These fluffy buttermilk pancakes are made from scratch in 20 minutes. They are buttery and golden with crisp edges and soft centers. Better than boxed every time!

Stack of buttermilk pancakes on a white plate.

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Why You’ll Love These Pancakes

There’s nothing like a stack of warm, fluffy pancakes fresh off the griddle. These are a weekend favorite in our house, but easy enough for any day of the week.

If you’re in the mood for something different, try our oatmeal pancakes, sourdough pancakes or this banana pancakes recipe. For something extra light, these crepes are also a favorite!

Ingredient Notes

The secret ingredient to the best pancakes is buttermilk! It makes them so light and fluffy.

Pancake ingredients on a counter.

Find the full printable recipe with measurements below.

  • Butter: I use unsalted to be able to control the amount of salt in these buttermilk pancakes.
  • Flour: I use all-purpose. Learn how to measure flour without a scale for amazing results every time.
  • Sugar: Just a little sweetness makes these taste great with or without maple syrup.
  • Leavening agents: I use both baking powder and baking soda to make these extra fluffy.
  • Salt: This helps balance and enhance all of the flavors.
  • Buttermilk: Adds tang and activates the leaveners. While you can make homemade buttermilk, store purchased real buttermilk will produce the best buttermilk pancake recipe.
  • Eggs: The necessary binder that brings it all together.
  • Vanilla extract: I love to add a little for a little boost of flavor.

How to Make Buttermilk Pancakes

Showing how to make buttermilk pancakes in a 4 step collage.
  • Heat griddle or skillet. Preheat a griddle to 325°F or a skillet over medium-high heat. Melt butter in microwave and let cool for 3 minutes.
  • Combine ingredients. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Next add in buttermilk and butter. Stir mixture just until combined. Then mix in eggs and vanilla, just until most of the lumps are gone and batter is smooth.
  • Cook pancakes. Coat griddle or skillet with butter and pour 1/4 cup batter on top. Cook until bubbles appear, about 2 minutes.
  • Serve. Flip and then cook on the other side for 1 minute, or just until lightly browned. Serve while warm with your favorite toppings.

Recipe Tips for Fluffy Pancakes

  • Mix gently. Stir just until the lumps are mostly gone. Overmixing makes pancakes tough.
  • Let the batter rest. While the griddle preheats, rest the batter to hydrate the flour and boost fluffiness.
  • Grease the pan. Butter gives the pancakes that golden crisp edge and prevents sticking.
  • Use a griddle. It heats evenly and gives you space for more pancakes. If using a skillet, stick to medium-low heat.
  • Keep pancakes warm. Place them on a baking sheet in a 175°F oven until all are cooked.
  • Butter between batches. This keeps the surface nonstick and adds flavor.
  • Need waffles instead? Try these buttermilk waffles – they are just as light and crisp! Or explore more homemade pancakes to switch things up.
Pouring syrup on a stack of buttermilk pancakes.

Favorite Pancake Toppings

We love classic buttermilk pancakes topped simply with melted butter and homemade maple syrup but it’s fun to load a stack of pancakes up with fun toppings as well!

Stack of buttermilk pancakes with a bite taken.

For more pancake recipes, try these silver dollar pancakes, buttermilk chocolate chip pancakes or make a pancake charcuterie board!

More Pancake Recipes

Pouring syrup on a stack of buttermilk pancakes.

Buttermilk Pancakes

4.98 from 37 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
These fluffy homemade buttermilk pancakes are light, airy, and better than boxed. Crisp edges, rich buttery flavor, and ready in just 20 minutes!
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Ingredients 

  • ¼ cup unsalted butter , plus more for the griddle
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs , whisked
  • 2 teaspoons vanilla extract

For serving: Syrup, Fresh berries

Instructions

  • Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt 1/4 cup butter in the microwave and set aside to cool for 3 minutes.
  • In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 3/4 teaspoon salt. Stir in the 2 cups buttermilk and melted butter just until combined. Mix in the 2 eggs and 2 teaspoons vanilla, just until most the lumps are gone and the batter is smooth. If the batter is too thick, add another splash of milk. If it's too thin add 1 Tablespoon flour.
  • Coat the griddle (or skillet) with butter. Pour 1/4 cup batter into individual circles. Cook 2 minutes, or until bubbles appear. Flip and cook 1 minute, or just until lightly browned. 
  • Serve immediately or place on a baking sheet in the oven at 175°F to keep warm. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Once the buttermilk pancakes have completely cooled, store them in an airtight container in the refrigerator up to 4 days.
Freeze: Let cool and then place in a large zip-top bag. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.
Reheat: Pop them in the microwave for a softer texture or the toaster for a slightly crispier bite.

Nutrition

Serving: 2pancakes, Calories: 245kcal, Carbohydrates: 33g, Protein: 6g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 62mg, Sodium: 431mg, Potassium: 230mg, Sugar: 9g, Vitamin A: 335IU, Calcium: 125mg, Iron: 1.7mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Storage

  • Storage: Once the buttermilk pancakes have completely cooled, store them in an airtight container in the fridge up to 4 days.
  • Freeze: The nice thing about this recipe is that it’s easy to double and then freeze half the pancakes for busy mornings. To freeze, let cool completely then place in a large Ziptop bag. Store in freezer for up to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.
  • Reheat: Pop them in the microwave for a softer texture or the toaster for a slightly crispier bite.
Cutting into stack of buttermilk pancakes with a fork.