It’s not an exaggeration— these pancakes really are the best! They’re light, fluffy, and full of flavor.

The best buttermilk pancakes - light, fluffy and full of flavor! Find the recipe on

Having a baby definitely makes a morning person out of you. (Goodbye sleeping in, forever!) But what we’re going through right now with our toddler brings a whole new meaning to the phrase “early to rise”. We’re talking 5am, on the dot, every single morning for the last 3 months.

I’m hoping it’s just a phase and I look forward to the day when he gets up at a less horrific hour, but until then, pancakes to the rescue! They have been our saving grace the last few months.

The best buttermilk pancakes - light, fluffy and full of flavor! Find the recipe on

This recipe is adapted from one my husband found many years ago and we’ve been using it ever since. It’s just proved time and time again to be better than any other recipe, and any time I give another recipe a try we’re always disappointed.

My husband isn’t much of a cook, but he has mastered these pancakes and I love when he makes them for us on lazy weekend mornings or on those days when we’re all up much earlier than we like and need a little pick-me-up.

The best buttermilk pancakes - light, fluffy and full of flavor! Find the recipe on

The best buttermilk pancakes - light, fluffy and full of flavor! Find the recipe on

We all enjoy them a little differently— my husband goes traditional with butter and real maple syrup, the toddler gobbles them up plain, and I prefer jam and fresh fruit.

Whatever you like for toppings, one thing for sure is that you’re going to love these pancakes. Give them a try this weekend and let me know what you think!

The best buttermilk pancakes - light, fluffy and full of flavor! Find the recipe on

Pancake tips

• Buttermilk is absolutely key to the flavor and rise of these pancakes. If you’re out, you can make your own in a pinch. Add 2 tablespoons lemon juice to a liquid measuring cup and add enough milk to make 2 cups. Let sit 5 minutes.

• Starting with room temperature milk and eggs will prevent the melted butter from solidifying into tiny droplets when you add it to the wet ingredients, OR you can stir in the melted butter at the very end after you’ve combined the wet and dry ingredients.

• Whisk the wet and dry ingredients only until just combined, do not over mix the batter. It’s okay if it’s a little lumpy. This will produce a more tender pancake.

• I prefer to use a cast iron skillet for pancakes, as it creates a great golden exterior.

• You can use either butter or neutral oil (vegetable oil) to grease your pan, though I prefer the flavor of butter. I grease my cast iron pan just once before cooking the pancakes, but depending on what type of pan you’re using you may need to grease more often.

• To keep pancakes warm and crisp while you work, place them in a single layer on a sheet pan in a 200 degree oven.

• Pancakes freeze really well! Place a sheet of parchment paper or wax paper in between each pancake inside a ziplock bag or plastic container. Store for up to 1 month. Reheat in the toaster.

The best buttermilk pancakes - light, fluffy and full of flavor! Find the recipe on

The Best Buttermilk Pancakes
These are our family's favorite buttermilk pancakes. They're light, fluffy and full of flavor. Serve with maple syrup, fruit, jam, etc.
Yield: 12 4-inch pancakes
  • 2 cups (240 grams) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (475 ml) buttermilk
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • ¼ cup (56 grams) unsalted butter, melted and cooled slightly
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, eggs, vanilla and melted butter. Add to the dry ingredients and mix until just combined. Do not over mix.
  2. Preheat a skillet over medium heat and grease with butter or oil. Pour ¼-1/2 cup of batter (depending on pan size and desired pancake size) into the pan and cook until edges appear dry and bubbles are visible on top, about 3 minutes. Flip and cook on the other side 2-3 minutes.
  3. Serve immediately or keep warm in a 200 degree oven until ready to serve.
  4. Store leftovers in an airtight container in the fridge for up to 1 week, or freezer for up to 1 month. Reheat in the toaster.
Recipe adapted from

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24 Responses to The Best Buttermilk Pancakes

  1. These pancakes look fabulous…I’m assuming the batter can be used for waffles too?? Just going from the name…

  2. Actually my breakfast always consist of biscuits dipped in a cup of tea or toasted bread spread with a little butter. But sometimes it’s nice to break our routine and these pancakes would make for a great change! I’d go for fresh fruit and jam, too as toppings!

    xo, Elisa

  3. Flavia says:

    I’m never without buttermilk in the fridge. I have stopped using milk altogether when I make pancakes and waffles because the flavor of pancakes and waffles made with buttermilk is so delicious. Great recipe! Sending hugs from TX (and a prayer that your little starts sleeping in soon!) 🙂

  4. We eat a redonkulous amount of pancakes in this 3-4 times a week. My two boys will eat them for every meal if I allow! I have been trying new recipes every time searching for the best one! I am so excited to try these with my family this weekend!
    Goodluck with the 5am wakeup kids have been doing that to lately! I feel yah!

  5. I have no problem believing these are the best pancakes ever!! And I’m totally a peanut butter and syrup girl… but traditional suits me just fine, too.

    • Annalise says:

      Oooh, I like peanut butter on my pancakes too! With some sliced bananas. Going to have to remember that combo next time I make pancakes, thanks Megan! 🙂

  6. Mary Frances says:

    What a coincidence, I just posted over on my blog about the best buttermilk BISCUITS! Great minds think alike! Looks like everyone’s in the mood for some delicious breakfast.

  7. I am officially craving a giant stack of pancakes!

  8. I agree. The Best. I love buttermilk in almost anything! Have you ever mixed it with orange juice?

  9. We freeze pancakes quite often! I’ll have to try this recipe!

  10. Emily says:

    I’ve been wanting a good buttermilk pancake recipe. Can’t wait to try this one!

  11. This is the kind of breakfast my family loves the most!

  12. Mary says:

    just tried these and yes! They are the best pancakes ever! Completely delicious!

  13. Isabelle says:

    These were FANTASTIC. They compare to the Perkins buttermilk pancakes which are one of the best out there in my opinion. I’m so glad to have tried this!!

  14. Vanessa says:

    I made these this morning and found my new go to recepie! I loved the tip of using my cast iron skillet which I’m trying to use more often. We are all going to go take a nap now, we ate so many! 😉

  15. Stephanie says:

    I had no idea I could freeze pancakes! This will come in handy because I always make extras. Thanks!

  16. JD says:

    Thank you for this recipe, this is the perfect recipe that ive been looking for. Ive tried almost every recipe on the internet to find that one perfect one that is light and fluffy but full of flavor. Your tip to put them in the oven for 200 degrees until ready to eat, made my whole apartment smell like buttermilk pancakes. My friend said these are by far the best pancakes ever, he usually puts peanut butter on his but said theres so much flavor with just syrup. =)
    Thank you again, I can now end my search on the web and pass this one down in my families recipe box ..

  17. Nandicimo says:

    OH My Gooooodness!
    I can’t believe I found a recipe that truly makes my mouth water. I’ve been going out to all these places that make pancakes better than mine, but now I can make them just as good as they can. Thank you for posting this amazing recipe!

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