Why You’ll Love This Recipe
- Fluffy Texture: Perfectly light and airy with crispy edges.
- Dairy-Free Option: Make your own buttermilk substitute with milk and vinegar.
- Quick & Easy: Ready in under 30 minutes.
- Simple Ingredients: A basic pantry list to create the best pancakes.
Ingredients
- 1 cup buttermilk (or milk + vinegar for a substitute)
- 1 large egg
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, mix buttermilk, egg, sugar, melted butter, and vanilla.
- Combine: Gently stir the dry ingredients into the wet ingredients until just combined. Don’t overmix—it's okay if there are lumps.
- Rest the Batter: Let the batter sit for 30 minutes to relax the gluten and enhance fluffiness.
- Cook Pancakes: Heat a skillet over medium-low heat. Lightly grease with butter. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form and edges set, then flip and cook for another 1-2 minutes.
- Serve: Serve hot with your favorite toppings.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 10-15 minutes
- Total time: 30 minutes
Variations
- Add-ins: Stir in chocolate chips, blueberries, or bananas for extra flavor.
- Vegan: Use a flax egg and dairy-free milk to make it vegan.
- Spiced Pancakes: Add cinnamon, nutmeg, or pumpkin spice to the batter for a cozy twist.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat pancakes in a toaster oven or regular oven at 325°F for 5-7 minutes.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, you can make your own buttermilk substitute with 1 tablespoon vinegar or lemon juice per 1 cup of milk.
2. Why did my pancakes come out flat?
Overmixing the batter can cause flat pancakes. Be gentle when combining ingredients.
3. Can I make the batter ahead of time?
Yes, store it in the fridge for up to 2 days.
4. Can I freeze pancakes?
Yes, freeze cooled pancakes in a ziplock bag for up to 2 weeks. Reheat in the toaster.
5. What can I serve with pancakes?
Serve with syrup, butter, fresh fruit, or whipped cream.
Conclusion
These Best Buttermilk Pancakes are a perfect breakfast treat. They’re light, fluffy, and have that crispy edge that everyone loves. Easy to make, customizable, and delicious—what more could you want? Try them for your next breakfast or brunch!

Buttermilk Pancakes
- Total Time: 30 minutes
- Yield: 4 Servings
- Diet: Vegetarian
Description
These Best Buttermilk Pancakes are fluffy, light, and delicious with perfectly crispy edges. Made with simple ingredients like buttermilk, eggs, and flour, this recipe guarantees the perfect pancake every time. Whether for a special breakfast or a weekend brunch, these pancakes are sure to impress!
Ingredients
- 1 cup buttermilk (or milk + 1 tablespoon vinegar as a substitute)
- 1 large egg
- 1 tablespoon granulated sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
Instructions
- Mix Dry Ingredients: In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, mix together buttermilk, egg, sugar, melted butter, and vanilla.
- Combine: Gently stir the dry ingredients into the wet ingredients until just combined. It's okay if there are lumps—don’t overmix!
- Rest the Batter: Let the batter sit for 30 minutes to relax the gluten and enhance fluffiness.
- Cook Pancakes: Heat a skillet over medium-low heat and lightly grease with butter. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form and the edges set, then flip and cook for 1-2 more minutes.
- Serve: Serve hot with your favorite toppings such as syrup, fresh fruit, or whipped cream.
Notes
- Variations: Add-ins like chocolate chips, bananas, or blueberries are a great way to customize your pancakes.
- Vegan Option: Use a flax egg and dairy-free milk to make this recipe vegan-friendly.
- Spiced Pancakes: Add cinnamon, nutmeg, or pumpkin spice to the batter for a cozy fall twist.
- Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or regular oven at 325°F for 5-7 minutes.
- Freezing: Freeze cooled pancakes for up to 2 weeks. Reheat in the toaster.
- Prep Time: 10 minutes
- Cook Time: 10-15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American