How to Make the Best Buttermilk Pancakes

Buttermilk pancakes are a beloved classic, but all too often, they fall short of expectations. Many recipes overlook crucial tips and tricks that can make a world of difference in the final result. Here, we present a fool-proof buttermilk pancake recipe that guarantees thick, fluffy pancakes bursting with flavor. Say goodbye to the box mix and hello to homemade perfection in under 15 minutes!


  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups buttermilk
  • 2 large eggs, lightly beaten (room temperature preferred)
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted and cooled


  1. Prepare the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well-combined.
  2. Prepare the Wet Ingredients: In a separate medium-sized bowl, whisk together the buttermilk, eggs, and vanilla extract. Slowly drizzle in the melted butter while whisking, stirring until well-combined.
  3. Combine the Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and use a wooden spoon to stir until just combined. Be careful not to overmix; a few flour streaks in the batter are fine.
  4. Preheat the Skillet: Spray a non-stick skillet with cooking spray or lightly brush with canola oil. Place on a burner over medium-low heat and allow the skillet to preheat for about 5 minutes.
  5. Cook the Pancakes: Scoop about 1/2-2/3 cup of batter per pancake into the preheated skillet. Cook until the edges appear cooked and bubbles in the batter begin to burst, then carefully flip the pancake and cook for several more minutes until golden brown.
  6. Serve: Serve the pancakes warm, topped with salted butter and maple syrup.

Tips and Tricks

  • Room Temperature Ingredients: While it’s ideal to use room temperature ingredients, it’s not necessary. The recipe is fairly resilient to variations in ingredient temperature.
  • Don’t Overmix: Overmixing the batter can result in flat, dense, or rubbery pancakes. Gently fold the wet and dry ingredients together until just combined.
  • Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute using milk and vinegar or lemon juice. However, homemade buttermilk is thinner than the real thing, so adjust the amount of milk accordingly.

Frequently Asked Questions

  • Can I Cut the Recipe in Half? Yes, the recipe can be easily halved with no change in results.
  • Can I Add Blueberries/Chocolate Chips/etc. to the Pancakes? Yes, you can add up to a cup of add-ins to the batter. Fold them in when the flour is halfway incorporated.
  • Can I Use This Batter to Make Waffles? Yes, the batter can be used to make delicious waffles as well.

With this recipe and these tips, you’ll never reach for a box mix again. Enjoy perfect, golden pancakes every time!


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