Name: Easy Classic Buttermilk Pancakes Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking soda; ¼ teaspoon salt; 1 tablespoon granulated sugar; 1 cup buttermilk; 1 large egg; 2 tablespoons butter, melted and slightly cooled; 1 teaspoon pure vanilla extract (optional); Nonstick cooking spray or vegetable oil; Butter pats; Fresh berries; Pure maple syrup

Jump to Recipe· 4.5 from 56 reviews

If you’re craving a warm, fluffy breakfast that’s truly a crowd-pleaser, this Easy Classic Buttermilk Pancakes Recipe is going to be your new go-to. I absolutely love how these pancakes come out light and tender every single time, and they’re so straightforward to whip up—even on busy mornings. Stick with me here, and you’ll see just why this recipe has earned a special spot in my heart (and on my breakfast table!).

❤️

Why You’ll Love This Recipe

Simplicity at its best: Few ingredients and minimal steps means you can have pancakes hot on the griddle fast.
Fluffy, tender texture: The buttermilk and baking soda create that perfect rise and softness every time.
Versatile and customizable: You can easily add vanilla, berries, or other mix-ins to suit your mood.
Family favorite: I discovered this recipe from my mom, and my whole family goes crazy for it on weekend mornings.

A stack of four golden-brown pancakes sits centered on a white plate, each pancake fluffy with a light, slightly crisp edge. The top pancake is crowned with bright red raspberries and deep blue blueberries, some berries glistening with dew. Amber syrup is drizzled over the top, running down the sides and pooling gently on the plate, catching light and adding a warm shine. More blueberries are scattered around the base of the stack on the plate. The plate rests on a white marbled surface with a soft blue and white striped cloth partially visible underneath. Photo taken with an iphone --ar 2:3 --v 7 - Easy Classic Buttermilk Pancakes, fluffy pancake recipe, homemade breakfast pancakes, simple pancake batter, tender pancake recipe

Ingredients You’ll Need

Let’s talk about the ingredients—these simple pantry staples work beautifully together to make pancakes that are golden, fluffy, and flavorful. Fresh buttermilk is really the secret to that tender crumb, so I recommend grabbing whichever brand you prefer or making your own if you’re feeling adventurous!

Flat lay of a small mound of all-purpose flour, a teaspoon of baking soda in a tiny white bowl, a pinch of salt in another small white bowl, a tablespoon of granulated sugar in a white ceramic dish, a small white bowl filled with creamy buttermilk, one large whole egg with a clean shell, a few tablespoons of melted butter in a small white bowl, a small white bowl with a clear vanilla extract liquid, pats of fresh butter on a simple white plate, a small white bowl of pure maple syrup, and an assortment of fresh mixed berries including strawberries, blueberries, and raspberries on a white dish, all arranged with perfect symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Easy Classic Buttermilk Pancakes, fluffy pancake recipe, homemade breakfast pancakes, simple pancake batter, tender pancake recipe

All-purpose flour: The foundation of the pancakes; sift or whisk it to keep things airy.
Baking soda: Reacts with the buttermilk to give those lovely bubbles and lift.
Salt: Just a pinch to balance sweetness and enhance flavors.
Granulated sugar: Adds a touch of sweetness but not too much; you can adjust to taste.
Buttermilk: The star ingredient that makes the pancakes tender and adds subtle tang.
Large egg: Binds everything together and adds richness.
Melted butter: Brings richness and helps with browning; make sure it’s cooled so it doesn’t cook the egg.
Pure vanilla extract (optional): I love adding this for a subtle warmth and depth, but leave it out if you prefer classics only.
Nonstick cooking spray or vegetable oil: For greasing the pan or griddle without sticking.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how adaptable this Easy Classic Buttermilk Pancakes Recipe is—you can keep it super simple or dress it up however you like. I often experiment with mix-ins and toppings, so you should definitely feel free to personalize the batter.

Blueberry pancakes: Toss in a handful of fresh or frozen blueberries right after pouring the batter on the griddle. My kids go wild for these!
Chocolate chip pancakes: Sprinkle semi-sweet chocolate chips on top of the batter for a sweet surprise. It’s a weekend treat for us.
Gluten-free adaptation: Swap the all-purpose flour for a gluten-free baking mix that already includes leavening for best results.
Dairy-free version: Use non-dairy buttermilk alternatives (like almond or oat milk mixed with lemon juice) and coconut oil instead of butter for a dairy-free twist.

How to Make Easy Classic Buttermilk Pancakes Recipe

Step 1: Whisk Your Dry Ingredients Together

I always start by combining the all-purpose flour, baking soda, salt, and sugar in a large bowl. Whisking them together evenly distributes the rising agent and seasoning, so every bite is perfectly balanced. This step sets the foundation for those fluffy, classic pancakes.

Step 2: Add the Buttermilk & Wet Ingredients

Pour in the buttermilk and gently whisk just until the dry ingredients are moistened—you’ll still see a few lumps, and that’s exactly how it should be. Next, crack in the egg, add the melted and slightly cooled butter, and vanilla if you’re using it. Stir everything together carefully to combine without overmixing. Trust me, overmixing leads to tough pancakes, and no one wants that.

Step 3: Let the Batter Rest

Give your batter a breather—let it rest for 5 to 10 minutes. I discovered this trick when I first tried this recipe, and it makes a noticeable difference: the baking soda activates nicely, and the pancakes end up lighter and more tender.

Step 4: Heat Your Griddle or Skillet

Set your electric griddle to 350°F, or heat a large skillet over medium. Don’t skip this temperature check—too hot and the pancakes burn on the outside before cooking through; too low and they turn dense. Use a bit of nonstick cooking spray or vegetable oil to coat your cooking surface evenly.

Step 5: Cook Your Pancakes to Golden Perfection

Use a ¼ or ⅓ cup measuring cup to pour the batter onto the pan, leaving space between each pancake. Cook for about 2 minutes until you see bubbles forming on the surface and the edges look set. Then gently flip with a spatula and cook for another minute or two. This is when they get their golden-brown hue and become absolutely irresistible.

Step 6: Keep Warm and Serve

If you’re making multiple batches, place the finished pancakes on a baking sheet and keep them warm in a 200°F oven. This trick keeps them piping hot and fluffy while you finish cooking the rest. Serve immediately with butter pats, fresh berries, maple syrup, or your favorite toppings.

👨‍🍳

Pro Tips for Making Easy Classic Buttermilk Pancakes Recipe

Don’t overmix: I used to get nervous about lumps, but lumps are your friend—they keep pancakes tender.
Perfect heat is key: Too hot and your pancakes might burn; too cool and they end up flat. Getting your griddle to 350°F makes a big difference.
Resting the batter: This helps the baking soda activate and the flour hydrate—trust me, it’s worth the wait.
Use fresh buttermilk: Older or separated buttermilk might impact rising; fresh gives lightness and flavor.

How to Serve Easy Classic Buttermilk Pancakes Recipe

A stack of five golden brown pancakes sits in the center of a white plate, each pancake thick and fluffy with a soft texture. On top of the stack is a mix of red raspberries and dark blue blueberries, some berries spilling onto the plate around the base. A golden syrup is being poured from above, flowing down the sides of the pancakes and pooling lightly at the bottom. The plate is placed on a white marbled surface with a blurred striped cloth in the background. photo taken with an iphone --ar 2:3 --v 7 - Easy Classic Buttermilk Pancakes, fluffy pancake recipe, homemade breakfast pancakes, simple pancake batter, tender pancake recipe

Garnishes

My go-to garnishes are simple but elevate the experience: a pat of real butter melting slowly on top, a drizzle of pure maple syrup, and a handful of fresh berries (blueberries are my personal favorite). Occasionally I toss on sliced bananas or sprinkle a little powdered sugar for that extra flair. These small touches bring the pancakes to life.

Side Dishes

I like pairing these pancakes with crispy bacon or sausage links for a sweet and savory combo. Sometimes I add scrambled eggs or a side of fresh fruit salad to brighten the plate. These sides round out the meal and keep everyone going well into the afternoon.

Creative Ways to Present

If I’m serving these for a special occasion or brunch, I like stacking the pancakes in a little tower, layering fresh fruit and dollops of whipped cream between them. Another fun idea I discovered was serving them with a small assortment of syrups and jams on the side, so everyone can customize their breakfast plate. It feels fancy but takes minimal effort.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover pancakes in an airtight container in the fridge for up to 2 days. If you stack them, place a sheet of parchment paper between each pancake so they don’t stick together. This way, reheating is much easier, and they keep their texture nicely.

Freezing

Freezing pancakes has been a lifesaver for me! Cool them completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe bag. This prevents them from clumping. They stay good for up to 2 months, so you can enjoy fresh pancakes any day with zero effort.

Reheating

For reheating, I pop pancakes directly into the toaster or toaster oven—that crisp edges and warms through perfectly. Avoid the microwave if you can; it tends to make them chewy. Got a bunch? Wrapping in foil and warming in a 300°F oven for 10 minutes works great too.

FAQs

Can I use regular milk instead of buttermilk in this recipe?

You can, but the pancakes won’t be quite as tender or fluffy since buttermilk reacts with baking soda to create lift. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes before using.
Why are my pancakes chewy instead of fluffy?

Chewy pancakes often result from overmixing the batter or cooking at too low a temperature. With this recipe, mix until just combined (lumps are okay), and make sure your pan or griddle is hot enough before adding batter for a tender texture.
Can I make this batter ahead of time?

It’s best to make and cook the batter fresh. If you refrigerate the batter overnight, it may thicken and lose some of its rising power, resulting in denser pancakes. However, letting the batter rest for 5-10 minutes before cooking is recommended and improves texture.
How do I know when to flip the pancakes?

Look for bubbles forming on the surface and the edges starting to look set. This usually takes about 2 minutes. When you gently lift the edge with a spatula and it’s golden brown underneath, it’s time to flip!

Final Thoughts

Every time I make these pancakes, it feels a little like coming home to a comforting hug on a plate. The Easy Classic Buttermilk Pancakes Recipe is timeless for a reason—it’s forgiving for beginners and satisfying for seasoned cooks alike. Give it a try, and I promise you’ll have a batch of fluffy, golden pancakes that your family or guests will rave about. Let me know if you’ve got any questions—I’m always here for a good pancake chat!