Best Buttermilk Pancakes

Annalise, Completely Delicious

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 or chocolate chips, or toppings like cinnamon apples, strawberries or jam.
5 min Prep Time
15 min Cook Time
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Servings: 12 pancakes

Servings: 12 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


Step 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.

Step 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.

Step 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.