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This buttermilk pancakes recipe comes out lusciously light and fluffy! The perfect classic recipe for a lazy weekend breakfast.

Buttermilk Pancakes
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Here’s the top reason to grab a cool, tall container of buttermilk at the store: this Buttermilk Pancakes recipe! This tangy liquid might not be a mainstay in your refrigerator, but it does wonders for pancakes. These classic flapjacks come out beautifully light and fluffy, with a complex flavor and a subtle lift from the acidity. Fry them up until golden brown, then bask in the aroma of this lazy morning breakfast as it fills your kitchen. Ready to get started?

Ingredients in this buttermilk pancakes recipe

Why add buttermilk to pancakes? Buttermilk is cultured or fermented milk, making it more acidic than the standard. The acidity interacts with the baking powder in pancakes, making fluffier and taller flapjacks. It also creates a more tender crumb and gives a subtle tang to the flavor. You can really taste the difference when compared to a standard pancake recipe made with milk. Here’s what you’ll need for buttermilk pancakes:

  • All purpose flour
  • Granulated sugar
  • Baking powder and salt
  • Egg
  • Buttermilk
  • Unsalted butter or neutral oil
Buttermilk Pancakes Recipe

Tips for cooking buttermilk pancakes

Once you’ve gathered the ingredients, cooking up buttermilk pancakes is simple! After making loads of pancake recipes, we’ve got a few tips on cooking surface and heat level to make sure you get beautiful golden discs. Here’s what to know:

  • Use a large griddle: non-stick is helpful. Some griddles can be uneven with their heating (we’ve had that problem!), so try to find a quality griddle or skillet. A non-stick surface is helpful and you don’t have to grease it.
  • Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat, so make sure to take time before the recipe to do so. If the heat is too low, the pancakes won’t puff as much when cooking.
  • Use about ¼ cup batter per pancake. This tends to make a medium-sized pancake.
  • Don’t worry if the first pancake isn’t perfect! Use it as a test for honing in your pancake skills and adjust the heat accordingly.

Add mix-ins as desired

Want to turn these buttermilk pancakes into blueberry buttermilk pancakes? Or chocolate chip pancakes? Here are a few ideas for adding mix-ins to spice up this recipe!

  • Blueberries: Pour the batter into circles on the griddle, then place a handful of blueberries into the top of each pancake. 
  • Chocolate chips: Add mini chocolate chips right to the batter!
  • Strawberries or raspberries: Add a handful of sliced strawberries or raspberries to each pancake while it cooks.
  • Banana: Add a handful of chopped banana into the pancake while it’s on the griddle.
Buttermilk Pancakes

Pancake topping ideas

Once you’ve fried up those golden circles of dough, there are lots of great ways to top these buttermilk pancakes! Our favorite is simply butter and maple syrup. But here are a few ideas for getting more creative:

Let us know how you top your buttermilk pancakes in the comments below! We’d love to hear if you love them as much as we do.

Leftovers and storage info

Buttermilk pancakes are easy to store: and they’re actually one of our family favorite snacks! We place leftovers in the fridge and eat them as snacks with nut butter and a little maple syrup. This buttermilk pancakes recipe stores in a sealed container for up to 5 days refrigerated and 3 months frozen. It’s a nice way to extend the life of a batch, especially if you’d cooking for 1 or 2!

What to do with leftover buttermilk

Most buttermilk recipes don’t use the entire container. So what to do with the remainder if you buy it for these pancakes? Try these Buttermilk Biscuits, flaky, savory and tender, or make a batch of Strawberry Shortcake!

More pancake recipes

Love flapjacks? We’ve got lots of variations on the theme, with different flavors for every eater and diet. Here are some highlights from our pancake recipes:

Dietary notes

This buttermilk pancakes recipe is vegetarian.

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Buttermilk pancakes

Classic Buttermilk Pancakes


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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 medium pancakes 1x
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Description

This buttermilk pancakes recipe comes out lusciously light and fluffy! The perfect classic recipe for a lazy weekend breakfast.


Ingredients

Scale
  • 1 cup all purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 large egg
  • 1 cup buttermilk
  • 2 tablespoons neutral oil (like grapeseed, vegetable or canola)

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
  2. In a separate bowl, whisk the egg, then whisk in the buttermilk and neutral oil.
  3. Stir the wet ingredients into the dry ingredients until a smooth batter forms.
  4. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
  5. Place the cooked pancakes under and inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup. Store leftovers refrigerated for 5 days or frozen for up to 3 months.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes and the joy of cooking! Our recipes are made by two real people and work every time.

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2 Comments

  1. Lareesa says:

    This is now my go-to pancake recipe 🤤 I’ve made it at least 5 times now! so fluffy and the perfect amount of sweet! I usually sub a plant-based milk+lemon juice for the milk and it works great, for others wondering about that.






  2. Sonja Overhiser says:

    Let us know if you have any questions!