Buttermilk Pancakes

Buttermilk Pancakes are deliciously buttery and fluffy with golden, crisp edges and that irresistible buttermilk flavour that makes you go back for just one more. They rise tall, stay soft in the centre, and give you that good contrast between tender crumb and lightly crisp edges.

With a few simple tips and tricks, you can have a steaming stack of good pancakes ready whenever the craving hits. Light, soft, and beautifully balanced between sweet, salty, and tangy, these Buttermilk Pancakes are so good you might not even want to drown them in syrup. Wait… maybe just a little. And if you're in the mood to switch things up, this blueberry and chocolate chip pancake stack is another fun variation to try.

What Makes This Recipe So Good

• Real Buttermilk For Maximum Fluff: The acidity in buttermilk reacts with baking soda to create extra lift, giving these Buttermilk Pancakes that tall, airy texture every good buttermilk pancakes recipe should have.
• The good Sweet And Tangy Balance: A touch of sugar enhances the flavour without overpowering the gentle tang, so the pancakes taste rich and balanced even before adding syrup.
• Soft Centres With Golden Edges: A slightly thicker batter and properly heated pan create that dreamy contrast between fluffy interiors and lightly crisp, golden edges.
• Simple Ingredients, Big Results: This simple buttermilk pancakes recipe uses pantry staples, but the technique makes all the difference, delivering bakery-level pancakes at home.
• Reliable, Repeatable Method: Clear mixing and resting steps ensure your pancakes turn out consistently soft and fluffy every single time.

Ingredients You'll Need

This buttermilk pancakes recipe uses simple pantry staples, but each one plays a role in giving you tall, fluffy pancakes with beautiful golden edges.

• Buttermilk: The star ingredient. Its acidity reacts with baking soda to create lift, giving you soft, airy pancakes with that classic tangy flavour.
• All Purpose Flour: Provides structure while keeping the crumb tender, forming the base of perfectly fluffy pancakes.
• Baking Soda: Essential for rise. When combined with buttermilk, it creates the bubbles that make these simple buttermilk pancakes light instead of dense.
• Unsalted Butter: Adds rich, buttery flavour and helps create those golden, lightly crisp edges everyone loves.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Whisk Dry Ingredients: Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the centre to prepare for the wet ingredients.

1. Add The Wet Ingredients: Pour in the buttermilk, slightly cooled melted butter, vanilla, and egg directly into the well, keeping everything contained in the centre.

1. Whisk And Fold Gently: Whisk the wet ingredients together first, then slowly fold them into the dry ingredients until mostly smooth. A few small lumps are perfectly fine.

1. Adjust Consistency: The batter should be thick and creamy. If it feels too thick to pour, fold in a tablespoon or two of extra milk at a time until it loosens slightly.

1. Rest The Batter: Let the batter sit for 10 minutes so the ingredients settle and the leavening begins to activate for fluffier pancakes.

1. Preheat Pan: Heat a nonstick pan over low to medium heat and wipe with butter to prevent sticking and encourage golden edges.

1. Cook: Pour about 1/3 cup of batter onto pan and spread into a round. Cook until bubbles appear and the underside is golden, then flip and cook the other side.

1. Serve And Enjoy: Stack warm and serve with honey, maple syrup, fruit, ice cream, frozen yoghurt, or enjoy them plain while they are still steaming.

For a sweet-on-sweet brunch moment, pair your Buttermilk Pancakes with Chocolate Chip Banana Bread. The soft, rich slices alongside fluffy pancakes create a bakery-style spread that feels indulgent but still comforting and familiar.

Pro Tips For good Buttermilk Pancakes

• Do Not Overmix The Batter: Stir just until combined. Overmixing develops gluten and can make your Buttermilk Pancakes dense instead of light and fluffy. A few small lumps are completely fine, especially if you plan to use the batter for pancake batter waffles instead of cooking them on a skillet.
• Let The Batter Rest: Giving the batter 10 minutes to rest allows the buttermilk and baking soda to activate fully, resulting in taller, softer pancakes.
• Cook On Medium, Not High: Too much heat will brown the outside before the centre cooks through. A steady low to medium heat gives you evenly golden pancakes every time.
• Watch For The Bubbles: Flip only when bubbles form on the surface and the edges start to look set. This ensures the pancakes hold their shape and cook evenly.
• Grease Lightly Between Batches: Wipe the pan with a thin layer of butter between rounds to prevent burning and keep those edges golden, not greasy.

Recipe FAQ's

This usually means the heat is too high. Lower the heat slightly and give them more time to cook through. A steady medium heat allows the inside to cook without over-browning the outside.

Place cooked pancakes on a baking tray in a low oven, around 90 to 100 C, while you finish the batch. Avoid stacking them tightly so they stay fluffy and do not become soggy.

Check that your baking soda and baking powder are fresh. Also make sure you did not overmix the batter, as too much stirring can knock out the air and make simple buttermilk pancakes turn dense.

What you need

• 2 cups all purpose or plain flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk plus up to 1/4 cup extra if needed
• 1/3 cup unsalted butter melted
• 2 teaspoons pure vanilla extract
• 2 large eggs

Method

1. Combine together the flour, sugar (or sweetener), baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the buttermilk, slightly cooled melted butter, vanilla and egg.
2. Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).
3. Set the batter aside for a good 10 minutes to let rest and settle the ingredients into each other while heating up your pan or griddle.
4. Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour 1/3 cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
5. When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
6. Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!