Best Buttermilk Pancakes Recipe

Buttermilk pancakes are the comfort of a simple homemade breakfast from scratch. A freshly-cooked stack of buttery pancakes drizzled with real maple syrup, this buttermilk pancake recipe will cook up perfectly every time.

Homemade Buttermilk Pancakes

There is nothing quite like the comfort of a hearty and satisfying breakfast. That is probably why some of my most loved breakfast recipes are comforting classics that the whole family loves.

Favorite easy recipes like homemade sausage gravy, buttermilk biscuits, over-easy eggs, and perfectly crisp bacon are some of the most loved recipes!

This healthy buttermilk pancakes recipe yields perfectly delicious pancakes every time. There is no need to run to the grocery store for a boxed pancake mix because I assure you that these are so much better and made with simple healthy ingredients.

Whether you are looking for a simple happy weekend breakfast or need a quick weekday day meal, these simple pancakes are sure to be gobbled up.

We have been making this easy pancake recipe for years in our home. We triple this recipe because while it makes enough buttermilk pancakes for two, it is undoubtedly not enough for a family of six.

In our home, I make sure to serve these perfect buttermilk pancakes alongside a batch of perfectly crisp bacon. Because, after all, real maple syrup (not pancake syrup) pairs perfectly with pancakes and bacon!

Why You Will Love this Recipe

  • No Sugar: While many pancake recipes call for sugar, this one has no sugar. All the sweetness comes from the amazing flavor of pure maple syrup drizzled over the top.
  • Quick and Easy: Only five minutes of your morning will be needed to whip up a large bowl of pancake dough.
  • Pantry Ingredients: You probably already have all the ingredients you need in your pantry. If you don’t have buttermilk in your refrigerator, you can easily make your own.
  • Family Favorite: The perfect recipe for starting the day or enjoyed as a simple comforting dinnertime meal, these pancakes are one of our favorite recipes.
Best Buttermilk Pancakes

The Secret to Fluffy Pancakes

What is the secret to a steaming stack of fluffy buttermilk pancakes? With this easy recipe, follow these tips, and you’ll be making classic buttermilk pancakes perfect for a lazy weekend morning.

  • Mix the wet ingredients into the dry ingredients. Wet ingredients should be mixed in a separate medium bowl and then added to the dry ingredients. This helps prevent over mixing the batter which results in flat tough pancakes.
  • Don’t squish down the pancakes. Resist the urge to use the spatula to flatten the pancakes while they are cooking. This results in squishing the air pockets that make the pancakes fluffy.
  • Don’t skip the buttermilk: Buttermilk is the special ingredient to making thick pancakes. The buttermilk is acidic and helps to activate the baking soda in the pancake batter. Buttermilk also helps to break down the gluten in flour which results in tender pancakes.
  • Don’t overmix: Ignore the small lumps and rest assured that you don’t want to overbeat the batter. Give the batter just a few simple turns with a wooden spoon to barely moisten the dry ingredients.
  • Rest the batter: Superior results are achieved if most pancake batter is mixed and then covered and rested for 3 to 6 hours. Now, I rarely make the batter up that far in advance but I generally let mine rest for at least 30 minutes.
Best Buttermilk Pancake

What Does Buttermilk do in Pancakes

There’s a reason buttermilk is so often used in fluffy, tender, stackable pancakes. Buttermilk is acidic, and when mixed with baking soda, it aids in adding the extra height in the batter and the browning process.

Buttermilk also helps break down the gluten, resulting in a soft, moist, and tender pancake.

There are several online recipes for making your own buttermilk by adding vinegar to regular milk. While this is an adequate substitute, I think the real thing is so much better! I share how to make buttermilk in my homemade buttermilk biscuits recipe.

Does Pancake Batter Need to Rest

If you find that your pancakes are resulting in less-than-perfect pancakes, you might be making one mistake. That one mistake may be that the batter has not had a chance to rest.

For the fluffiest stack of pancakes, let the batter rest. In one of my old cookbooks, it is recommended that the batter rests for a minimum of 3 to 6 hours for superior results. The resting period allows the gluten in the flour to relax, making the pancakes light and fluffy.

Unless I make the batter is the night before and store it in an airtight container in the refrigerator, I do not allow that many hours for the pancake batter to rest. However, let the batter rest for at least 20 minutes, covered and at room temperature.

In the meantime, you can get your toppings prepped, fix another cup of coffee, do a little kitchen cleanup, and then heat your griddle or cast-iron skillet.

Recipe for Buttermilk Pancakes

Kitchen essentials You May Need

This post contains affiliate links; this means that I make a tiny commission off any purchase that you may make. This small commission helps keep Rocky Hedge Farm going at no additional cost to you. Please see my disclosure policy for more information.

You can find my favorite kitchen essentials can be located in my Amazon storefront. While I often try to link to the exact products you see in my photos and videos, my pieces are usually vintage and thrifted. However, I try to find and link replicas as much as possible, made in the USA or by other small shops, as I believe in supporting hardworking American families.

  • Electric Griddle or Skillet: If you choose to use a cast iron, the round cast iron griddle is best because it has low sides, making it easy to flip the pancakes. Choose a skillet close to the size of your burner as this will help ensure that you get even heat distribution
  • Small and Large Mixing Bowl: a good heavy set of stoneware mixing bowls just like what grandma would have used is one of my favorite kitchen essentials. These stoneware bowls can be purchased individually for large, medium and small bowl.
  • Dough Whisk: The quintessential bread dough whisk, just like your grandma had in her home kitchen.
  • Large Spatula: a nice strong sturdy spatula for flipping the best pancakes.

Buttermilk Pancakes Ingredients

If you have a pantry with even the most basic baking ingredients in it, you can make homemade pancakes from scratch. This recipe is easy, and here is everything you will need to make my old-fashioned buttermilk pancakes recipe.

  • Buttermilk: Buttermilk is the special ingredient in this fluffy pancake recipe, when combined with the baking soda, this makes the pancakes thick and fluffy. 
  • Large Eggs: I always recommend farm fresh or organic eggs and for this recipe you will need just one egg, unless of course you make a double batch or triple the recipe.
  • Butter: Melt butter first so that it has time to cool a bit before adding it to your buttermilk and eggs.
  • Baking powder and baking soda: The combination of these two leaveners will help the buttermilk pancakes rise as they cook so that they will turn out light and fluffy.
  • Salt: I always recommend using Celtic Salt.
  • Flour: I recommend using organic all-purpose flour. Self rising flour is not recommended as the baking powder and salt are already accounted for.
When to Flip Pancakes

How to Make Best Buttermilk Pancakes Recipe

  1. Whisk together 1 cup of flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  2. Whisk together 1 cup of buttermilk and 1 egg in a seperate bowl. Add 2 tablespoons melted butter into the buttermilk mixture while whisking. Add to the bowl of dry ingredients.
  3. Very swiftly whisk together the wet and dry ingredients with a few swift strokes. Don’t overmix and ignore the small lumps that you may see in the batter.
  4. Pour 1/3 cup of the batter on a preheated hot griddle or cast iron skillet over medium-high heat until golden brown on each side. See my tips below on how to cook pancakes.
  5. Serve hot buttermilk pancakes with slightly warm maple syrup, a pat of butter or toppings of choice. If pancakes will not be served right away, keep them on a baking sheet in a 200 degree oven. Never stack pancakes one on the other without something between them because the steam they produce will make the pancakes flabby.
Fluffy Buttermilk Pancakes

How to Cook Buttermilk Pancakes

Before cooking, test the griddle by dropping a few drops of cold water on it. If the water bounces, the griddle is ready to use. If the drops of water sit and boil, the griddle is not quite hot enough, and if the water vanishes, the griddle is too hot.

To keep the pancakes from sticking, add a small amount of butter or other oil choices to the large skillet. If the butter gets too brown between batches, you may have to wipe it out before cooking the next set of pancakes.

For a well-rounded pancake, don’t drop the batter from on high, but instead, let it pour pancake batter from the tip of a spoon or measuring cup.

After you pour the 1/3 cup batter onto the skillet or griddle, let the pancakes cook for 2-3 minutes before flipping. When air bubbles appear on the upper surfaces, but before they break, lift the pancakes with a spatula to see how well they have browned.

Turn the pancakes once and continue cooking until the second is done. Cooking the second side only takes about half as long as the first side, and the second side will not brown as evenly as the first.

From Scratch Buttermilk Pancakes

Best Toppings for Pancakes

The possibilities are unlimited if you are looking for ways to add some character and make more flavorful pancakes, whether classic, sweet, or savory. Here are a few choices that taste delightful on top of a short stack.

  • Maple Syrup: Forget about using pancake syrup which is usually filled with artificial ingredients. Nothing stacks up to classic pure maple syrup drizzled over the top of warm pancakes.
  • Peanut Butter: this is our families favorite way of eating pancakes. Slather peanut butter on each pancake and stack them high before drizzling with warm maple syrup.
  • Fresh Fruit: slices of sweet bananas, juicy peaches, and fresh berries make a delicious pancake topping.
  • Whipped Cream: if you have time, whip up a batch of homemade whipped cream to serve on top of pancakes.
  • Chocolate Chips: if you love chocolate, you can not go wrong with a few chocolate chips sprinkled on the top of a stack of pancakes.

How to Store Leftover Pancakes

If you have any leftover pancakes, they will keep in the refrigerator for up to 5 days if sealed in freezer bags. Pancakes can be frozen, let them cool completely and then stack them between parchment paper before storing them in a zip-top freezer bag.

To reheat pancakes, defrost in the refrigerator overnight and reheat in the oven or pop them in a toaster.

Pancakes are the perfect Saturday morning or late Sunday brunch food. I pretty much always have pancake ingredients on hand, and I am guessing that you do as well!

I hope you love this simple homemade pancake recipe as much as our family does. Fluffy buttermilk pancakes are everything you could want in a simple homecooked breakfast.

Printable Recipe Card

If you try this easy homemade dinner roll recipe and love it,
would you please come back and give it five stars?
Here’s the full printable recipe for you to make this at home!

Fluffy Buttermilk Pancakes

Best Buttermilk Pancakes Recipe

Yield: 7
Prep Time: 5 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 45 minutes

Buttermilk pancakes are the comfort of a simple homemade breakfast from scratch. A freshly-cooked stack of buttery pancakes, drizzled with real maple syrup, this buttermilk pancake recipe will cook up perfectly every time.

Ingredients

  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 cup buttermilk
  • 2 tablespoons butter, melted

Instructions

  1. Whisk together 1 cup of flour, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
  2. Whisk together 1 cup of buttermilk and 1 egg in a separate bowl. Add 2 tablespoons of melted butter into the buttermilk mixture while whisking. Add to the bowl of dry ingredients.
  3. Very swiftly whisk together the wet and dry ingredients with a few swift strokes. Don’t overmix and ignore the small lumps that you may see in the batter.
  4. Pour 1/3 cup of the batter on a preheated hot griddle or cast-iron skillet over medium-high heat until golden brown on each side. See my tips below on how to cook pancakes.
  5. Serve hot buttermilk pancakes with slightly warm maple syrup, a pat of butter, or toppings of choice. If pancakes will not be served right away, keep them on a baking sheet in a 200-degree oven. Never stack pancakes one on the other without something between them because the steam they produce will make the pancakes flabby.

    Notes

    This recipe, as written, makes 6-7 small pancakes. If you wish to make a larger batch, double or triple the recipe.

    • Mix the wet ingredients into the dry ingredients. Wet ingredients should be mixed in a separate medium bowl and then added to the dry ingredients. This helps prevent over mixing the batter which results in flat tough pancakes.
    • Don’t pat down the pancakes. Resist the urge to use the spatula to flatten the pancakes while they are cooking. This results in squishing the air pockets that make the pancakes fluffy.
    • Don’t skip the buttermilk: Buttermilk is the key ingredient to making thick pancakes. The buttermilk is acidic and helps to activate the baking soda in the pancake batter. Buttermilk also helps to break down the gluten in flour which results in tender pancakes.
    • Don’t overmix: Ignore the lumps and rest assured that you don’t want to overbeat the batter. Give the batter just a few simple turns with a wooden spoon to barely moisten the dry ingredients.
    • Rest the batter: Superior results are achieved if most pancake batter is mixed and then covered and rested for 3 to 6 hours. Now, I rarely make the batter up that far in advance but I generally let mine rest for at least 30 minutes.

    HOW TO COOK BUTTERMILK PANCAKES

    Before cooking, test the griddle by dropping a few drops of cold water on it. If the water bounces, the griddle is ready to use. If the drops of water sit and boil, the griddle is not quite hot enough, and if the water vanishes the griddle is too hot.

    To keep the pancakes from sticking, add a small amount of butter or other choices of oil to the large skillet. If the butter gets too brown between batches, you may have to wipe it out before cooking the next batch of pancakes.

    For a well-rounded pancake, don’t drop the batter from on high but instead, let it pour pancake batter from the tip of a ladle or measuring cup.

    After you pour the 1/3 cup batter onto the skillet or griddle, let the pancakes cook for 2-3 minutes before flipping. When air bubbles appear on the upper surfaces, but before they break, lift the pancakes with a spatula to see how well they have browned.

    Turn the pancakes once and continue cooking until the second is done. Cooking the second side only takes about half as long as the first side. The second side will not brown as evenly as the first.

    More Delicious Buttermilk Recipes

    Thank you for sharing!

    2 thoughts on “Best Buttermilk Pancakes Recipe”

    Leave a Comment

    Skip to Recipe