My BEST Buttermilk pancake recipe makes thick, soft, and SO FLUFFY pancakes that can be ready in under 15 minutes! Recipe includes a how-to video!
Prep time: PT10M
Cook time: PT5M
Total time: PT15M
Rating
4.91 stars (982 reviews)
Keywords
best buttermilk pancake recipe, buttermilk pancakes
Ingredients
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk¹ ((see note) )
2 large eggs (lightly beaten, room temperature preferred)
1 teaspoon vanilla extract
4 Tablespoons unsalted butter (melted and cooled )
Categories
Breakfast
Cuisine
American
Steps
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt, until well-combined.
In a separate, medium-sized bowl, whisk together buttermilk,, eggs, and vanilla extract.
Take your melted butter and slowly drizzle it into your wet ingredients while whisking, stirring until well-combined (the butter may separate and curdle if your other ingredients are cold, this is OK, just whisk to combine).
Pour wet ingredients into dry ingredients and use a wooden spoon to stir until just combined -- do not overmix your pancake batter or your pancakes will be flat. Use a light hand when stirring, and a few flour streaks in the batter are fine.
Spray a non-stick skillet with cooking spray or lightly brush with canola oil and place on burner on medium-low heat.
Allow skillet to preheat before adding batter (about 5 minutes, it's good for your pancake batter to sit several minutes as well, which is why you prepared that before preheating your pan), and once skillet is heated (I usually test this by hovering my hand several inches above the pan and making sure I can feel the heat radiating from it) scoop pancake batter into pan (I use about ½-⅔ cup of batter per pancake).
Allow pancake to cook until edges begin to appear cooked and bubbles in batter begin to burst. Using a pancake spatula, carefully flip pancake and continue to cook several more minutes until pancake is golden brown.
Repeat until all batter is used -- I recommend spraying or brushing the pan between each batch of pancakes.
Serve warm topped with salted butter and maple syrup!
Nutitrion
Serving Size: 1 8" pancake
Calories: 243 kcal
Carbohydrates: 32 g
Protein: 7 g
Fat: 9 g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 69 mg
Sodium: 305 mg
Sugar: 8 g
Reviews
Shannon D on 2026-09-19 (5 stars): my family loves this recipe! I am a baker and I love this variation as well!
ziggy on 2026-09-16 (5 stars): best pancakes I ever made, I made my gay freind turn straight to have these pancakes again
William Wheeler on 2026-09-15 (5 stars): soooooo yummy me and my brother want more 😋
Marika Booth on 2026-09-13 (5 stars): Amazing pancakes. So fluffy! My husband and son said they’re the best pancakes they’ve ever had. I love how you post the ingredient amounts in the recipe steps (as well as at the top).
Olga on 2026-09-13 (5 stars): Yummy! The whole family enjoyed and asked for more.
Jennifer Hoeft on 2026-09-13 (5 stars): This was one of the best pancakes I have had. The whole family enjoyed them!!
Melissa West-Drew on 2026-09-12 (5 stars): Really great, I thought they would be sour but they were perfect. Always wondered why my homemade pancakes never tasted like IHOP or Denny’s. I cracked the code. When I flip the pancake, I swipe a stick of butter over it lightly, then I flip it on its other side onto the plate and swipe it again. Never fails.
Angie B. on 2026-09-12 (5 stars): First time making these and they were delicious! Will make again! Thank you.
Ruth on 2026-09-11 (5 stars): Wow, really good pancakes, best recipe for sure❤️ can’t wait to make them for the grandkids.
Bob on 2026-09-07 (5 stars): This recipe is easy to follow and the pancakes come out great. This is my first time using this recipe and the batter was a little thick. I like to use whole wheat flour and in the notes, there is a warning that this type of flour needs extra liquid. I did put extra milk and butter. My pancakes came out light and fluffy and full of flavor.
Aoife on 2026-09-07 (5 stars): I have made this before and turned out excellent but will this recipe work if I half it?
Victoria on 2026-09-04 (3 stars): Made these several times and they are delicious! However, I always have to add an additional 1/2 cup of flour to get the right batter consistency. Very very wet batter otherwise and obviously difficult to cook without thickening.
Tammy P. on 2026-09-03 (5 stars): These pancakes turn out great.
Elizabeth Eichhold on 2026-08-30 (5 stars): Thx Sam- big crowd pleaser for Sun brunch. Did sub 1/2 quick oats for 1/2 c flour, added 1 cup diced blueberries & a sprinkle (1/2 t. maybe) of cinnamon to batter. Heater some maple syrup , butter & smashed blueberries to top them off. So light & fluffy that family requested I change from my old recipe. Happy to oblige & will bookmark your site.
Kirstin Torres on 2026-08-28 (5 stars): I used the whole buttermilk and these came out amazing. best ever, so fluffy and flavorful! thank you
Britt on 2026-08-22 (1 stars): Flattest buttermilk recipe ever. Liquid volume seems too high. Made multiple recipes for buttermilk pancakes before and never had this issues. didnt over mix, still streaks of flour. Just very flat.
Deb on 2026-08-22 (5 stars): Made for my fussy husband and he loved them!! They are very light and fluffy and taste delicious!
