Dessert

Buttermilk Pancakes Recipe

ByLila Prescott January 18, 2026January 18, 2026

Introduction

Fluffy buttermilk pancakes are a classic breakfast favorite that everyone will love. These pancakes are light, tender, and easy to make, perfect for a weekend brunch or a special treat any day of the week.

Ingredients

2 cups flour
⅛ cup sugar

1 teaspoon baking soda
1 teaspoon salt

½ teaspoon baking powder
2 eggs

2 cups buttermilk
1 teaspoon vegetable oil
Butter and maple syrup, as desired

Instructions

Step 1: In a large bowl, whisk together the flour, sugar, baking soda, salt, and baking powder.
Step 2: In a medium bowl, whisk the eggs and buttermilk until fully combined.
Step 3: Pour the wet ingredients into the dry ingredients and gently stir. It’s okay if the batter is a bit lumpy; do not overmix.

Step 4: Lightly rub vegetable oil over a preheated griddle or skillet using a paper towel. Heat it to about 350°F (175°C).
Step 5: Let the batter rest for 5–10 minutes while the griddle is heating. Then pour about ¼ cup of batter onto the griddle for each pancake.
Step 6: When bubbles form on the top of the pancakes and some have popped, carefully flip them over and cook until golden brown on the other side.

Step 7: Serve the pancakes hot with butter and maple syrup or your favorite toppings.

Tips & Variations

For extra fluffy pancakes, separate the eggs and beat the whites until stiff peaks form, then fold them gently into the batter.
Substitute whole milk mixed with a tablespoon of white vinegar if you don’t have buttermilk on hand; let it sit for 5 minutes before using.

Add blueberries, chocolate chips, or sliced bananas to the batter for a fun twist.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave until warm. For longer storage, freeze pancakes between sheets of parchment paper and transfer to a freezer bag; reheat directly from frozen.

How to Serve

The image shows two stacks of golden brown buttermilk pancakes placed on white textured plates, each stack made of about four thick, fluffy layers with slightly uneven edges. The pancakes have a smooth, slightly shiny surface with a pat of yellow butter melting on top, creating small pools of melted butter. Golden syrup covers the stacks, dripping down the sides, pooling around the base on the white marbled surface. Fresh green parsley sprigs are placed between and near the plates as garnish. A clear glass syrup bottle with dark syrup is positioned behind the pancakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter up to a day in advance and keep it covered in the refrigerator. Give it a gentle stir before cooking.

How do I prevent pancakes from sticking to the griddle?

Make sure the griddle is properly oiled and heated to the right temperature before adding batter. Using a paper towel to spread a thin layer of oil helps prevent sticking without making pancakes greasy.