It’s not an exaggeration— these really are the best buttermilk pancakes! They’re light, fluffy, and full of flavor.
Lazy weekend mornings are made for pancakes, and when it comes to pancakes you won’t find a better recipe.
These tender melt-in-your-mouth pancakes are slightly sweet, with lots of great flavor thanks to buttermilk, vanilla, and real butter. So this weekend go ahead and skip the boxed mix and make these buttermilk pancakes instead! For best results, serve with real maple syrup and a side of crispy bacon.
This recipe is adapted from one my husband found online 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.
We all enjoy them a little differently— my husband goes traditional with butter and real maple syrup, the kids love theirs with jam, and my favorite combo is whipped cream, syrup, and berries. 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!
WHAT IS BUTTERMILK? CAN I USE SOMETHING ELSE?
Buttermilk is the flavorful liquid left behind after churning cream into butter. It’s full of natural cultures and has a tangy taste, which is great for adding to baked goods. Buttermilk is one of my favorite ingredients and I use it a lot in my baking. Like these buttermilk biscuits, waffles, pie crust, and cake!
Buttermilk is key to the flavor and texture of these pancakes, so do not substitute with regular milk and try to find real buttermilk if you can. If needed though, you can make your own “buttermilk”. Add 2 tablespoons lemon juice to a liquid measuring cup and add enough milk to make 2 cups. Let sit 5 minutes.
TIPS FOR MAKING THE BEST BUTTERMILK PANCAKES
- Whisk the wet and dry ingredients only until just combined and no flour streaks remain. 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. A griddle or any heavy-bottomed skillet with straight sides will work also.
- You can use either butter or neutral oil (vegetable oil) to grease your pan, though I prefer the flavor of butter.
- Pancakes are ready to be flipped with the bubbles on the surface have popped and the edges are dry.
- To keep pancakes warm and crisp while you work, place them in a single layer on a sheet pan in a 200°F 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.
Other weekend breakfast ideas
- The Best Buttermilk Waffles
- The Best French Toast
- Buttermilk Biscuits with Sausage Gravy
- Ham and Hash Brown Frittata
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Note: The recipe was originally published September 2014.
The Best Buttermilk Pancakes
- 2 cups all-purpose flour (240 grams)
- 2 tablespoons granulated sugar (25 grams)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk (475 ml)
- 2 large eggs
- 1 tablespoon vanilla extract
- ¼ cup unsalted butter , melted and slightly cooled (56 grams)
- Additional butter or oil, for the pan
- 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.
- Preheat a skillet over medium heat and grease with butter or oil. Pour 1/4-1/2 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.
- Serve immediately or keep warm in a 200°F oven until ready to serve.
- 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.