Home Breakfast Buttermilk Pancakes Recipe for a Perfect Fluffy Stack

Buttermilk Pancakes Recipe for a Perfect Fluffy Stack

Is there anything more comforting in the morning than warm buttermilk pancakes? They’re the ultimate breakfast of champions.

They’re light, fluffy, soft, buttery, and melt-in-your-mouth delicious. Pancakes are the perfect way to start the day. And they’re even better when you pile them high with your favorite toppings.

Syrup Pouring on Buttermilk Pancakes With Butter on Top
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Buttermilk pancakes never get old, and they’re always a crowd-pleaser. They’re universally loved and always a welcome addition to any breakfast table.

And once you try this incredible, classic recipe, you’ll never make them any other way.

Buttermilk Pancakes

Pancakes aren’t something you can make every day. They take a little time and preparation. They really don’t lend themselves to busy weekdays!

Of course, that’s what makes them so wonderful. They’re a heartwarming, decadent weekend treat. And they’ll always put a smile on your face.

Everyone loves pancakes, and no one is ever disappointed to see a big stack of them on the table. These buttermilk pancakes are the best of the best.

You won’t find lighter, fluffier, or more buttery pancakes than these. This classic recipe never goes out of style.

So, surprise your family this weekend with their own stack of yummy, fluffy heaven on a plate.

What Does Buttermilk Do for Pancakes?

Buttermilk is the secret ingredient when making pancakes. It ensures your pancakes are as light and fluffy as possible.

Buttermilk contains an ingredient called lactic acid. As the name implies, it’s an acid. It causes a reaction with the baking soda and baking powder.

That reaction makes the pancakes rise, expand, and get super fluffy. It also tenderizes them, producing airy, light, super fluffy treats.

Finally, it adds a nice flavor to the pancakes you can’t get with regular milk.

Buttermilk Pancakes Ingredients

Ingredients

You probably have everything you need to make buttermilk pancakes right now! Here are the ingredients:

  • Flour. When making pancakes, you can’t go wrong with all-purpose flour.
  • Baking powder & baking soda. These leavening agents will ensure the pancakes rise properly. Be sure to use fresh powders, though. Otherwise, you’ll end up with flat, rubbery pancakes.
  • Granulated sugar. Add just a little to give the pancakes natural sweetness. They taste so good you won’t even need toppings!
  • Salt. It’s strange, but adding salt actually makes your pancakes taste sweeter.
  • Eggs. Large eggs work best for this recipe. They hold the batter together and add moisture. There’s no need to set them out early.
  • Buttermilk. You can’t have buttermilk pancakes without the signature ingredient! It gives them their phenomenal fluffy texture. If you don’t have any, see the tips below on making your own.
  • Vanilla extract. Vanilla extract enhances the flavor of the other ingredients. It also adds a nice warmth of its own.
  • Unsalted butter. Butter adds depth and richness to pancakes, making them absolutely irresistible. You also use it to grease the pan and prevent sticking.
Buttermilk Pancakes Dripping With Syrup

How to Make Buttermilk Pancakes

Believe it or not, making old-fashioned buttermilk pancakes isn’t hard. Here’s what to do:

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1. Make the batter. Start by combining the flour, baking powder, baking soda, sugar, and salt. Whisk them together in a large bowl.

Then, beat the eggs in a separate bowl. Once they’re ready, stir in the buttermilk, vanilla, and melted butter.

Finally, pour the second (wet ingredient) mixture into the first (dry ingredient) mixture. Stir gently until everything is JUST combined. Don’t overmix it.

2. Prepare the skillet. Heat it over medium heat and grease it with butter or oil.

3. Cook the pancakes. Pour approximately 1/4 cup of batter into the skillet. Cook it for 2 to 3 minutes until you see bubbles rising on the surface of the batter.

Then, flip and cook the other side for 1 to 2 minutes. Continue this step until you’ve used all the batter and cooked all the pancakes.

4. Serve with desired toppings. Transfer the warm pancakes to a plate, and add your desired toppings. Serve them and enjoy!

How To Make Your Own Buttermilk

Wondering how to make your own DIY buttermilk? It’s super simple! Just follow these steps:

  1. Pour two cups of regular milk into a glass.
  2. Add 1 1/2 tablespoons of lemon juice (or white vinegar) to the milk.
  3. Let the mixture sit for 10 minutes.

The result is 2 cups of DIY buttermilk!

Sliced Stack of Buttermilk Pancakes

Tips for the Best Pancakes

Want to ensure your buttermilk pancakes wow the crowd? Check out these expert tips:

  • Don’t overmix! Overmixing the batter is the WORST thing you can do. If you continually turn out flat, heavy pancakes, it’s probably because of overmixing. It’s okay to mix the dry ingredients intensely. You can even do a thorough job mixing the wet ingredients. But when you combine those two mixtures, be gentle!
  • Let it rest. Give the batter a few minutes to rest before pouring it into the hot skillet. This gives the baking soda and buttermilk time to do their thing.
  • Don’t double-flip. A good pancake only needs to be flipped once. Don’t get in a hurry. Let your pancake cook over medium heat until you see bubbles in the batter. Then, flip it and finish cooking the other side.
  • Keep the heat at medium. It can be tempting to turn up the heat in the hopes the pancakes will cook faster. They won’t, and they’ll just burn. Medium to medium-low heat is the way to go.
  • Don’t squish the pancakes. Another temptation we often have is using our spatula to flatten the pancakes while cooking. Don’t do it! Let them fluff up. Flattening them down ruins their texture.
  • Keep the pancakes warm. Preheat the oven to 175 degrees Fahrenheit. Then, when you remove a pancake from the skillet, place it on a baking sheet in the oven. This will keep them warm until the entire batch is done.
Sliced Fluffy Pancakes Dripping With Maple Syrup and Butter

Topping Ideas

You know that old saying, “If you can dream it, you can do it!” That’s the case with pancake toppings. You can’t really go wrong.

As long as you like what you’re putting on your pancakes, it’s the perfect topping! If you’re unsure where to start, here are some yummy ideas:

Looking for more ideas? Check out my article, “25 Best Pancake Toppings.”

Storing, Freezing, and Reheating

Despite what people think, you can absolutely store (or even freeze) leftover pancakes. Here’s how:

  • Store. Transfer the cooled pancakes to an air-tight container. Place it in the fridge. They should remain fresh for up to 4 days.
  • Freeze. Transfer the cooled pancakes to a freezer-safe Ziploc bag. (Place parchment paper between each one to prevent sticking.) Store them in the freezer for up to 3 months.

To reheat the pancakes, use the microwave, oven, or toaster. Microwave them on high for 30 seconds. Or toast them in the toaster on medium power.

Heating them on the stove works best if the pancakes are chilled but not frozen. Spray your pan with nonstick cooking spray. Then, heat the pancakes over low heat until they’re warmed through.

Check out more tips for more information on reheating pancakes.

Buttermilk Pancakes

Course: BreakfastCuisine: American
Servings

12

servings
Prep time

5

minutes
Cooking time

20

minutes
Calories

186

kcal

This is the best buttermilk pancakes recipe you’ll ever try! Each stack comes out perfectly fluffy, buttery, and delicious!

Ingredients

  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • 2 tablespoons granulated sugar

  • 1 teaspoon salt

  • 2 large eggs

  • 2 cups buttermilk

  • 1 teaspoon vanilla extract

  • 3 tablespoons unsalted butter, melted

Instructions

  • Whisk together the flour, baking powder, baking soda, sugar, and salt in a large bowl.
  • In a separate bowl, beat the eggs. Stir in the buttermilk, vanilla, and melted butter.
  • Pour the wet ingredients into the dry ingredients and stir them just until combined. Do not over-mix them.
  • Heat a skillet or griddle over medium heat. Lightly grease it with butter or oil.
  • Pour 1/4 cup batter per pancake onto the skillet. Cook it until bubbles appear on the surface, about 2-3 minutes. Flip it and cook the other side until it’s golden brown, 1-2 minutes more.
  • Serve the pancakes warm with your desired toppings. Enjoy!
Buttermilk Pancakes

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

2 thoughts on “Buttermilk Pancakes Recipe for a Perfect Fluffy Stack”

    • Hi Brenda!
      Most of our recipes can be cut in half (or more) if you need smaller portions.
      Or I like to make enough for two and have the leftovers the next day!

      For pancakes, I always make a big batch and freeze the extra.
      Then I pull out what I want and pop them in the microwave for an easy, fuss-free breakfast 🙂

      Reply

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