These buttermilk pancakes have been a family favorite recipe for years. They are light, tender and flavorful. I like to keep it traditional and serve them with butter and maple syrup, but you can also use this recipe as a starting point and add any number of mix-ins like berries, nuts and chocolate chips.

Best Buttermilk Pancakes | Go Bold With Butter

Best Buttermilk Pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 12 pancakes

Best Buttermilk Pancakes


  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk, well shaken
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (1/2 stick) butter, melted and cooled
  • additional butter for greasing pan


  1. In large bowl combine flour, sugar, baking powder, baking soda and salt. In another bowl whisk together buttermilk, eggs, vanilla and melted butter. Add buttermilk mixture to flour mixture and whisk until no flour streaks remain. Mixture will be lumpy.
  2. Warm skillet over medium heat. Add enough butter to grease bottom of pan. Use small measuring cup to pour batter into pan. Let cook until edges appear dry and bubbles appear on surface, about 3 minutes. Flip pancake and cook for another 2-3 minutes until browned.
  3. Serve pancakes immediately or keep warm in a 200 °F oven on a sheet pan in a single layer. Store leftovers in the fridge for up to 5 days, or double wrap and freeze for up to 1 month.

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Bringing butter to room temperature helps it incorporate better with other ingredients.

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2 thoughts on “Best Buttermilk Pancakes

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  1. Oladokun shade said:

    How about already mixed flour? Do u still add the eggs, buttermilk etc?

    • realbutter said:

      Yes! You would add your mixed ingredients to your mixed dry ingredients and then stir. Enjoy!