Buttermilk Pancakes
These Buttermilk Pancakes are light, fluffy, and golden brown with a melt-in-your-mouth texture. They’re quick to whip up with simple ingredients in under 30 minutes and always a family favorite, perfect for a cozy weekend breakfast or a special brunch.
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A Note from Kim
Fluffy Stacks, Happy Mornings
Buttermilk pancakes are a weekend favorite in my house, my kids ask for them every time! On lazy mornings, I love whipping up a batch to start the day off right. This family recipe has been passed down for years, and it never fails to make the fluffiest, most tender, delicious pancakes.
They’re quick and easy to make in just one bowl, ready in under 30 minutes. We often cook extra on Sundays so we can enjoy them all week long, just store in the fridge or freezer and reheat when you’re ready. Best of all, they’re totally kid-approved and always get a big thumbs up around the table!
With love (and lots of good eats), 
Craving waffles instead? Try my Buttermilk Waffles, which are a spinoff of this recipe.
These were SO perfect. So fluffy yet sort of crispy on the outside. Just the way I like it. This recipe will be a regular now.
— Casey
Ingredients You’ll Need
This recipe uses all the classic buttermilk pancake ingredients—flour, sugar, baking powder, baking soda, and salt. A pinch of nutmeg is optional but adds a lovely hint of warmth and depth. The wet ingredients are simple too: eggs, buttermilk, and vanilla extract. Nothing complicated, just good, reliable flavors. Here’s a quick note on each ingredient:
- Flour. We like to use regular all purpose flour, but you can also use whole wheat pastry flour or a gluten-free all-purpose flour as well. We recommend whole wheat pastry flour over whole wheat flour to keep these light and fluffy!
- Sugar. To add just a little bit of sweetness, 2 tablespoons of sugar will do the trick.
- Baking essentials. You’ll need some vanilla extract for flavor, a pinch of salt to pull the flavors together and baking powder and baking soda to help the pancakes rise.
- Eggs. You’ll need two eggs to help with binding, give these structure and ensure they cook properly.
- Buttermilk. Adds moisture and richness. Keep reading for my favorite trick to make buttermilk in a pinch.
Flavor Your Way
I honestly LOVE these homemade buttermilk pancakes as is, but it’s also fun to get creative and add other flavorings to the mix such as cinnamon, chocolate chips, or even a handful of shredded coconut. Here are some options:
- Fresh fruit. Berries, cinnamon apples, sliced bananas are all delicious choices!
- Powdered sugar. Dust it over the top with a sifter or spoon.
- Whipped cream. You can add a dollop of whipped cream for the ultimate topping. Grab my homemade whipped cream recipe for major deliciousness.
- Caramel sauce. A drizzle of salted caramel sauce would be amazing on these!
- Sliced almonds or chopped pecans. Love that nutty flavor and added crunch!
- Nutella, almond butter or peanut butter. This is the way to go for a little extra decadence!
Need more ideas? Insanely Good Recipes has a ton of fun pancake topping options, from sweet to savory!
Buttermilk Pancakes
Ingredients
- 2 cups flour
- 2 tablespoons sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg, (optional)
- 2 large eggs, lightly beaten
- 2 cups buttermilk
- 1 teaspoon vanilla extract
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Instructions
- To keep pancakes warm while you are making the whole batch, heat oven to 200°F and place a large sheet pan inside.
- In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and nutmeg (if using).
- Add the eggs, buttermilk, and vanilla and whisk until just combined. Some small lumps remaining are fine. (Do not over stir the mixture. Overmixing makes for a flat pancake. Mix until a few streaks of flour are remaining.) Let batter sit for about 10 minutes.
- Preheat a large skillet or griddle over medium-high heat. It should be hot before adding the pancakes to the surface. Spray surface with cooking spray or grease with a bit of oil or melted butter. When pan is hot and right before cooking the pancakes, lower the heat to medium and spoon out 1/3 cup of batter for each pancake.
- Cook each pancake for about 2-3 minutes. If pancakes are browning too quickly, lower the heat. Bubbles will form on the edges of the pancakes and once they look dry, use a thin spatula to gently lift one side and take a look underneath. If the pancake is golden, flip and cook on the other side for about 2 1/2 minutes, or until golden brown.
- Remove pancakes and either serve immediately or keep warm in the oven. Spray or grease surface again and continue cooking remaining batter.
- Serve with butter, warm maple syrup and any other favorite toppings. Enjoy!
Notes
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How to Make Buttermilk Pancakes
This classic buttermilk pancake recipe is as easy as 1, 2, 3! Just grease your pan or griddle and mix the ingredients in one bowl. Here’s a quick rundown of what’s involved:
Step 1: Mix ingredients. In a large bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, and nutmeg (if using). Stir in the eggs, buttermilk, and vanilla with a wooden spoon until just combined—don’t overmix. It’s okay if a few small lumps and streaks of flour remain. Let the batter rest 10–30 minutes to thicken before cooking.
Step 2: Cook. While the batter rests, grease your griddle or skillet and preheat it. Once hot, pour 1/3 cup of batter for each pancake and flip when bubbles start to form.
Step 3: Serve. Enjoy your stack with butter, warm maple syrup and any other favorite toppings!
Expert Tips
This delicious breakfast is super simple to make, but here are a few tips and tricks to make sure these live up to the hype!
- Cooking surface. A large nonstick skillet totally works for cooking these pancakes, but I really like to use a griddle. It’s much more efficient and an easier way to feed a crowd.
- Don’t over-mix. Over-mixing the batter will result in flat and hard pancakes. Some streaks of flour and small lumps in the batter is great.
- When to flip. Flip pancakes when the edges are set and bubbles on the surface are dry.
- To keep warm. If you need to keep these warm while cooking the full batch, add cooked pancakes to a baking sheet or oven-safe plate, and place them in a 200 degree f oven until you’re ready to serve.
- To make ahead. If needed make and then store batter in the refrigerator for up to 4 hours before you plan to cook these.
- Mix-ins. You can add 1/4 cup of mix-ins to the batter such as chopped nuts or miniature chocolate chips. Or top each one with a handful of blueberries right after spooning batter onto the griddle.
- Heat your syrup before serving. It’s so good that way and helps the butter melt all over your pancakes. Not a fan of maple syrup? Try a drizzle of homemade strawberry sauce instead!
Frequently asked questions
For the perfect pancakes it’s all about the buttermilk. The combination of the buttermilk’s acidity and baking soda will help these rise and make them thick and fluffy. Buttermilk is also what makes them taste amazing and gives them that classic buttermilk pancake flavor!
Ideally make your batter and let it rest for about 10 to 30 minutes before cooking. This allows the flour to absorb the liquid, making for the perfect fluffiness. Meanwhile you can get your cooking surface preheated.
If you don’t have buttermilk on hand, make a buttermilk substitute, stirring together a little less than 2 cups of regular milk with about 2 tablespoons of lemon juice. Let the mixture sit for 5 minutes, then you can use it in the recipe in place of the buttermilk. The real thing is highly recommend, but this trick will work in a pinch.
Serving Suggestions
These easy buttermilk pancakes pair well with a variety of breakfast sides. Below are some of my favorites:
- Hash browns or breakfast potatoes. Nice to have a savory accompaniment.
- Fresh fruit or fruit salad. To keep this breakfast on the lighter side, fruit is such a great option.
- Yogurt. Serve on the side or add a spoonful on top. Use Greek yogurt for a little added protein and nutrition.
- Bacon, sausage, or ham. We love that bacon or sausage and maple syrup combo.
- Eggs. Scrambled on the side, or perhaps over easy and served on top.
Storage Recommendations
- Storing leftovers. One awesome thing about homemade pancakes is that they keep well in the fridge for up to 5 days or in the freezer for up to 3 months. For the fridge, let them cool completely and then put them in a zip-top baggie. You can reheat in a toaster or microwave when you’re ready to eat.
- Freezing. Once pancakes have cooled to room temperature, freeze them first on a large pan or plate. When they are slightly hard, transfer them to a freezer-safe bag. Freezing them first, separately, keeps them from sticking together.
- Reheating. There’s no reason to thaw frozen pancakes, go ahead and either reheat them in a toaster oven, microwave, or a warm oven (without thawing).
More Favorite Breakfast Recipes
If you try these, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
i used wheat flour instead, but they are delicious 😋
So happy they worked great with wheat flour!
These are excellent. The best I have had as well!
So happy to hear you enjoyed! Thanks for your comment!
These were SO perfect. So fluffy yet sort of crispy on the outside. Just the way I like it. This recipe will be a regular now
Super happy to hear this! Thanks so much for taking time to leave feedback!
I usually make the recipe for buttermilk pancakes from The Joy Of Cooking. I was looking for a healthier version and this recipe came up. While I do not think the calories are much different than what I already make, my husband and I both loved the result. The nutmeg was a wonderful addition.
So glad you enjoyed! Thanks so much for taking time to comment!
Amazing! These are my new favorite pancakes to make! So fluffy and delicious!
Seriously the most delicious pancakes of all time!
These buttermilk pancakes are just WOW! Best pancakes I’ve ever made. I loved that these didn’t call for extra butter, but still came out perfect and the nutmeg was a yummy touch.
I’ve never tried adding nutmeg to pancakes before, but OMG, so good. Just a bit is enough to add so much flavor to the pancakes. Loved the texture of these too. 🙂
These were irresistible! I’m not usually the one who makes breakfast but thanks to your helpful tips along the way, I nailed these! Will definitely be making again and again.
Just made these and they are the best pancakes ever!!! I need them for breakfast everyday. Ha!
These were super fluffy! Loved them!
These were seriously the best buttermilk pancakes! I’ll never use another pancake recipe.
My family LOVED these light and fluffy pancakes! Thank you for the directions on freezing them. Next time, I will have to double the batch to have leftovers!
I like to consider myself a pancake expert and these are quite literally the best pancakes I’ve ever had. The optional nutmeg is a must!