These perfect buttermilk pancakes are fluffy, light and deliciously homemade. This recipe yields 16 full size pancakes or about 36 silver dollar size

Perfect Buttermilk Pancakes via

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?

So here is a little truth about this recipe; they have magical powers to turn pancake haters into pancake lovers.

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!

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Yield: 8 servings

Perfect Buttermilk Pancakes

These perfect buttermilk pancakes are fluffy, light and deliciously homemade. This recipe yields 16 full size pancakes or about 36 silver dollar size


  • 2 cups unbleached all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • cups buttermilk
  • 2 large eggs
  • 3 tablespoons butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon coconut oil, or butter for griddle


  • In a large bowl measure out the flour, sugar, baking powder, baking soda and salt. Whisk to combine.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve with butter, maple syrup and fresh berries! Enjoy!
Serving: 2pancakes, Calories: 240kcal, Carbohydrates: 30g, Protein: 7g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 394mg, Potassium: 144mg, Fiber: 1g, Sugar: 6g, Vitamin A: 311IU, Calcium: 120mg, Iron: 2mg

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