Buttermilk Pancakes

Buttermilk Pancakes are soft and fluffy and perfect for a big weekend breakfast but easy enough for simple weeknight dinner.

A stack of pancakes on a white plate with syrup and blueberries

There’s something about a stack of fresh homemade buttermilk pancakes with warm maple syrup and a side of bacon that just screams Saturday morning. It also very loudly screams “AHHHH, it’s 5:00 and I don’t have anything planned for dinner, guess I’ll make breakfast for dinner.” We love having breakfast foe dinner so no shame here! 🙂

What’s in Buttermilk Pancakes?



Baking Powder

Baking Soda





I always use my griddle when making homemade pancakes. It allows me to make several at once which saves time. Here’s a link for a griddle with a warming drawer, because I find it to be a genius idea. If you’re like me and you own a griddle that doesn’t have a warming drawer or you’re using a skillet, then you can place the cooked pancakes on a baking sheet and place them in the oven to keep them warm. I set the oven temperature to as low as it goes. Mine is 180 degrees.

How to make perfect pancakes

Do not over mix your batter. I’m sure you’ve heard this before, but it’s the truth. Once all the ingredients are added, gently mix the batter around and make sure the flour mix is fully incorporated. There should be lumps so don’t try to make it a smooth batter. Set the griddle to 175 degrees and lightly oil the griddle with vegetable oil and wait for it to get hot. Pour the pancake batter on the griddle, about 1/4 cup at a time and wait for the bubbles to start popping. This is how you know the pancakes are ready to be flipped. 

Plate with pancakes and a glass of orange juice in background with platter with bacon and pancakes in the background

Need more breakfast recipes? Check out this crispy french toast or cinnamon rolls. Out of syrup? You can easily make your own

plate of pancakes with a fork on plate that has a bite of pancakes

Buttermilk Pancakes


  • 1 cup all-purpose flour
  • 1 tablespoon Sugar
  • 1 ¼ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon salt
  • 1 beaten egg
  • 1 cup buttermilk
  • 2 tablespoon cooking oil I use vegetable


  • In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Make a well in the center of flour mixture and set aside.
  • Combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture
  • Stir until moistened.
  • Batter will be lumpy, and that's fine.
  • If batter seems too thick, add additional buttermilk to help thin it out. One tablespoon at a time.
  • Pour about 1/4 cup of batter into a 3-inch circle on a hot, lightly, greased griddle or skillet.
    Cook over medium heat, about 2 minutes on each side, watch for the bubbles to appear on the surface and the edges to look slightly dry then flip over and cook for an additional one to two minutes.
  • I like to let me pancake batter sit for 3-5 minutes before cooking the pancakes. This is a great time to heat the skillet or griddle. Not too hot or the pancakes will burn. I also brush a little oil on the griddle before pouring the pancake batter.

a stack of pancakes with a piece missing to show how fluffy they are

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