Perfect Buttermilk Pancakes
Updated Dec. 29, 2025
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups all-purpose flour
- 3tablespoons sugar
- 1½teaspoons baking powder
- 1½teaspoons baking soda
- 1¼teaspoons kosher salt
- 2½cups buttermilk
- 2large eggs
- 3tablespoons unsalted butter, melted
- Vegetable, canola or coconut oil for the pan
Nutritional analysis per serving (4 servings)
438 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 15 grams protein; 873 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325 degrees. Whisk flour, sugar, baking powder, baking soda and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine). The batter can be refrigerated for up to one hour.
- Step 2
Heat a large nonstick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add 1 tablespoon oil to the skillet. Turn heat up to medium–low and using a measuring cup, ladle ⅓ cup batter into the skillet. If you are using a large skillet or a griddle, repeat once or twice, taking care not to crowd the cooking surface.
- Step 3
Flip pancakes after bubbles rise to surface and bottoms brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Remove pancakes to a wire rack set inside a rimmed baking sheet, and keep in heated oven until all the batter is cooked and you are ready to serve.
Private Notes
Comments
As with any buttermilk batter recipe, this works best if you let the batter sit at room temperature for about a half-hour. The buttermilk will work its magic and thicken the batter, making for super-fluffy pancakes. By cooking immediately, you're completely defeating the purpose of using the buttermilk.
Any reason why the eggs aren't lightly beaten before adding to pancake mixture? I thought over mixing was to be avoided, and it seems that mixing whole unbeaten eggs would risk this. Thoughts from the pancake experts?
A generous teaspoon of Vanilla extract makes a big difference in my experience (or 1-inch+ scraped vanilla bean).
I’ve been making these pancakes for years. They are the best! I always add one whole mashed banana and a bunch of blueberries. I’ve even made this with 2cups of Bob’s red mill gluten-free flour for a friend. Used She said they were the best pancakes she’s ever had.
Excellent!
We’ve now made these two weekends in a row, something we never do, because they truly are perfect. No changes whatsoever. Super easy too. Highly recommend!