Buttermilk Pancakes

Buttermilk Pancakes 02 Buttermilk Pancakes Three words. Homemade buttermilk pancakes. As a recovering boxed pancake mix addict, I’ll be quite honest. I think boxed pancake mixes have a more consistent flavor and texture than many homemade pancake recipes I’ve tried and tested from magazines, cookbooks, and the internet. Time and time again I would experience such disappointment with these recipes that I preferred to use packaged mixes because I wanted certain results. I’m not sure why I’ve never shared this recipe with you for perfect and fluffy pancakes because I’ve been making these for years. None the less, I’m sharing them with you now. Better late than never. The recipe calls for mixing the batter using a blender. I have found through experience that smooth batter makes the best batter contrary to what others believe. I’m not here to debate someone regarding the merits of whisking by hand or using a blender. I’m just telling you that I have made pancakes at least a hundred times in the last couple years and using a blender gives me superior results.

If you don’t have buttermilk, you can substitute half milk and half sour cream -slightly different texture but super good. Enjoy! pancake ingredients Buttermilk Pancakes Blend the wet ingredients first before adding the dry ingredients.

pancake batter Buttermilk Pancakes

You want your batter to be completely lump free and absolutely smooth.

How to Make Pancakes Buttermilk Pancakes The batter should be as thick as honey.  Non-stick surfaces with the help of cooking spray work the best for cooking pancakes on the stove.  You want to make sure the pancake is slightly bubbly on top before flipping the pancake over to a perfectly golden brown surface.

Buttermilk Pancakes 01 Buttermilk Pancakes Don’t forget the butter, glorious butter.

4.7 from 11 reviews
Buttermilk Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1¾ cup low fat buttermilk
  • 2 eggs
  • 4 tablespoons butter, melted
  • ½ teaspoon vanilla extract
  • 2 cups flour
  • 4 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons milk
  1. Blend the buttermilk, eggs, butter, and vanilla in a blender at a medium - low speed until well combined.
  2. Slowly add the flour, sugar, baking powder, baking soda, and salt.
  3. Continue to blend until the batter is thick and smooth.
  4. Add the milk, 1 tablespoon at a time, until the batter is as thick as honey or cake mix batter
  5. Heat a non-stick frying pan on medium heat and coat it with non-stick spray.
  6. Pour ⅓ cup of the pancake batter onto the pan. Watch for the pancake to form bubbles on the surface and the griddle side of the pancake golden.
  7. Gently but quickly flip the pancake over and cook for 30 seconds or until golden.
  8. Spray non-stick spray between cooking new pancakes.
  9. Serve immediately with butter and maple syrup.
  10. If you don't have a blender, all the ingredients can be whisked in a bowl until the batter is smooth.
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  1. Amiee says

    These were amazing! But I see that you used a dry measure to pour what appears to be the buttermilk.. do you always use them interchangeably? I always use different types of measuring cups for liquid and dry, so I was just wondering.

  2. Rosemary says

    I never really got the pancake hype, I’ve always been a waffle kinda girl. Then I tried your recipe……hands down the BEST pancakes I’ve ever eaten. I made them one night to test the recipe and they looked so perfect I couldn’t resist. They were light and fluffy and not to sweet. They cooked up perfectly, with a perfect golden color, they looked like little sand dollars!
    I used a vita mix blender and they came out a little runny so I had to add maybe a quarter cup of flour. Thank you, thank you, thank you, for giving me my new go to breakfast recipe!

  3. Jay says

    Buttermilk pancakes are a staple in our house. I’ve been making buttermilk pancakes for Sunday breakfast for a good 50 plus years. My recipe is quite similar to yours, with mine using 2 cups flour, 2 cups buttermilk, 2 tablespoons sugar, 1/2 cup milk. I’ve never used vanilla but just might give that a go this coming Sunday!

    No offence, but I’m not fond of pancake batter mixed with a mixer or blender, as they cook up too thin. I always leave a few lumps in my batter as I like that the lumps act the same as lumps in muffin batter. lumps help the rise in muffins, lumps help the rise in pancakes. I’ve always used a simple whisk for mixing my batter & can’t say I’ve ever had a problem with clumps & lumps of flour dough. Knock on wood!

  4. Amanda says

    LOVE this recipe. I do add a squeeze of lemon to the mix just to give it a little less cake flavor. I’ve been making these for months now and everyone loves them. I’ve added blueberries, bananas, jimmies, peaches and chocolate chips and it is still perfect. Thanks for creating a recipe that takes box mixes out of my life!

  5. says

    I can’t wait to try these I’m sure it will make more than my husband and I can eat.Do you think that they can be frozen?I would love to have thede on hand for a quick meal!!

  6. Crissy says

    Love, love, loved this recipe!! I consider myself a pancake conasuirre and feel the same way about boxed mixes. I don’t like most breakfast chain pancakes like Dennys… ick! I’ll only be using box mixes now when I don’t have all the ingredients for this recipe. My hubs loved them too. Next time I’m going to add a little more vanilla and cinnamon.

  7. says

    Found this recipe in a google search. We had these Christmas morning and I made them silver dollar style and instagramed them immediately!….they were yummy. Thanks for sharing.

  8. End says

    I’m a busy mom so I tried making the batter for these pancakes the night before and adding a little milk to thin the batter in the morning. They were still great. Light, fluffy and tast even though I only used 2 tablespoons of sugar and put lemon juice in milk to thicken since I didn’t have buttermilk. I’ll definitely do these again.

  9. Megan says

    Hi,Buttermilk can be made cheaply by adding 1 Tablespoon on Distilled white vinegar to a cup of milk.
    I google substitute anything I can’t buy readily.
    I use a blender, take care not to over whisk.
    Lovely pancakes:)

  10. says

    Excellent and the blender makes it easy. I used half whole wheat pastry flour and half AP and no one was the wiser;) Glad to have found your blog this morning!

  11. sherry says

    I just made this recipe for pancakes and I swear they are the best I have ever made, they are so light and fluffy and the taste is out of this world. This will be the only recipe for pancakes I will ever use. Thank you- Thank you for sharing. Wonderful!!!!

  12. sonya says

    I made these today, they were perfectly delicious! I doubled the recipe and added extra vanilla, YUM! I too love using my blender for pancakes, have done it for years! Besides a more consistent texture, it is less of a mess and less clean up by using a blender. Thank you for a wonderful recipe!

  13. Laura says

    Thank you so much for this amazing recipe.. it is now a sunday breakfast regular.. My boyfriend raves over them.. They really are the best pancakes I’ve ever made :-)

  14. The Hickeys says

    Wow! We just ate too many of these heavenly fluffy cloud like pancakes. Noway can a box mix come close to this recipe. 5 stars !

  15. Tammy says

    Best pancake recipe ever. I have made a lot of pancakes in my life and this recipe makes perfect pancakes every time!

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