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A stack of fluffy buttermilk pancakes dripping with maple syrup.
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4.58 from 7 votes

Best Buttermilk Pancakes

Enjoy the best buttermilk pancakes that are light and fluffy. A hearty breakfast ready in no-time. Freeze a batch for later
Course Breakfast, Brunch, Christmas, Mother's Day, New Year's Brunch
Cuisine American
Keyword buttermilk pancake recipe, buttermilk pancakes, fluffy buttermilk pancakes
Prep Time 10 minutes
Cook Time 5 minutes
rest time 30 minutes
Total Time 45 minutes
Servings 12 pancakes
Calories 155kcal
Author Eileen Kelly



  • 2 cups all-purpose flour
  • ¼ cup white granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¾ cups buttermilk
  • ¼ cup unsalted butter, melted Note 1
  • 2 teaspoons vanilla extract
  • 1 large egg
  • ½ cup cooking oil or non-stick cooking spray Note 2
  • blueberries, raspberries, strawberries, chocolate chips Note 3 optional
  • maple syrup optional


  • In a large mixing bowl, combine flour, sugar, baking soda, and salt.
  • Make a well in the center of the dry ingredients. Add the buttermilk, melted butter, vanilla extract, and egg.
  • Stir until no large clumps remain. Be careful not to over stir the batter. see Note 3
  • The pancakes are at their best if the batter is left to rest at least 30 minutes before continuing with the recipe. ¼.
  • Place the griddle or cast-iron skillet over medium-high heat. Brush with cooking oil or spray with non-stick spray.
  • Let the griddle get hot, then reduce heat to medium-low.
  • Spoon ⅓ cup of batter onto the skillet. Be sure to pour from a center point of the pancake to ensure a round pancake.
  • Cook until small bubbles appear on the surface of the pancakes, about 2-3 minutes. Then, flip the pancake to cook the second side, another 2-3 minutes.
  • Place the finished pancakes on a plate and keep warm in the oven. Put the oven on the lowest temperature setting.
  • Serve with your favorite toppings or maple syrup.


Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: We use unsalted butter for baking and cooking. If you must use salted butter, reduce your salt to ¼ teaspoon. 
Note 2: We don't calculate the oil in the nutritional facts as we use the spray. 
Note 3: Optional add-ins are 1 cup of either blueberries, strawberries, raspberries, or chocolate chips. 
Note 4: The batter can be made the night before and kept in an airtight covered container in the refrigerator. 
Storage and Freezer Tips: Pancakes can be frozen in freezer-safe bags for up to 3 months. Reheat in the oven or microwave.
  • Let the pancake batter sit for about 30 minutes to let the flavors blend. This will ensure a nice and fluffy pancake with excellent consistency. 
  • Do not over mix the batter. A few lumps are okay.
  • Use a griddle to make your pancakes. The thick cast iron allows the pancakes to get a nice brown crust and a fluffy interior.
  • Don’t flip your pancakes too early. Let the pancake cook on one side. The top batter will develop bubbles as they are ready to flip.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1pancake | Calories: 155kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 186mg | Potassium: 75mg | Fiber: 1g | Sugar: 6g | Vitamin A: 198IU | Calcium: 47mg | Iron: 1mg