Buttermilk Pancakes

There’s nothing quite like starting your weekend with fluffy, soft, and pillowy buttermilk pancakes. Perfectly tender with a subtle tang from the buttermilk, these pancakes are a breakfast classic that bring comfort and joy to every bite. Whether it’s a lazy Saturday morning or a special family brunch, these pancakes are the ultimate crowd-pleaser.

Easy to whip up with simple ingredients you likely have on hand, this buttermilk pancake recipe comes together quickly while delivering restaurant-quality results at home. Each pancake is light, airy, and perfectly golden, creating the ideal base for your favorite toppings — from maple syrup and butter to fresh berries or a dusting of powdered sugar. Use my pancake mix (pantry staple) to have a totally clean version of them!

These pancakes aren’t just delicious; they’re versatile and perfect for any breakfast occasion. Make a big batch for a family brunch, serve them as a sweet weekend treat, or even keep leftovers warm for an easy grab-and-go morning. With their tender texture, subtle tang, and irresistible flavor, these buttermilk pancakes are sure to become a staple in your kitchen.

Recipe Card

Servings: 4 |

Time: 20 minutes

  • 2 cups pancake mix

    2 eggs

    1 ½ cup buttermilk

    4 tbsp unsalted butter

    ½ tsp vanilla (optional)

    1. Mix the eggs, buttermilk, and melted butter.

    2. Add the wet ingredients to the dry pancake mix, and mix well. Batter will be a bit lumpy, this is ok.

    3. Heat a griddle or skillet over medium heat.

    4. Melt ½ tbsp butter and place ½ cup portions of the pancake batter in the skillet, and cook for 2 minutes per side, or until golden brown.

      5. Set aside on a cooling rack and place in the oven at 150°F to keep warm.