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This is not your average buttermilk pancake recipe. I spent time tweaking and testing to make the best fluffy homemade buttermilk pancakes, down to the exact time to rest the batter, and now I’m sharing it with you so you can make them perfect the first time!
These are the Best Buttermilk Pancakes
Say goodbye to flat, flavorless pancakes. These homemade pancakes are made with buttermilk, and the batter is rested for just the right amount of time (see my tips below) to make delicious, fluffy, moist pancakes.
If you’ve been relying on store-bought mix, those days are over. This easy pancake recipe will transport you to fluffy pancake heaven and quickly become your family’s favorite pancake recipe. Keep reading for my best tips for perfect pancakes, topping ideas, and more!
Fluffy Buttermilk Pancakes Ingredients
This classic buttermilk pancakes recipe uses simple ingredients to create amazing pancakes. Get the full recipe with measurements and instructions in the recipe card below. Here’s what you’ll need:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Buttermilk
- Unsalted butter: melted & cooled
- Egg
How to make Buttermilk Pancakes From Scratch
Making amazing homemade buttermilk pancakes is not as hard as you may think. Follow these foolproof steps to upgrade breakfast time:
- Prep griddle or pan. Heat a griddle or non-stick pan over medium-high heat. If using a griddle, set it to 350°F (175°C).
- Mix dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Mix wet ingredients. In a separate bowl, whisk together the buttermilk, melted and cooled unsalted butter, and the large egg.
- Combine wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Rest better (see tips below). Allow the batter to rest for about 10 minutes. This helps the ingredients meld, improves the texture of the pancakes, and helps to create fluffier pancakes.
- Grease pan or griddle. Lightly grease the griddle or pan with butter or non-stick cooking spray.
- Start cooking. Pour 1/4 cup of batter onto the griddle for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
- Flip and finish cooking. Cook until bubbles form on the surface of the pancake and the edges look set, about 3-4 minutes. Flip the pancakes with a spatula and cook the other side until golden brown, about 3-4 minutes. Remove the pancakes from the griddle or pan and keep warm. Repeat the process with the remaining batter.
- Top and serve. Serve the buttermilk pancakes warm with your favorite toppings, such as maple syrup, fresh fruits, or whipped cream. Feel free to add extras like chocolate chips, blueberries, or nuts to the batter for added flavor and texture.
Buttermilk Pancakes Recipe Tips
Here are my two best tips for perfect buttermilk pancakes:
- For best results, let the pancake batter rest. This is a key step in reaching pancake perfection. Letting the pancake batter sit for a while makes the pancakes softer and more tender. It helps the gluten, which can make pancakes tough, to loosen up.
This resting time also smooths out any lumps in the batter, making it nice and even. Some chemical reactions happen during this time, producing bubbles that make the pancakes fluffy when you cook them. In simple terms, giving the batter time to rest makes the pancakes taste better and have a nicer texture.
During my recipe testing, I experimented with the amount of rest time. Here is what I noticed:
When the batter was cooked right away: The pancakes came out thinner but not too thin.
When the batter was rested for 10 minutes: The pancakes turned out thicker, taller, and fluffier than baked right away.
When the batter was rested for 15 minutes: It was hard to tell if the 15 or 10-minute rest ones were taller, so I’d say 10 minutes is perfect! - Flip them at the right time. An easy way to know when you should flip your pancakes is to look for bubbles. When bubbles form on the surface of the pancake, and the edges look set, you should flip them with a spatula and continue to cook the other side until golden brown.
The Best Buttermilk Pancake Recipe Variations
You can easily add any of your favorite flavors to these pancakes. Here are some ideas:
- Chocolate chip pancakes: Simply add chocolate chips to the batter.
- Add fresh fruit: Banana pancakes are popular, as are blueberry pancakes, but add any fruit you like!
- Add nuts: Chop your favorite nuts and mix them into the batter to add some nuttiness and texture.
What to serve with Homemade Buttermilk Pancakes
You can go traditional with butter and syrup or get as creative as you want. There are no pancake-topping rules! Here are some pancake topping ideas:
- Pure maple syrup
- Fresh fruit
- Homemade whipped cream
- Chocolate chips
- Nuts
- Peanut butter
- Shredded Coconut / flakes
- Honey
- Jams/Preserves
- Cinnamon Sugar
- Powdered Sugar
- Lemon Zest
- Ice cream (make it dessert!)
Buttermilk Pancakes Recipe FAQs
Buttermilk is popular in pancakes and all baked goods because it improves texture, flavor, and moisture. The acidity in buttermilk helps tenderize gluten in baked goods, resulting in a softer texture. It also adds extra layers of flavor from its tanginess, which balances well with sweetness, and it provides extra moisture.
The use of baking powder combined with the right amount of rest time (see tips above) results in perfectly fluffy pancakes.
The main difference between buttermilk pancakes and regular pancakes is that buttermilk pancakes are made with buttermilk, which many people prefer because it adds to the texture, taste, and moisture of the pancakes.
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Homemade Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour, 240 grams
- 2 Tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- 3 tbsp unsalted butter, melted & cooled
- 1 large egg
- 2 tsp vanilla extract
Instructions
- Heat a griddle or non-stick pan over medium-high heat. If using a griddle, set it to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, melted and cooled unsalted butter, egg and vanilla extract.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay.
- Allow the batter to rest for about 10 minutes. This helps the ingredients meld, improves the texture of the pancakes, and helps to create fluffier pancakes.
- Lightly grease the griddle or pan with butter or non-stick cooking spray.
- Pour 1/4 cup of batter onto the griddle for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
- Cook until bubbles form on the surface of the pancake and the edges look set, about 3-4 minutes. Flip the pancakes with a spatula and cook the other side until golden brown, about 3-4 minutes. Remove the pancakes from the griddle or pan and keep warm. Repeat the process with the remaining batter.
- Serve the buttermilk pancakes warm with your favorite toppings such as maple syrup, fresh fruits, or whipped cream. Feel free to add extras like chocolate chips, blueberries, or nuts to the batter for added flavor and texture.
As promised, these were fluffy and thick. My whole family loved them!
Perfect pancakes! The lightest & fluffiest pancakes I’ve ever made. We will be keeping this recipe around to use again & again.
Delicious, Fluffy Perfection.
Can I substitute milk with lemon juice or vinegar for buttermilk?
Follow my recommendations for making DIY buttermilk here: https://thefirstyearblog.com/how-to-make-buttermilk/