Buttermilk Pancakes are really fluffy and extra delicious, and easy to make from scratch!

This recipe makes pancakes that are thick, fluffy and full of flavor. Top with butter, maple syrup, sliced banana, or even a blueberry topping right before serving.

buttermilk pancakes on a plate

Ingredients for Pancakes

DRY INGREDIENTS: Flour, sugar, baking powder, baking soda, & salt are pretty typical for any homemade pancake recipe.

WET INGREDIENTS: Buttermilk, (of course!) eggs, vanilla, & butter are what makes these pancakes so fluffy & flavorful! Don’t worry, these can be made without buttermilk too, more on that below.

ingredients for buttermilk pancakes

No Buttermilk? No Problem!

Buttermilk reacts with the other ingredients in the batter. This helps the pancakes rise better and makes them more fluffy and tender.

Make Homemade Buttermilk: If you don’t have any, it’s easy to make a buttermilk substitute at home (which is not technically buttermilk of course).

  1. Place 2 tablespoons lemon juice or white vinegar in a 2 cup measuring cup.
  2. Top to the 2 cup line with milk and give it a stir. Let rest 5 minutes before using.

This will “sour” the milk (the texture will change) and it can be used in place of buttermilk in almost any recipe.

ingredients for buttermilk pancakes

How to Make Fluffy Buttermilk Pancakes

  1. Preheat griddle to medium heat and lightly oil.
  2. Whisk wet ingredients per recipe below.
  3. Combine dry ingredients and add wet to dry. Mix just until combined.
  4. Using a ¼ cup measuring cup, scoop the batter onto a preheated griddle or pan.
  5. Flip once the little bubbles on top pop. Serve warm.

PRO TIP: The batter may look a little lumpy, but that’s okay! Do not overmix the batter, stir until just moistened.

Buttermilk Pancakes batter

Tips for Extra Fluffy Pancakes

  • Allow the batter to rest about 3-5 minutes before cooking.
  • Don’t overmix the batter, it should be a bit lumpy (images above). The batter should be easy to pour but still nice and thick.
  • If needed, add extra buttermilk a tablespoon at a time to thin out or a small amount of flour if you make it too runny.
  • Cook pancakes over medium heat so the inside cooks and the outside stays golden.
  • Oil the pan by brushing or wiping the pan with vegetable oil (I use a paper towel).
  • Watch for the edges to be set and the bubbles on top to pop before flipping.
  • Add berries or chocolate chips to the pancakes while they’re cooking, not into the batter. This keeps the sugars from burning on the pan.

buttermilk pancakes cooking on a griddle

Can Pancakes be Made in Advance?

Any kind of homemade pancakes can be made in advance and frozen (this works well with waffles too).

Thankfully, pancakes can be made ahead and even frozen until next time! Make a huge batch then freeze what doesn’t get eaten. Weekend pancakes just got easier! Just be sure to separate them with a layer of waxed paper so they don’t stick together. Stack them flat in freezer-friendly zip-top bags, label them with the date, and freeze them laying down so when they are frozen, the bag can be stored upright, saving room in the freezer.

a stack of fluffy buttermilk pancakes on a plate

Best Breakfast Sides

What’s your favorite topping for pancakes? Let us know in a comment below! 

buttermilk pancakes on a plate
4.97 from 26 votes↑ Click stars to rate now!
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Fluffy Buttermilk Pancakes

Fluffy, flavorful, and cooked until golden, these Buttermilk Pancakes are perfect served warm with maple syrup.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 pancakes


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  • 2 cups buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons melted butter


  • Preheat griddle or frying pan over medium heat or 325°F. Lightly grease with vegetable oil.
  • Whisk buttermilk, eggs, and vanilla.
  • Combine dry ingredients in a bowl and whisk.
  • Create a well in the middle and add wet ingredients. Stir just until combined (batter should look slightly lumpy), and stir in butter. Allow the batter to rest about 5 minutes.
  • Pour ⅓ cup batter for each pancake and cook on one side until bubbles form and begin to pop, about 2 minutes. Flip and cook on the other side for about 1-2 minutes.


To Make Large Batches: If making large batches, preheat the oven to 175°F and keep a baking sheet in the oven. Keep pancakes warm on the baking sheet. 
To Make Ahead: Cook and cool pancakes. Separate pancakes with a layer of waxed paper and place them in a freezer bag. Reheat from frozen in the microwave, toaster, or oven. 
Allow the batter to rest about 3-5 minutes before cooking.
Don't overmix the batter, it should be a bit lumpy. If needed, add extra buttermilk a tablespoon at a time to thin out or a small amount of flour if you make it too runny.
Oil the pan by brushing or wiping the pan with vegetable oil (I use a paper towel).
If adding berries or chocolate chips to the pancakes, sprinkle them on while they're cooking, not into the batter. This keeps the sugars from burning on the pan.
4.97 from 26 votes

Nutrition Information

Calories: 137 | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 164mg | Potassium: 121mg | Fiber: 1g | Sugar: 4g | Vitamin A: 164IU | Calcium: 68mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American
stack of Buttermilk Pancakes and syrup with writing


fork taking a piece out of a stack of Buttermilk Pancakes with a title
close up of Buttermilk Pancakes with a title
Buttermilk Pancakes cooking and plated with a title



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Made these for my family before they left after the Thanksgiving holiday. It made the perfect amount of pancakes for us and they were delicious! So soft & fluffy. Thanks for the great recipe.5 stars

  2. Holly! Thank you for this easy and tasty recipe. I don’t usually serve pancakes because it never seems to come out right but this is fluffy and delicious.
    Thank you5 stars

  3. This was my first time to make pancakes from scratch.
    These were easy and delicious. The only thing I did different was,
    I used powdered buttermilk, and had to use Cake Flour.
    They didn’t fluff up, but tasted delicious. Will definitely make again.
    The only thing I will do differently will be to reduce the Vanilla. Thanks !4 stars

  4. I first checked out your Homemade Pancake Batter Recipe and it listed 4 teaspoons Baking Powder, but this Buttermilk Pancake Mix calls for 1 teaspoon Baking Powder. Why such a difference ? Is it b/c of the Buttermilk ?
    I’m going to make these tomorrow for dinner. We like breakfast for dinner. Thanks !

  5. Thick batter produces higher and fluffier pancakes. I let the batter rest for 15 minutes to let the baking powder and baking soda work with the buttermilk to give a better rise.5 stars

    1. I agree, and would like to add that flour should be weighed and not measured. Depending on the flour and packing it becomes different weights. As a rule of thumb, I use 130 grams as one cup of flour. My ratio is 260 grams of flour to 1 5/8 cups of buttermilk plus the other ingredients. This gives me a nice thick batter and very fluffy pancakes.5 stars

  6. I made these and we all love the lightness of them and flavor of them. I will definitely make these again.

  7. I’m pregnant and woke up today craving the perfect buttermilk pancakes. This recipe is EXACTLY what I was craving. I added chocolate chips and I was in love! Thank you so much5 stars

  8. My sister and I made these pancakes yesterday. They were so good So fluffy and delicious. Thank you for the recipe!5 stars