This recipe for Buttermilk Pancakes makes for such a wonderful breakfast of light, fluffy and absolutely delicious pancakes cooked to golden brown perfection. They are easy to make with simple ingredients in less than 30 minutes. These are my family’s favorite and the perfect way to make any breakfast or brunch gathering instantly special!

a stack of Buttermilk Pancakes served on a white plate with butter and maple syrup

My kids beg for these Buttermilk Pancakes on the weekends. When we’re having a lazy weekend morning, I’ll often whip up a batch to get everyone’s day off to a very tasty start. This pancake recipe has been in my family for years, and they come out perfectly every time!

Craving waffles instead? Try my Buttermilk Waffles, which is 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

Why you will love this recipe

  • Great to make ahead. We love to make an extra batch of these on Sunday to eat throughout the week. Just cook, cool, and store in the refrigerator or freezer until you’re ready to enjoy.
  • So good. These turn out so fluffy, and tender and melt in your mouth delicious!
  • Quick + easy to make. Very little hands-on time is needed to make and cook these. Stir the pancake batter ingredients together in one bowl, cook, and dig in. Ready in less than 30 minutes!
  • Kid-friendly. These are not only loved by adults but kids love them too! They always get a thumbs up by whoever eats them!
a stack of Buttermilk Pancakes with a bite on a fork

Ingredients needed

You’ll find all of the basic buttermilk pancake ingredients in this recipe. Grab the flour, sugar, baking powder, baking soda and salt. Nutmeg is an optional ingredient, but is the perfect touch to give these simple pancakes a lovely depth of flavor. The wet ingredients are eggs, buttermilk and vanilla extract. Nothing too complicated here! Here’s a 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.

How to make this recipe

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:

Printable instructions are found in the recipe card at the bottom of the post.

  1. Whisk dry ingredients. In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt and nutmeg (if using).
  2. Add liquid ingredients. Stir in the wet ingredients (eggs, buttermilk and vanilla) with dry ingredients, using a wooden spoon. Do not over mix ingredients. You should only stir everything together until just combined. Small lumps and a few streaks of flour should remain (see photo below). Let the pancake batter sit for about 10 to 30 minutes to thicken.
  3. Cook. While the pancake batter is resting, you can go ahead and grease your griddle or skillet and get it heating up. It should be hot before you start cooking the pancakes. Then, use a 1/3 cup measuring cup to pour the batter on the cooking surface. Flip the pancakes once air bubbles begin forming.
  4. 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 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, heat your oven to 200ºF. Add cooked pancakes to a baking sheet or oven-safe plate, and place them in the 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

What does buttermilk do to pancakes?

For the BEST pancakes it’s all about the buttermilk. The combination of buttermilk 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!

Should you let buttermilk pancake batter rest?

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 the flapjacks lighter and fluffier. Meanwhile you can get your cooking surface preheated.

How to substitute buttermilk?

If you don’t have buttermilk on hand, make a buttermilk substitute, stirring together a little less than 2 cups of 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.

Customize this recipe

I honestly LOVE the flavor of 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’s 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!

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).
a stack of Buttermilk Pancakes topped with butter and dripping maple syrup

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.

a stack of Buttermilk Pancakes served on a white plate with butter and maple syrup
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Buttermilk Pancakes

This recipe for Buttermilk Pancakes makes for such a wonderful breakfast of light, fluffy and absolutely delicious pancakes cooked to golden brown perfection. They are easy to make with simple ingredients in less than 30 minutes. These are my family's favorite and the perfect way to make any breakfast or brunch gathering instantly special!
Author: Kim


  • 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


  • 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!


If you don’t have buttermilk on hand, you can quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with slightly less than 2 cups of milk.
Serving: 1pancake, Calories: 121kcal, Carbohydrates: 20g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 32mg, Sodium: 242mg, Potassium: 154mg, Fiber: 1g, Sugar: 4g, Vitamin A: 106IU, Calcium: 82mg, Iron: 1mg

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