Skip the store-bought pancake mix in favor of this 15-minute recipe for Light and Fluffy Buttermilk Pancakes.

Stack of Light and Fluffy Buttermilk Pancakes topped with butter and maple syrup with orange juice and fruit in background

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.

Glass bowl containing pancake batter and spatula

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.

Red spatula flipping flapjacks on griddle

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.

Tall stack of Light and Fluffy Buttermilk Pancakes topped with butter and warm maple syrup

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Breakfast

Light and Fluffy Buttermilk Pancakes

Skip the store-bought pancake mix in favor of this 15-minute recipe for light and fluffy homemade buttermilk pancakes!
4.94 from 114 votes
Stack of Light and Fluffy Buttermilk Pancakes topped with butter and maple syrup with orange juice and fruit in background
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4 servings

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 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.
  • ★ 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.


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Nutrition

Calories: 305kcal, Carbohydrates: 44g, Protein: 9g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 65mg, Sodium: 395mg, Potassium: 388mg, Fiber: 1g, Sugar: 7g, Vitamin A: 385IU, Calcium: 203mg, Iron: 2.5mg

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Comments

  1. Hi Kelly,
    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?

    1. 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!

  2. 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!

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