Perfect Buttermilk Pancakes

These perfect buttermilk pancakes are a regular in our household. They’re fluffy, light and in my pancake obsessed mind… are perfection.

Today is a good day. Not only do you get my recipe for what I feel is the best buttermilk pancakes EVER, but you also get to see my beautiful nine-year-old and her cute-as-heck chipped pink polished fingers make them for you. What’s not to love?

Perfect Buttermilk Pancakes via

So here is a little truth about this recipe; they have magical powers to turn pancake haters into pancake lovers. Here’s the proof:

I’ve known my husband for NINETEEN YEARS {good-golly} and I’m telling you he has proclaimed his hate for pancakes from day one. His reason being that they’re “cake-y”. Ooookay?! I’ve never understood it… but I accepted him and his silly reasons ;).  I’ve made these pancakes a gazillion times, usually alongside fried eggs for Pat. Knowing he won’t touch them.

So the rumor on the street is that I’m known to make my family try things… things they don’t necessarily want to try. Basically things I know they’ll love but they think they’ll hate. I.e. brussel sprouts, guacamole and now, these pancakes. Well, wouldn’t you know… Pat like LOVES these pancakes. Telling me they’re SO not cake-y… whatever that even means.

Buttermilk pancakes for the win!

Perfect Buttermilk Pancakes l ingredients

Every home should have a solid pancake recipe. The go-to for weekend breakfasts. Fry up some bacon, rinse off a few blueberries and you instantly have a stellar breakfast. Truthfully speaking, I’m not sure what makes these so darn delicious because it’s pretty basic ingredients… but I do happen to love griddling these on my hand-me-down 1975 griddle that has been schmeared with coconut oil. Secret ingredient? Maybe.

Perfect Buttermilk Pancakes l 2 cups flour

First, measure and add 2 cups of all-purpose flour into a large bowl.

Perfect Buttermilk Pancakes l sugar1

Next add in two tablespoons of sugar.

Perfect Buttermilk Pancakes l baking powder

Then one teaspoon of baking powder.

Perfect Buttermilk Pancakes l baking soda

And then a half teaspoon of baking soda.

Perfect Buttermilk Pancakes l salt 1Perfect Buttermilk Pancakes l salt 2

Look adorable as you measure your 1/2 teaspoon of kosher salt add it into the dry ingredients. Full disclosure: I’ve had no luck with this approach.



Perfect Buttermilk Pancakes l whisk

Next grab a whisk and stir until the ingredients are incorporated.

Ps. bed head never looked so perfect.

Perfect Buttermilk Pancakes l busted

Ahhh the face behind the chipped polish. Ps. if you’ve been reading along since day one you may remember her looking like this, I think she was 5 then? 😩

Set the bowl of whisked dry ingredients off to the side for a moment.

Perfect Buttermilk Pancakes l buttermilk

Next, in a separate bowl, measure 2-1/4 cups of buttermilk.

Perfect Buttermilk Pancakes l 1 eggPerfect Buttermilk Pancakes l 2 egg

Crack and add in 2 eggs. How is it 9 year olds get away with chipped nail polish? I only wish my fingers looked that cute with or with out chipped polish.

Perfect Buttermilk Pancakes l melted butter

Next pour in the 3 tablespoons of melted and cooled butter.

Perfect Buttermilk Pancakes l beat it

Then whisk to break up the yolks…

Perfect Buttermilk Pancakes l vanilla

Then measure and add in a teaspoon of vanilla extract.

Perfect Buttermilk Pancakes l stir

And stir to combine.

Perfect Buttermilk Pancakes l whisk it

Make somewhat of a well in the dry ingredients…

Perfect Buttermilk Pancakes l pour wet into dry

And pour the buttermilk slash egg slash butter slash vanilla into the bowl.

Perfect Buttermilk Pancakes l whisk to combine

Whisk just until the dry incorporates the wet.

Perfect Buttermilk Pancakes l let sit

You’ll want a slightly lumpy batter.

Perfect Buttermilk Pancakes l light and fluffy

Let the batter sit for a few while you preheat and prep your griddle or pan.

Perfect Buttermilk Pancakes l coconut oil

Spoon a tablespoon or so of coconut oil… unrefined if you want that subtle coco-nutty flavor. If you’re using a smaller skillet you won’t need this much coconut oil.

Perfect Buttermilk Pancakes l 1970's griddle

Then use your spatula to spread it all around the griddle or pan.

Perfect Buttermilk Pancakes l scoop

Scoop full 1/4 cup scoops of the batter…

Perfect Buttermilk Pancakes l pour

And pour it onto the griddle. I use the scoop to gently spread the batter into larger pancakes.

Perfect Buttermilk Pancakes l griddle

Once the air bubbles pop and no longer fill back in it’s time to…

Perfect Buttermilk Pancakes l flipped


Perfect Buttermilk Pancakes l keep warm in oven

I keep them warm in a preheated {200 degrees} oven while I continue working through the batter. Per request from both my daughters… silver dollar pancakes where made as well.

Perfect Buttermilk Pancakes l butter

Top with butter… duh.

Perfect Buttermilk Pancakes l syrup

A little pure maple syrup…

_Perfect Buttermilk Pancakes l #breakfast

Okay, so a lot of maple syrup.

Perfect Buttermilk Pancakes ll

And go to town.

These perfect buttermilk pancakes are fluffy, light and in my pancake obsessed mind… perfect. FYI this buttermilk version makes number nine. That’s NINE pancake recipes on this here blog of mine, eleven if we were to include the pancake muffins.

Houston, I do have a problem.

Happy Mother’s Day to all my fellow mothers out there! Have a lovely weekend!

Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Perfect Buttermilk Pancakes via bite

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 16 full size pancakes or about 36 silver dollar size

Perfect Buttermilk Pancakes

Perfect Buttermilk Pancakes
These perfect pancakes are fluffy, light and deliciously homemade.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2-1/4 cups buttermilk
  • 2 whole eggs
  • 3 tablespoons melted [and cooled] butter
  • 1 teaspoon pure vanilla extract
  • coconut oil, for griddle
  • softened butter, for serving
  • pure maple syrup, for serving


  1. In a large bowl measure out the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
  2. In a second bowl combine the buttermilk, eggs, butter and vanilla. Whisk to combine. *If your butter is too hot, go ahead and add it into the dry instead.
  3. Make a shallow well in the dry ingredients and then pour in the wet. Whisk until the dry and wet ingredients are incorporated, lumps are fine.
  4. Let the batter rest for 5 minutes while you preheat a griddle {or skillet} to 375 degrees and coat with coconut oil. Once preheated scoop full, 1/4 cup of batter and slowly pour onto griddle and gently spread the batter out to make a larger pancake. Griddle the batter for 4-6 minutes or until golden underneath and the batters bubbles no longer fill back in when they pop.
  5. Flip and continue to cook until golden, about 3-4 minutes. Transfer cooked pancakes to a rimmed sheet pan and keep warm in a 200 degree oven and repeat with the remaining pancake batter.
  6. Serve with butter, maple syrup and fresh berries! Enjoy!

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30 Responses to “Perfect Buttermilk Pancakes”

  1. #
    Katrina @ Warm Vanilla Sugar — May 9, 2014 at 7:38 am

    These DO look perfect! Love this!

  2. #
    Liz@Virtually Homemade — May 9, 2014 at 9:55 am

    Aawww. Your daughter is so beautiful! And so are the pancakes. Happy Mother’s Day 🙂

  3. #
    Tracy | Peanut Butter and Onion — May 9, 2014 at 10:04 am

    you had me at perfect… and they certainly look it.

  4. #
    cheri — May 9, 2014 at 10:11 am

    These really look fluffly, great recipe. Glad you could turn you husband around, good for you!

  5. #
    Tricia @ Saving room for dessert — May 9, 2014 at 11:12 am

    Oh my – your daughter is gorgeous! These are great photos. I love cooking with my daughter even now that she is 25 years old – we still work well together in the kitchen (I’m just a little neater 🙂 The pancakes sound wonderful and can’t wait to try them. I need more pancakes in my life. Hope you have a great Mother’s Day!

  6. #
    Ashley — May 9, 2014 at 11:46 am

    I’m also a former pancake-hater, turned pancake-lover. I didn’t start to like them until 2 years ago when I was pregnant with my son. These look great, but I am so in love with your lemon poppy seed pancakes that I’m not sure I can go back to regular pancakes again. 🙂

    • Laurie McNamara replied: — May 12th, 2014 @ 4:01 pm

      Haha! I love those too!!

  7. #
    Connie Wilson — May 9, 2014 at 12:51 pm

    How can anyone hate pancakes?! Too cake-y!? It’s okay, more for us! These pancakes look divine, and your daughter, what a doll! We love pancakes at my house, the husband (known each other for 18 years!) and I, we make them together on Saturdays. He makes the batter, and I cook ’em up on the griddle. I lightly drizzle mine with syrup, his are swimming. 😉 Definitely one of my favorite parts of the weekend.

    • Laurie McNamara replied: — May 12th, 2014 @ 4:00 pm

      I know right?! Luckily he’s coming around

  8. #
    krissyw — May 9, 2014 at 2:27 pm

    Yum I can’t wait to make these. We just made your strawberry vanilla Greek yogurt pancakes the other day…my kids love them…so I’m sure these will be another favorite.

  9. #
    Kent — May 9, 2014 at 2:41 pm

    It always tickles me to see a young person getting involved with cooking. Reminds me of my nephews wanting to help Uncle Kent or Granny in the Kitchen. I remember Liam making a Trifle with Granny once, when he tasted it at the end he said “Granny! I didn’t know I could make something this good!” =)

    Love the recipe, I have to try it soon. Your daughter is a real cutie and I bet she’s an absolutely delightful child.

  10. #
    Kelli H (Made in Sonoma) — May 9, 2014 at 4:18 pm

    I make mine just like this but in the batter I use melted coconut oil. 🙂 They look delicious and your daughter is so cute!

  11. #
    Katie @ The Surly Housewife — May 10, 2014 at 1:15 am

    My daughter LOVE to make buttermilk pancakes with my husband on the weekends. So so yummy. Have a great Mother’s Day!

  12. #
    Brittany H. — May 12, 2014 at 8:11 pm

    I cannot believe how big and gorgeous your daughter has become! Thank you so much for all of your recipes! Seriously, thank you from me and my fiance! Happy Mothers Day!

  13. #
    Hampstead Carpet cleaners — May 13, 2014 at 10:23 am

    Ohh. can’t wait to make these buttermilk pancakes! Looking to tasty! Yum yum!

  14. #
    Rachel S. — September 26, 2014 at 9:48 am

    I used this recipe but can you tell me what I may have done wrong? My pancakes didnt fluff up, the were flat pancakes lol. I was so hoping this would be my go to recipe but I don’t like flat I like fluffy lol. Thank you, any advice would be greatly appreciated! 🙂

    • Laurie McNamara replied: — September 26th, 2014 @ 12:23 pm

      Hi Rachel! By chance have you checked the expiration date on your baking powder and soda? That’s usually the culprit for flat, un-risen pancakes or baked goods. I hope this helps!

  15. #
    Sumayyah — October 12, 2014 at 9:43 am

    Hi Laurie,
    I just stumbled upon your blog and can’t tell you how happy I am to have found the treasure of recipes you have :)! Today I’m thinking of trying these yummy pancakes but just had a few qs plz. For the buttermilk, does it matter if we use full fat or low fat? Also, what are your cup measurements like? I mean some ppl use cups for liquids and then for dry ingredients they use a scale. Can u plz specify ? Thank you in advance !

    PS: Your daughter is gorgeous :)!!

    • Laurie McNamara replied: — October 12th, 2014 @ 11:16 am

      Hi Sumayyah! I’m so glad! These pancakes are a favorite in our house!

      I believe the store bought buttermilk I buy is low fat. I use liquid measuring cups (glass) for all liquids and dry measuring cups (metal) for the dry. If I ever weigh anything I would put the weight in the ingredient list

  16. #
    Sumayyah — October 12, 2014 at 5:59 pm

    Thank you for your reply Laurie :)! I followed your advice and used my glass cup for the liquid measurement and for the dry ingredients, just used my plastic cups – though their measurement is also in mL

  17. #
    Sumayyah — October 12, 2014 at 6:03 pm

    So don’t think it makes a difference

  18. #
    Sumayyah — October 13, 2014 at 3:53 am

    Anyway, my pancakes turned out amazzzzing :)!! It’s the first time they have come out so soft, fluffy and yummy ! Can’t thank you enough for such a great and easy recipe :)!! Bless you!

    • Laurie McNamara replied: — October 13th, 2014 @ 1:33 pm

      I’m so glad Sumayyah! Thanks for coming back and leaving a review!

      Have a great day!

  19. #
    Sam — October 16, 2014 at 8:05 am

    Hi Laurie,

    Thank you for the great recipe :)! Just had a question plz. It’s not easy to find buttermilk where I live so what can I substitute it with? Can I use beaten low fat yoghurt instead ?

  20. #
    CC — March 8, 2015 at 6:15 pm

    These pancakes are PERFECT! I added a little bit of maple syrup extract to the batter and made homemade buttermilk syrup. I can’t wait to make these again!!!

  21. #
    Joanie Wharff — August 22, 2015 at 3:07 pm

    I haven’t made these yet, but the recipe looks Great! Making them this weekend! To make them a bit healthier, I’ll throw in a couple handfuls of oatmeal (a hint from my mother-in-law, years ago) & add a smidgin more buttermilk. You can’t tell it’s even there ! Oh, to please my granddaughter, I’ll have to put some blue berries on top after I pour the batter in the pan ( the batter gets so weird if you mix them into the batter – gray/purple/blue…not very appetizing …lol). But, face it you can make changes to suit you! I’m one to use my imagination!

  22. #
    joanna — February 27, 2016 at 10:58 pm

    Hello! I am from the Philippines, a 46 yo mom that has been in corporate all my years but had the opportunity to slow down these past 7 months. I have been trying your peanut butter oatmeal chocolate chip cookies and now this pancake recipes … and am hooked with your site.

    Simply encouraging, sincere and very human. Keep sharing.

    God bless you!

  23. #
    kerry — March 25, 2017 at 9:02 am

    Made these with 1 cup of organic whole wheat flour, 1 cup of all purpose. I also used organic brown sugar and canola oil as substitutes. When I cooked them I added re-hydrated dried berries, then sprinkled them with slivered almonds. They were extremely puffy and delicious!!

    • Laurie McNamara replied: — March 25th, 2017 @ 10:48 am

      Awesome!! Love your changes! 🙂

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