The Best Buttermilk Pancakes! They’re super light and fluffy, take just 15 minutes to make and are guaranteed to make you ditch the boxed mix. No buttermilk? No problem! I’ve included a bunch of substitutions to guarantee this stack-o-flapjacks makes it to your breakfast table.
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Nothing says “happy weekend” quite like a stack of fluffy pancakes. 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.
And trust me, I’m about to share the best buttermilk pancakes to ever flip atop my stove! How amazing are they? Let’s just say that bacon grease is an optional addition to this recipe (and don’t miss my fave savory pancake twist at the end of this post!).
Made with just eight simple ingredients, these fluffy pancakes are incredibly light and taste delicious, and you can even use a buttermilk substitute if you’re in a pinch. Plus, they’re freezer-friendly, so you can enjoy them anytime! So, grab your whisk, and let’s dive into pancake perfection!
Secret to Fluffy Pancakes
To make homemade pancakes that are just as light and flavorful as those from your local diner, or even your go-to boxed mix, it’s important not to overwork the batter. The real secret is to aim for a lumpy batter. This is because a lumpy batter creates pockets of air during cooking, which results in extra-fluffy pancakes with a tender texture.
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.
Buttermilk Pancakes Video Tutorial
This ingredient lineup for these classic pancakes is very similar to my top-rated sheet pan pancakes recipe, which is a great option if you’re trying to feed a hungry crew or hordes of brunch guests at once.
- All-purpose flour: The key is to measure the flour accurately by spooning it into the measuring cup and leveling it off. Overpacking the flour can result in dense pancakes.
- Baking powder: The magic ingredient that gives your pancakes their light and airy texture. Freshness is key here. Check its potency by adding a small amount to water – if it bubbles vigorously, it’s good to go.
- Baking soda: Works in tandem with the buttermilk to create the perfect rise. Make sure it’s not expired for the best leavening effect.
- Sugar: Just a touch of sugar enhances the flavor and promotes browning.
- Salt: Use fine salt to ensure even distribution in the batter, preventing pockets of saltiness in your pancakes.
- Buttermilk: The tangy star that adds flavor and tenderness. If you’re out of buttermilk, check out my buttermilk substitutes guide for all the different ways you can make buttermilk with ingredients you already have in your fridge and pantry.
- Egg: Ensure your egg is at room temperature for better incorporation into the batter.
- Unsalted butter: Let the melted butter cool slightly before introducing it to the batter for a seamless integration.
- Mix-ins (optional): Think blueberries, chocolate chips, chopped nuts or raspberries.
See the recipe card for full information on ingredients and quantities.
No buttermilk? No problem! Add 1.5 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the “1.5 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.
Whipping up these buttermilk pancakes from scratch couldn’t be easier, but there are a few tips and tricks that will guarantee they end up light, fluffy and even better than your local diner’s.
- Whisk together the dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Combine the wet and dry ingredients. The batter should be thick enough that it drips rather than runs off the spoon and it should have some lumps still in it. If you’re adding mix-ins, fold them in gently at this point.
- Cook the pancakes in a greased nonstick pan or griddle over medium-low heat. Use a ladle or measuring cup to drop dollops of the batter onto the hot pan. Once bubbles form, flip once and continue cooking 1 to 2 more minutes until cooked throughout.
Kelly’s Note: Patience is key. Wait until the bubbles formed on the surface burst and leave small craters before flipping. This ensures the pancakes are set and cooked on one side.
- Serve these immediately for the best experience. If making a large batch, keep the cooked pancakes warm in a preheated oven (200°F) while finishing the rest.
- Serving bacon alongside your pancakes? Cook the pancakes in bacon grease. The flavor and texture is hard to beat. (And for a really fun twist, try these bacon pancakes!)
- For all my tips on making pancakes and my favorite tools, take a look at my post on How to Make Perfect Pancakes, including the batter dispenser I can’t live without!
I get this question a lot, “How long does the batter keep in the fridge if I’m not using all of it at once?” Storing the batter in the fridge isn’t ideal, as the leavening agents may lose their potency, resulting in less fluffy pancakes.
Instead, I recommend preparing the pancakes and freezing them. Flash-freeze them for 1-2 hours on a baking sheet before transferring to a resealable plastic freezer bag. You can store them in the freezer for up to 3 months. Reheat in a toaster oven or for 1 minute in the microwave.
Frequently Asked Questions
I wouldn’t recommend that as the leavening agents won’t retain as much ability to cause the pancakes to puff (and hence, be fluffy instead of dense!).
Your buttermilk pancakes might not be fluffy if you mix the batter too much or if your leavening agents (baking powder and baking soda) are old. Also, make sure your cooking temperature is just right – not too high. That way, you’ll get those light and fluffy pancakes you’re craving!
Yes, I recommend letting the batter rest for 10-15 minutes. This break helps the flour soak up the liquid, making the batter smoother and enhancing the texture of the pancakes. Resting the batter also allows for any gluten that may have developed during mixing to relax, leading to more tender pancakes.
Savory Pancake Twist
Take these sweet pancakes for a spin on the savory side by stirring in the ultimate trifecta of bacon, cheese and scallions. Follow the recipe exactly as written, and when it comes time for mix-ins, add:
- 4 slices cooked bacon, cut into 1/4-inch pieces
- ½ cup shredded cheddar cheese
- 2 scallions (white and green parts), chopped
Pro tip: Make sure to grease your skillet well before adding the batter. The cheese can stick to the pan, making flipping a bit tricky, so a little extra fat helps the pancakes release easily. And for the ultimate breakfast experience, top it all off with a fried egg (shown below)! Bacon, egg and cheese has never been better.
Keep the flapjack party rockin’ with more classic and creative pancake recipes that will make you flip.
Ingredients
- 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
Instructions
- 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.
Kelly’s Notes
- No buttermilk? No problem! Add 1.5 tablespoons of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the “1.5 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.
- Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy. The batter should be thick enough that it drips rather than runs off the spoon and it should have some lumps still in it.
- Patience is key. Wait until the bubbles formed on the surface burst and leave small craters before flipping. This ensures the pancakes are set and cooked on one side.
- 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.
- Meal prep tip: Flash-freeze cooked pancakes for 1-2 hours on a baking sheet before transferring to a resealable plastic freezer bag. You can store the pancakes in the freezer for up to 3 months. Reheat them in a toaster oven or for 1 minute in the microwave.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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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.
Followed the directions exactly and they came out great! I’ve tried many different pancake recipes before but this is now my new favorite. Super easy to make these light and fluffy pancakes.
So glad you enjoyed the pancakes, Jane!
My new favorite pancakes. Can’t wait to make this for camping also.
So glad you enjoyed the recipe, Jamie!