Published October 12, 2026 by the Cozy Recipe Kitchen
Buttermilk is what makes these pancakes so tender and tall. Its tang reacts with the baking soda to create lots of tiny bubbles.
The most important tip is the simplest: do not overmix. A few lumps in the batter mean light, fluffy pancakes.
Tips for Success
- No buttermilk? Stir 2 tablespoons lemon juice into 2 cups of milk and let it stand for 5 minutes.
- Cooked pancakes freeze well for up to 2 months. Reheat in the toaster.
Classic Buttermilk Pancakes
Ingredients
Instructions
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
In another bowl, whisk the buttermilk, eggs, melted butter and vanilla.
Pour the wet ingredients into the dry and stir gently with a spatula until just combined. Small lumps are fine. Let the batter rest for 5 minutes.
Heat a griddle or large skillet over medium heat and brush lightly with butter.
Pour 1/3 cup of batter per pancake. Cook until bubbles form on top and the edges look set, about 2 minutes.
Flip and cook for 1 to 2 minutes more, until golden. Keep warm in a 200°F oven while you finish the batch.
Nutrition values are estimates. Please check ingredient labels for allergens. See our Disclaimer.
