Light and Fluffy Buttermilk Pancakes

Kelly Senyei

Posted: June 17, 2020
Updated: January 28, 2024

from 128 votes
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379 Comments

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.

A tall stack of buttermilk pancakes dripping with maple syrup and topped with two pads of butter. Orange juice and fruit are in the background.

Table of Contents

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.

These Buttermilk Pancakes Are:

  • Incredibly light and fluffy.
  • Made with 8 simple ingredients.
  • Can be made with buttermilk or a buttermilk substitute.
  • Freezer-friendly.

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

Best Buttermilk Pancakes Recipe – Light and Fluffy!

In this tutorial, you’ll learn how to make the best buttermilk pancakes that are so light and fluffy they’ll rival your local diner’s! Don’t miss all of my tips and tricks for perfect pancakes!

Join Kelly in her kitchen as she makes the fluffiest buttermilk pancakes ever. She’ll share all of her tips and tricks, including her surprising must-have kitchen tool.

Ingredients

Various sizes of glass bowls containing these ingredients: buttermilk, baking soda, all-purpose flour, butter, salt, baking powder, sugar and a whole egg.
  • 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.

See the recipe card for full information on ingredients and quantities.

This ingredient lineup 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. 

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.

How to Make Buttermilk Pancakes

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. 

  1. Whisk together the dry ingredients. 
  2. In a separate bowl, whisk together the wet ingredients. 
  3. 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.
Buttermilk from a liquid measuring cup being poured atop flour in a glass bowl.
Thick buttermilk pancake batter in a glass bowl with a spatula.
  1. 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.

Two rows of golden brown pancakes on a griddle.

Tips and Tricks

  • Use a spatula to flip the pancakes gently. A quick, confident flip will help maintain their fluffy structure.
  • 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 pancake dippers!)

Meal Prep Tip: How to Freeze

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.

Best Tools for Perfect Pancakes

Frequently Asked Questions

Can I make the batter in advance?

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!).

Why are my buttermilk pancakes not fluffy?

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!

Should you let buttermilk pancake batter rest?

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.

Stack of light and fluffy buttermilk pancakes topped with butter and maple syrup.

More Pancake Recipes You’ll Love

Keep the flapjack party rockin’ with more classic and creative pancake recipes that will make you flip.

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!
Author: Kelly Senyei
4.93 from 128 votes
A tall stack of buttermilk pancakes dripping with maple syrup and topped with two pads of butter. Orange juice and fruit are in the background.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Print Recipe

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!

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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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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Comments

  2. 5 stars
    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

    Reply

  3. 5 stars
    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.

    Reply

  4. 4 stars
    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?!

    Reply

    1. Sorry for the confusion, Gabby. As the recipe states, you’ll need 1.5 cups buttermilk or buttermilk substitute.

      Reply

  6. 4 stars
    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

    Reply

  8. 4 stars
    great! A lot like Krusteaz, tough not as light and fluffy. Buttermilk comes through nicely and pancakes cook well.

    Reply

    1. 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. :)

      Reply

  12. 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?

    Reply

    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!

      Reply

  13. 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!

    Reply

      1. 5 stars
        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.

      2. I love the idea of adding leftover pumpkin mix! I’m so thrilled you and your wife have been enjoying the recipe, Eric!

  19. 59 years old and my first time making pancakes. Simple recipe and just the right amount. Like it! Won’t be my last time making them!

    Reply

  21. 5 stars
    Wow! The boys have given this recipe 10/10. Very tast and light. Firmly replaces any other recipe i have tried. Thank you.

    Reply

  22. 5 stars
    Every Sunday my family and I make these pancakes. We love them! We spice it up now by putting blueberries, bananas or lemon and lemon zest! I can’t go wrong with any flavor.

    Reply

  23. 5 stars
    Thanks for the recipe! Just made these, the consistency and flavor is fantastic (just tweaked it a bit by adding some more sweetener, about 2 extra teaspoons). My family loved them! I’m definitely keeping this recipe in my cookbook.
    Greetings from Mexico <3

    Reply

  26. I use this recipe every Sunday morning. I have three and my husband eats the rest. Best recipe ever

    Reply

  28. 5 stars
    I was skeptical about this recipe given the thick (not pourable) consistency of the batter, but I have never had such deliciously soft, light, fluffy pancakes! Will most definitely be making these again :)

    Reply

  29. 4 stars
    We really enjoyed the taste of these pancakes, but they weren’t fluffy at all. They were (pardon the pun) as flat as pancakes. I followed your recipe exactly and can’t figure out what went wrong. I cooked them on an electric griddle between 300 – 325. I was feeding a large group so I used your recipe “calculator” to make 8 servings. Any ideas? Thanks so much

    Reply

    1. Hi Shirley! It’s hard to say what might cause flat pancakes. Are your baking powder and soda fresh?

      Reply

      2. Could it be that your batter was too wet? The batter should be thick enough that it drips rather than runs off the spoon and it should have some lumps still in it. But I’m glad they were still delicious! :)

  30. Your recipe, ‘Fluffly Buttermllk Pancake’ & Fluffy Greek Yogurt Pancake’ are both favourite recipes-all thumbs up! Thank you much for sharing them. Very delicious!!!

    Reply

    1. I’m so happy to read this, Bing! I’m so glad you’ve been enjoying the recipes :)

      Reply

  31. 5 stars
    Yes tried this recipe. Very good. Actually have used it a few times now. Added apple and cinnamin once and added blueberries another time.

    Reply

    2. Best pancake recipe ever!!! So so Fluffy and light and yummy… Like little fried cakes from the God’s

      Reply

  32. We always use the leftover buttermilk from our Irish soda bread for pancakes! Lately, we’ve taken to making a batch of batter and cooking two big skillet pancakes instead of lots of small ones. Do you think that will work? We’re gonna find out this weekend!! Thanks for this recipe!

    Reply

  33. 5 stars
    These pancakes are delicious! Extremely light and fluffy! I highly recommend them, and all of Just a Taste’s recipes!

    Reply

  34. These Pancakes are Delicious! Extremely light and fluffy! I highly recommend them, and all of Just a Taste´s recipes.
    – Darla Johnson

    Reply

  36. 5 stars
    Best ever pancakes!!! Very light and fluffy!!! Just made them for Shrove Tuesday (Pancake Tuesday) supper! (Added a tsp of vanilla too.)

    Reply

  37. 5 stars
    Made these this morning and they were a hit, even my picky husband liked them. Didn’t find them sweet and then i realized I forgot to add the 1 tbsp sugar and they were still super good! Will make these again for sure!

    Reply

  39. Had to covert this recipe to metric because I live in Ireland. Would be nice if your recipes had this option. Pancakes were beautiful can’t wait to make again.

    Reply

  40. Made the pancakes twice over Christmas camping season and they were lovely. Had an extended family member who is an American, says they were lovely pancakes, highly recommended to make.

    Reply

  41. My batter turned out super thick where it wouldn’t even take the shape of a proper circle. I followed your buttermilk recipe but that yields 1 cup of buttermilk.. should I have doubled that and used 1 and half cups of butter milk?

    Reply

  42. I make these all the time and LOVE them. However, I’m wondering if I can make the batter in advance? We’re doing a brunch for Christmas Day and am trying to get on top of things before Santa arrives!!

    Reply

    1. Hi Jess! 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!).

      Reply

  50. 5 stars
    I’m in Australia where pancakes as we call them for breakfast used to be unusual. We used to go to a chain of restaurants called The Pancake Parlour for pancakes like yours. Also my 34 year old special needs son wants to move out of home soon and he is thrilled he is able to make you wonderful pancakes. Thanks so very much

    Reply

  51. This will be the first time trying the buttermilk substitute. How much vinegar or lemon juice will I use for 1/2 cup?

    Reply

    1. Hi Pat! To make 1/2 cup buttermilk you’ll need 1/2 cup milk + 1 1/2 teaspoons vinegar or lemon juice. :)

      Reply

  53. 5 stars
    Not what I was expecting because they spread a lot and kind of made a flatter pancake but I loved them nonetheless! Light, fluffy and crispy. The crispness may be because I used coconut oil and butter to make. Yum!

    Reply

  55. 5 stars
    my kids think I am the best pancake maker in the world. thank you. I have made this recipe many many times — always perfect.

    Reply

  56. 5 stars
    Great pancakes! Actually my new go-to recipe and everyone agrees they’re super fluffy and delicious. I’ve found that if I allow the batter to rest for half an hour they come out perfect. Thanks!

    P.S.
    That buttermilk life hack is awesome. Used it the other day to make homemade ranch dressing too. Not just for pancakes.

    Reply

    1. Woohoo! I’m so thrilled you’ve been enjoying the recipe, Miguel! And I’m glad the buttermilk substitution has come in so handy, too!

      Reply

  62. 5 stars
    Amazing recipe! I’ve made these a few times this year and they are now my boyfriends favourite pancakes to eat.

    Reply

  63. 5 stars
    Must agree that frying these pancakes in bacon fat is a brilliant option.
    The only modification was to add fresh blueberries to the batter.
    I don’t always have buttermilk on hand, but had just cultured some, so finding this recipe was timely and satisfying.
    Served with maple syrup, they were divine!

    Reply

  68. 5 stars
    These are absolutely incredible! Thank you so much for this recipe – you’re a genius! I added some vanilla essence to the batter and served with maple syrup, blueberries, bananas and whipped cream – delicious! This will be my go to recipe from now on! :)

    Reply

    1. Hi there! You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)

      Reply

  70. 5 stars
    These are absolutely delicious! I add pure vanilla extract and blueberries and I’m in pancake heaven :) Thank you for sharing!

    Reply

  73. 5 stars
    I had exactly 1 1/2 cups of buttermilk that needed to be used, so I tried this recipe! O my… that was the best pancake ever!! Great recipe! Definitely a keeper and my kids agree!! Thanks!

    Reply

  75. For the buttermilk substitute, do I have add the remaining 1/2 cup of milk to the 1 cup substitute? Can’t wait to try this recipe.

    Reply

    1. Hi Ash! Simply cut the buttermilk substitute recipe in half to make the additional 1/2 cup required for the pancakes recipe.

      Reply

  76. 5 stars
    This is the only pancake recipe I’ve used for the last 2 years and it never fails me. They’re light and fluffy and everyone who tries them loves them

    Reply

  79. 5 stars
    These are the best pancakes I have ever made. recipe made 9 very good sized, very light and extremely fluffy pancakes. Even better than Ihop. I cooked them on an electric griddle at 325 for about 4-5 minutes each side. We are big eaters and I was worried I would need to make another batch but No one could eat more than 2-3 because they are so filling. Thank you for this wonderful recipe.

    Reply

  84. 5 stars
    Great recipe and very easy to follow. Just wished there was large family version as doubling the recipe does not seem to come out as well.

    Reply

  86. 5 stars
    These were so light and fluffy! Definitely do not over mix the batter. This will be our go to pancake recipe for now on.

    Reply

  87. 4 stars
    YUUUMMMMYYY!!! I have used a recipe very similar to this for years and even shared it all over the world. THIS is my new go to.

    Reply

  89. 5 stars
    Best pancakes ever! My family are pancake lovers but I’m more of a French crépes person. Even I fell totally in love with these.

    Reply

  91. 5 stars
    Wow!,,,, I purchased buttermilk by accident. It was too close to regular milk!
    I didn’t want to throw it away and I came across this recipe.
    This is now my go to pancakes recipe
    They were light and fluffy and delicious. My only change was I did not have unsalted butter. So I used regular butter and left out salt.
    Also do not mix too much. It’s a tender batter
    Thank you for such a good recipe 4 thumbs up from Jim & Patty

    Reply

    1. Hi Kerri – I haven’t tried that substitution so I can’t say for certain what the results would be. Let me know if you give it a shot!

      Reply

  94. 4 stars
    Wow, Thanks for such an easy recipe! One thing that got my attention is the pan you are using! Here in Pakistan people just preferred teflon coated non-stick pans, I would be grateful if you mention the materiel of this beautiful pan and why it works so well for pancakes?!

    Reply

  96. 5 stars
    Just made these and they tasted amazing! I used coconut oil instead of butter, in the mixture (because I was too lazy to melt the butter haha), and substituted the buttermilk for vinegar and milk. Best pancakes I’ve ever had! :)

    Reply

  97. 5 stars
    Made these for our family’s winter solstice breakfast, and they were a huge hit! Thanks for the great recipe. (I added 1/4 tsp cinnamon and 1/4 tsp vanilla to make them extra special.)

    Reply

  98. Hi Kelly.

    My mom made these pancakes for me and when they were done they smelled amazing! I loved them so much. Instead of using normal sugar we used vanilla sugar. I can’t wait to try some of your other recipes.

    Reply

    1. I’m so thrilled you enjoyed the recipe, Michelle! Looking forward to hearing what other Just a Taste recipes you and your mom whip up!

      Reply

  99. 5 stars
    Brilliant pancakes! I substituted the buttermilk as couldn’t find it (in the Uk) with a mix of 1 tablespoon lemon juice mixed with 1 cup of milk and left for 5 mins. Also benefitted from resting 30 mins after mixing as the batter got bubblier!

    Reply

  100. 5 stars
    really really good recipe!
    the only thing i added was a little bit of vanilla extract because…. well… do i even need to explain that?? And next time i’ll prob add a little bit more sugar as well (since where i live i don’t have any maple syrup)

    Reply

  102. 5 stars
    Wow! These are delicious. I made them with goat milk (soured with 1tsp) vinegar before using).the batter got even more fluffy as it sat for about 5 minutes before use. This recipe is a keeper!

    Reply

  105. 5 stars
    Superb! Best pancake recipe we’ve used. Super light and fluffy, made exactly as above and they were perfect. Thank you!

    Reply

  106. Great recipe, I used vegetable oil instead of butter and it still worked great. I also added a teaspoon of vanilla. Family loved them.

    Reply

  107. 5 stars
    Very good pancakes, I made them for my family and everyone loved them. They were simple and easy to make as I had not made pancakes before without a mix. Definitely will be making these again

    Reply

  108. 5 stars
    This recipe was delicious! The only two things I did to change the recipe was I used cinnamon butter in the batter, instead of unsalted butter. (It was Ronny brooks Cinnamon butter.) and the batter was a bit thick. So I had to use more buttermilk. It’s AMAZING!!

    Reply

  111. Does the melted butter need to cool completely before adding? Other than that, great recipe. Loved it

    Reply

  114. 5 stars
    Best pancake recipe I’ve come across – and as a mum of two, we’ve tried a few! I made with wholemeal flour and omitted the sugar and they were delish! Thank you

    Reply

  115. 5 stars
    Yum! these pancakes where soooooo good I loved them. I made the for my dad and he said they where delightful. I’ll use this recipe over and over they where A-W-S-O-M-E!!!!!!!

    THANK YOU

    Reply

  117. 5 stars
    I’ve tries so many pancake recipes. This is the best one so far.

    I doubled the amount of sugar though. And added a bit of vanilla.

    Reply

  118. 5 stars
    This is by far the absolute best buttermilk pancake recipe I have ever come across. Bravo and thank you for sharing. It made for an excellent Mardi Gras/Shrove Tuesday celebration. The children and adults were thrilled. Merci!

    Reply

  119. 5 stars
    Thank you for a great recipe. Made them last night for Pancake Tuesday.
    My family loved them, they are light and fluffy.

    Reply

  120. 5 stars
    Oh my goodness, I couldn’t find my bookmark for this recipe. I had made your pancakes last month and they were A-M-A-Z-I-N-G, so tender and super fluffy. I used another recipe online and had the saddest, flattest, soggiest looking buttermilk pancakes you ever seen.

    I’m so happy I found your recipe again. I can’t wait to make these tomorrow!

    Reply

  121. 5 stars
    Super yummy!! Very light, fluffy and tender. 2 teaspoons of sugar was just the right amount for our family. Have made these twice, with both sour milk (buttermilk alternative) and real buttermilk. If you can plan ahead, definitely use the buttermilk. It enhances the flavor and balances the sweetness perfectly. Thanks for an outstanding pancake recipe!

    Reply

  122. 5 stars
    Looking for best recipe online. And I found this. This is so perfect and I cant wait to share it with my husband.

    Reply

  124. 5 stars
    We make this recipe every Sunday and sit together, my husband, our 3 girls and myself to enjoy these pancakes with berries and peaches. It is wonderful! I was just wondering how I would go about making the recipe bigger. Would I simply double all of the ingredients? Not sure how that works with baking.
    Thank you so much for such a wonderful recipe!

    Reply

    1. Hi Leeann! Yes, the recipe can be easily doubled. And I’m thrilled to hear you and your family have been enjoying the recipe!

      Reply

  127. I am excited to try these! They look great. Do you know if I can sub oil for the melted butter? Thank you!

    Reply

  129. 5 stars
    WOW these are absolutely delicious! Everyone loved them need to make a double recipe tomorrow. This is my favorite recipe I will never ever buy store bought pancakes again. Thank you so much for the recipe. Your awesome keep up these delicious recipes

    Reply

  131. 5 stars
    Best pancake recipe I have tried so far, but didn’t have buttermilk so made my own. It came out great!

    Reply

  134. Where is the plain pancake recipe? I can’t find it amidst all the other text, photos and “variation” recipes

    Reply

  135. 5 stars
    Amazing recipe!! I’ve been looking for you so long! How long would the batter keep in fridge if not using all?
    Thanks so much!

    Reply

    1. Hi Davina! I wouldn’t recommend storing the batter in the fridge as the leavening agents won’t retain as much ability to cause the pancakes to puff (and hence, be fluffy instead of dense!). Instead, I’d suggest making the pancakes and freezing them in a single layer in a resealable plastic freezer bag. Reheat for 1 minute in the microwave.

      Reply

  136. 5 stars
    Simply amazing! A small dob of butter on the pan before each one goes on helps them go crispy on the outside while soft and fluffy on the inside.

    Reply

  138. 5 stars
    Amazing big fluffy pancakes!! Doubled the recipe and feed my family of 5. Definitely make these again

    Reply

  140. 5 stars
    This is a great recipe! I have made it a few times and every time they turn out wonderful.
    Thank you :)

    Reply

  141. This is really the best recipe I’ve used for homemade pancakes. It feels like a bit of the USA over here in Germany!

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  142. 5 stars
    My grandsons are visiting and we’ve made these 3 mornings this week. There aren’t many left over.

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  143. 5 stars
    I made these for breakfast this morning. Light, fluffy and ultra simple to make. Fantastic recipe!

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  144. I’m getting ready to go make these now. I love that you can click the fork icon and increase the serving size. Big family. Sometimes when you just double the recipe it doesn’t come out quite right. Thank you!

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  145. 5 stars
    Excellent..added vanilla and cinnamon. Very light, fluffy and tender. Added homemade blueberry compote. Awesome.

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  149. 5 stars
    Thank you for giving me a delicious way to use the leftover buttermilk from my chicken tender recipe! The family loves it!

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  150. 5 stars
    I tried these for the first time tonight as I had Buttermilk left over from a chicken recipe and I wasnt sure where else I could use it. So pancakes… Why not.?
    These were the tastiest home made pancakes I’ve ever had even the batter was yum :) although my consistency for the batter was more like mousse… Is this right? Should it have been so airy and puffy? Just want to double check they still were great but want to confirm :)

    Thanks for this it was fantastic!

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  151. 5 stars
    These turned out great! I substituted a Flax Egg, added 1/4c buttermilk, 1tbsp powdered sugar, 1tsp vanilla, and 1.5tsp cinnamon. My toddler loved them.without syrup and my husband said they were ‘F****** delicious’ Definitely bookmarked this recipe and will be making again!

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  152. 5 stars
    Fantastic! I have known these pancakes from my trips to the US. I am from the Netherlands and we eat a completely different type of pancake here. I have used those boxes where you just have to add water, but it is not the same. These were perfect and easy to make! Thank you for the recipe.

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  153. 5 stars
    Delicious and easy…. I have also made many buttermilk pancake recipes, but none have been quite what we were looking for. This recipe was easy to make, and came out fluffy and delicious. By accident I forgot to put in the sugar and they were still great. Thank you so much for sharing the recipe my kids devoured them

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  154. 5 stars
    I have failed many a times in my attempts to make the perfect American pancake. I’ve used several recipes, all of them quite involved, and it always came out flat ish, dense and rubbery – not words you’d want to use to describe a good pancake at all. But this simple and quick recipe has done it. The pancake was very fluffy, airy and soaked up the syrup and butter like sponge. This is going straight into my notepad.

    Thanks for sharing this amazing recipe!

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  155. hi I am a big fan of your recipes but I just can’t seem to get these pancakes right ! If I don’t over mix the batter, i end up with a batter that is runny and has lumps (results in uneven spread when poured). Regardless of this, I don’t get a thick batter and my pancakes are always flat. What am I doing wrong ? Should I reduce liquid ? thanks

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  156. 5 stars
    Delicious! Fine recipe as ever there was one. I took the suggestion to use fresh bacon drippings and the results were outstanding. Thank you!

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    1. I haven’t tried that substitution yet, Kim, so I can’t say for certain what the results would be. Let me know if you give it a shot!

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    1. Hi Jeannie – I wouldn’t recommend that as the leavening agents start working immediately. Instead, I’d suggest making the pancakes and freezing them in a single layer in a resealable plastic freezer bag. Then simply reheat for 1 minute in the microwave tomorrow morning. Hope that helps!

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  160. 5 stars
    Got so many complements, used self raising flour instead of plain flour and got the same great consistency
    Added a dash of vanilla essence but I felt like the consistency was too thick so I added a bit more buttermilk and it came out perfect

    Was so light and fluffy, incredible recipe without any oil. Thanks

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  161. Loved these so much! Will be my go to recipe. I’m throwing all my other ones away. I let the batter sit for 20 minutes and they turned out to be so fluffy, like air. Thank you!

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  167. Excellent recipe that gives light and fluffy pancakes indeed. My recipe changes were 1/4 of the flour was wholewheat and 1/3 of the milk was sour cream. Bookmarked to use again. Best recipe I have ever used. Thank you.

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  169. This recipe will replace my current pancake recipe. My recipe did not include baking soda, which does make them rise more. I have always used one TABLESPOON, not teaspoon, of vinegar or lemon juice to sour one cup of milk. If I wanted to add vanilla extract, would one teaspoon be the correct amount? Thanks!

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  170. Hmmmm, don’t know where my earlier comment went to.

    I’m reporting back that these pancakes are a HUGE hit!

    I was shocked to see only 1 tsp of salt because my other recipes call for 4 times that much. I only had salted butter to melt but even then I was the only one to really notice it and it was only on a couple pancakes. So since I use a fine pink salt, I’m going to use a slightly heaping teaspoon and continue the salted butter in the future.

    These were unanimous in the win. Hubby ate 4 or 5, I lost track at 4 for my oldest son and even the littlest had 2 good sized pancakes. :)

    Thanks for a hit!

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  171. Hello!

    I’m trying your pancakes for the first time and I’m curious why you only call for 1/4 tsp of salt. All the other recipes I’ve seen for this quantity of flour and buttermilk use 1 tsp of salt. I’d understand if you were using salted butter instead of unsalted but that’s not the case.

    I’ll check back and report on what the family thought when we’re done :)

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  172. I made these today and took care not to overmix like you said. Best pancakes ever. No more store bought mix for me. Thanks so much!

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  174. Best pancake recipe ever. I have made these time and time again. I’ve added blueberries to kick the flavor up a notch.

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    1. Hi Lee-Anne! If you’re viewing the site on a mobile device, click TAP HERE TO READ THE FULL POST then scroll down to view the recipe. Enjoy!

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  177. Saw this recipe through a recommendation from iambaker! This is such a fool-proof recipe with amazing tasting, extremely light and fluffy pancakes! I loved them :) Thank you for sharing the recipe!

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  178. If you prefer not use vinegar, you can also “sour” the milk with lemon juice. FIRST add about a tablespoon of lemon juice to the measuring cup and then add your cows milk, soy or almond or cashew milk, to make up to the amount called for in your recipe.

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    1. You’ll want to use buttermilk because the acid in it reacts with the leavening and helps make the pancakes fluffy.

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    1. You can make buttermilk by adding 1 teaspoon lemon juice or vinegar to a liquid measuring cup, then pour in whole milk up to the 1 cup mark. Let it sit for 5 minutes then measure out what you need!

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  181. Reviewing again! If you are wondering if you should make these, STOP wondering and do it! This recipe is awesome — truly light and fluffy. It is now my go-to recipe for pancakes and they turn out great every time. Super delicious! Thanks!

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  182. I had some leftover buttermilk from another recipe so gave these a whirl this morning. Oh my goodness!!! Fluffiest and best pancakes ever. Bonus: enough batter left over for breakfast tomorrow. Thanks for the great recipe!

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    1. I’ve never tried this recipe with regular milk, so I’m not certain how the pancakes would be. Let me know if you give it a shot!

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  186. If you want a very light fluffy pancake separate the egg and whip the egg white than fold it in the batter. Very lightly and don’t over mix. You will be amazed.

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  187. These are the best pancakes (or pikelets) ever!
    I use milk with some vinegar to make the buttermilk so they are incredibly easy too.
    Thanks for sharing :)

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  188. I absolutely love your blog! I have been following your recipes on Facebook for so long now!! I tried these pancakes today and they turned out to be great. Everyone in my family loved them.
    Looking forward to try more recipes from your blog!

    Lots of Love and Greetings from New Delhi, India
    Sheenam Puri

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  189. I just made these and they were delicious! My regular buttermilk pancake recipe is much more involved, and these were just as good. Thanks for sharing!

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  190. I made these this past Sunday (8/16). I always make pancakes from scratch, but saw this and thought, “I’ll just try Kelly’s recipe!” They were some of the BEST pancakes I’ve ever made. So! I am making them again for dinner tonight! And doubling the recipe! So delicious! My new pancake recipe!

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  191. Saw your recipe on Tastespotting!

    I tweaked the recipe a bit to fit some special dietary requirements – but these turned out amazingly with 100% barley flour, 2 Tbsp of vegetable oil, and 2 Tbsp of cane sugar.

    My son was so excited to mix some rainbow sprinkles and mini chocolate chips into the batter for his!

    Many thanks! We’ll be using this recipe from now on!

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  193. Fluffy pancakes are my ultimate addiction… I could totally eat them for breakfast lunch or dinner. The possibilities for pancakes are endless, but nothing beats a homestyle pancakes – these are gorgeous! Pinned!

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  194. I love pancakes on the weekends, especially simple ones like these. I like to serve them topped with maple syrup with crispy bacon and over easy eggs on the side. There’s a time and place for gussied up pancakes (either additions included in the batter or toppings over cooked pancakes), but original is my favorite.

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  195. There’s nothing quite like a classic buttermilk pancake for breakfast (or dinner!). Yours looks like the ultimate recipe!

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  197. These really do look perfect!! You can’t beat a classic pancake recipe like this!

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