Recipe

Buttermilk Pancakes

Fluffy, golden pancakes with a tender crumb, lightly tangy flavor, and just-crisp edges.

By Matt Campbell

•

4.8

A tall stack of golden buttermilk pancakes on a white plate with butter melting on top and warm maple syrup dripping down, cozy breakfast table setting

There are two kinds of pancake mornings. The calm, tidy ones where everything goes smoothly and nobody spills anything (rare). And the real ones, where the batter is a little lumpy, the first pancake is a tester, and the kitchen smells like butter and possibility.

These Buttermilk Pancakes are my go-to: fluffy in the middle, crisp at the edges, and just tangy enough to taste like you actually meant to make them from scratch. The ingredients are basic, the steps are clear, and the whole thing is forgiving. Taste as you go. Flip with confidence. If one pancake comes out weird, congratulations, you now have the chef snack.

A stainless steel mixing bowl of pancake batter being whisked on a bright kitchen counter with flour and measuring cups nearby

Why It Works

Buttermilk brings the magic: Its tang reacts with baking soda for extra bubbles and tender texture, while baking powder provides the steady baseline lift.
Butter and a hot pan: A little fat in the batter plus a properly heated skillet gives you those cozy, crisp edges.
Minimal mixing: Leaving the batter slightly lumpy keeps pancakes soft instead of tough.
Quick rest time: Ten minutes hydrates the flour and thickens the batter, which often means less spread and a taller, fluffier pancake.

Pairs Well With

Storage Tips

Fridge: Cool pancakes completely, then store in an airtight container for up to 4 days. I like to separate layers with parchment so they do not stick.

Freezer: Freeze pancakes in a single layer on a sheet pan until firm, then transfer to a freezer bag. They keep well for up to 2 months.

Reheat:

Toaster: Best for crisp edges. Toast from fridge or freezer until hot.
Oven: Wrap a stack in foil and warm at 350°F for 8 to 12 minutes.
Microwave: Works in a pinch. Cover with a damp paper towel and heat in short bursts, but you will lose some crispness.

A single layer of pancakes frozen on a parchment lined baking sheet on a kitchen counter

Common Questions

Can I make pancakes without buttermilk?

Yes. For this recipe, you can make a quick substitute: mix 2 cups milk with 2 tablespoons lemon juice or white vinegar. Let it sit 5 to 10 minutes, then use it like buttermilk. The flavor will be slightly less rich than true buttermilk, but you will still get good lift.

Why are my pancakes flat?

Common culprits: your baking powder is old, the pan is not hot enough, or the batter was overmixed. Also, do not let the batter sit for an hour. A short rest is great, but pancakes prefer a little urgency.

Why are my pancakes tough or chewy?

That is usually overmixing. Stir just until you stop seeing dry flour. Lumps are not the enemy here. They are basically little pillows in training.

What heat should I use?

Medium to medium-low. If pancakes are pale, your pan is likely too cool. If they are browning too fast or drying out before the centers set, lower the heat a bit and give the skillet a moment to recover.

How do I know when they are done?

Look for edges that are set and a center that looks matte, not wet. A gently pressed pancake should spring back. If you peek with the spatula, there should be no wet batter hiding inside.

Can I add blueberries or chocolate chips?

Absolutely. Sprinkle them on after you pour the batter onto the skillet. That way they stay evenly distributed and you do not turn your bowl of batter into a purple situation.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Medium bowl (for wet ingredients) or just one bowl if you are feeling bold
Whisk and rubber spatula
Measuring cups and spoons
Large nonstick skillet, cast iron skillet, or griddle
Thin spatula for flipping
Wire rack (optional, for keeping pancakes from steaming)

I used to think pancakes were either a diner thing or a weekend project that required perfect vibes and a spotless kitchen. Then I started making them the way I actually cook: a little relaxed, a little chaotic, and very committed to butter. Buttermilk pancakes became my reset button. If you can whisk, you can make these. And if you burn the first one, that is not failure. That is breakfast taxes.