Fluffy and thick with just the right amount of sweetness, these buttermilk pancakes are the ideal base for your favorite pancake toppings like maple syrup, whipped cream, strawberry sauce topping or blueberry sauce topping, lemon curd, fresh berries, etc.
Recipe by Sally on March 3, 2025
Prep time: PT20M
Cook time: PT4M
Total time: PT30M
Rating
4.9 stars ( reviews)
Keywords
buttermilk pancakes
Ingredients
6 Tablespoons (85g) unsalted butter, melted and slightly cooled (plus more butter for greasing)
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1/3 cup (67g) granulated sugar
1 and 1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups (480ml) buttermilk
1 teaspoon pure vanilla extract
Categories
Breakfast
Cuisine
American
Steps
Melt the 6 Tablespoons (85g) of butter first. Microwave or stovetop—either is fine. Set aside to slightly cool until step 3. You don’t want it piping hot.
In a large bowl, preferably with a pour spout, whisk the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Make sure there are no patches of dry flour at the bottom of the bowl. The batter is thick and a few lumps are fine. Set aside as you heat the stove.
Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick spray. Once it’s hot, drop/pour a heaping 1/4 cup of batter on the griddle. Cook until the edges look set and you notice holes in the pancake’s surface around the border, about 2 minutes. Flip and cook the other side until cooked through, about 1–2 more minutes. Coat griddle/skillet with butter or nonstick spray, if needed, for each batch of pancakes.
Keep pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve pancakes immediately with your choice of toppings.
Cover and store leftover pancakes in the refrigerator for up to 5 days.
Reviews
Mischael Buffkin on 2026-07-29 (5 stars): Sadly, I cannot rate this recipe more than 5 stars. I used up a pint of leftover buttermilk and discovered truly fluffy, tender melt in your mouth delicious pancakes. I have learned to trust the Sally! I was tempted to add more baking powder because most recipes don't deliver on fluffiness and I have to compensate. No sad, flat, tough pancakes here - this one is a keeper!
Janine on 2026-08-12 (3 stars): Every time I make pancakes from any site they are not as thick as the picture and this was the same. They are good, not heavy or tough but just not as fluffy. This was no exception. Good but they didn't rise as well as the picture. It has to be me. I mix enough to incorporate flour so I don't develop the gluten. I don't know what I am doing wrong. The only thing I would say about this recipe is for me they are too sweet.
Kate on 2026-08-28 (5 stars): These are the most delicious pancakes I have ever made. They are tasty and almost melt in your mouth, that's how soft they are. They are now in my recipe book and I cant wait to make them again!
Helene Donohue on 2026-09-12 (5 stars): This is a first with this pancake recipe. It is delicious. Easy to make once ingredients are all prepped. I’ve been a committed NY Times pancake recipe fan but this one tops it!
Angela on 2026-09-13 (5 stars): It was delicious! The tang from buttermilk definitely makes it better any pancakes I've had.
Raymond on 2026-09-29 (5 stars): Turned out great, nice and fluffy! 2 minutes was a bit too long on my nonstick pan, i did 1 minute per side and that was just right.
Sheila Ferguson on 2026-09-29 (5 stars): Have made these pancakes many times and love them! But, wondering if I can substitute oil for the melted butter. I often don't have enough butter on hand and it is so expensive now.
Thanks,
Sheila Ferguson
