Classic Buttermilk Pancakes Recipe
There’s nothing better than waking up to a stack of warm buttermilk pancakes. Soft, tender, and lightly golden, these classic pancakes are made with simple pantry ingredients and cook up in minutes. The buttermilk gives them that signature tang while baking powder and baking soda create the perfect rise for pancakes that are light yet satisfying.
In my house, pancakes are a favorite—but my kids have a funny habit of announcing their pancake cravings at the very last minute. And of course, they expect them immediately! That’s exactly why I love this quick buttermilk pancake recipe. The batter comes together in minutes with ingredients I almost always have on hand, so breakfast (or even a quick dinner) is ready without much effort.
Serve them warm with butter and maple syrup, or add your favorite toppings like fresh berries or chocolate chips. However you enjoy them, these homemade buttermilk pancakes are always a hit.
Why You’ll Love These Buttermilk Pancakes
- Classic buttermilk flavor – The buttermilk gives these pancakes their signature tang and soft texture.
- Soft and tender texture – A combination of baking powder and baking soda creates light pancakes with a beautiful golden crust.
- Quick and easy recipe – The batter comes together in just a few minutes using simple pantry ingredients.
- Perfect for toppings or add-ins – Enjoy them plain with maple syrup or mix in blueberries, chocolate chips, or bananas.
Ingredients for buttermilk pancakes
- All-purpose flour – Provides structure and gives the pancakes their soft crumb. You can substitute with whole wheat flour or a gluten-free flour blend if needed.
- Sugar – Adds just a touch of sweetness and helps the pancakes brown beautifully.
- Baking powder + baking soda – This combination gives the pancakes their light texture. The baking soda reacts with the buttermilk to create lift while the baking powder ensures the pancakes cook up tender.
- Salt – Enhances flavor and balances the sweetness.
- Eggs – Provide structure and richness.
- Buttermilk – The star ingredient. Buttermilk adds tangy flavor and reacts with baking soda to help the pancakes rise. If you don’t have buttermilk, you can make a quick substitute by adding 2 tablespoons of lemon juice or vinegar to milk.
- Butter – Adds richness and helps create golden edges when cooking the pancakes.
- Vanilla extract – Optional, but it adds a lovely hint of flavor.
Step-by-step: Buttermilk Pancakes
1. Combine the dry ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and optional spices until well combined.
2. Mix the wet ingredients
In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Combine the batter
Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy. Avoid overmixing, which can make the pancakes dense.
4. Heat the pan
Place a non-stick skillet or griddle over medium heat and lightly grease it with butter.
5. Cook the pancakes
Pour about ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2 to 3 minutes.
6. Flip and finish cooking
Flip the pancakes and cook for another 1 to 2 minutes until golden brown.
7. Serve warm
Serve immediately with butter and maple syrup or your favorite toppings.
What Does Buttermilk Do in Pancakes?
Buttermilk gives pancakes their classic tangy flavor and soft texture. Its natural acidity reacts with baking soda in the batter, creating bubbles that help the pancakes rise and become light and tender. Buttermilk also helps break down gluten in the flour, which results in pancakes that are softer and less chewy.
Can I Make Pancakes Without Buttermilk?
Yes, you can make pancakes without buttermilk. If you don’t have buttermilk on hand, you can easily make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for about 5 minutes. The mixture will slightly thicken and mimic the acidity of buttermilk.
Alternatively, you can use plain yogurt, kefir, or sour cream thinned with a little milk to achieve a similar flavor and texture.
Classic Buttermilk Pancakes
These classic buttermilk pancakes are soft, tender, and easy to make with simple pantry ingredients. The buttermilk adds a slight tang while baking powder and baking soda help create light, golden pancakes perfect for breakfast.
Video
Ingredients
- 250 g (2 cups) All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Cinnamon (optional)
- ¼ tsp Nutmeg (optional)
- ¼ tsp Salt
- 2 large Eggs
- 2 tbsp Sugar
- 250 ml (2 cup) Buttermilk (see substitute above)
- 1 tsp Vanilla extract (or vanilla bean paste)
- 2 tbsp Melted butter
- 2 tbsp (60 g) Melted Butter to brush the pan
- ½ cup (120 ml) Maple syrup (or honey) for serving
Method
- Dry ingredients – In a large bowl, whisk together the flour, sugar, baking powder, baking soda, spices, and salt.250 g All-purpose flour, 2 tsp Baking powder, 1 tsp Baking soda, 2 tbsp Sugar, ¼ tsp Salt, ½ tsp Cinnamon, ¼ tsp Nutmeg
- Wet ingredients – In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.2 large Eggs, 250 ml Buttermilk , 1 tsp Vanilla extract, 2 tbsp Melted butter
- Dry to wet: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. The batter should be slightly lumpy; do not overmix.
- Heat the Pan: Heat a griddle, skillet, or non-stick pan skillet over medium heat. Lightly grease it with butter or cooking spray.2 tbsp Melted Butter
- Cook the Pancakes: Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook until golden brown on the other side, another 1-2 minutes.
- Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, or whipped cream.½ cup Maple syrup
Notes
- Pancake batter should be slightly thick. If it becomes too thick after resting, add a tablespoon of buttermilk.
- You can add blueberries, chocolate chips, or banana slices directly to the batter or sprinkle them onto the pancakes while cooking.
- Leftover pancakes can be stored in the refrigerator for up to 4 days.
- Pancakes freeze well for up to 2 months. Reheat in the toaster or microwave.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Perfect Buttermilk Pancakes
- Do not overmix the batter
Stir just until the dry ingredients are incorporated. A few small lumps are perfectly fine. Overmixing develops gluten and results in dense pancakes. - Let the batter rest
Allow the batter to sit for about 5–10 minutes before cooking. This gives the flour time to hydrate and allows the baking soda and buttermilk to start reacting, creating lighter pancakes. - Cook on medium heat
If the heat is too high, the pancakes will brown too quickly on the outside while staying raw in the center. Medium or medium-low heat gives you evenly cooked pancakes. - Wait for bubbles before flipping
Flip the pancakes once bubbles begin to form and pop on the surface and the edges look slightly set. This usually takes about 2–3 minutes. - Grease the pan lightly
Brush the pan with butter or cooking spray before each batch to prevent sticking and give the pancakes a golden exterior. - Keep pancakes warm while cooking
If making a large batch, place cooked pancakes on a baking sheet in a 200°F / 93°C oven until ready to serve.
Troubleshooting Buttermilk Pancakes
| Problem | Possible Cause | How to Fix It |
|---|---|---|
| Pancakes are flat | Batter overmixed or baking soda/powder expired | Stir gently and check that your leavening is fresh |
| Pancakes are dense or rubbery | Too much mixing developed gluten | Mix only until combined and leave a few lumps |
| Pancakes burn on the outside | Pan too hot | Reduce heat to medium or medium-low |
| Pancakes spread too much | Batter too thin | Add 1–2 tablespoons flour to thicken |
| Pancakes are dry | Overcooked | Remove from pan once both sides are golden |
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Frequently asked questions
It’s best to use the batter immediately for the fluffiest pancakes. However, you can refrigerate the batter for up to 24 hours. The pancakes may not be as fluffy if the batter sits too long.
Maple syrup or honey is the most common with pancakes, but try whipped cream with fresh fruits. Fruit fillings such as strawberry, blueberry, raspberry, and blackberry are great to accompany pancakes and waffles.
Yes, let the pancakes cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container. Reheat in the toaster or microwave.
Let the batter rest for 5-10 minutes before cooking to allow the leavening agents to activate and the gluten to relax, resulting in fluffier pancakes.
Let the pancakes cool completely before storing them. Place them in an airtight container or zip-top bag and refrigerate for up to 4 days. If stacking them, place a small piece of parchment paper between layers to prevent sticking.
ou can easily reheat pancakes using several methods:
Microwave:
Place pancakes on a plate and microwave for 20–30 seconds until warm.
Toaster:
For slightly crisp edges, place pancakes directly in the toaster and heat until warmed through.
Oven:
Arrange pancakes on a baking sheet and warm in a 350°F (175°C) oven for about 5–7 minutes.
Pancakes freeze very well and are great for meal prep.
Let the pancakes cool completely, then stack them with parchment paper between each pancake. Place them in a freezer-safe bag or container and freeze for up to 2 months.
To reheat, warm frozen pancakes in the toaster, microwave, or oven until heated through.
Flat pancakes are usually caused by overmixing the batter or weak leavening agents. When pancake batter is mixed too much, the gluten in the flour develops, making the pancakes dense instead of light.
Another common reason is old baking powder or baking soda, which lose their strength over time and don’t create enough lift.
For the best pancakes:
Mix the batter gently until just combined
Leave a few lumps in the batter
Use fresh baking powder and baking soda
Let the batter rest for about 5–10 minutes before cooking
These simple steps help create soft, fluffy pancakes every time.
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These pancakes look so light and delicious! After reading your recipe tips I am definitely going to try letting my pancake batter rest after mixing.
These buttermilk pancakes sound yummy. I imagine they are rich in flavor, and the vanilla flavor makes everything amazing
Thank you for explaining and breaking down WHY I have to let my pancake batter rest! Going to use this recipe with my middle school students and explain the science too 🙂 Thank you!
Yum! I remember having buttermilk pancakes on the weekends in college. Definitely a treat, and these look so fluffy too. Definitely going to try this recipe this weekend with some additions to the batter. 🙂
These buttermilk pancakes look so fluffy and delicious! I love soft pancakes with maple syrup, and the idea of making it with buttermilk is definitely worth a try! Weekend breakfast decided!
This recipe makes the fluffiest pancakes. I also love that there is a buttermilk substitute as well so I can make them even when I don’t have that on hand.
Thank you, Sharon. I am so happy you enjoyed them
This looks so delicious and yummy! I can’t wait to give this a try! My kids are going to love this recipe!
These buttermilk pancakes are so light and fluffy! They look like breakfast perfection!
Buttermilk pancakes are the best! I love topping them with strawberries.
My son makes pancakes on Sunday and gave this recipe a try with a few chocolate chips and said they were amazing!
Thank you, Alisa. So happy to hear that.