Rating: 4.5 stars 4.7
3860 Ratings
  • 5 star values: 3203
  • 4 star values: 425
  • 3 star values: 120
  • 2 star values: 60
  • 1 star values: 52

A very light and fluffy pancake recipe that requires fresh buttermilk, but it's the best I've ever made!

Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
12
Yield:
12 - 5 inch pancakes
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As convenient as a store-bought mix can be, every home cook needs a good buttermilk pancake recipe in their repertoire. Don't have a tried-and-true favorite yet? You're in luck! The Allrecipes community can't get enough of these classic buttermilk pancakes. Reviewers say they're light, fluffy, moist, and full of rich flavor. 

Buttermilk Pancake Ingredients

You probably already have everything required to make this top-rated buttermilk pancake recipe. Here's what you'll need: 

Flour
All-purpose flour contains gluten, which gives the buttermilk pancakes structure and pleasant chewiness. 

Sugar
Just three tablespoons of white sugar should be enough to lend subtle sweetness. Remember, you'll be adding a lot more sugar if you top the pancakes with syrup or molasses!

Leaveners
Baking powder and baking soda act as leaveners (a substance that releases gas when mixed with other ingredients, causing the batter to rise to fluffy perfection). 

Salt
You definitely don't want to skip adding a small amount of salt — the buttermilk pancakes will taste bland without it. 

Buttermilk 
Of course, you'll need buttermilk for buttermilk pancakes! This recipe calls for three whole cups. 

Milk
Whole milk helps create the perfect batter consistency and cuts some of the buttermilk's acidity. 

Eggs 
Three whole eggs add structure and rich flavor to the buttermilk pancakes.

Butter
Melted butter lends flavor and keeps the pancakes nice and moist. 

Buttermilk Substitute

No buttermilk? No problem! Make our top-rated buttermilk substitute with just regular milk and lemon juice. 

How to Make Buttermilk Pancakes

It's really quite easy to make perfect buttermilk pancakes at home. You'll find the full, step-by-step recipe below — but here's a brief overview of what to expect: 

Mix Dry Ingredients

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. 

Mix Wet Ingredients

Beat the buttermilk, milk, eggs, and melted butter together in a separate bowl. Do not combine the wet and dry ingredients until right before you cook the pancakes.

Make the Pancakes

Add the wet ingredients to the dry ingredients and mix with a wooden spoon or fork until the mixtures are just-blended. Scoop the batter onto a hot, oiled griddle and cook until the pancake is bubbly on the top. Flip with a spatula and cook until both sides are brown. 

Buttermilk Pancake Additions

There's nothing like plain buttermilk pancakes topped with maple syrup. But, if you're in the mood to add something extra to your breakfast, you can! Optional mix-ins include chocolate chips, berries, and nuts. You could also add cinnamon and vanilla to the batter for a little extra warmth. Instead of syrup, you could top your buttermilk pancakes with jam or honey for a sweet twist on a classic. 

Can You Freeze Buttermilk Pancakes?

Yes! You can freeze the cooked buttermilk pancakes. Simply flash freeze them on a baking sheet, then transfer them to a freezer-bag labeled with the date. Freeze for two months. Reheat in the toaster, in the microwave, or in the oven. 

Can You Freeze Buttermilk Pancake Batter?

For the fluffiest results, you shouldn't mix the dry ingredients with the wet ingredients until right before you plan to cook — so this buttermilk pancake recipe does not freeze well. 

Luckily, it's super easy to make this batter the day you plan to serve the pancakes. 

Allrecipes Community Tips and Praise

"Absolutely fantastic," raves sheryl. "The pancakes are incredibly light and fluffy. I will never again buy a box mix. Definitely a keeper!"

"Awesome recipe," says Julie Satterthwaite. "6 out of 5 stars! Would recommend making them with 1/4 measuring cup size rather than 1/2 cup, so the middle gets done without overbrowning the pancake."

"We just added a splash of vanilla....these pancakes were great," according to Katcantcook. "Kids loved them. No more box mix for us."

Editorial contributions by Corey Williams

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

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  • Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

  • Pour the wet mixture into the dry mixture; use a wooden spoon or fork to mix until it's just blended together. The batter will be a little lumpy which is what you want.

  • Pour or scoop the batter onto the preheated griddle, using approximately 1/2 cup for each pancake. Cook until bubbles appear on the surface, 1 to 2 minutes; flip with a spatula and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts

219 calories; protein 7.2g; carbohydrates 30.7g; fat 7.4g; cholesterol 63.3mg; sodium 515.5mg. Full Nutrition
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