This post may contain affiliate links. Please read our disclosure policy.
Light and fluffy, slightly tangy, Buttermilk Pancakes – these are the diner style pancakes that you love. This recipe is the reason there is always buttermilk in our fridge.
Listen, I’m serious about my pancakes. I’ve had one perfect pancake recipe for over 20 years that has been my favorite. It’s the only recipe that earned the title. For all the different pancake variations that I’ve developed, over the years (45 pancake recipes and counting), I have stood firm on the hill that a drizzle of homemade syrup and a stack of those pancakes was as good as it could get.
This buttermilk pancakes recipe gives my long-standing favorite a run for it’s money. Crispy, diner-style edges. Light and fluffy texture for days. They are head and shoulders above any other buttermilk pancakes you’ve ever tasted.
Buttermilk Pancakes
When we were looking at houses before moving to Ohio, Sean and I stopped for breakfast at Stav’s Diner. Oh boy was that the right choice. Diner-style buttermilk pancakes like nothing I’d ever had before. I became a wee bit obsessed with recreating those pancakes at home. I’m happy to say that this recipe nails the experience.
Buttermilk is the not-so-secret ingredient for these pancakes. It adds amazing texture and flavor to them. The acidity reacts with the baking soda, giving us tall, airy stacks that hold up well even if you drown them in syrup.
Just a heads up, this is not a recipe where a buttermilk substitute will work the same way. You will need real, cultured buttermilk for these pancakes. You can find it in the dairy case in most grocery stores.
And, if you are ever in the Bexley area, give Stav’s a try. You won’t regret it.
I normally make pretty decent pancakes but these were a notable upgrade! I doubled the recipe and added a teeny bit more sugar and about a teaspoon of vanilla. Rave reviews from my family!!
Thanks so much!!!
Ingredients and Substitutions
Flour – I stick with all-purpose here. There’s no need to get fancy.
Sugar – You need just a bit of sugar to balance the flavors here. It also helps them brown on the griddle. It won’t taste like a dessert (unless you want it to. I don’t judge toppings!).
Leaveners – I include both baking soda and baking powder. And, you really do need both. The double leavening is what gives these pancakes their incredible fluffiness.
Salt – I always use kosher salt, unless otherwise specified.
Buttermilk – The star of the show. I grab store-bought buttermilk from the dairy case. Homemade substitutes don’t work the same. The real stuff lends the tang you want, and results in a tender, almost melt-in-your-mouth crumb.
Eggs – Two. Try making this recipe without ’em and you’ll see why. (Actually, don’t. That’s a waste of time and batter.)
Fats – Melted butter goes into the butter for several reasons, but mainly for FLAVOR. And, I use vegetable oil on the griddle to get those crispy golden edges. You can swap for coconut oil, if you prefer.
Notes on Equipment
- Large mixing bowl
- Dough whisk
- Flat-bottom skillet or electric griddle – This is the griddle I settled on five years ago after testing the top-rated models. Total keeper. No hot spots or brown lines. Just perfect golden brown pancakes, every single time.
- Extra large disher – My pancake game changed when I realized that this ice cream scoop is the perfect 1/3 cup size for portioning out pancake batter. It’s also great for scooping muffin batter and extra large cookies.
- Nylon flexible turner – I’ve been loyal to this exact spatula (a.k.a. pancake turner) for over 12 years – and I’ve gone through a few of them – however, they’re well worth replacing! Nothing does the job better when it comes to flipping a pancake or a fried egg.
How to Make Buttermilk Pancakes
Mixing the Dry Ingredients: Start by whisking together the flour, sugar, baking powder, baking soda, and kosher salt.
Adding the Wet Ingredients: I add in the buttermilk and eggs, then use my favorite dough whisk to combine. (It might look funky, but you’ll never find a whisk that is easier to clean!)
Adding the Butter: You need the butter to be melted, but give it a moment to cool then pour it into the batter. Whisk everything once more. Take care not to over whisk the batter. Lumps are ok.
Letting the Batter Rest: This is when I turn on my electric griddle. Then I take a minute and do something else. Prep some toppings, drink a cup of coffee, or just kick your feet up. We have to let those leaveners work their magic for at least 10 minutes.
Heating the Griddle: Heat a flat-bottom nonstick skillet or if you’re using an electric griddle, make sure it’s set to medium heat. I use a griddle because it has more surface area. More surface area means more pancakes, faster.
Cooking: Spread about a tablespoon of oil over the griddle so that the surface is lightly coated. I find it easier to scoop this thick batter onto the griddle. About 1/3 cup per pancake. Let them cook undisturbed for 2-3 minutes, until the pancakes begin to bubble on top.
Flipping: Once the bubbles start to burst on the surface of the pancake, I use a thin flexible spatula to flip them over. Let them cook on the second side until golden brown.
Serving: Serve them hot with the toppings of your choice.
Expert Tip
Here’s my top piece of advice for this recipe for this buttermilk pancake recipe: leave the hotcakes alone after you flip. I know, there’s like this primal urge to press them down. But, that squeezes out the fluffiness you just worked to create, and you end up with flatter, denser pancakes. Just let the heat do its thing.
Oil Between Batches – These pancakes are cooked in oil. That’s what gives them the crispy edges you want. Add a fresh tablespoon to the griddle or pan between rounds of pancakes.
Keep Them Warm – I make big batches of pancakes. We go through a lot of them! So, keeping the pancakes warm can be a challenge when you have so many rounds to make. You can transfer the finished pancakes to a baking sheet in a 200°F until ready to eat. Or, leave them on the on the counter, covered with a tea towel to trap some of the heat.
Trust the Thickness – This is a very thick batter. It will not be “pourable” like traditional pancake batter. And, it gets thicker as it sits. That’s normal. You don’t need to keep whisking or add more liquid. Just scoop it onto the griddle.
Serving Suggestions
I always set out a few options when serving pancakes, and just let everyone go to town. Everyone loves them with buttermilk syrup (the tanginess pairs so well with these). And, peanut butter syrup is a more recent addition to our lineup that has become a fast favorite.
Want breakfast to feel more like a fancy brunch? I just whip up some homemade whipped cream and finish them with a spoonful or two of berry sauce. Voila!
Make Ahead & Storage
Make Ahead: These pancakes freeze beautifully, making this an ideal recipe for meal prepping. I always make more batter than I need. Leftovers are bestovers!
How to Store: Let leftover pancakes cool, then just follow my guide to freezing pancakes. It’s easier than you might think! They keep well in the freezer for up to 2 months.
How to Reheat: If I’m in a rush, I use the microwave at 20-second intervals. But, you won’t get the same crispy edges. The toaster oven will bring back some of the texture back, if you have the time.
More Pancake Recipes
- Fluffy Whole Wheat Pancakes
- Blueberry Buttermilk Pancakes
- Fluffy Banana Pancakes
- Blueberry Banana Pancakes
- Light and Fluffy Gluten Free Pancakes
- 2 Ingredient Cream Cheese Pancakes
Frequently Asked Questions
No. I really wouldn’t, not for this one. Real buttermilk reacts with the baking soda for rise, and it creates that tang and tender crumb that makes these pancakes what they are. A vinegar and milk swap gets you something edible and the pancakes will be tasty, but not the same.
That’s exactly what you want. This is a thick, scoopable batter. The pancakes will thin out as they cook on the griddle. If you add more liquid to loosen it up, you’ll end up with flat pancakes.
Technically, no. These pancakes will still be delicious when cooked on a dry griddle. But, you won’t get the crispy, golden diner edges without cooking them in some kind of oil.
Wait for bubbles to appear across the top. When about half of the bubbles have popped, use your spatula to take a peek underneath. Golden brown means good to go!
Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2½ cups store-bought buttermilk (not a buttermilk substitute)
- 2 eggs
- ¼ cup butter, melted
- vegetable or coconut oil for the pan
Instructions
- Whisk together the flour, sugar, baking powder, baking soda, and kosher salt and set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter.
- Whisk once more and then let the batter rest while the griddle or pan heats. Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
- Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour about 1/3 cup of batter onto the griddle for each pancake.
- Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 1/15/2024 – recipe notes and photos updated 4/6/26}
Great looking stack of cakes Mary. I never eat more than two and after the butter and syrup, I add a runny yolked fried egg – oh so good.
I am right there with you, Larry! There’s almost always an egg on top of my stack too. We’re all about the sweet and savory combos.
Loved this recipe. Great tips. And even my first pancake turned out perfectly. Usually not the case. Here is the pic first one on the grill.
I added vanilla and cinnamon to this recipe as well. Yummy
Michelle
YAY! I’m glad the pancakes were a hit.
Absolutely Delicious!! These will be my go to 🥞!! Nice and fluffy!! Thank You Beautiful!! Can’t wait to try more of your recipes!!
I’m so happy to hear that the pancakes were a hit!
Great use for leftover buttermilk! These were delicious and recipe was easy to follow! Light crispy and restaurant quality! Thank you!
I’m so glad you like the pancakes, Jen.
Delicious I’m glad I found this recipe fluffy and right amount of sweetness, will definitely make these again!
That is wonderful to hear, Viviana.
Perfect pancakes. Fluffy and the best mild taste.
I’m so glad you enjoyed them, Victoria!
So, having awakened early, I decided to make these pancakes. I forgot to order sugar, so I added vanilla. I melted the butter, but forgot to put it in (hey, I’m old and eager, okay!). I actually halved the recipe since it’s just me and because I couldn’t quarter it. Even under the circumstances, the pancakes were excellent and really light and fluffy. I’ve had pancakes in many restaurants that didn’t taste half as good. After the first four I was full. The next batch – well, I guess I could have refrigerated them . . . but, naaaah!!! So, I’m still stuffed! Best recipe rating from me. I’m sending it off to my daughter this morning. It goes out with the highest recommendation. Thank you so much for the recipe!!!
You are welcome, Barbara. I’m so glad you loved the pancakes; I hope your daughter loves them just as much! Adding vanilla sounds like a great idea.
I normally make pretty decent pancakes but these were a notable upgrade! I doubled the recipe and added a teeny bit more sugar and about a teaspoon of vanilla. Rave reviews from my family!!
Thanks so much!!!
That’s awesome to hear, Susan.
Tried this recipe instead of my usual one today and it was a bit disappointing- taste of baking soda was strong(my usual one calls for less), they didn’t rise well (used fresh baking soda) and they spread quite a bit. May try this recipe again after tweaking it a bit.
That’s odd, Lana. Sorry to hear it wasn’t a hit for you. It sounds like you already have a recipe you like though, so I’ll wish you happy pancake making!
Best pancake recipe by far !! I have tried a few and a lot of them are just fried but this a pancake recipe offers you a lot of textures! You get the fluffiness from the batter being thick, you get crispy edges fried in butter or oil, and you get a well hydrated pancake.thank you for sharing such a wonderfully recipe!
I’m happy you like the pancakes so much, Amy!
The pancake came out horribly greasy and wouldn’t puff up at all
That’s quite odd. Did you by chance substitute any of the ingredients? Without being in your kitchen with you, it’s difficult to guess what might have happened.
Made these for dinner. We haven’t had pancakes in a really long time and these hit the spot! Absolutely delicious, so fluffy, & the perfect amount of sweetness. Best pancake recipe I’ve ever had
I’m so glad you enjoyed the pancakes!