The BEST Fluffy Buttermilk Pancakes you’ll ever try – promise! This easy to follow pancake recipe yields super delicious and totally amazing pancakes every time! So much better than a box mix! All you need is to top them with maple syrup and you’re good to go. Make sure you whip up a batch of baked bacon (check out my how to bake bacon guide here) to serve alongside these delicious buttermilk pancakes!
Buttermilk Pancakes
I take my breakfast seriously. Like, very seriously. Breakfast is my favorite meal of the day, with dessert, obvi, coming in a close second. If you asked my family what my “specialty” was in the kitchen, it would be breakfast, for sure.
I love it all: waffles, french toast, casseroles, sausage gravy, biscuits, eggs anyway I can get ’em, muffins, and pancakes, glorious pancakes. Man do I love pancakes. My Nana had the most amazing pancake recipe and then she’d make her own maple syrup and it was poured, piping hot, on top of a hunk of butter and the fluffiest buttermilk pancakes and my life was complete.
Pure bliss I tell you.
The Secret to the BEST Pancakes
The secret ingredient to pancakes is buttermilk. I’ve had millions of pancakes in my time and tried many pancake recipes. Thee very best of those were made with buttermilk. There is the trick of adding vinegar to milk to make your own buttermilk and while this is an adequate substitute, I think the real thing is better for sure. But honestly, use what you have on hand. I use buttermilk for a lot of recipes like Buttermilk Ranch Oven Fried Chicken and Chicken Fried Steak.
With Mother’s Day on the horizon, I wanted to make sure were equipped with the BEST fluffy buttermilk pancakes recipe out there…this one. I mean, just look at them!
Tips for Making the Best Pancakes
- I like to use a griddle when making pancakes. It’s much more efficient and an easier way to feed the masses, i.e, my growing boys.
- Don’t over mix the pancake batter. Small lumps are perfectly acceptable!
- Give your batter a little time to rest after mixing it together. I use this time to preheat the griddle, set out plates, get my syrup warming, etc.
- Serve your syrup warm, if not hot. It helps the butter melt and spreads all that awesomeness all over the place.
I don’t know about you, but I think breakfast for dinner should be a weekly occurrence with these pancakes as the star of the show.
More Breakfast Favorites to Try
- The BEST Homemade Biscuit Recipe
- Sausage and Egg Hash Brown Cups
- Lemon Blueberry Scones
- Triple Berry French Toast Casserole
- Baking Bacon: A How-To Guide to Making Perfect Bacon Every Time
How To Make Pancakes
The BEST Fluffy Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 2 cups buttermilk
- 2 large eggs lightly beaten
- 1 teaspoon vanilla extract optional
Instructions
- Whisk together the dry ingredients in a large bowl or, as I frequently do, a large glass measuring cup.
- Whisk in the buttermilk, eggs and vanilla extract just until combined. Some small lumps are okay.
- Let pancake batter rest for 10 minutes.
- Heat a large skillet or griddle over medium heat.
- Spray with non-stick cooking spray OR brush with butter or oil.
- Ladle 1/3 - 1/2 cup batter onto the griddle for each pancake.
- Flip the pancakes over when small bubbles appear on the surface and continue cooking on the opposite side until golden brown.
- Serve with butter and syrup.
Video
Nutrition
More breakfast recipes you simply must try!
Blueberry Lemon Cream Cheese Muffins
Baked Cherry Cheesecake French Toast
Slow Cooker Spiced White Hot Chocolate
For all breakfast recipes, go HERE.
For all dessert recipes, go HERE.
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Sophia says
Light and fluffy. Great recipe and your right better then a box.
Becky says
My family loved them!
Trish - Mom On Timeout says
So glad Becky!
Big Mama says
Super simple, but super DELICIOUS! My husband and sons loved them. This one is going to be my go to pancake recipe from scratch. Thank you!!
Mark says
These are amazing pancakes, but I do have a question. I cut the recipe in 1/2 , so I halved everything. I noticed the batter was extremely thick, is that normal. I actually had to thin it out with s little regular milk, because the batter otherwise was more like a dough. I followed the exact recipe, just cut Everything in half . Did I do something wrong.
Trish - Mom On Timeout says
Probably not! There is a big difference in the thickness of buttermilk across the country so that was probably the variable. You did exactly what you should have, just use a little milk to thin it out if needed. Hope that helps!
Shelly Herrera says
The best recipe I’ve found. Very tasty!
Trish - Mom On Timeout says
SO glad you loved it Shelly – thank you!
mommermom says
I had some buttermilk on hand from another recipe. Rather than waste it, I decided to make buttermilk pancakes. Your recipe was fabulous. Although the batter looked thick, the pancakes came out light and fluffy. Husband approved! Thank you. ?
Trish - Mom On Timeout says
Wonderful to hear! Thank you for stopping by!
Kim says
I just made these, and they are great! So fluffy! I used a cast iron round griddle. I will definitely be making them again!
Trish - Mom On Timeout says
Mmmmm! Cast iron pancakes – yum!
Kris says
Made these for the first time last weekend, and they were AMAZING! They were the lightest, fluffiest pancakes I’ve ever had, and they tasted so good they didn’t even need syrup (though some used it anyway)! Recipe did not require any modifications. Definite keeper recipe!
Maria Moseley says
Daughter-approved! Thank you for the recipe! I halved the recipe easily.
Maria Moseley says
This the first recipe I’ve found with no oil or melted butter! I’m testing this morning on my pancake-loving 11-y.o. daughter. I’ll let you know!
juliana acevedo says
God bless you for making this recipe!?? so light and fluffy and deliciousus!!
cant thank you enough!!
Trish - Mom On Timeout says
Perfect weekend pancakes right? Thanks Juliana!
Terri says
Donna,
Love this recipe, but I add more vanilla, but when I beat my wet ingredients I beat it with a stick blender, it is easier for me, plus it seems to make the pancakes have air holes in it, which I really love. Light and fluffy. So yummy, but I love to put low fat peanut butter on mine with thinly sliced bananas with a drizzle of cinnamon syrup, so yummy.
Heidi says
Love these! I was looking for a pancake recipe and I can stop looking – this will be all I use from now on.
Jacq. says
Your pancakes were delicious! Buttermilk
pancakes are by far lighter, better tasting, and sit better in one’s stomach! I used brown sugar, half/half unbleached white/whole wheat flour, and 1 banana per recipe. I didn’t use the vanilla, but sprinkled in nutmeg quite heavily. Honestly, I love to do a big breakfast either on Saturday or Sunday after church! We’ve had 6 children, and I have been trippling my recipes for years! We try all sorts of ingredients like blueberries, apples, and chocolate chips. For toppings, peanut butter, chocolate syrup, you name it! You can also use these as wraps for small sausages (wrap while still warm), like a crepe . A hot, buttered griddle works perfectly!!
Cassandra says
Hi! These were amazing! We only ate three pancakes so I have a lot of batter left over! Is it good to store in the fridge for the next day or so?
Trish - Mom On Timeout says
Yes, absolutely! Or you can make up the pancakes and reheat the following day.