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The Best Buttermilk Pancakes

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Full fat buttermilk and the correct ratio of ingredients are what you need to make the best buttermilk pancakes – video tutorial included.
(Originally published 2/19/19 and updated for content 4/9/24)

If you like this recipe, check out my Buttermilk French Toast next!

pouring maple syrup over a stack of three fluffy buttermilk pancakes

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There is nothing so wrong in the world that a stack of pancakes can’t fix it. And there is nothing so right as waking up to a stack of fluffy pancakes on a weekend morning. Problem is, there is a lot that can go wrong in mixing up what should be a simple batter for buttermilk pancakes. So I’m here to help with my family’s favorite pancake recipe. This truly is the perfect pancake recipe! And so worth the few extra minutes they take to make instead of a box mix.

More pancake recipes

taking a big bite of buttermilk pancakes that have been covered in butter and maple syrup

Ingredients for best buttermilk pancakes recipe

  • Flour – Use all-purpose flour for this recipe. This classic buttermilk pancakes recipe is not gluten free.
  • Sugar – A little sugar goes a long way to sweetening my homemade pancakes.
  • Baking Powder – A full tablespoon of double acting baking powder gives these golden pancakes their extra height!
  • Baking Soda – Also helps in the process of making these amazing pancakes even more light and fluffy.
  • Salt – A little salt to balance the sweetness.
  • Buttermilk – Full fat buttermilk is called for in this recipe, no substitutes.
  • Eggs – You’ll need three large eggs for your buttermilk pancake batter.
  • Vegetable Oil – Oil not melted butter is the real difference in these pancakes.
  • Vanilla Extract – I prefer using pure vanilla extract for a nice punch of vanilla flavor.
  • Variation – I have added 1 1/2 cups of mini chocolate chips to the batter before to make chocolate chip pancakes.

Instructions for best buttermilk pancake recipe

Whisk together the dry ingredients in a large bowl – flour through salt. In a separate medium bowl whisk together the wet ingredient – buttermilk through vanilla. Pour the wet ingredients into the dry ingredients. Stir to combine. Cook pancakes in a single layer on a griddle over medium heat. Serve stacks of pancakes topped with butter and pure maple syrup. For full recipe card and how-to video, keep scrolling to the bottom of this page.

a stack of perfect buttermilk pancakes topped with a scoop of butter and pure maple syrup

Pro Tips

Thick pancake batter is best

Runny buttermilk pancake batter is the worst. If you see a recipe that calls for a higher or equal ratio of buttermilk to flour, I would advise to find another recipe. The fluffiest pancake starts with really thick pancake batter. And that means a little more flour than buttermilk.

Vegetable Oil instead of Butter

So many recipes for “the best” buttermilk pancakes call for melted butter. I’ve used melted butter in pancake batter before, but it is not a good choice for this recipe. I’m not sure of the science behind it, but butter makes the pancakes look shaggy and unkempt. Plus the richness from the real buttermilk is the star of the show here so butter is just overkill. Oil is the little secret to the texture of the pancakes in this recipe.

Save your calorie counting for another morning

Buttermilk Pancakes are meant to be an indulgent treat reserved for weekend mornings. Full fat, real buttermilk makes the best tasting and fluffiest pancakes. Please don’t try and substitute milk and lemon juice here. Or use fat free buttermilk.

Double acting baking powder makes these pancakes as fluffy as pillows

I don’t skimp on my baking powder. I always buy a name-brand double acting baking powder. Double acting means it bubbles both when it gets wet and when it gets hot. Which is why when you flip these pancakes you’ll see them rise on the griddle.

More tips for making the best homemade buttermilk pancakes

  • Watch for bubbles in your pancake batter to know when they are ready to flip.
  • I prefer cooking pancakes on an electric griddle because the heat is consistent, and I have never burned a pancake on a griddle (but I have burned some in a large skillet on the stove top).

Storage directions

You’ll likely have leftover pancakes from this recipe. Allow them to cool completely and then toss them into an airtight container to refrigerate. They’ll keep for up to two days in the refrigerator and taste great reheated.

Once the pancakes are completely cooled, you can also layer them in a freezer safe zippered bag. They will stay fresh in the freezer for up to one month.

Kitchen tools

  • This is the brand of griddle I used to test my pancake recipe
  • I use this cookie scoop (two tablespoon capacity) to make sure I evenly scoop the pancake batter onto the hot griddle
  • Non-stick spatula for flipping the pancakes
a stack of three fluffy buttermilk pancakes topped with butter and maple syrup
Print Pin
5 from 20 votes

The Best Buttermilk Pancakes

Full fat buttermilk and the correct ratio of ingredients are what you need to make the best buttermilk pancakes - video tutorial included.
Course Breakfast
Cuisine American
Keyword best buttermilk pancake recipe, best buttermilk pancakes recipe, buttermilk pancakes, classic buttermilk pancakes recipe, homemade buttermilk pancakes, perfect buttermilk pancakes recipe, the best buttermilk pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 309kcal
Author Jill McOwen

Ingredients

  • 3 cups all purpose flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 1/2 cups full fat buttermilk
  • 3 large eggs
  • 3 tbsp vegetable oil
  • 1 1/2 tsp vanilla extract

Instructions

  • Preheat a non-stick, electric griddle to 350 degrees F.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt until well-blended.
  • In another bowl, whisk together the buttermilk, eggs, vegetable oil and vanilla until smooth.
  • Pour the buttermilk mixture into the flour mixture. Stir with a spatula or wooden spoon until the batter is blended. Some lumps are OK.
  • Scoop two tablespoons of batter onto the hot griddle per pancake. Flip the pancakes when you start to see bubbles in the batter. Serve hot with butter and maple syrup.

Video

Nutrition

Calories: 309kcal | Carbohydrates: 45g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 78mg | Sodium: 907mg | Potassium: 179mg | Fiber: 1g | Sugar: 8g | Vitamin A: 225IU | Calcium: 192mg | Iron: 3mg

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Full fat buttermilk and the correct ratio of ingredients are what you need to make The Best Buttermilk Pancakes. This post includes a video tutorial.

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Comments

  7. Beth Neels says

    5 stars
    These pancakes are hugely puffy! I want to take a big bite of my screen! Especially with that little “pat” of butter on them! Oh, yum!

    Reply

  9. Noelle says

    5 stars
    These were so light and fluffy! I also like making mine on an electric griddle, they always turn out better. Thanks for the tip 🙂

    Reply

  10. Vicky says

    5 stars
    As someone who usually uses a mix to make pancakes, I have to admit I’m really intrigued by your recipe. I mean your pancakes look so much better than the ones I usually make from the mix. They look light and fluffy and I’m so excited to try them.

    Reply

  20. Suzanne McCain says

    5 stars
    These were outstanding! My husband loved them…it’s too much batter for just the two of us so I was going to half it next time (I also sprinkle on pecan pieces once I ladle into the skillet)…if I half it, i’m assuming 2 eggs over 1….or, will the batter hold in the fridge for a few days.

    Reply

    • foodtasticmom says

      Love the addition of pecans! Because of the amount of baking powder, the batter won’t hold well in the fridge. You can use one whole egg plus one egg white if you halve the recipe. Thank you for the 5 star rating – I appreciate it!

      Reply

  21. Connie Cumberland says

    5 stars
    Made this recipe for brunch this morning – exactly as written. (Had to “make” buttermilk adding vinegar to milk.). The pancakes turned out as beautiful as the picture posted and they were delicious. Fed a family of 6 very amply. Thanks for this great recipe!

    Reply

  22. Connie says

    Amazing recipe!!! I made these for our family breakfast when we visited our kids in Texas. These are definitely the best pancakes I have ever made. This will be my new “go to” recipe.

    Reply

  23. Mobasir Hassan says

    5 stars
    Truly appreciate the way you made this delicious recipe. Everything is so nicely described that really helped me. I would love to visit again for such of yummy recipes in future too.

    Reply

  24. Jules says

    5 stars
    Turned out really good very yummy, pity you cannot freeze the mixture
    Would made again and again and again mmmmm,m

    Reply

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