The best buttermilk pancakes recipe is made with basic ingredients like flour, sugar, baking powder, eggs, and buttermilk. So much better than box mix – and you can even make the buttermilk pancake batter in advance and store it in the fridge. Fry them up in a cast iron skillet and serve warm with maple syrup and melted butter.

Light and Fluffy Buttermilk Pancakes

In my family, pancakes are kind of a big deal. We make them for birthdays, holidays, happy days, and sad days. And although I have a dozen pancake recipes in my repertoire, it’s these light and fluffy buttermilk pancakes that we make the most. I’ve probably made them for breakfast 50 times this year… and it’s only April!

Since originally publishing this recipe, I’ve learned a new trick or two about making the best pancakes. So I figured it’s time to share all my new recipe tips! Plus, a step-by-step video that’ll help you make these buttermilk pancakes like a pro!

Why this Buttermilk Pancake Recipe is Better than Boxed Mix:

• They’re light and fluffy, with slightly crispy edges (yum!)
• Incredibly delicious, with a rich buttermilk and vanilla flavor.
• Leaps and bounds better than boxed pancake mix… in fact, after making these, I’d bet you never go back to box mix again.
• Perfectly sweet… but not so sweet that you’ll feel guilty drowning them in maple syrup.
• Super easy and beginner friendly; you don’t need to be a pancake pro to make this recipe.
• Made with basic pantry staple dry ingredients like flour, sugar, baking powder and baking soda, and salt. Plus easy to find few wet ingredients like vanilla, buttermilk, and eggs.
• Delicious with berries, chocolate chips, maple syrup, or whipped cream.
• Make ahead friendly; you can make the batter the night before you need it and pop it in the fridge until morning.

Ingredients for the Best Buttermilk Pancakes

• All-purpose Flour: For best results, use this variety of flour. A 1 for 1 gluten free flour mixture may also work. I don’t suggest using nut flours.
• Granulated Sugar: Don’t reduce the amount of sugar or use another variety.
• Baking Soda and Baking Powder: Make sure your baking soda and baking powder are both fresh! Expired leavening agents may not work and could add a funky after taste to your pancakes.
• Salt: Just a pinch balances the sweetness and helps enhance the other flavors in the pancakes.
• Nutmeg: My secret ingredient, a dash of nutmeg adds a delicious flavor everyone will love. This ingredient is, however, optional. Or, try using a dash of cinnamon instead.
• Eggs: Use large variety eggs and make sure they’re at room temperature before use.
• Buttermilk: Store-bought buttermilk will offer the most consistent results. But if you can’t find it, check out my “buttermilk substitute” section below.
• Vanilla Extract: Use real vanilla extract, which adds the most delicious rich flavor to the pancakes.
• Maple syrup: While this isn’t a make or break ingredient, I can’t imagine having these pancakes without maple syrup!
• Butter: You’ll need to butter your griddle, nonstick pan, or cast iron skillet. You could also use a little bit of oil for extra crispy pancakes.

How to Make Buttermilk Pancakes

Full recipe is at the bottom of this post! This is my breakdown with some extra tips and options.

• Combine the Dry Ingredients: In a large bowl whisk the flour, sugar, baking powder, baking soda, nutmeg, and salt. To make chocolate chip pancakes, you could add them now, too. I don’t suggest more than 3/4 cup of chocolate chips (or blueberries).
• Combine the Wet Ingredients: In a separate large bowl beat the eggs. Then add in the buttermilk and vanilla extract.
• Make the Pancake Batter: Stir the wet and dry ingredients and mix until just combined. At this point you can cook the buttermilk pancake batter or cover it and place in the fridge for up to 12 hours.
• Cook the Pancakes: Warm a large buttered cast iron skillet over medium heat. Then pour the batter by 1/3 cupfuls onto the pan. For smaller pancakes, use a 1/4 cup measuring cup.
• Serve the Pancakes: These are best served warm, with maple syrup and butter. But some fresh berries and whipped cream don’t hurt either. And maybe a side of bacon or sausage? Feel free to make these pancakes as fancy or low-key as you see fit.

Buttermilk Substitute

If you can’t find buttermilk, don’t worry, I can help you with a buttermilk substitute. This buttermilk substitute is a quick recipe you can use to replace buttermilk in any recipe, including this one.

1. You’ll need one scant cup of whole milk (a little less than a cup) and 1 tablespoon of lemon juice or white vinegar. To cut back on saturated fat, you can use 2% milk, but the pancakes will be a little less rich.
2. Measure the scant cup of milk, then stir in the lemon juice or vinegar. Allow the mixture to stand at room temperature for 5 minutes. This will give the milk a chance to curdle a bit.
3. After 5 minutes, the milk should be slightly thickened, with tiny curdled bits floating around. It won’t be as thick as regular buttermilk, but it will make a fine substitution. Great for this recipe or for my buttermilk biscuits!

You will need 2 cups of buttermilk for these pancakes, so just double the amount called for above and you’ll be good to go!

Cast Iron Skillet vs Griddle

• If you have a large cast iron skillet at home, it’s the perfect pan for frying up your pancakes. Cast iron skillets retain heat wonderfully. And make soft and fluffy pancakes with crispy edges.
• The down side of a cast iron skillet? You can usually only fry one pancake – maybe two – at a time.
• If you make a LOT of pancakes, I suggest checking out a cast iron griddle! This will give you all the benefits of a skillet, but you’ll be able to make 3 or 4 pancakes at the same time!
• In a pinch, a heavy-duty nonstick pan will also work. The pancakes might not cook as evenly and likely won’t get crispy edges.
• I don’t suggest using stainless steel pans, which will most likely cause the batter to stick to the pan.

How to Keep Pancakes Warm

Here’s a little secret for keeping pancakes warm while you cook all the batter…

1. Preheat the oven to lowest setting and place a large baking sheet inside the oven.
2. Transfer the cooked pancakes onto the baking sheet, arranging them in a single layer. Do this with all the cooked pancakes while you continue cooking the batter.
3. When you’re ready to eat, remove the pan from the oven. Be sure to use a potholder when removing the pan from the oven – it will be hot!

How to Freeze Pancakes

• Place fully cooled pancakes between layers of waxed paper.
• Carefully place them in a freezer-safe plastic bag and press out any excess air.
• Label and date the bag, then place them on a flat surface in the freezer. They will keep in the freezer for 2 months! You can rewarm in the oven at 250 degrees for 8 to 10 minutes.

What on earth could be better than waking up to a stack of these?!

If you’ve been searching for the best buttermilk pancakes, I hope you’ll give this recipe a try! They’re super easy to whip up and a million times better than box mix. And if you’re anything like my family, they’ll quickly become a family tradition!

More Pancake Recipes:

• Light and Fluffy Chocolate Chip Pancakes
• Lemon Ricotta Pancakes
• Fluffy Pumpkin Pancakes

How to Make Buttermilk Pancakes

Ashley Manila

The best buttermilk pancakes recipe is made with basic ingredients like flour, sugar, baking powder, eggs, and buttermilk. So much better than box mix – and you can even make the buttermilk pancake batter in advance and store it in the fridge. Fry them up in a cast iron skillet and serve warm with maple syrup and melted butter.

4.74 from 15 votes

PRINT RECIPE PIN RECIPE

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Breakfast

Cuisine American

Servings 14 large pancakes

Ingredients

 

• 2 and 1/2 cups (300g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg optional, but recommended
• 2 large eggs room temperature
• 2 cups (454ml) full-fat buttermilk
• 2 teaspoons pure vanilla extract
• Maple syrup and butter, for serving

Instructions

 

• In a large bowl add the flour, sugar, baking soda, baking powder, salt, and nutmeg; whisk well to combine.
• In a separate bowl add the eggs and lightly beat them with a whisk. Add in the buttermilk and vanilla and beat until well combined. Stir the buttermilk mixture into the dry ingredients, stirring just until everything is combined.
• Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together.
• Cook for about 2 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1-2 minutes. Repeat with all pancake batter.
• Serve pancakes warm, with syrup. See notes for freezing options.

Video

Notes

To freeze: place cooled pancakes between layers of waxed paper, then place them in a freezer-safe plastic bag, squeezing out any excess air before sealing the bag and placing it in the freezer. Pancakes will keep in the freezer for 2 months. To reheat, heat your oven to 375 degrees (F). Place the pancakes in a single layer on a large baking pan; cover with tinfoil and heat in a preheated oven for 6-8 minutes, or until warm. You may also microwave 3-4 pancakes at a time for about 40 seconds, or until heated through.

Keyword pancakes, buttermilk

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