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Stack of buttermilk pancakes topped with butter and syrup on a plate.

Buttermilk Pancakes

  • Author: Deborah Harroun
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings (about 16 pancakes) 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American


Indulge in fluffy perfection with these made from scratch Buttermilk Pancakes! You will want to savor each bite of these light and airy pancakes. Made with buttermilk for extra tenderness, they’re the perfect way to start your day.



  • 2 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups buttermilk
  • 2 eggs
  • 3 tablespoons melted butter
  • 2 teaspoons vanilla extract


In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In another bowl, (or I like to use a large liquid measuring cup), mix together the buttermilk, eggs, melted butter, and vanilla.

Pour the wet ingredients into the dry ingredients. Mix just until combined.*

Heat a griddle or skillet over medium-high heat. Grease with butter or nonstick cooking spray.

Pour about 1/3 cup of the batter onto the hot surface. Cook until bubbles form, then flip and continue to cook until the second side is golden brown and the pancake is cooked through.

Repeat with the remaining batter until all of the pancakes are made.

Recipe Notes:

*If the batter is too thick, you can add more buttermilk until you get your desired thickness.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.


  • Serving Size: 1/4 of recipe
  • Calories: 438
  • Sugar: 15 g
  • Sodium: 874 mg
  • Fat: 13 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 65 g
  • Fiber: 2 g
  • Protein: 14 g
  • Cholesterol: 121 mg

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