The BEST buttermilk pancakes recipe you’ll ever make, the batter comes together with just seven simple ingredients and creates golden, fluffy pancakes with crisp edges and a rich, sweet flavor – no resting required!
I’ve been making these homemade buttermilk pancakes ever since I was little, and they’re still by far the best I’ve ever tasted. True chef’s pancakes; they require a bit of patience, but the process is worth the extra effort.
My top tip is to keep a close eye on the cooking temperature and adjust it constantly throughout the process. If you take things slow and resist rushing, you’ll end up with a stack of perfect pancakes that rival even the best diner, especially when served warm with your favorite toppings.
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Eggs – I use a combination of two whole eggs and two egg yolks to add structure and contribute to the rich flavor and tender texture.
- Baking Powder – Make sure to use baking powder, not baking soda! This recipe calls for quite a bit of the leavener, but it’s crucial for the perfect consistency.
- Granulated Sugar – This sweetens the batter.
- Kosher Salt – Just a pinch enhances the rest of the ingredients.
- Buttermilk – Naturally acidic, this reacts with the baking powder, helping the dough rise. If you don’t have buttermilk, you can quickly make homemade buttermilk using milk and white vinegar or lemon juice.
- All-Purpose Flour – This forms the base of the batter. If needed, a 1:1 all-purpose gluten-free flour should also work.
- Clarified Butter or Ghee – I prefer to use clarified butter over regular butter, because it does not contain milk solids that burn over high heat.
How to Make the Best Buttermilk Pancakes Recipe
Before you begin, preheat your oven. Then, place a wire rack on a sheet tray and set it aside.
Note: Once combined, the batter will turn a light golden color and become very fluffy. Don’t panic. This means the baking powder is activating!
Topping Ideas
I always serve my buttermilk pancakes recipe topped with my vanilla bean whipped cream, orange zest, butter, maple syrup, and Nutella. In my opinion, it’s a superior combination, but you can also use toppings like:
- Strawberries, Blueberries, Raspberries
- Bananas
- Chopped Nuts
- Coconut Flakes
- Chocolate Syrup
- Chocolate Chips
- Peanut Butter
The Best Buttermilk Pancakes Recipe
Equipment
- 1 Wire Rack
- 1 Sheet Tray
- 1 Medium Bowl
- 1 (12-inch) Cast Iron Skillet or Griddle
Ingredients
For the Pancakes
- 2 large egg, room temperature
- 2 egg yolk, room temperature
- 5 tablespoon (85 gram) baking powder
- ¼ cup (50 gram) granulated sugar
- 2 teaspoon (12 gram) kosher salt
- 2 ½ cup (615 gram) buttermilk, room temperature
- 2 cup (260 gram) all-purpose flour
- 2 ¼ cup (460 gram) clarified butter or ghee, melted, divided
- butter, for serving
- maple syrup , for serving
- vanilla bean whipped cream, for serving
- Nutella , for serving
Instructions
- Preheat the oven to 250°F (121°C). Set a wire rack into a sheet tray and set aside.
- Whisk the eggs and yolks together in a medium bowl. Add baking powder, sugar, and salt, whisk until smooth and fluffy. Pour in half the buttermilk, then half the flour. Using a wooden spoon, stir to combine.2 large egg, 2 egg yolk, 5 tablespoon baking powder, ¼ cup granulated sugar, 2 teaspoon kosher salt, 2 ½ cup buttermilk, 2 cup all-purpose flour
- Add the remaining buttermilk and flour plus a 1/4 cup clarified butter and stir briefly just until batter comes together but is still somewhat lumpy.2 ¼ cup clarified butter or ghee
- Add a quarter cup of clarified butter to a large 12-inch (30 centimeter) cast-iron skillet or griddle over medium-low heat for two minutes. When the surface of the clarified butter starts to shimmer, ladle about one-third cup of the batter into the skillet. Add more clarified butter as the pancake cooks to keep about one-eighth inch (roughly three millimeters) of fat in the bottom of the pan at all times.
- Cook until the top of the pancake starts to bubble and the edges turn brown and crisp, two to three minutes.
- Use a spatula to flip each pancake. The cooked surface should be very crispy, with a dark ring around the edge. Cook until the second side is browned and crisp, two to three minutes.
- Transfer to the prepared sheet tray and place in the oven to keep warm.
- Repeat to cook the remaining pancakes, adding more clarified butter as needed.
- Transfer three to four pancakes to a serving plate and top with butter, syrup, and whipped cream.butter, maple syrup, vanilla bean whipped cream, Nutella
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
Yes, I recommend preparing the batter as normal. Then, portion the pancakes onto a skillet or griddle, let them cook slightly, and sprinkle any mix-ins over the batter just before flipping.
Absolutely, prepare the batter, and cook according to your waffle maker’s instructions.
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