Buttermilk Pancakes are a family favorite here at the Merkleys. They’re soft, fluffy and made with simple pantry ingredients. They cook up golden on the griddle and are perfect for breakfast, brunch, sleepovers or weekend mornings.
We love this recipe because it’s simple but also because the buttermilk helps make the pancakes tender and flavorful, while a few lumps in the batter keep them light and fluffy. We love to add butter, syrup, fruit, whipped cream, and any other favorite toppings.
This is the kind of classic breakfast recipe that stays in the rotation because everyone can customize their stack. If you love these pancakes, also try German Pancakes, Blueberry Pancakes, Banana Pancakes, and Cinnamon Roll Pancakes.
Why you’ll love it + Why it works:
- Fluffy Stack: These pancakes cook up soft and fluffy with lightly golden edges that make every bite so good.
- Simple Ingredients: Pantry staples and a few refrigerated ingredients are all you need for a homemade breakfast.
- Freeze for Later: Whether it’s leftovers or to make ahead of time, these pancakes are perfect for freezing.
- Buttermilk Base: Buttermilk adds tangy flavor and helps create tender, fluffy pancakes.
Buttermilk Pancake Ingredients
- All-Purpose Flour (3 cups): Creates the structure for the pancakes and gives them enough body to hold all your favorite toppings.
- Sugar (3 tablespoons): Adds a little sweetness and helps the pancakes brown beautifully on the griddle.
- Baking Powder (3 teaspoons): Helps the pancakes rise and contributes to their fluffy texture.
- Baking Soda (1 1/2 teaspoons): Works with the acidity in the buttermilk to help the pancakes rise while adding a little extra browning.
- Salt (3/4 teaspoon): Enhances all the flavors and keeps the pancakes from tasting flat.
- Buttermilk (3 cups): Adds classic tangy flavor while helping create soft and tender pancakes. If you do not have buttermilk, you can make a simple substitute with milk and lemon juice or vinegar.
- Milk (1/2 cup): Adds extra moisture and helps create a pourable pancake batter.
- Eggs (3): Binds the ingredients together while adding richness and structure to the pancakes.
- Butter (1/3 cup, melted): Adds buttery flavor and helps keep the pancakes tender. Let the melted butter cool slightly before adding it to the wet ingredients.
- Vanilla Extract (1 teaspoon): Adds warm, sweet flavor that makes these pancakes taste extra homemade.
How to Make Buttermilk Pancakes
BATTER. Mix buttermilk, eggs, milk, melted butter, and vanilla. Also mix the dry ingredients in a separate bowl.
Combine the wet and dry ingredients, stirring with a wooden spoon (or whisk) until blended – but do not over-mix.
GRIDDLE. Lightly oil a griddle or frying pan and heat to medium-high (about 375°F). Pour about ¼ cup of pancake batter onto the griddle for each pancake.
COOK. Cook until bubbles appear and the underside is golden brown, about 3 minutes. Flip and cook for 2 minutes more until browned on the second side.
TOPPINGS. Top with buttermilk syrup and whipped cream and your favorite berries.
Kristyn’s Recipe Tips
- A few small lumps in the batter are completely fine and actually help keep the pancakes light and tender.
- Give your griddle enough time to reach about 375°F so the pancakes cook evenly and develop golden edges.
- Measure about ¼ cup of batter for each pancake so the pancakes are similar in size and cook at the same rate.
- Flip when bubbles appear and the underside is lightly browned for the best results..
- Add some of your favorite ingredients or fruits like bananas, blueberries, chocolate chips, or more to change the flavor.
Buttermilk Pancake Recipe
Video
Ingredients
- 3 cups all-purpose flour
- 3 tablespoons sugar
- 3 teaspoons baking powder
- 1½ teaspoons baking soda
- ¾ teaspoon salt
- 3 cups buttermilk
- ½ cup milk
- 3 eggs
- ⅓ cup butter, melted
- 1 teaspoon vanilla extract
Instructions
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a separate bowl, beat buttermilk, milk, eggs, melted butter and vanilla together.
- Using a wooden spoon, mix the wet and dry ingredients together until just combined. Don’t overmix! There will probably be flour lumps, which is okay.
- Lightly oil a griddle or frying pan and heat to medium-high (about 375°F). Pour about ¼ cup of batter onto the griddle for each pancake.
- Cook until bubbles appear and the underside is lightly browned, about 3 minutes. Flip and cook for 2 minutes more until browned on the second side. Add favorite toppings and serve warm.
Notes
- A few small lumps in the batter are completely fine and actually help keep the pancakes light and tender.
- Give your griddle enough time to reach about 375°F so the pancakes cook evenly and develop golden edges.
- Measure about ¼ cup of batter for each pancake so the pancakes are similar in size and cook at the same rate.
- Flip when bubbles appear and the underside is lightly browned for the best results..
- Add some of your favorite ingredients or fruits like bananas, blueberries, chocolate chips, or more to change the flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store the batter in a bowl and cover tightly with plastic wrap, or store in an airtight container. Keep it in the refrigerator for up to two days.
Reheat in the microwave or oven until warmed through.
Place in a freezer bag once they cool to room temperature.
Make sure you separate each pancake with wax paper so they don’t stick together when they freeze. They keep well for 1-2 months. For even more info check out our article on How to Freeze Pancakes.
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This recipe was first published December, 2017.
Kristhyn, you have a winner with this buttermilk pancake recipe. I have made a lot of different recipes of buttermilk pancakes but this one is my top 5 recipes.
I followed the recipe and using top ingredients good buttermilk from (SPROUTS) and the results was awesome buttermilk pancakes 🥞.
I’m so happy that the recipe was a success!
Do you have a recipe for pumpkin pancakes ?
I do have a recipe for Pumpkin Pancakes!
Love this pancake recipe, easy and turn out perfect everytime. Make on Sundays, reheat perfect for next day too.
This recipe is very good. I couldn’t finish making on Sunday so I stored batter overnight with tight covered seal.
The consistency of the batter changed a little wad thin so I don’t know what went wrong. I added little bit of flour. It did help. Every time I’ve served them my kids tell me how great they are. If you could let me know your thoughts would be appreciated.
Pancakes turn out light and fluffy every single time. This recipe is foolproof.
Love this recipe they are so good
Love this recipe
Made these this morning they do good. Thank so much for sharing u recipe.
You’re welcome! I’m glad you enjoyed!
I am now a widow living by myself, could you please send me recipe for one or two servings. Or can I make this large amount and freeze the pancakes individually?
Yes, the pancakes freeze really well! If you want to make smaller servings, you can adjust the serving size on the recipe card to 1 or 2 and it’ll calculate the amounts for you.