There is nothing better than classic homemade buttermilk pancakes!
And I genuinely stand by these words when I say they are the best buttermilk pancakes you’ll ever make.
Like, hello fluffy pancakes, tender, and irresistibly golden on the outside with a soft, melt-in-your-mouth interior. I love you.
A special shout out to the tangy buttermilk and whipped egg whites. Each bite is ultra-light and airy yet rich in flavor. It’s what makes these so special and stand out!
These are my favorite go-to weekend buttermilk pancakes, and I hope you love them.
If you want to mix up your pancake game a bit, check out my Pumpkin Chocolate Chip , Apple Cinnamon , or Lemon Blueberry Pancakes !) And if you need to make pancakes for a crowd, try my Sheet Pan Pancakes !
Table Talk with Tawnie
I am not kidding when I tell you I make these every weekend with my family. It’s become a little family tradition – my toddler helps make the batter and is getting really good at flipping the pancakes, it’s just the cutest thing to see! My 21 month old has a blast watching big sis and of course eating all the yummy, fresh pancakes. Pancakes are such a universal breakfast staple, and I hope that my recipe not only creates positive memories in my house but in your homes, too!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
<img loading=“lazy” src=“https://krollskorner.com/wp-content/uploads/2020/05/PB-oreo-cheesecake-bites-ingredients-19.png" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Flat lay image of labeled ingredients for buttermilk pancakes, including all-purpose flour, buttermilk, eggs, egg whites, granulated sugar, salt, oil, vanilla extract, and a small bowl with baking powder and baking soda. Some cracked eggshells are also visible on the counter.
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Flour : this recipe was tested using all purpose flour. However, a whole wheat flour or 1:1 gluten free flour would work well, too.
Sugar : just a little sugar helps to balance the tang of the buttermilk and enhance browning on the griddle.
Baking Powder & Baking Soda: both leavening agents work together to create light, fluffy pancakes. Baking soda activates with the buttermilk, while baking powder gives extra rise.
Egg yolks & egg whites: Beaten egg whites are my secret weapon for extra fluffiness—this technique gives the pancakes their signature airy rise.
Buttermilk : feel free to use either low-fat or full-fat buttermilk
Vegetable Oil
Vanilla Extract
Butter
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Wet & dry ingredients
Whisk together the dry ingredients in one bowl, the wet ingredients in another (keep the egg whites on the side), and then fold the wet into the dry. So far, so good!
Beat egg whites
Use a hand mixer to beat the egg whites to stiff peaks.
Fold together
Fold the beaten egg whites into the batter that has been resting.
Cook!
All that’s left to do is cook the pancakes on a griddle or pan of choice. Using a little oil or butter. Time to get flipping!
ENJOY
Stack em’ up and enjoy with butter, syrup, fresh fruit, or whatever else you love!
How to freeze homemade buttermilk pancakes
I love doing this for busy mornings when you want homemade pancakes, but don’t have the time to whip them up!
- Place the cooked and cooled pancakes on a parchment-lined baking sheet in a single layer. Freeze for at least 1 hour or until fully frozen.
- Once the pancakes are completely frozen, you can remove them from the baking sheet and place them inside a freezer-safe bag or container and freeze them for up to 2 months. Label the bag so you remember!
- When you are ready to enjoy, place in the toaster or in the microwave!
My go-to griddle
Super easy to clean, great for not only pancakes but bacon, quesadillas and grilled cheese. I find myself reaching for it all the time. It’s a great pan to have!
Success Tips
- Don’t overmix the batter: When mixing the liquid ingredients into the dry, mix just until the ingredients are incorporated. Don’t overmix. Overmixing can result in a tough and chewy pancake instead of a light, tender one. Some lumps are OK— they magically disappear when they cook on the griddle.
- Use the right pan: Use your favorite griddle. I love this one . It fits enough for four small pancakes. Any heavy skillet with low sides or a griddle that covers two burners works well.
- Beat the egg whites and fold them in last: Beating the egg whites and folding them in gives them the noticeable puff and bounce to the pancakes we love!
- Keep your pan at the right temperature: I call it the Goldilocks method. The pan cannot be too hot, and the heat also can’t be too low. I heat the pan on medium for about 1-2 minutes. Then, I test it with a little bit of water or a small pad of butter to see if it’s hot enough. Lightly grease the pan with butter or canola oil so it coats the pan, and scoop the batter into the pan right after so the butter or oil doesn’t burn.
More Recipes You Will Love
Berry French Toast Casserole
Lemon Pancakes with Blueberry Maple Syrup
Breakfast Enchiladas
Hawaiian Roll Breakfast Sliders
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📸 Photos by Megan McKeehan of The Broke Girl Table
This recipe was originally published in May 2020, and was updated with a slightly revised recipe and new photos in April 2025. I added 1/2 tsp. baking soda to help with the fluffy pancake texture, and I reduced the buttermilk from 3 cups to 2 1/2 cups because I felt the batter was thin.
Homemade Buttermilk Pancakes
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3 Tbsp. granulated sugar
- 3 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
Liquid Ingredients
- 2 large eggs, room temperature separate whites and yolk
- 2 1/2 cups buttermilk
- 1/4 cup vegetable oil
- 1 tsp. vanilla extract
Cooking and serving
- butter/ghee/clarified butter or oil to grease griddle or pan
- for serving: butter, syrup, fresh fruit, peanut butter, powdered sugar, etc.
Instructions
- Whisk dry ingredients: In a medium bowl, gently whisk the dry ingredients: flour, sugar, baking powder, baking soda, and salt. 2 cups all-purpose flour, 3 Tbsp. granulated sugar, 3 tsp. baking powder, 1/2 tsp. salt, 1/2 tsp. baking soda
- Whisk wet ingredients: In a large bowl, gently whisk all liquid ingredients: egg yolks (reserve the egg whites and set them to the side), buttermilk, vegetable oil, and vanilla extract. 2 large eggs, room temperature, 2 1/2 cups buttermilk, 1/4 cup vegetable oil, 1 tsp. vanilla extract
- Fold wet into dry: Slowly mix the liquid ingredients into the dry ingredients, being sure not to over-mix. Combine with as few strokes as possible. Let this mixture sit for ~10 minutes on the counter while you beat the egg whites.
- Beat egg whites : During that time, use a hand mixer or stand mixer to beat the egg whites to stiff peaks. It will become foamy, and the tips will stand straight up.
- Fold in egg white: Fold the beaten egg whites into the batter that has been resting. A few lumps are okay; in fact we want the lumps! They are good for creating a fluffier pancake.
- Cook pancakes: Place a griddle or nonstick pan over medium heat and let the pan get hot. Once hot, brush with butter or oil. Scoop the batter onto the griddle using a 1/4 cup measuring cup or preferred size. Flip once you notice the bubbles on top of the pancakes, ~2 minutes, and cook a few more minutes on the other side. Remove the pancakes and repeat until the batter is gone. You will most likley need to reapply the pan with more butter/oil between batches. If the butter is burning, you may have used too much. Wipe the pan between batches, adjust the heat, or brush with a little oil since it has a higher smoke point. butter/ghee/clarified butter or oil to grease griddle or pan
- Enjoy! Enjoy a stack with syrup, butter, peanut butter, fresh berries, or whatever you enjoy pancakes with the most! for serving: butter, syrup, fresh fruit, peanut butter, powdered sugar, etc.
Video
Notes
- Use a little bit of butter or vegetable oil to cook the pancakes in.
- Get the griddle nice and hot before you start. To test the temperature of the cooking surface, throw a few drops of cold water on it. The drops should sizzle immediately yet dance around before they disappear. If they evaporate immediately, the pan is too hot; if they just sit there without sizzling, the pan is too cool and your pancakes won’t get that lovely browned exterior. The key is to grease the pan after the surface is hot and immediately pour the batter to prevent burning the batter or oil/butter.
- Butter has a low smoke point, so if you notice it burning, your pan may be too hot. Adjust the temperature, wipe the pan between batches so it doesn’t accumulate and burn, or switch to using just a little vegetable oil which has a higher smoke point.
