How to Make Buttermilk Pancakes - A Fluffy Buttermilk Pancake Recipe (2024)

April 8, 2024 by Ashley Manila 27 Comments

The best buttermilk pancakes recipe is made with basic ingredients like flour, sugar, baking powder, eggs, and buttermilk. So much better than box mix – and you can even make the buttermilk pancake batter in advance and store it in the fridge. Fry them up in a cast iron skillet and serve warm with maple syrup and melted butter.

Family Fave Buttermilk Pancakes

In my family, pancakes are kind of a big deal. We make them for birthdays, holidays, and just because days. And although I have a dozen pancake recipes in my repertoire, it’s these simple buttermilk pancakes that we make the most. I’ve probably made them for breakfast 50 times this year… and it’s only April!

Since originally publishing this recipe, I’ve learned a new trick or two about making the best pancakes. So I figured it’s time to share all my new recipe tips! Plus, a step-by-step video that’ll help you make these buttermilk pancakes like a pro!

Why you’ll Love this Buttermilk Pancake Recipe

• They’re light and fluffy, with slightly crispy edges (yum!)
• Incredibly delicious, with a rich buttermilk and vanilla flavor.
• Leaps and bounds better than boxed pancake mix… in fact, after making these, I’d bet you never go back to box mix again.
• Perfectly sweet… but not so sweet that you’ll feel guilty drowning them in maple syrup.
• Super easy and beginner friendly; you don’t need to be a pancake pro to make this recipe.
• Made with basic pantry staple dry ingredients like flour, sugar, baking powder and baking soda, and salt. Plus easy to find few wet ingredients like vanilla, buttermilk, and eggs.
• Delicious with berries, chocolate chips, maple syrup, or whipped cream.
• Make ahead friendly; you can make the batter the night before you need it and pop it in the fridge until morning.

Ingredients for the Best Buttermilk Pancakes

• All-purpose Flour: For best results, use this variety of flour. A 1 for 1 gluten free flour mixture may also work. I don’t suggest using nut flours.
• Granulated Sugar: Don’t reduce the amount of sugar or use another variety.
• Baking Soda and Baking Powder: Make sure your baking soda and baking powder are both fresh! Expired leavening agents may not work and could add a funky after taste to your pancakes.
• Salt: Just a pinch balances the sweetness and helps enhance the other flavors in the pancakes.
• Nutmeg: My secret ingredient, a dash of nutmeg adds a delicious flavor everyone will love. This ingredient is, however, optional. Or, try using a dash of cinnamon instead.
• Eggs: Use large variety eggs and make sure they’re at room temperature before use.
• Buttermilk: Store-bought buttermilk will offer the most consistent results. But if you can’t find it, check out my “buttermilk substitute” section below.
• Vanilla Extract: Use real vanilla extract, which adds the most delicious rich flavor to the pancakes.
• Maple syrup: While this isn’t a make or break ingredient, I can’t imagine having these pancakes without maple syrup!
• Butter: You’ll need to butter your griddle, nonstick pan, or cast iron skillet. You could also use a little bit of oil for extra crispy pancakes.

How to Make Buttermilk Pancakes

Full recipe is at the bottom of this post! This is my breakdown with some extra tips and options.

• Combine the Dry Ingredients: In a large bowl whisk the flour, sugar, baking powder, baking soda, nutmeg, and salt. To make chocolate chip pancakes, you could add them now, too. I don’t suggest more than 3/4 cup of chocolate chips (or blueberries).
• Combine the Wet Ingredients: In a separate large bowl beat the eggs. Then add in the buttermilk and vanilla extract.
• Make the Pancake Batter: Stir the wet ingredients into the dry ingredients and stir until just combined. At this point you can cook the buttermilk pancake batter or cover it and place in the fridge for up to 12 hours.
• Cook the Pancakes: Warm a large buttered cast iron skillet over medium heat. Then pour the batter by 1/3 cupfuls onto the pan. For smaller pancakes, use a 1/4 cup measuring cup.
• Serve the Pancakes: These are best served warm, with maple syrup and butter. But some fresh berries and whipped cream don’t hurt either. And maybe a side of bacon or sausage? Feel free to make these pancakes as fancy or low-key as you see fit.

Buttermilk Substitute

If you can’t find buttermilk, don’t worry, I can help you with a buttermilk substitute. This buttermilk substitute is a quick recipe you can use to replace buttermilk in any recipe, including this one.

1. You’ll need one scant cup of whole milk (a little less than a cup)and 1 tablespoon of lemon juice or white vinegar.
2. Measure the scant cup of milk, then stir in the lemon juice or vinegar. Allow the mixture to stand at room temperature for 5 minutes. This will give the milk a chance to curdle a bit.
3. After 5 minutes, the milk should be slightly thickened, with tiny curdled bits floating around. It won’t beasthick as regular buttermilk, but it will make a fine substitution. Great for this recipe or for my buttermilk biscuits!

You will need 2 cups of buttermilk for these pancakes, so just double the amount called for above and you’ll be good to go!

Cast Iron Skillet vs Griddle

• If you have a large cast iron skillet at home, it’s the perfect pan for frying up your pancakes. Cast iron skillets retain heat wonderfully. And make soft and fluffy pancakes with crispy edges.
• The down side of a cast iron skillet? You can usually only fry one pancake – maybe two – at a time.
• If you make a LOT of pancakes, I suggest checking out a cast iron griddle! This will give you all the benefits of a skillet, but you’ll be able to make 3 or 4 pancakes at the same time!
• In a pinch, a heavy-duty nonstick pan will also work. The pancakes might not cook as evenly and likely won’t get crispy edges.
• I don’t suggest using stainless steel pans, which will most likely cause the batter to stick to the pan.

How to Keep Pancakes Warm

Here’s a little secret for keeping pancakes warm while you cook all the batter…

1. Preheat the oven to lowest setting and place a large baking sheet inside the oven.
2. Transfer the cooked pancakes onto the baking sheet, arranging them in a single layer. Do this with all the cooked pancakes while you continue cooking the batter.
3. When you’re ready to eat, remove the pan from the oven. Be sure to use a potholder when removing the pan from the oven – it will be hot!

How to Freeze Pancakes

• Place fully cooled pancakes between layers of waxed paper.
• Carefully place them in a freezer-safe plastic bag and press out any excess air.
• Label and date the bag, then place them on a flat surface in the freezer. They will keep in the freezer for 2 months! You can rewarm in the oven at 250 degrees for 8 to 10 minutes.

What on earth could be better than waking up to a stack of these?!

If you’ve been searching for the best buttermilk pancakes, I hope you’ll give this recipe a try! They’re super easy to whip up and a million times better than box mix. And if you’re anything like my family, they’ll quickly become a family tradition!

More Pancake Recipes:

• Light and Fluffy Chocolate Chip Pancakes
• Lemon Ricotta Pancakes
• Fluffy Pumpkin Pancakes