Buttermilk Pancake Recipe

I’ve spent years perfecting my buttermilk pancake recipe, and I’m finally ready to share my secrets with you. There’s something magical about that first bite into a perfectly fluffy, golden-brown pancake – but achieving that ideal texture isn’t as simple as mixing ingredients together. From the precise ratio of wet to dry components to the essential resting time, every step matters. Let me show you how to master this breakfast classic.

Recipe

There’s something magical about waking up to the aroma of homemade buttermilk pancakes sizzling on the griddle. After testing countless variations, I can confidently say these are the fluffiest, most tender pancakes you’ll ever make.

The secret? Real buttermilk creates the perfect tang while helping these golden beauties rise to cloud-like heights. Each bite delivers that crispy edge giving way to a pillowy center that practically melts in your mouth.

While regular pancakes are good, buttermilk pancakes are in a league of their own – they’ve that subtle complexity that makes you pause and savor every forkful. I’ve been making these for Sunday brunches for years, and they never fail to draw oohs and aahs from everyone at the table.

Whether you’re a beginner cook or a seasoned pro, this foolproof recipe delivers restaurant-quality results right in your own kitchen. Get ready to create a new weekend tradition that’ll have your family racing to the breakfast table.

Ingredients

The secret to perfect buttermilk pancakes lies in using the right ingredients at the right temperature. For the fluffiest results, bring refrigerated items to room temperature before mixing.

While traditional buttermilk is key for that classic tangy flavor and tender crumb, I’ll share some clever substitutions that work just as well.

• 2 cups all-purpose flour (Gold Medal preferred for consistent results)
• 2¼ cups real buttermilk, room temperature (or 2 cups whole milk + 2 tablespoons lemon juice)
• 2 large eggs, room temperature
• ¼ cup melted unsalted butter (plus extra for griddle)
• 3 tablespoons granulated sugar
• 2½ teaspoons baking powder (must be fresh for proper rise)
• ½ teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 teaspoon pure vanilla extract (never imitation)
• Optional: 1 cup fresh blueberries or chocolate chips
• For serving: Pure maple syrup (grade B for stronger flavor)
• Butter for finishing

Pro tip: Don’t skip the resting time – let the batter sit for 10 minutes before cooking. This allows the flour to properly hydrate and guarantees even bubbles throughout your pancakes.

How to Make the Best Fluffy Homestyle Breakfast Favorite

• In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisking dry ingredients guarantees even distribution of leavening agents and prevents bitter spots from clumps of baking soda.
• In a separate medium bowl, combine 2 cups buttermilk, 2 beaten eggs, and 1/4 cup melted butter (slightly cooled). Having wet ingredients at room temperature helps them blend more easily and creates a more tender pancake.
• Create a well in the center of your dry ingredients and pour in the wet mixture. Using a rubber spatula, gently fold together until just combined. Stop mixing as soon as you no longer see dry flour – lumps are good! Overmixing develops gluten, resulting in tough, chewy pancakes.
• Let the batter rest for 10-15 minutes. This vital step allows the flour to hydrate properly and gives the leavening agents time to activate, resulting in fluffier pancakes.
• Heat a large non-stick griddle or skillet over medium heat. Test readiness by sprinkling a few drops of water – they should dance and evaporate quickly. If they disappear instantly, your pan is too hot.
• Lightly grease the cooking surface with butter or oil. Using a 1/4 cup measure, pour batter onto the hot surface, keeping pancakes about 2 inches apart.
• When bubbles form on the surface and edges start to look dry (about 2-3 minutes), it’s time to flip.
• Flip pancakes once and cook until golden brown on the second side (about 1-2 minutes). Don’t press down on pancakes while cooking – this deflates the air pockets that make them fluffy.
• Keep finished pancakes warm in a single layer on a baking sheet in a 200°F oven while cooking remaining batches. Stacking hot pancakes causes them to become soggy from trapped steam.

Chef Tips



Professional chefs swear by a few key techniques to consistently turn out perfect pancakes. I’ve learned that achieving the right batter consistency is essential – it should slowly ribbon off your spoon, not pour like water or clump up.

I always test my skillet temperature by dropping water on it; if droplets dance and evaporate in 3-4 seconds, it’s perfect.

Nutrition



This nutritional information is based on one serving of buttermilk pancakes (2 medium pancakes).

Values may vary depending on specific ingredients and portion sizes.

Per serving (2 pancakes):

Calories: 220

Total Fat: 9g

Saturated Fat: 2g

Cholesterol: 45mg

Sodium: 510mg

Total Carbohydrates: 29g

Dietary Fiber: 1g

Sugar: 5g

Protein: 7g

Iron: 2mg

Calcium: 180mg

Potassium: 180mg

Vitamin A: 2%

Vitamin C: 0%

What You’ll Love About This Recipe



These light and fluffy homemade buttermilk pancakes will become your new weekend breakfast favorite, bringing smiles to everyone at your table. The recipe is a perfect balance of simplicity and deliciousness that makes breakfast time special.

Quick and Easy – With just 10 minutes of prep time and basic pantry ingredients, you can whip up a batch before your coffee gets cold.

Extra Fluffy Texture – The buttermilk and baking powder combo creates the most tender, cloud-like pancakes with perfect golden-brown edges.

Make-Ahead Friendly – Mix the dry ingredients ahead of time or freeze cooked pancakes for busy mornings when you need a quick homestyle breakfast.

Recipe Card

Start your morning with these light and fluffy homemade buttermilk pancakes that have a perfectly golden-brown exterior and tender crumb. The tangy buttermilk creates an exceptionally moist texture while adding a subtle depth of flavor to this classic breakfast staple.

Ingredients:

2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

2 large eggs

1/4 cup melted butter, slightly cooled

Instructions:

1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In a separate bowl, combine buttermilk, eggs, and melted butter.
3. Pour wet ingredients into dry ingredients and mix until just combined. Small lumps are okay.
4. Heat griddle or skillet over medium heat.
5. Pour 1/4 cup batter for each pancake onto heated surface.
6. Cook until bubbles form on top, about 2-3 minutes.
7. Flip and cook other side until golden brown, about 1-2 minutes.

Notes:

• Don’t overmix the batter to guarantee fluffy pancakes
• Let batter rest for 5 minutes before cooking

Equipment:

• Large mixing bowls
• Whisk
• Measuring cups and spoons
• Griddle or skillet
• Spatula

Time:

Prep time: 10 minutes

Cooking time: 20 minutes

Cuisine: American

Serving: Makes 12-14 pancakes