Best Old Fashioned Buttermilk Pancakes (2024)

This fluffy Buttermilk Pancakes recipe is easy, quick, and the taste is phenomenal! They are light and delicious, you’ll never use a mix again!

If you love breakfast recipes as much as I do, try Quiche Lorraine, Chocolate Chip Muffins, Protein Waffles, or Brioche French Toast!

Best Old Fashioned Buttermilk Pancakes (1)

Best Old Fashioned Buttermilk Pancakes (2)My kids flip for our Buttermilk Pancakes.

Breakfast foods like our buttermilk pancakes are my favorite comfort food and it just makes sense to make them from scratch! Why buy a mediocre box pancake mix when you have the ingredients you need, and they’re fresher and taste so much better? Anyone can make these and they’re the best, light and fluffy Buttermilk Pancakes. (And if you don’t have buttermilk, you can make your own buttermilk substitute with milk and lemon juice or vinegar). We like to sprinkle blueberries or chocolate chips on each pancake before flipping them. I have this griddle and love how we can so many at once.

How to make Buttermilk Pancakes:

Make Batter: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add eggs, melted butter, and buttermilk then gently mix just until the wet and dry ingredients are incorporated. Don’t over-mix the batter. Add a little milk at a time until it’s thick, but pourable.

Best Old Fashioned Buttermilk Pancakes (3)

Cook: Scoop batter with ¼ cup then pour on hot griddle or pan. Cook until bubbles appear on the surface, then flip once, and don’t pat them down. Serve with my favorite homemade syrup and fresh fruit.

Best Old Fashioned Buttermilk Pancakes (4)

Storage and Freezing Instructions:

Store leftover pancakes in the fridge for 2-3 days and reheat in the microwave or toaster oven for a few seconds.

To Freeze: Place cooled pancakes in a single layer on a baking tray then “flash freeze” for 30 minutes. Stack them in a freezer safe bag or container for up to 3 months. This way they won’t stick together.

More Pancake Recipes:

  • Sheet Pan Pancakes
  • German Pancakes
  • Whole Wheat Pancakes
  • Pumpkin Pancakes
  • Cottage Cheese Pancakes
  • Lemon Ricotta Pancakes
  • Japanese Soufflé Pancakes
  • Lemon Blueberry Pancakes
  • Apple Pancakes

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Recipe

Best Old Fashioned Buttermilk Pancakes (5)

4.98 from 141 votes

Buttermilk Pancakes

My absolute favorite Buttermilk Pancakes recipe is easy and quick to make and the taste is phenomenal! They are light and delicious, you'll never use a pancake mix again.

Print Pin Review

Author Lauren Allen

Course Breakfast

Cuisine American

Servings 12

Calories 139

Cost $4

Prep 10 minutes mins

Cook 10 minutes mins

Total 20 minutes mins

Save Recipe

Equipment

Ingredients

  • 2 cups all-purpose flour
  • 2 Tablespoons granulated sugar
  • teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs , beaten
  • 2 Tablespoons melted butter
  • 2 Tablespoons milk , to thin batter
  • blueberries or chocolate chips, for topping before flipping , optional

Instructions

  • Heat griddle to 350 degrees F (or heat a large skillet to medium). Grease with butter or non-stick cooking spray.

  • Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.

  • Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter. Add milk, a little at a time until batter is still thick, but pourable.

  • Cook: Use a ¼ cup measuring cup to scoop batter and pour on hot, greased griddle (top with chocolate chips or blueberries, if desired). Cook pancakes until bubbles appear on the surface, then flip once.

  • Serve warm with our easy homemade pancake syrup.

Notes

Storeleftover pancakes in the refrigerator for 2-3 days. Reheat for a few seconds in the microwave or in the toaster oven.

Freezing Instructions: After cooking homemade buttermilk pancakes, lay them in a single layer on a large baking tray and place them in the freezer. Allow them to harden for about 30 minutes, then stack them in a freezer safe container or bag and freeze for up to 3 months. The “flash freeze” will help prevent them from sticking to each other.

Nutrition

Calories: 139kcalCarbohydrates: 20gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 41mgSodium: 289mgPotassium: 92mgFiber: 1gSugar: 4gVitamin A: 174IUCalcium: 87mgIron: 1mg

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*I originally shared this recipe June 2017. Updated March 2020, August 2021 and August 2024.

This post contains affiliate links.

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  • Pancake Recipes

About The Author

Best Old Fashioned Buttermilk Pancakes (10)

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Learn More

Best Old Fashioned Buttermilk Pancakes (2024)

FAQs

What is the secret of amazing pancakes? ›

Don't over-mix the batter - As mentioned in the recipe you only want to mix the batter until it just comes together. Lumps are okay! Over mixing will develop too much gluten in the batter leading to tough, chewy pancakes.

What is the difference between buttermilk pancakes and regular pancakes? ›

Buttermilk Makes Fluffier Pancakes

But buttermilk doesn't just help create those air bubbles; it helps retain them, too, especially in an application such as pancakes. Its creamy body yields a thick batter that's exceptionally good at holding on to those air bubbles during cooking.

Why are my buttermilk pancakes not fluffy? ›

Not Letting the Batter Rest: Once you've mixed the batter, stop and do something else, like set the table and heat up the griddle. Waiting at least ten minutes before you start cooking allows the flour to fully hydrate and the leavening to start working, giving your pancakes the lift they need to be fluffy.

Why do restaurant pancakes taste better? ›

Using milk instead of water when you're utilizing it as a mix-in creates a fluffier texture in the end, much like it does when the same is done to scrambled eggs. Restaurants also refrain from using butter and oil on the griddle, popular ways to grease pans when in your own kitchen, which tend to affect the flavor.

Is it better to make pancakes with buttermilk or milk? ›

Thus, buttermilk can give pancakes a better texture and make them tender in your mouth. Buttermilk pancakes may also make your pancakes have more flavor layers. The buttermilk adds tang, which compliments the other ingredients well, making your pancakes more robust and gourmet.

What milk is best for pancakes? ›

Use Skimmed Milk to Make Your Pancake Batter

One of the easiest ways to make your pancakes healthier and less calorific is to use skimmed milk as opposed to semi-skimmed or whole milk in your batter.

Do pancakes taste better with water or milk? ›

Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.

Can you use milk instead of water for buttermilk pancakes? ›

You sure can! Instead of water, you can use any kind of milk, including almond milk and coconut milk, to mix up the pancake batter. Some Makers prefer the flavor of our pancakes when you use milk instead of water.

Why do you put butter in pancake batter? ›

Add Some Butter

You can't get buttery soft pancakes without butter. Melted butter rounds out the texture of pancakes by adding just the right amount of fat to keep the stacks rich and moist. No need to go crazy with it, though; a little goes a long way.

What is the best oil for pancakes? ›

Smoke Point - Choosing oils with high smoke points prevents them from burning and imparting a bitter taste. Canola, vegetable, and grapeseed oils are excellent high smoke point options. Flavour profile - The flavour of the oil can significantly impact your pancakes.

Can you overmix pancake batter? ›

Overmixing the Batter

Overmixing can lead to tough, chewy pancakes. That's because excess stirring can overdevelop gluten. Instead, make a well in your dry ingredients and stir in the wet components. Whisk until the batter is just combined.

What to add to pancake mix to make it better? ›

  1. USE MILK / MILK ALTERNATIVE INSTEAD OF WATER. ADD AN EGG TO THE PANCAKE MIX.
  2. ADD SOME MELTED BUTTER. ADD A DASH OF CLUB SODA.
  3. FOLD YOUR PANCAKE MIX TO MAKE IT FLUFFIER. YOU WANT LUMPS. MAKE THEM SWEETER TASTING AND LOOKING. SPICE IT UP.
Oct 7, 2023

How does Gordon Ramsay make perfect pancakes? ›

Gordon Ramsay's recipe

Whisk the egg whites “until foamy”. MiX all the other ingredients in a second bowl, then fold in the egg whites. Grease a pan with butter and use a medium heat, ladle in the batter to cook until bubbles form (around 5-6 minutes) and then flip and cook for around 2 minutes.

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