The Best Buttermilk Pancakes Recipe with Video

Full fat buttermilk and vegetable oil instead of melted butter are what you need to make the best buttermilk pancakes – video included.

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

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 a recipe for perfect pancakes! And so worth the few extra minutes they take to make instead of a box mix.

More pancake recipes

• Lemon Blueberry Pancakes
• Sheet Pan Pancakes
• Birthday Cake Pancakes

Basic ingredients for fluffy buttermilk pancakes

• Flour – Use all-purpose flour for this recipe. This classic buttermilk pancakes recipe is not gluten free.
• Sugar – A little sugar provides just the right amount of sweetness.
• Baking Powder – A full tablespoon of double acting baking powder gives these golden pancakes their extra height and ultra fluffy texture.
• 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 – Melted butter provides great flavor but the milk solids burn at high griddle temperatures. That’s why I use vegetable oil in my recipe instead. It allows for even cooking and perfect fluffiness.
• Vanilla Extract – I prefer using pure vanilla extract for a nice punch of vanilla flavor.
• Add-ins – I have added 1 1/2 cups of mini chocolate chips to this pancake batter to make chocolate chip pancakes. Feel free to experiment by adding in fresh blueberries or sliced bananas.

Instructions for flavorful homemade buttermilk pancakes

Whisk together the dry ingredients in a large bowl – flour through salt. In a separate bowl whisk together the wet ingredient – buttermilk through vanilla. Pour the wet ingredients into the dry ingredients. Stir to combine. Scoop batter evenly and in a single layer onto an electric griddle. Cook pancakes until golden brown 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.

Pro tips and tricks

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. Melted 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 secret for moist and fluffy pancakes.

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 or vinegar or use any other buttermilk substitute.

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 fridge and taste great reheated.

Once the pancakes are completely cooled, you can also layer them in a zippered freezer-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

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