These buttermilk pancakes are tender and fluffy inside with a lightly crisp exterior. They use simple ingredients and come together in under 20 minutes, perfect for a quick weekend breakfast or a relaxed brunch.
Serve with softened butter and warm maple syrup. For a fuller meal, pair them with scrambled eggs.
When I was growing up my mom made pancakes every Sunday, and those mornings are some of my favorite memories. A stack of homemade pancakes with a cold glass of milk is hard to beat. If you enjoy these, try variations like blueberry pancakes, banana pancakes, or lemon ricotta pancakes for a bright twist.
Ingredient Notes
See the recipe card below for exact ingredient amounts and full instructions.
- Flour – Use regular all-purpose flour for the best texture.
- Baking Powder – This leavens the batter so the pancakes rise nicely.
- Buttermilk – Store-bought buttermilk gives a thicker, tangier result; bring it to room temperature before mixing.
- Egg – Use one large egg at room temperature to help the batter bind and rise.
- Butter – Unsalted butter, melted and slightly cooled, adds richness without extra salt.
Step-By-Step Instructions
- In a large bowl whisk together the flour, baking powder and salt. Set aside.
- In a separate bowl combine the buttermilk, egg, melted butter, vanilla and sugar. Whisk until smooth.
- Pour the wet ingredients into the dry and stir gently just until combined. A few small lumps are fine — avoid overmixing.
- Heat a nonstick skillet or griddle over medium-high heat. Add about 1 tablespoon of butter and swirl to coat the surface.
- Drop 1/2 cup portions of batter onto the hot pan. Gently nudge each mound to round it slightly but don’t spread it thin. Cook 2–3 minutes until bubbles form and edges look set, flip, reduce heat if needed, and cook another 1–3 minutes until golden and cooked through. Avoid overcooking to keep them tender.
- Transfer to a plate and serve immediately with maple syrup and softened butter if desired.
Top Tips For The Perfect Buttermilk Pancakes
- Keep your spatula low to the griddle when flipping to prevent splatters.
- Preheat the skillet so it’s hot but not smoking — too hot will burn the outsides while leaving the centers undercooked.
- Use a nonstick pan or well-seasoned griddle so the pancakes don’t stick.
- Fold in mix-ins like blueberries, banana slices, or chocolate chips for variety.
- Flip each pancake only once and don’t press down after flipping to retain fluffiness.
- For very tall, fluffy pancakes, avoid spreading the batter after pouring.
- Let the batter rest about 5 minutes before cooking to hydrate the flour and improve texture.
- If you don’t have buttermilk, you can use an alternate recipe that omits it.
What Other Toppings Can I Serve These With?
Beyond butter and maple syrup, try:
- Whipped cream
- Chopped nuts
- Sprinkles for a fun touch
- Warm chocolate sauce
- Caramel sauce
- Powdered sugar
Can I Freeze These?
Yes. Cool the cooked pancakes completely, separate each with parchment paper, stack and store in a freezer bag for up to three months. Reheat in a toaster or bake at 375°F (190°C) for 7–10 minutes until warmed through.
How Many Pancakes Does This Recipe Make?
Expect about five large pancakes or roughly ten smaller ones, depending on the size you make.
More Recipes You Might Enjoy
- Lemon Blueberry Danish
- Ham and Cheese Omelet
- Stuffed French Toast
- Chorizo Scrambled Eggs
If you try this recipe, please leave a rating in the recipe card below and a comment if you’d like to share how it turned out.
Buttermilk Pancakes
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Equipment
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Non-stick skillet
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Bowls
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Whisk
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Measuring cup
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Spatula
Ingredients
- 1 & 1/3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon Kosher salt
- 1 tablespoon vanilla extract
- 1 egg, room temperature
- 1 & 1/4 cups buttermilk, room temperature
- 4 tablespoons unsalted butter , melted and slightly cooled
- nonstick spray or more butter, for cooking
- maple syrup
Instructions
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In a large bowl, combine the flour, salt, and baking powder. Whisk well and set aside.
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In another bowl, whisk the buttermilk, egg, melted butter, vanilla and sugar until combined.
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Add the dry ingredients to the wet and stir gently until combined; do not overmix.
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Heat a non-stick skillet or griddle until hot and add about 1 tbsp butter, swirling to coat.
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Scoop 1/2 cup batter per pancake and drop onto the skillet. Cook 2–3 minutes until bubbles form, flip, and cook another 1–3 minutes until golden. Avoid overcooking.
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Serve warm with maple syrup and butter.
Notes
- Keep the spatula low to the griddle when flipping to avoid splashes.
- Preheat the skillet so it’s hot but not smoking to prevent burning.
- A nonstick skillet helps avoid sticking; use butter or spray as needed.
- Add fruit or chips directly to the batter for flavored pancakes.
- Only flip once and avoid pressing the pancakes down.
- Let the batter rest for at least 5 minutes before cooking.
Nutrition
Nutrition information is an approximation and should be used as a guideline.
Additional Info
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