Published April 10, 2023.This post may contain affiliate links. Please read my disclosure policy.
If you’ve got an early morning sweet tooth, then this delicious light and fluffy Homemade Buttermilk Pancakes Recipe is just what you need. You’ll love how easy these are to make.
We are big-time breakfast eaters in our family and always make sure we are plenty full before leaving the house in the morning. If you are the same, you must try my Huevos Rancheros or Hoe Cakes.
Buttermilk Pancakes
Buttermilk pancakes are pancakes that use buttermilk as the main liquid of the batter to ensure they are tender and flavorful. Pancakes are one of the earliest forms of bread and have turned into an extremely popular breakfast item. They are cakes cooked in the shape of a circle on a griddle until they become thick and cooked throughout.
Pancakes can be sweet or savory and can be served for lunch, dinner, dessert, and as an appetizer and can have many variations and toppings.
I love buttermilk pancakes. I’ve got great memories of my dad making them every Saturday, or at least I begged him to. As a kid, is there a better breakfast than homemade buttermilk pancakes?
Ingredients and Substitutions
- Flour – All-purpose flour is all you will need.
- Sugar – A bit of sugar will help sweeten the batter slightly.
- Eggs – Large eggs that are chilled or at room temperature work perfectly.
- Milk – I use a combination of whole milk and buttermilk.
- Butter – You will need some melted butter for the pancake batter and cooking the pancakes.
- Salt – A pinch of salt will help balance out the flavors in the batter.
How to Make Buttermilk Pancakes
- Mix the flour, sugar, baking powder, and salt in a large bowl and set aside.
- Next, in a separate large bowl, whisk together eggs, buttermilk, milk, and melted butter until combined, and then pour it into the bowl with the dry ingredients.
- Very gently mix the ingredients until just combined. Do not over-mix! The batter should be a little runny and chunky.
- Next, add 2 teaspoons of unsalted butter to a frying pan or griddle, and once melted ladle in some of the pancake batters, about ¾ cup.
- Cook the pancake for 2 to 3 minutes and flip it over. You’ll know it’s ready to flip over once the air bubble on top begins to pop.
- Once flipped, cook for a further 30 seconds. Repeat the process until all the buttermilk pancake batter has been used up. Serve with butter and maple syrup.
How to Make Pancakes Fluffy
While the ingredients are very important, a lot of making a fluffy buttermilk pancake recipe has to do with the procedures.Since pancakes are supposed to be light and fluffy, it’s important not to overmix the batter. It should be slightly chunky but also a bit runny.
The little flour chunks in the homemade buttermilk pancake batter are what is going to help them fluff up while cooking to ensure they are thick.
Make-Ahead and Storage
Make-Ahead: When serving for breakfast, these are meant to be eaten as soon as they are done cooking. However, you can serve this cold which can be made and chilled 1 day ahead of time.
How to Store: Cover and keep the pancakes in the refrigerator for 3 days. Freeze these covered for up to 3 months. Thaw the pancakes in the refrigerator until thawed before reheating.
How to Reheat: Add a small amount of butter to a griddle or skillet over low heat and cook the pancakes for 1 to 2 minutes per side or until heated. You can also place the desired number of pancakes on a sheet pan with parchment paper and bake at 350° for 4 to 6 minutes or until warm.
chef notes + tips
- Feel free to substitute the whole milk with 1%, 2%, or skim milk.
- To further enhance this flavor, you could add vanilla, berries, oats, nuts, or chocolate.
More Breakfast Recipes
- Eggs Benedict
- Biscuits and Gravy
- Shakshuka
- Paleo Granola
- Avocado Toast
Video
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Homemade Buttermilk Pancakes Recipe
5 from 38 votes
If you’ve got an early morning sweet tooth, then this delicious light and fluffy Homemade Buttermilk Pancakes Recipe is just want you need!
Servings: 10
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Ingredients
- 3 cups all-purpose flour
- ¼ cup sugar
- 1 ½ tablespoons baking powder
- pinch of sea salt
- 3 large eggs
- 2 ¼ cups buttermilk
- 1 cup whole milk
- ¼ cup melted unsalted butter + more for cooking
Instructions
Preheat your griddle or pan to 350° or medium-low heat.
In a large bowl, mix together the flour, sugar, baking powder, and salt and set aside.
Next, in a separate large bowl, whisk together eggs, buttermilk, milk, and melted butter until combined, and then pour it into the bowl with the dry ingredients.
Very gently mix together the ingredients until just combined. Do not over-mix! The batter should be a little runny and chunky.
Next, add 2 teaspoons of unsalted butter to a frying pan or griddle, and once melted ladle in some of the pancake batter, about ¾ cup.
Cook the pancake for 2 to 3 minutes and flip it over. You’ll know it’s ready to flip over once the air bubble on top begins to pop.
Once flipped, cook for a further 30 seconds to 1 minute. Repeat the process until all of the buttermilk pancake batter has been used up.
Serve with butter and maple syrup.
Notes
Make-Ahead: When serving for breakfast, these are meant to be eaten as soon as they are done cooking. However, you can serve this cold which can be made and chilled 1-day before.
How to Store: Cover and keep the pancakes in the refrigerator for 3 days. Freeze these covered for up to 3 months. Thaw the pancakes in the refrigerator until thawed before reheating.
How to Reheat: Add a small amount of butter to a griddle or skillet over low heat and cook the pancakes for 1 to 2 minutes per side or until heated. You can also place the desired number of pancakes on a sheet pan with parchment paper and bake at 350° for 4 to 6 minutes or until warm.
Feel free to substitute the whole milk with 1%, 2%, or skim milk.
To further enhance this flavor, you could add vanilla, berries, oats, nuts, or chocolate.
Nutrition
Calories: 266kcalCarbohydrates: 38gProtein: 8gFat: 9gSaturated Fat: 5gCholesterol: 70mgSodium: 89mgPotassium: 345mgFiber: 1gSugar: 9gVitamin A: 342IUCalcium: 182mgIron: 2mg
Course: Breakfast
Cuisine: American, French
Author: Chef Billy Parisi
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68 comments
- Kathryn
Light, fluffy, flavorful. Best recipe I’ve found. Easy to follow.
- Reply
- Jaimee Tahsiri
since my husband became very ill a few months ago, all he wants are pancakes for breakfast. I had never really make pancakes before ,so I was using a mix. Then I tried Billy Parisi’s recipe and the pancakes were delicious. The recipe is very easy and exchanges can be made for various ingredients. My husband is a happy man and I am still making these pancakes every morning.
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- Glenn
I’ve continued to make these pancakes because now I get a craving for them. I changed it up on the syrup and tried syrup from Canada that was aged in whiskey barrels and it doesn’t disappoint!
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- Julie Wermers
These Pancakes are so delicious ! I never order Pancakes when I go out for breakfast, these are so much better, at home !
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- Donna Reeves
Yummy
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- Chantale
Très bon, nous avons apprécié
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- Harry
Fluffy tasty can’t get enough!!
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- Jeni Lack
Absolutely delicious! We’re having breakfast for dinner again tonight, using this recipe!
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- Chef Billy Parisi
Thank you for trying this!
- Reply
- Mila
We had these for brunch, and they are divine! We all love how light and fluffy these pancakes are. This will be our new go to recipe. Thank you.
See AlsoMicrowaveable Gluten Free Jam Sponge Pudding Recipe (dairy free)Low Carb Crock Pot Menu (Week 1) - Recipes That Crock!Gluten Free Soda Bread recipe (NO YEAST!) - The Gluten Free Blogger- Reply
- Chef Billy Parisi
My pleasure!
- Reply
- Paul Brezinski
Easy to make and very fluffy. Excellent Breakfast.
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- Chef Billy Parisi
Thank you for trying this!
- Reply
- Anne
Fantastic recipe thank you. I only use this recipe now.m
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many thanks!
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- Cathie Z
Just a twist – I added a cup of pumpkin puree and a tablespoon of pumpkin pie spice with a touch extra of cinnamon & nutmeg and it made an amazing pumpkin pancake! Making more tomorrow. Great recipe that’s easily adaptable. Thanks Chef
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- Mary E. Bentz
Light and fluffy!
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- H.H.
The buttermilk pancakes.
The kids loved it.- Reply
fantastic!
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- Betty McBride
Super good.
- Reply
excellent!
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- Teresa Hixson
Being from the South, Johnny cakes and biscuits were staple breads in our home. Momma always kept one or the other in the warming oven for us.
They’re still a staple in my home today and Chef, my Momma and my Granny, and now me, all made them almost identical. If I don’t have bacon fat, I’ll melt lard. Oh, and Johhny cakes had to have some good Ole thick molasses on e’m. Another great one, Chef Billy. 😃- Reply
Thank you
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- Elizabeth
Best pancake recipe. Light and airy. Must try!
- Reply
excellent!
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- Julie Schneider
So, so delicious! Better than any restaurant!
- Reply
fantastic
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- Ada Pagano
Tender, delicious, definitely my go to recipe for pancakes!
- Reply
perfection!
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- Maggie
Making a batch now for the weekend
- Reply
delicious!
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- Keristy Anderson
So fluffy and good! I put blueberries in them, the two leftover got warmed up and eaten as a snack. Thanks
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my pleasure!
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- Cathie Zimmerer
Oh so delicious! Light and fluffy, and very tasty. The recipe made a huge amount so I will be freezing some. Great recipe chef, thanks
- Reply
Perfection!
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- Kim
I made these! They are delicious. I think these pancakes were the only ones I have had success with. Thank you Chef for this wonderful recipe.
- Reply
Awesome!
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- Earlene KentEarlene Kent
Tender and subtly sweet, this pancake recipe is by far and away the best homemade pancake I have ever tasted. Thank you chef parisi! I will be making these for family Sunday morning!
- Reply
Excellent!
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- Gary Jackson
Loved the recipe, turned out great. Thank you Chef !
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My pleasure!
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- Doug Bereczki
Been making buttermilk pancakes for years now. I used to always use Bisquick, it’s what I grew up with. Made buttermilk pancakes once and NEVER went back!!!! Only difference is that I don’t add sugar to the pancake mix.
- Reply
so much better!
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- Donna A Pollock
Just the picture alone of these Pancakes made my mouth water. I’m at work right now and I never ever get to eat Breakfast. I just bring a yogurt and some fruit with me for the morning. I would just die to have a plate of these delicious looking Pancakes. Maybe next weekend I will make some. Thanks Billy for this delicious recipe. I wish I had some now…
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- Maggie
Only pancake recipe you’ll need
- Reply
Thank you so kindly!!
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- Karen
These pancakes were AMAZING! No more Bisquick for me. It takes a few more steps but SO worth it!l Not only for the taste, but not having all of the chemicals and preservatives in them, makes such a difference. Thank you Chef Parisi. Another keeper recipe from you 🙂
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Fantastic!
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- Julie
Great Recipe! Light and Fluffy!
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yes!
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- Susan
I made a batch and froze them to always have on hand. Just put them in the toaster oven on ‘toast’ setting, and good to go. Delicious.
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Wow! Glad you like them so much!
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- Valerie
These were great , very fluffy. Thank you
- Reply
thanks for giving it a shot!!
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- Barbara Whitted
These truly are the best pancakes ever! My family loves them!
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- Kelly Allen
Delicious!!! We make these all the time. This weekend we added grated apple and ground sausage to the batter- so yummy for fall!
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- Chrissy herald
Delicious! Threw in blueberries, smeared with good Irish butter, dolloped with blueberry jam for a double blueberry hit. Heaven.
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- Ela Lange
Made these this past weekend and it was a hit! Thank you chef
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- Becky Hardin
Buttermilk are the best kind of pancakes ever!!!
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totally agree!
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- Jen
These look like perfection! So light and fluffy.
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Thank you so much!
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- Liz
Oh man! Pancakes are the best! These look incredible too!
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I know it!!
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- Tanya Schroeder
I do have an early morning sweet tooth, but we often have breakfast for dinner. I cannot wait to try these!
- Reply
they’re so good!
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- Aimee Shugarman
Such a perfect stack of pancakes. We loved this recipe!
- Reply
seriously so good!
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