Best Buttermilk Pancake Recipe

1 1/2 cups all-purpose flour(see suggestions)

1 tablespoon baking powder

3/4 teaspoon salt

1 tablespoon white sugar

1 egg, at room temperature

1 teaspoon vanilla

1 1/4 cups buttermilk, warmed

No buttermilk? Just add 4 teaspoons of lemon juice to a 2 cup measuring glass. Then fill with milk to 1 1/4 cup line. Let stand 5 minutes.

3 tablespoons butter, melted

To create a tall stack of fluffy buttermilk pancakes, the wet ingredients cannot be cold. So make sure your egg is at room temperature (just run it under hot tap water) and your buttermilk is warmed (use the microwave).

In a large bowl, sift together the flour, baking powder, salt, and sugar. NOTE: Sifting is not absolutely necessary but it will add fluff to your pancakes.

In a smaller bowl, lightly mix together the egg, vanilla, and melted butter. Then lightly mix in the warmed milk. Make a well in the center of the flour mixture and pour in the buttermilk mixture. Stir just until everything is moistened, taking care not to overmix the batter (lumps are okay). Set aside for ten minutes.

Use a lightly greased griddle or frying pan over medium heat. Pour about 1/4 cup buttermilk pancake mix for each pancake. Brown on both sides and serve hot.

Follow this recipe then experiment with your own ingredients, using our tips and techniques to learn how to make your own pancake recipe from scratch with buttermilk and more!


Turn this into the best whole wheat buttermilk pancake recipe by substituting the all purpose flour for a whole grain flour. Whole wheat flour is an obvious substitute. Worried about compromising flavor and texture? Don't be! There are many types of whole wheat flours that are sweeter and lighter. Hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. These are all healthier alternatives. So explore...discover...and ENJOY!