Classic Buttermilk Pancakes Recipe

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THE Ultimate Pancake Recipe

Are you struggling to make the perfect classic pancakes? Can’t get them fluffy? Is the texture too firm? Too chewy? A lumpy batter? Your pancake broke while cooking? Butter burning?

Been there, done that with all of the above. I’ve made probably nearly a hundred pancakes during my time in Canada, and I’ve got so many fun recipes for you to choose from! Some are more tame, and some are more extravagant! But to make amazing pancakes, you’ll need the perfect base.

I know it’s discouraging when your pancakes just don’t turn out right! Granted, in my experience, I always look forward to my Saturday morning pancakes! If you follow me on Instagram, then you knew when Saturday morning rolled around, it was pancake time! It was a fun tradition, and I’ve had plenty of opportunities to experiment with different pancake recipes. Pancakes are just one of those blank canvases that allow you to be so free and creative. However, if the base of the pancake is not the way you want it, then how can you add in the mix-ins and let your creativity shine?

This buttermilk pancakes recipe is a classic that everyone enjoys for a comforting breakfast! If you're totally new to making pancakes or struggle to get them the way you want them, then fear not, this recipe will definitely help you out! After you've mastered these simple pancakes, be sure to check out my other pancakes for some inspiration on how to make some extremely epic pancake stacks for the best weekend morning breakfasts!

I also make several variations where you may use oat flour instead of all-purpose flour and even substitute buttermilk with regular milk.

HERE IS MY MASTER LIST for YOUR REFERENCE:

…and more to come soon! Keep checking back here as I update this list when new pancake recipes come out! Of course, make sure to subscribe to the newsletter so you never miss a pancake recipe!

Be sure to watch the video to see how to make pancakes step by step! Also, please subscribe to my YouTube channel if you’re not already so you never miss a recipe video! I find that watching the video will help bring all the concepts together visually and tangibly, so you’re set up for success to make the perfect fluffy pancakes with buttermilk! Let’s get cooking!

Tools Needed for the Best Pancakes

The only equipment you will require is a good non-stick pan and a spatula. I can only recommend what I have used and tested personally. My favourite non-stick pan is the Madura Plus from Zwilling. It is a nice and heavy pan which until now, has had a great non-stick finish. As per the spatula, nothing gives me more confidence than using a thin fish spatula. This tool is great for so many other recipes too since it is so thin and has a wide base!

My go-to tools for pancakes:

If you’re making the pancake batter by hand, I recommend a good mixing bowl and a whisk, since you’ll need a good arm to combine everything together! However, if you’re going to make a big batch of pancake batter to make breakfast for a huge family or a party, then you may want to use a stand mixer. I recommend the KitchenAid stand mixer - it’s robust and it’ll mix all of your ingredients perfectly for a great batter!

Stack of golden buttermilk pancakes topped with fresh raspberries and blueberries on a white plate.

KEEPING the PANCAKES WARM!

Since nearly Day 1 of my pancake making saga I’ve done this one thing to keep my cooked pancakes warm as I’m making the remaining ones.

Ready for this?

Put them in the oven!

Preheat your oven to 200 F before starting to make your batter. Get a large baking tray ready. No need to spray it or cover it in aluminum foil. After you’ve cooked the first pancake, using your spatula, take it off the pan and transfer it onto the baking sheet. Repeat with the other pancakes until they’re all done! Having the oven at 200 F won’t cook the pancakes even more, but they’ll be warm as if they were fresh off the pan!

Ingredients for Classic Buttermilk Pancakes

All you need are pantry staples to make the perfect Fluffy Pancakes. Remember to scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD! The recipe card has all ingredients and their quantities listed along with the recipe instructions.

DRY MIX

1 Cup flour - I use all purpose flour.
1 1/2 tsp baking powder
1 1/2 Tbsp granulated sugar - I occasionally substitute sugar for honey or maple syrup in other recipes.
Salt (optional)

WET MIX

1 1/4 Cup buttermilk
1 large egg
Madagascar vanilla bean paste - If you can find this ingredient then I strongly recommend you use it! It’s much more concentrated than vanilla extract, and it will give an incredible aroma to your pancakes! You only need a small amount since it is very concentrated, so it’ll last you a long time. You’ll basically get the essence of a vanilla bean pod but in liquid form! If you don’t have Madagascar bourbon vanilla bean paste, then you can substitute with double the amount of Vanilla extract.
Butter

If you have a great nonstick pan as I have described above, then you won’t need any cooking oil to actually make the pancakes! By adding the butter into the batter, you get the flavor and the cooking fat to help the pancakes not stick to the pan. Furthermore, the butter will give the wonderful golden brown color. However, if you don’t want to add butter into your batter, you can add olive oil or spray oil to the pan to cook your pancakes.

Classic Fluffy Pancakes: How-to

First thing’s first - preheat the oven to 200 F so that you can keep your pancakes warm! As your oven preheats, you can begin making the batter for Fluffy Pancakes!

Make the Pancake Batter

How to Make Batter Using a Stand Mixer

In the bowl of the stand mixer, add the flour and baking powder. In a separate bowl, mix together the wet ingredients - milk, egg, sugar, melted butter and the Madagascar vanilla bean paste.
Add the wet ingredients to the dry and using the whisk attachment, whisk at the lowest setting until you get a thick but runny pancake batter.

How to Make Batter by Hand

In a large mixing bowl, add the flour and baking powder.

Flour and baking powder mixed together in a large glass bowl for pancake batter.

Flour and baking powder mixed together in a gray bowl with a whisk

In a separate bowl, mix together the wet ingredients - milk, egg, sugar, melted butter and the Madagascar vanilla bean paste.

Buttermilk pancake batter in a mixing bowl with a thick, creamy consistency

Wet pancake batter ingredients being mixed in a bowl with a whisk

Egg yolk and vanilla bean paste being combined in a bowl with milk and melted butter for pancake batter.

Bee landing on white pancake batter in a mixing bowl during preparation.

Add the wet ingredients to the dry and begin whisking using either a whisk or a stand mixer, until you get a thick but runny pancake batter.

Wet pancake batter being poured into a bowl of dry ingredients with a whisk, mid-mixing stage.

Thick pancake batter being whisked in a blue bowl with flour dusting the sides.

Thick pancake batter being lifted with a whisk, showing its runny consistency in a mixing bowl.

Cook the Pancakes

Heat a pan to medium heat. Scoop out about 1/4 cup of pancake batter onto the pan. Cook for about 2-3 minutes, until the pancakes start forming bubbles at the surface.

Unbaked pancake batter cooking on a dark skillet, showing bubbles forming on the surface.

Pancake batter being poured onto a non-stick pan, showing bubbles forming on the surface during cooking.

Then, flip the pancake and cook the other side. Once both sides are cooked, transfer the pancake onto a baking sheet and keep warm in the oven. Repeat these steps for the remaining batter.

Buttermilk pancake cooking in a skillet with bubbles forming on the surface, ready to flip.

Golden-brown buttermilk pancake cooking in a non-stick skillet with visible bubbles forming on the surface.

To serve, stack the pancakes on your serving plate and finish with toppings of your choice. Serve hot and enjoy!

COMMON MISTAKES and HOW to FIX THEM!

Keep the dry and wet ingredients separate: Whisk the dry and wet ingredients separately before combining the two together. This helps ensure that the ingredients are evenly distributed while cooking the pancakes.
Over-mixing = Bad: Don’t over-mix the pancakes to work out the lumps. Lumps are actually not an issue when it comes to pancake batter and only adds to the texture and tastiness.
Maintain reasonable heat: Make sure the pan is not too hot otherwise the pancakes will become too brown and crispy. A good way to test for this is when you add butter to the pan it should remain white. If it turns brown and nutty instantly, take the pan off the heat for a minute or so.
Time the flip: Let one side of the pancake cook well before flipping to avoid breaking the pancakes. If the surface of the pancakes has small bubbles, this is a good indication of when it is time to flip. Any time before that, you run the chance of creating pancake scramble.

FAQS

can I cut the recipe in half?▼

Yes, of course! This recipe makes 5-8 pancakes, depending on how large you make the pancakes. You could cut the recipe in half or even multiply the recipe. Check out the recipe card to help you scale the ingredient quantities! No guesswork is required!

Can I Use Whole-Wheat Flour instead?▼

Of course. Feel free to use whole wheat flour or use half whole wheat and half all purpose. As you may expect though, the pancakes will not be as fluffy with whole wheat flour compared to all purpose flour.

Can I Make Pancake Mix Ahead of Time?▼

I wouldn’t advice making the batter ahead of time, the baking powder will react with the batter and play with the consistency of the batter as it sits. Plus, since the batter has dairy, you would need to refrigerate it which will make the batter thick. Cooking pancakes from cold batter will be tough and by the time the batter comes to temperature, you can be done preparing a new batch and have finished dishes already.

Can I Make the Pancakes Themselves In Advance?▼

Maybe. I wouldn’t though. Simple because reheating them will be a big hassle. Plus, reheating them might dry out the pancakes, if you have found a way prepare the pancakes in advance, I would love to know more.

Can I add berries and/or chocolate chips in my pancakes?▼

Yes, of course you can! If you’re going to add mix-ins, I like to add them while the pancakes are cooking, before you flip on the first side. Pour the batter onto the pan and add the mix-ins your heart desires!

What Toppings can I add to My Pancakes?▼

You can do whatever you’d like! This recipe is simply a guide for you to master the technique to make the perfect pancake. As I mentioned above, you can use this recipe as a base to add some creativity and make some wild pancakes!

As you’ll see in the video, I’ve added a drizzle of honey and berries. The honey help the berries stick onto the pancakes. I’ve got so many topping ideas as you’ll see in my other pancake recipes, so be sure to check those out! However, if you’re looking to keep the pancakes simple here and just want toppings, of course you can have fresh fruit such as berries and/or bananas, you could go for maple syrup, Homemade Whipped Cream, Cafe Mocha Syrup, Homemade Vegan Nutella, or even a Cream Cheese Glaze!

Other Delicious Breakfast Recipes!

Chocolate chip cookie pancakes stacked on a white plate with a small bowl of milk dip on the side.

American

Chocolate Chip Cookie Pancakes with Creamy Milk Dip

Make fluffy Chocolate Chip Cookie Pancakes with a creamy milk dip your new favorite breakfast. Easy to make and irresistibly delicious, this recipe is a guaranteed crowd-pleaser.

25 minEasy4 pancakes

THE Ultimate Pancake Recipe

HERE IS MY MASTER LIST for YOUR REFERENCE:

Tools Needed for the Best Pancakes

KEEPING the PANCAKES WARM!