I just made Homemade Buttermilk Pancakes and they came out absurdly fluffy with crisp edges so everyone kept stealing from the single stack.
I am obsessed with these Homemade Buttermilk Pancakes. They puff up like they’re laughing at flat boxed mixes and slap syrup on the face of IHOP.
I love how simple it feels, even when my kitchen looks like a tornado. But mostly I love the texture, airy, slightly crisp edges and melt-in-mouth insides.
This is my Best Pancake Recipe because it hits breakfast smack in the mouth with real flavor, not fake fluff. I use 2 cups buttermilk and a drizzle of 1/4 cup unsalted butter melted and I still eat three.
No shame. Worth every messy bite.
trust me.
Ingredients
- All-purpose flour gives structure and chew; pancakes hold together and don’t fall apart.
- Sugar adds light sweetness and helps browning; not too much, just enough.
- Baking powder makes them fluffy and tall when you heat the batter.
- Baking soda reacts with buttermilk; gives extra lift and slight tang.
- Salt sharpens the flavor so they don’t taste flat.
- Eggs add protein and help set the pancakes; they make texture rich.
- Buttermilk gives tang, moisture, and tender crumb; it reacts with soda.
- Melted butter adds buttery taste and helps browning in the pan.
- Vanilla brings warm, homey aroma without being weirdly sweet.
- Plus grease keeps pancakes from sticking and gives crisp edges.
Ingredient Quantities
- 2 cups all purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 large eggs
- 2 cups buttermilk
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- butter or oil for the pan
How to Make this
1. In a large bowl whisk together 2 cups all purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda and 1 teaspoon fine salt until evenly mixed.
2. In a separate bowl beat 2 large eggs lightly, then stir in 2 cups buttermilk, 1/4 cup unsalted butter melted (let it cool a minute so it does not scramble the eggs) and 1 teaspoon vanilla extract.
3. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; it should be lumpy, do not overmix or your pancakes will get tough.
4. Let the batter rest for 5 to 10 minutes while you heat the pan; this helps the baking powder and baking soda do their thing and gives fluffier pancakes.
5. Heat a nonstick skillet or griddle over medium heat and brush with a little butter or oil so the pancakes dont stick; you want the pan hot but not smoking.
6. For each pancake pour about 1/4 cup of batter onto the skillet, spacing them out so they have room to spread.
7. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes, then flip and cook the other side until golden brown, another 1 to 2 minutes.
8. Keep cooked pancakes warm on a plate in a low oven (about 200 F) or covered with foil while you finish the rest.
9. Serve immediately with butter, maple syrup or your favorite toppings; if you need to reheat later, a quick 20 second zap in the microwave or a minute in a hot oven refreshes them.
10. Tips: measure flour by spooning into the cup and leveling it, dont pack it down; if batter seems too thick add a splash more buttermilk; and use medium heat so they brown nice and get crispy on the outside without burning.
Equipment Needed
1. Large mixing bowl for the dry ingredients
2. Medium bowl for the wet ingredients and beating the eggs
3. Whisk for mixing the dry stuff and a fork for the eggs if you want
4. Rubber spatula for folding the batter, scraping the bowl and stirring
5. 1/4 cup measuring cup to portion each pancake (and a set of measuring cups + spoons for ingredients)
6. Nonstick skillet or griddle and a heatproof turner or pancake spatula to flip
7. Pastry brush or folded paper towel and a small dish for butter or oil to grease the pan
8. Ovenproof plate or baking sheet and foil to keep pancakes warm in a low oven
FAQ
Easy Buttermilk Pancakes From Scratch! Recipe Substitutions and Variations
- Buttermilk: Use 2 cups milk plus 2 tablespoons white vinegar or lemon juice, let sit 5 minutes till it looks a bit curdled. Or swap in 2 cups plain yogurt thinned with a few tablespoons water for same tang and thickness.
- All purpose flour: Replace with a 1-to-1 gluten free baking blend if you need GF. For a nuttier, denser pancake use half whole wheat pastry flour and half AP flour.
- Eggs: For 2 eggs try 2 tablespoons ground flaxseed mixed with 6 tablespoons water, let gel 5 minutes. Works best for texture, though pancakes will be a little chewier.
- Unsalted butter melted: Use neutral oil like canola or vegetable oil 1 to 1, or swap with melted coconut oil for a hint of coconut flavor. For lower fat use 1/4 cup applesauce but pancakes will be softer.
Pro Tips
1. Measure the flour by spooning it into the cup and level it off, dont pack it down or your batter will end up too dense. If it still looks heavy, thin with a splash of buttermilk not more than a tablespoon at a time.
2. Let the mixed batter rest for at least 10 minutes, even 15 if you can. That gives the baking powder and soda time to bubble and makes noticeably fluffier pancakes. If it sits longer, give it a gentle stir, dont beat it.
3. Get the griddle temp right: medium heat is the goal. Too hot and the outside burns before the inside cooks, too cool and they go flat and greasy. Test with a small dollop first, adjust heat so bubbles form steadily and the edges set in about 2 to 3 minutes.
4. Keep cooked pancakes warm without steaming them. Put them on a baking sheet in a 200 F oven or on a rack under a low oven heat so air can circulate. Stacking them right away will trap steam and make them soggy.
Easy Buttermilk Pancakes From Scratch! Recipe
I just made Homemade Buttermilk Pancakes and they came out absurdly fluffy with crisp edges so everyone kept stealing from the single stack.
8
servings
227
kcal
Equipment: 1. Large mixing bowl for the dry ingredients
2. Medium bowl for the wet ingredients and beating the eggs
3. Whisk for mixing the dry stuff and a fork for the eggs if you want
4. Rubber spatula for folding the batter, scraping the bowl and stirring
5. 1/4 cup measuring cup to portion each pancake (and a set of measuring cups + spoons for ingredients)
6. Nonstick skillet or griddle and a heatproof turner or pancake spatula to flip
7. Pastry brush or folded paper towel and a small dish for butter or oil to grease the pan
8. Ovenproof plate or baking sheet and foil to keep pancakes warm in a low oven
Ingredients
2 cups all purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
2 large eggs
2 cups buttermilk
1/4 cup unsalted butter melted
1 teaspoon vanilla extract
butter or oil for the pan
Directions
- In a large bowl whisk together 2 cups all purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda and 1 teaspoon fine salt until evenly mixed.
- In a separate bowl beat 2 large eggs lightly, then stir in 2 cups buttermilk, 1/4 cup unsalted butter melted (let it cool a minute so it does not scramble the eggs) and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined; it should be lumpy, do not overmix or your pancakes will get tough.
- Let the batter rest for 5 to 10 minutes while you heat the pan; this helps the baking powder and baking soda do their thing and gives fluffier pancakes.
- Heat a nonstick skillet or griddle over medium heat and brush with a little butter or oil so the pancakes dont stick; you want the pan hot but not smoking.
- For each pancake pour about 1/4 cup of batter onto the skillet, spacing them out so they have room to spread.
- Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes, then flip and cook the other side until golden brown, another 1 to 2 minutes.
- Keep cooked pancakes warm on a plate in a low oven (about 200 F) or covered with foil while you finish the rest.
- Serve immediately with butter, maple syrup or your favorite toppings; if you need to reheat later, a quick 20 second zap in the microwave or a minute in a hot oven refreshes them.
- Tips: measure flour by spooning into the cup and leveling it, dont pack it down; if batter seems too thick add a splash more buttermilk; and use medium heat so they brown nice and get crispy on the outside without burning.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 115g
- Total number of serves: 8
- Calories: 227kcal
- Fat: 10.2g
- Saturated Fat: 5.6g
- Trans Fat: 0.2g
- Polyunsaturated: 1.5g
- Monounsaturated: 3.5g
- Cholesterol: 68mg
- Sodium: 804mg
- Potassium: 163mg
- Carbohydrates: 29.1g
- Fiber: 0.8g
- Sugar: 6.1g
- Protein: 6.5g
- Vitamin A: 188IU
- Vitamin C: 0mg
- Calcium: 89mg
- Iron: 1.46mg
