Skip the store-bought pancake mix in favor of this 15-minute recipe for Light and Fluffy Buttermilk Pancakes.
Nothing says “happy weekend” quite like a stack of fluffy flapjacks. Whether they satisfy a carb craving (read: hangover helper) or allow your taste buds to travel back to your childhood breakfast table, one thing is certain: Buttermilk pancakes are the ultimate comfort food no matter which way you stack, slather, syrup’ize or slice ’em.
The most popular pancakes around these parts are actually of the savory variety. If you haven’t sampled my Cheesy Leftover Mashed Potato Pancakes, make a quick stop over there before (or after) you whip up the best buttermilk pancakes to ever flip atop your stove. Just how amazing? Let’s just say that bacon grease is an optional addition to this recipe.
Bacon aside, the real secret to guaranteeing homemade pancakes are just as light and flavorful as those from your local diner (or even your go-to boxed mix), is to not overwork the batter. Lumpy batter is to perfect pancakes as Homemade Samoas are to Naked and Afraid marathons. Critical. Essential. Mandatory.
Armed with this knowledge, now all that separates you from buttermilk pancake bliss is a few pantry items and just 15 minutes of your time.
P.S. No buttermilk? No problem! Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the “1 cup” mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly, then proceed with the recipe as directed.
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- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk or buttermilk substitute (See Kelly's Notes)
- 1 large egg
- 2 Tablespoons unsalted butter, melted
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
- In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)
- Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.
- No buttermilk? No problem! Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the "1 cup" mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly. Proceed with the recipe as directed.
- Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.
- For an alternative to vegetable oil (and if bacon is on the menu), try cooking the pancakes in bacon grease. The flavor and texture is hard to beat.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I just finished gulping down 2 pancakes and all I can say is “No more Box Mix”.
Your recipe is delicious. Thank you for sharing and I love the substitution for buttermilk, it may come in handy
Yay! I’m so thrilled you enjoyed the recipe!
My family loved this recipe. I didn’t change a thing. I didn’t have buttermilk so I followed your tip.
My only suggested change is this time I’m doubling the recipe!
Going to make again this weekend. This time I have buttermilk.
I’m so thrilled your family enjoyed the pancakes, Kirt!
I’m confused and stuck help! Says add 1 1/2 cups buttermilk in recipe then Kelly’s note makes 1cup of butter milk substitute. So do we only add one cup or one and a half?!
Sorry for the confusion, Gabby. As the recipe states, you’ll need 1.5 cups buttermilk or buttermilk substitute.
I’m so glad you enjoyed the recipe, Erica!
I had to put a little more buttermilk in these because they were too thick. Also could have use another tablespoon of sugar. Other than that they were good
I’m glad you enjoyed the recipe, Debbie!
A-mazing! So fluffy and yum! I’ll be making these with my left over buttermilk again!
Woohoo! I’m thrilled you enjoyed the recipe, Sam!
great! A lot like Krusteaz, tough not as light and fluffy. Buttermilk comes through nicely and pancakes cook well.
I’m glad you enjoyed the recipe, Addie! the real secret to guaranteeing homemade pancakes are just as light and flavorful as those from your go-to boxed mix, is to not overwork the batter. Lumpy batter is the key to perfect pancakes. :)
love it but i dont think that if you have to get lemon juce to make buttermilk
I made these today and they turned out well . They are light and fluffy.
I’m so glad you enjoyed the recipe, Em!
Excellent recipe, thanks for sharing!
You are so welcome, Emma! I’m thrilled you enjoyed the recipe!
You’re the professionally trained chef, so I guess I shouldn’t question this, lol. I’ve read other articles which say that the lemon juice is just OK, but doesn’t deliver the same result as real buttermilk.
What about the powdered cultured buttermilk powder from Saco. Will that substitute, OK? I rarely go to buy buttermilk and if I buy for a recipe, most of the carton gets thrown away after it goes bad. I use the Saco and add 4 tbls in the dry ingredients for each cup of buttermilk in the recipe, and then add 1 cup of water to the wet ingredients so the powder doesn’t lump up.
I’ve never actually compared the taste of the lemon juice or the Saco cultured powder to real buttermilk. Have you ever tried?
Hi Dave! Thanks so much for your question. I’ve never used Saco before so I’m not sure how the results would compare, however I have done the milk/lemon juice combo (1 cup milk + 1 Tablespoon lemon juice; let sit 5 mins then use as “buttermilk”) and that has worked great as an alternative to buying buttermilk. Hope this helps!
These sound delish and I will certainly give this recipe a try. But I must admit that I buy Aretha Frankenstein’s pancake mix and to me they are the best i’ve ever had as far as boxed mix goes. But the mix is pricey so i’ve been on the lookout for something that’s more wallet friendly and your recipe sounds like it will fit the bill!
I hope you enjoy the recipe, Mike!
A great recipe !! which has become a family favourite . thank you!!
You are so welcome, Angela! I’m thrilled your family has been enjoying the recipe!
These are the best pancakes. I add 1 cup of blueberries. Delicious
Yay! I’m so glad you’ve been enjoying the recipe, Faye!
My kids simply loved it! The best tasting pancakes by far!
Woohoo! I’m so happy your family enjoyed the recipe, Sakeenah!
Wow! These pancakses are so fluffy and yummy. Thanks for the recipe
So glad you enjoyed the recipe, Asma!
Great recipe, and provides a very airy pancake. My wife and I love these. I always have a little pumpkin mix leftover after making pies and use it in this recipe. I cut back a little on the buttermilk to compensate for the added liquid.
I love the idea of adding leftover pumpkin mix! I’m so thrilled you and your wife have been enjoying the recipe, Eric!
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