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Buttermilk Pancakes

Buttermilk Pancakes

These buttermilk pancakes are so easy to make and taste fantastic. Soft and fluffy and perfect for breakfast – you will love these pancakes!

Pancakes are one of the best breakfast foods. I don’t know too many people that don’t like them, they’re super easy to make, and are great at any time of the day.

buttermilk pancakes

I think we probably have pancakes and eggs for dinner just as often as we do for breakfast, and nobody every complains when they’re served – whatever time of day it is.

These buttermilk pancakes are super easy to make, taste fantastic, and are super soft and fluffy. Plus they freeze well if you have leftovers. We don’t often have any leftovers, but when we do the kids are pretty happy because they reheat well for quick breakfasts.

buttermilk pancakes

Is buttermilk better than milk in pancakes?

You don’t need to use actual buttermilk for these buttermilk pancakes. I make them just as often with a buttermilk substitute as I do with real buttermilk.

If you don’t have any buttermilk, substitute with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes and it will work well as a substitute.

That being said, I do prefer real buttermilk when I make pancakes. It does produce fluffier, more tender pancakes. But the substitute buttermilk is not at all bad here!

easy homemade pancakes

Should pancake batter be thick or runny?

Pancake batter should be fairly thick, but runny enough that it can be scooped onto the griddle and spread out easily. I find that if it’s so runny that it runs off the spoon and spreads out super easily on it’s own, then the pancakes will end up really thin.

If you want thick and fluffy pancakes, the batter should be thick enough that it will drip off the spoon but not run off. As you scoop it onto the griddle it will spread on its own a bit, but you will want to spread it a little with the spoon too.

If your batter is super runny, add a little flour until it’s a bit thicker. If it’s too thick to scoop onto the griddle easily, add a little buttermilk to thin it out.

buttermilk pancakes

Is it okay if my pancake batter is lumpy?

Pancake batter should be a little lumpy after you mix it. You don’t want to over-mix it as the pancakes will be tough. Simply whisk everything together until the ingredients are just combined and then let it sit for 5 minutes or so before cooking it.

The lumps will disappear as the batter sits and the pancakes cook. As long as most of the flour is hydrated it will be fine.

Over mixing the batter to try and get rid of the lumps will develop gluten in the flour and will result in tough instead of tender pancakes.

buttermilk pancakes

How to make Buttermilk Pancakes:

  • If you don’t have real buttermilk, make sure to mix your milk with with vinegar or lemon juice before using it as a substitute. Use 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
  • This pancake batter is fairly thick, but if it seems too thick to scoop onto the griddle easily, add another 2-4 tablespoons of buttermilk to thin it out. If you measure your flour a little differently than I do, you may have a bit more and therefore need more liquid.
  • Any vegetable oil will be fine here as a substitution for the canola oil if you prefer.
  • These pancakes freeze well and can be reheated in the microwave or toaster.

Here are some more great breakfast recipes for you:

buttermilk pancakes
Yield: Serves 4

Buttermilk Pancakes

homemade pancakes

These buttermilk pancakes are so easy to make and taste fantastic. Soft and fluffy and perfect for breakfast - you will love these pancakes!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 1/2 cups buttermilk
  • 4 large eggs
  • 4 tablespoons oil


  1. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
  2. In another bowl, whisk together the buttermilk, eggs, and oil.
  3. Add the wet ingredients to the dry ingredients and whisk until just combined. If the batter is very thick, add another 2-3 tablespoons of buttermilk to thin it out.
  4. Drop 1/8 to 1/4 cup of batter onto a hot skillet or griddle and cook until bubbles appear on the top of the pancake.
  5. Flip the pancake over and cook the other side.
  6. Serve immediately, or keep the pancakes in a warm oven until all of the pancakes are cooked.

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Nutrition Information:



Serving Size:

2 pancakes

Amount Per Serving: Calories: 405Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 128mgSodium: 944mgCarbohydrates: 55gFiber: 2gSugar: 7gProtein: 14g


Saturday 12th of November 2022

This is really a great recipe.

khadeeza R

Friday 17th of June 2022

This is really a great recipe. I made it yesterday .......

ben G

Saturday 12th of March 2022


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