Homemade Buttermilk Pancakes
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There is nothing better than classic homemade buttermilk pancakes!
And I genuinely stand by these words when I say they are the best buttermilk pancakes you’ll ever make.
Like, hello fluffy pancakes, tender, and irresistibly golden on the outside with a soft, melt-in-your-mouth interior. I love you.
A special shout out to the tangy buttermilk and whipped egg whites. Each bite is ultra-light and airy yet rich in flavor. It’s what makes these so special and stand out!
These are my favorite go-to weekend buttermilk pancakes, and I hope you love them.
If you want to mix up your pancake game a bit, check out my Pumpkin Chocolate Chip, Apple Cinnamon, or Lemon Blueberry Pancakes!) And if you need to make pancakes for a crowd, try my Sheet Pan Pancakes!
Table Talk with Tawnie
I am not kidding when I tell you I make these every weekend with my family. It’s become a little family tradition – my toddler helps make the batter and is getting really good at flipping the pancakes, it’s just the cutest thing to see! My 21 month old has a blast watching big sis and of course eating all the yummy, fresh pancakes. Pancakes are such a universal breakfast staple, and I hope that my recipe not only creates positive memories in my house but in your homes, too!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Flour: this recipe was tested using all purpose flour. However, a whole wheat flour or 1:1 gluten free flour would work well, too.
- Sugar: just a little sugar helps to balance the tang of the buttermilk and enhance browning on the griddle.
- Baking Powder & Baking Soda: both leavening agents work together to create light, fluffy pancakes. Baking soda activates with the buttermilk, while baking powder gives extra rise.
- Egg yolks & egg whites: Beaten egg whites are my secret weapon for extra fluffiness—this technique gives the pancakes their signature airy rise.
- Buttermilk: feel free to use either low-fat or full-fat buttermilk
- Vegetable Oil
- Vanilla Extract
- Butter
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Wet & dry ingredients
Whisk together the dry ingredients in one bowl, the wet ingredients in another (keep the egg whites on the side), and then fold the wet into the dry. So far, so good!
Beat egg whites
Use a hand mixer to beat the egg whites to stiff peaks.
Fold together
Fold the beaten egg whites into the batter that has been resting.
Cook!
All that’s left to do is cook the pancakes on a griddle or pan of choice. Using a little oil or butter. Time to get flipping!
ENJOY
Stack em’ up and enjoy with butter, syrup, fresh fruit, or whatever else you love!
FAQ
How can I tell when to flip pancakes?
Once you pour the batter on the griddle, cook until you notice little bubbles forming on the top. This takes ~2 minutes. If the pancakes brown on the bottom too fast before you notice bubbles, turn the heat down. You have to find the perfect temperature, like Goldilocks! Take a sneak peek at the bottom of the pancakes using a spatula. They should look golden brown before you flip them. Flip and cook until cooked through and the other side of the pancakes is golden brown, about one to two minutes longer.
How should I keep pancakes warm?
I like to warm them in the oven at 200° F on an oven-safe plate or baking sheet until ready to serve!
Can I make the pancake batter in advance?
Yes. Make the pancake batter as directed, cover it, and store it in the fridge overnight. Give it a quick stir in the morning, then cook as usual.
I don’t have buttermilk, what should I do?
While I recommend using buttermilk for best results, a homemade buttermilk works in a pinch. Add 2 cups whole milk and 2 tbsp. white vinegar or fresh lemon juice to a measuring cup, stir, and allow to sit for 5 minutes. Homemade buttermilk is thinner than store-bought, so you will be fine with using 2 cups in this recipe. If you ever feel the batter is too thin, you can add a touch more flour.
Is melted butter or oil better for pancakes?
My recipe uses both — oil in the batter for moisture and butter/clarified butter on the griddle for flavor and browning! However, you can use either in the batter. The butter gives pancakes a rich texture and flavor, and oil keeps a soft, tender crumb and lets the buttermilk and vanilla flavor shine. Either way, you can’t go wrong!
Can I add mix-ins?
Yes! Just be careful not to over-mix the batter once you add them in. Chocolate chips, fresh fruit, or nuts are great options.
How to freeze homemade buttermilk pancakes
I love doing this for busy mornings when you want homemade pancakes, but don’t have the time to whip them up!
- Place the cooked and cooled pancakes on a parchment-lined baking sheet in a single layer. Freeze for at least 1 hour or until fully frozen.
- Once the pancakes are completely frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or container and freeze them for up to 2 months. Label the bag so you remember!
- When you are ready to enjoy, place in the toaster or in the microwave!
My go-to griddle
Super easy to clean, great for not only pancakes but bacon, quesadillas and grilled cheese. I find myself reaching for it all the time. It’s a great pan to have!
Success Tips
- Don’t overmix the batter: When mixing the liquid ingredients into the dry, mix just until the ingredients are incorporated. Don’t overmix. Overmixing can result in a tough and chewy pancake instead of a light, tender one. Some lumps are OK—they magically disappear when they cook on the griddle.
- Use the right pan: Use your favorite griddle. I love this one. It fits enough for four small pancakes. Any heavy skillet with low sides or a griddle that covers two burners works well.
- Beat the egg whites and fold them in last: Beating the egg whites and folding them in gives them the noticeable puff and bounce to the pancakes we love!
- Keep your pan at the right temperature: I call it the Goldilocks method. The pan cannot be too hot, and the heat also can’t be too low. I heat the pan on medium for about 1-2 minutes. Then, I test it with a little bit of water or a small pad of butter to see if it’s hot enough. Lightly grease the pan with butter or canola oil so it coats the pan, and scoop the batter into the pan right after so the butter or oil doesn’t burn.
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Homemade Buttermilk Pancakes
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3 Tbsp. granulated sugar
- 3 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Liquid Ingredients
- 2 large eggs, room temperature (separate whites and yolk)
- 2 1/2 cups buttermilk
- 1/4 cup vegetable oil
- 1 tsp. vanilla extract
Cooking and serving
- butter/ghee/clarified butter or oil to grease griddle or pan
- for serving: butter, syrup, fresh fruit, peanut butter, powdered sugar, etc.
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Instructions
- Whisk dry ingredients: In a medium bowl, gently whisk the dry ingredients: flour, sugar, baking powder, baking soda, and salt.2 cups all-purpose flour, 3 Tbsp. granulated sugar, 3 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. baking soda
- Whisk wet ingredients: In a large bowl, gently whisk all liquid ingredients: egg yolks (reserve the egg whites and set them to the side), buttermilk, vegetable oil, and vanilla extract.2 large eggs, room temperature, 2 1/2 cups buttermilk, 1/4 cup vegetable oil, 1 tsp. vanilla extract
- Fold wet into dry: Slowly mix the liquid ingredients into the dry ingredients, being sure not to over-mix. Combine with as few strokes as possible. Let this mixture sit for ~10 minutes on the counter while you beat the egg whites.
- Beat egg whites: During that time, use a hand mixer or stand mixer to beat the egg whites to stiff peaks. It will become foamy, and the tips will stand straight up.
- Fold in egg white: Fold the beaten egg whites into the batter that has been resting. A few lumps are okay; in fact we want the lumps! They are good for creating a fluffier pancake.
- Cook pancakes: Place a griddle or nonstick pan over medium heat and let the pan get hot. Once hot, brush with butter or oil. Scoop the batter onto the griddle using a 1/4 cup measuring cup or preferred size. Flip once you notice the bubbles on top of the pancakes, ~2 minutes, and cook a few more minutes on the other side. Remove the pancakes and repeat until the batter is gone. You will most likley need to reapply the pan with more butter/oil between batches. If the butter is burning, you may have used too much. Wipe the pan between batches, adjust the heat, or brush with a little oil since it has a higher smoke point.butter/ghee/clarified butter or oil to grease griddle or pan
- Enjoy! Enjoy a stack with syrup, butter, peanut butter, fresh berries, or whatever you enjoy pancakes with the most!for serving: butter, syrup, fresh fruit, peanut butter, powdered sugar, etc.
Video
Notes
- Use a little bit of butter or vegetable oil to cook the pancakes in.
- Get the griddle nice and hot before you start. To test the temperature of the cooking surface, throw a few drops of cold water on it. The drops should sizzle immediately yet dance around before they disappear. If they evaporate immediately, the pan is too hot; if they just sit there without sizzling, the pan is too cool and your pancakes won’t get that lovely browned exterior. The key is to grease the pan after the surface is hot and immediately pour the batter to prevent burning the batter or oil/butter.
- Butter has a low smoke point, so if you notice it burning, your pan may be too hot. Adjust the temperature, wipe the pan between batches so it doesn’t accumulate and burn, or switch to using just a little vegetable oil which has a higher smoke point.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
This recipe was originally published in May 2020, and was updated with a slightly revised recipe and new photos in April 2025. I added 1/2 tsp. baking soda to help with the fluffy pancake texture, and I reduced the buttermilk from 3 cups to 2 1/2 cups because I felt the batter was thin.
Nice and fluffy pancakes. Can’t wait to make them this weekend.
I literally just made some ginger syrup that I’m looking forward to pairing with these pancakes.
There are alot of recipes for pancakes out there, but these look amazing!
Pancakes are always welcome at our house, no matter the time of day! I love your tips on how to cook them perfectly.
These look so light and fluffy, they look like the perfect breakfast!
How did you get them so fluffy. I followed the recipe and made sure to fold in the egg whites slowly to not kill the air… but when I put them on the pan they don’t fluff up.They flatten.
Hi Tabitha, thank you for making my recipe. I am so sorry they didn’t turn out fluffy. Did you let the batter rest for 5-10 minutes while you beat the egg whites? Letting the batter rest at least five minutes allows for the even hydration of the batter and also allows the gluten you created to relax. The lumps will smooth out somewhat during this rest. Also, after you folded in the egg whites, was the batter too thin? Thin batter can also result in a thin pancake. I am sorry this recipe didn’t turn out for you. I have made this recipe several times but can certainly re-test to ensure it’s a perfect recipe! xo, Tawnie
Yum! I could dive right into these, they look so fluffy and tender. And the simple ingredient list is spot on, simple is best!
Thanks Lauren!
I am such a pancake fan 🙂 These sound great!
Thank you !!:)
I love how simple this recipe is. You can’t beat a good old pancake [for breakfast, lunch OR dinner!!!]
Haha yes you’ve got the right idea!!:)
Yummy! Great recipe!
Thank you 🙂