Go Back
–+ servings
close up of a tall stack of buttermilk pancakes on a white plate with butter, syrup, and a halved strawberry.

Buttermilk Pancakes Recipe

Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Rest Time: 15 minutes
Total Time: 25 minutes
Servings: 10 pancakes
Calories: 158kcal
Author: Becky Hardin
Buttermilk Pancakes for breakfast? Yes, please! This classic breakfast and brunch staple is best served hot with plenty of butter and maple syrup. Treat yourself to the fluffiest pancakes with this easy recipe instead!
Print Recipe

Equipment

Ingredients

  • 2 cups all-purpose flour 240 grams
  • 2 tablespoons granulated sugar 25 grams
  • 1½ teaspoons baking powder 6 grams
  • ½ teaspoon baking soda 3 grams
  • ¼ teaspoon kosher salt
  • 2 cups buttermilk 454 grams (see note)
  • 1 large egg 50 grams, room temperature
  • 2 tablespoons unsalted butter 28 grams, melted and cooled (¼ stick)
  • 1 teaspoon pure vanilla extract 4 grams

Instructions

  • In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
    2 cups all-purpose flour, 2 tablespoons granulated sugar, 1½ teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon kosher salt
    dry ingredients for buttermilk pancakes in a glass bowl with a whisk.
  • In a separate bowl, whisk the buttermilk, milk, eggs, butter, and vanilla together.
    2 cups buttermilk, 1 large egg, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
    wet ingredients for buttermilk pancakes in a glass bowl with a whisk.
  • Pour the wet ingredients into the dry ingredients, then use a wooden spoon or rubber spatula to mix until it's just blended together. Let the batter rest for 15 minutes.
    buttermilk pancake batter in a glass bowl.
  • Set a large non-stick skillet over medium heat, or heat a griddle to 350°F.
  • Spray the griddle with cooking spray, then use a ladle or ice cream scoop to pour ¼-½ cup of the batter onto the cooking surface. Cook for 1-2 minutes, until bubbles appear on the surface.
    a buttermilk pancake cooking in a skillet.
  • Use a spatula to flip the pancakes and cook until browned on the other side.
    a cooked buttermilk pancake in a skillet.
  • Remove the pancake to a plate and repeat with the remaining batter.

Notes

  • Buttermilk: Use real buttermilk if you have it available; if not, use my recipe for homemade buttermilk. Do not use regular milk!
  • Easily cut this recipe in half to make 5-6 pancakes.
  • Use room temperature ingredients for the best results.
  • Do not overmix the batter. This can lead to tough, chewy pancakes.
  • If you have the time, let the pancake batter rest. This will lead to fluffier, more moist pancakes.
  • Be patient. Flipping the pancakes too early will cause them to break.
  • If making blueberry, chocolate chip, or banana pancakes, sprinkle the mix-ins over the batter before flipping.
  • Once flipped, don't press down on the pancakes. This will deflate them, leading to dense pancakes.
  • Serve pancakes hot as they come out of the pan or off the griddle. Leaving them out will lead to soggy pancakes. 
  • Keep the pancakes warm by placing them on a lined baking sheet in a 200°F oven until ready to serve.
Storage: Store buttermilk pancakes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1pancake | Calories: 158kcal | Carbohydrates: 24g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 234mg | Potassium: 99mg | Fiber: 1g | Sugar: 5g | Vitamin A: 173IU | Calcium: 97mg | Iron: 1mg