Introduction

Fluffy and tender, these best buttermilk pancakes are a breakfast favorite for good reason. With a perfect balance of tangy buttermilk and sweet vanilla, they make mornings feel special. Whip up a batch and enjoy comfort in every bite.

A stack of six thick, golden-brown pancakes sits on a white plate with a beaded edge. On top of the pancakes is a square piece of melting butter, with amber maple syrup slowly dripping down the sides of the stack. The pancakes have a soft, fluffy texture with light browned spots on the surface. Around the plate, there is a purple cloth and scattered dark blackberries, with some blurred berries in the background, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (250g)
3 tablespoons sugar

2 teaspoons baking powder
½ teaspoon baking soda

½ teaspoon salt
2 ¼ cups buttermilk (530ml)

2 large eggs, lightly beaten (room temperature preferred)
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted and cooled (57g)

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 2: In a separate medium bowl, whisk together the buttermilk, eggs, and vanilla extract.
Step 3: Slowly drizzle the melted butter into the wet ingredients while whisking. The mixture may appear curdled if the ingredients are cold—this is normal; just whisk to combine.

Step 4: Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon until just combined. It’s okay if there are a few flour streaks; do not overmix or the pancakes will be dense.
Step 5: Lightly coat a non-stick skillet with cooking spray or brush with canola oil. Heat the skillet over medium-low heat.
Step 6: Preheat the skillet for about 5 minutes. Using a ½ to ⅔ cup measure, scoop batter onto the skillet once it’s heated. You can test heat by holding your hand a few inches above and feeling the warmth.

Step 7: Cook pancakes until bubbles form and the edges look set, then carefully flip with a spatula. Continue cooking until golden brown on the other side.
Step 8: Repeat, spraying or brushing the skillet between batches to prevent sticking.
Step 9: Serve warm with salted butter and maple syrup for a classic finishing touch.

Tips & Variations

For extra fluffiness, separate the eggs and beat the whites until stiff peaks form, then fold into the batter gently before cooking.
Substitute buttermilk with a mixture of regular milk and 1 tablespoon lemon juice or vinegar per cup to make a quick buttermilk alternative.
Add blueberries or chocolate chips to the batter for a flavorful twist.

Keep cooked pancakes warm on a baking sheet in a low oven (around 200°F / 95°C) until ready to serve.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster or in a skillet over low heat until heated through. For longer storage, freeze pancakes in a sealed bag for up to 2 months, separating layers with parchment paper. Reheat from frozen in a toaster or microwave.

How to Serve

The image shows a stack of three thick, golden-brown pancakes placed slightly overlapping on a white plate with a decorative edge. The top pancake has a crispy, textured surface with lighter and darker golden patches, creating a lacy pattern. The pancakes beneath are slightly visible, showing a soft, fluffy texture with a light golden underside. The plate rests on a white marbled texture surface, and blurred purple flowers appear in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using. This mimics buttermilk’s acidity and texture, which helps pancakes stay tender and rise well.

How do I prevent pancakes from becoming tough?

Avoid overmixing the batter; stir just until ingredients come together with some lumps remaining. Also, cook pancakes on medium-low heat to prevent burning outside while keeping the inside tender.