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Perfect Buttermilk Pancakes

Perfect Buttermilk Pancakes





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Perfect Buttermilk Pancakes


While pancakes are known worldwide and made differently in each country such as a crepe in France, and a similar unleavened cake in England. Here, I am going to be talking about the typical American pancake which is round, thick, light, fluffy, buttermilk pancakes.





So pancakes in America is one of the main staple breakfasts there is as it is very popular. I guarantee it is served in most restaurants that serve breakfast. It is usually served with maple syrup and eggs, ham, or bacon on the side or even alone.


So I set out to find the perfect pancake recipe, (as I do with all my dishes). I can’t tell you how many recipes I have tried, supposedly many of “the best”, as they all stated, with no success.


So, after modifying different ingredients, I finally created this recipe which is why I called it. “Perfect Buttermilk Pancakes”, because it tastes exactly the way I wanted it to. Since then, we have made this recipe many times my home for years with success every time. I have also shared it with a few family members or friends with rave reviews.







  • All Purpose Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Sugar
  • Buttermilk – Can be made using vinegar or lemon juice with milk.
  • Eggs
  • Butter – melted
  • Vanilla







  1. Set out all your ingredients.
  2. Sift the flour, baking soda, baking powder and salt together in a medium bowl. Then add the sugar and whisk well to combine.
  3. Heat a large non-stick skillet or pancake griddle on medium heat. Lightly grease.
  4. Combine your wet ingredients together.
  5. Make a well in the centre of the dry ingredients and pour the wet ingredients in.
  6. Gently stir to incorporate, but do not over mix. There still may be lumps but don’t try to mix them all out.
  7. When skillet is hot, using a large spoon, spoon batter into pan spread out in circles in the size of pancakes you would like to make.
  8. Pancakes should start to bubble on top when ready to be flipped.
  9. Once flipped, using a special pancake spatula or one that is very flat and can go under the pancakes easily, you should be able to see them rise, in about a minute check bottom if golden brown and remove from pan to platter.
  10. Pancakes should be nice and fluffy when torn, not dense.



Along the way, I learned a few key tips about making pancakes: The batter is very delicate, your liquids have to be measured precisely, You cannot over mix your batter, but just barely stir to combine (even if there are still lumps), if done right, you will not have a “first bad pancake”, you can only flip over once when brown enough.


If you follow my recipe exactly, you should have good results. You know they are going to come out good when they bubble on top before flipping, and as you flip, you should see the pancakes rise a bit.


You can use a pancake griddle or a good non-stick skillet. When finished and you tear one, it should be light, fluffy & delicious. My pancakes can even be eaten without syrup as my daughter does when they are just made. We usually make little 2″ pancakes, but you can make any size you desire. I hope you give it a try and they come out just as perfect.



Leave me a comment and tell me what you think!






Perfect Buttermilk Pancakes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author Dianne


  • 2 cups Flour
  • 2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 3 Tbsp. Sugar
  • 1 1/2 cups Buttermilk How to make Buttermilk in instructions if making own.
  • 6 Tbsp. Butter + more for greasing pan(melted) may substitute a small amount of oil to grese pan
  • 2 Lg. Eggs lightly beaten
  • 1 tsp. Vanilla


  1. To make buttermilk: Place 3 Tbsp. of Vinegar or Lemon Juice first in measuring cup, then add whole milk to the 1 1/2 cup line. Set aside to slightly thicken. If not getting thick within 2 minutes, add around 1 tsp. more vinergar or lemon juice. You will then remove some of the buttermilk until it is exactly at the 1 1/2 cup line.

  2. Place butter in microwavable bowl to melt for about 45 seconds or longer if needed.

  3. Place a large skillet on medium heat.

  4. Sift together all your dry ingredients except the sugar in a medium to large bowl. Add sugar after sifted and whisk together well.

  5. Combine all liquid ingredients together. (Re measure your butter in Tbsp. after melted)

  6. Make a well in the center of the bowl of the dry ingredients. Pour all the liquid ingredients in the middle all at once. Stir gently together and slowly with whisk until combined. (you may still see some lumps, don't try to get them all out), Do not over mix or this can contribute to a dense pancake.

  7. Using a flat spatula, spread a small amount of butter or oil in the pan.

  8. By now, your pan should be hot enough. Using a large serving spoon or a small scoop, pour your pancake batter in your pan to desired sizes, leaving at least 1" apart for flipping. (don't place the batter too thick, if you need to spread it out a little, gently do so as to not mess with the batter too much once in the pan).

  9. When the bottoms start turning brown, or bubbling on top, (may be a minute, but you can gently lift pancake & peek underneath) you can take your time and get spatula most if not all the way under the pancake & flip into the same spot. You should see it slightly rising. After close to or at a minute, you may remove to a plate. * Remember, you only want to turn pancakes once each.

  10. Repeat this process until all batter is finished. You dont have to grease between all batches, maybe just once more halfway through.

  11. Serve by itself or with maple syrup and any other sides you wish.

Recipe Notes

Leftovers freeze well & can be re heated in the microwave, depending on the amount, it may be 50-60 seconds or until the center is soft.

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