilk Pancakes

Get that griddle hot and let’s flip some flapjacks!

  1. Whisk the dry ingredients. Whisk together the flour, brown sugar, baking powder and salt in a mixing bowl until combined.
  2. Stir the wet ingredients together. In another mixing bowl, stir together the eggs, buttermilk, vanilla and melted butter.
  3. Combine. Add the wet ingredients to the dry and slowly stir it all together until just combined. Don’t overdo it!
  4. Cook the pancakes. Melt some butter in your skillet/griddle. Drop about 1/4 cup of batter to form a pancake. Cook until bubbles begin to form int he center of the batter, then carefully flip and keep cooking for another 1-2 minutes.
A mixing bowl full of pancake batter is being mixed with a wooden spoon.

Tips for Buttermilk Pancakes

Here are just a few tips and tricks to make sure you have the very best pancakes every time:

  • Don’t over-mix your batter. Pancake batter should always be a little bit lumpy! If it’s totally smooth, your pancakes will be on the tougher side and not puff up. Keep them light and fluffy by stirring together the wet and dry ingredients until just combined and still a little lumpy.
  • Flip only when you see bubbles. If you try to flip the pancakes before bubbles begin to form in the center of the batter, you’ll just end up with a mess! Only flip a pancake once you see bubbles forming right in the middle of the wet batter.
  • You can make your own buttermilk. No worries, you don’t have to run to the store and buy a carton of buttermilk that you won’t even use all of! With my simple hack that calls for just milk and vinegar (or lemon juice), you can have exactly how much buttermilk you actually need.

How to Serve Buttermilk Pancakes

All you need is a fork, a knife, and an appetite.

Well, and some maple syrup! You can also top off these pancakes with a handful of fresh berries if you’re making them during the spring or summer. And yes, of course you can mix in some chocolate chips to the pancake batter. Bananas are always a great option as well! If you add bananas to pancakes, that makes them healthy… right?

My kids like to add homemade whipped cream and some macerated strawberries. It makes it more brunch-tastic, if you ask me!

A bite of pancakes has been removed from the stack.

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A stack of pancakes is being topped with maple syrup.

Get the Recipe: The Best Buttermilk Pancakes Recipe

Fluffy and light Buttermilk Pancakes come together quickly and easily with pantry staples. A great make ahead breakfast idea for busy weekends and weekday mornings.
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  • 2 cups all purpose flour, spooned into a measuring cup and leveled off
  • 2 tablespoons brown sugar
  • 3 tablespoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature and lightly beaten
  • 2 1/4 cups buttermilk
  • 1 teaspoon vanilla extract
  • 3 tablespoons salted butter, melted

For Cooking:

  • 1 tablespoon butter

For Serving:

  • Maple syrup
  • Fresh berries


  • 1 mixing bowl
  • 1 griddle


  • Whisk together the flour, brown sugar, baking powder and salt
  • In a separate smaller bowl, whisk together the eggs, buttermilk, vanilla and melted butter.
  • Slowly stir together the dry ingredients with the wet ingredients until well blended. Do not stir until smooth; the more lumps in the batter the fluffier the pancakes.
  • Melt the remaining butter over medium high heat in a large skillet.
  • Drop 1/4 cup batter onto the skillet to make four separate pancakes.
  • Cook the pancakes until the edges look dry and bubbles begin to form in the center of the batter. Flip and continue cooking for 1-2 minutes longer until golden.
  • Transfer to a platter and keep warm.
  • Repeat with the remaining batter.
  • Serve with butter, maple syrup and berries, if desired.


YouTube video


Pancakes can be made up to 3 days in advance. Store in an airtight container until ready to reheat.  
Pancakes can also be frozen for up to 2 months in an airtight container. Reheat in the microwave for 1-2 minutes or until hot.
Calories: 318kcal, Carbohydrates: 43g, Protein: 9g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 85mg, Sodium: 377mg, Potassium: 801mg, Fiber: 1g, Sugar: 9g, Vitamin A: 461IU, Calcium: 384mg, Iron: 3mg