Classic Buttermilk Pancakes

This post may contain affiliate links which won’t change your price but will share a commission.

Classic Buttermilk Pancakes beat all those pre-mixed concoctions by a long shot. Try my tips to make them extra fluffy, and then add a big hit of butter and syrup!

When you’re not making these buttermilk pancakes, try my sweet and savory Bacon Cheddar Waffles, some delicious Cinnamon Swirl Pancakes, or my Healthy Chocolate Granola over fruit and yogurt, of course!

A stack of buttermilk pancakes with butter on top and a big drizzle of syrup just reaching the top.

Best Buttermilk Pancakes

Mike and I went on a two-hour bike ride this morning. It was a beautiful sunny Texas day. Oh, and windy. Like blow you off the bike windy. We had planned ahead to ride and when I woke up this morning and checked the weather, my phone said “wind advisory”. Ummm. Mike is in training for a half marathon and I’m in training – for these pancakes. In other words, I exercise so I can indulge. And these pancakes were in the plan. So we geared up and hit the road.


A stack of buttermilk pancakes with butter on top and a big drizzle of syrup hitting the top.

And do you know what happens when you ride with a 6’1 guy who is in tip top shape and doesn’t know what “coasting” means? You ride like a bad ass. Legs spinning as fast as you can because you don’t want to be left in the dust. And you want to tell him that maybe you want to only ride for an hour but you have a hard time catching him and then when you do you decide you can do it. Just keep peddling. Just keep bucking the wind that literally changes directions on your way back so you are bucking the wind BOTH directions.


A large stack of buttermilk pancakes on a white plate with butter and syrup on top.

These Classic Buttermilk Pancakes were created using a very old recipe I had, plus a few tweaks to try to get them fluffier.

Tips to make them fluffy:

  1. I used butter instead of oil because oil tends to make things denser.
  2. I used extra baking soda.
  3. I separated the egg yolks from the whites and folded the whites in last.
  4. I let the pancake batter sit for 15 minutes before making them.

I definitely recommend trying the suggestions above to get fluffy pancakes, but if you are short on time, just skip the last two steps. The taste will still be terrific.

My Omelette Breakfast Casserole or Poached Egg Avocado Muffins would be a perfect protein to go with these yummy pancakes.

Promise me that you’ll never use another box pancake mix. These are super easy and you will be delightfully surprised at how they turn out. Top them with fruit, chocolate chips or just butter and syrup.

Because PANCAKES. 🙂

Side shot of large stack of buttermilk pancakes with a big wedge eaten.

You can stay up-to-date with SueBee Homemaker by:

  1. signing up for post updates (top right-hand corner of my blog)
  2. liking my Facebook Page
  3. and following me on Pinterest

I’m also sharing tidbits of my life on Instagram.

Classic Buttermilk Pancakes -- classic fluffy pancakes made with buttermilk and a touch of vanilla! |

Classic Buttermilk Pancakes

Classic Buttermilk Pancakes beat all those pre-mixed concoctions by a long shot. Try my tips to make them extra fluffy, and then add a big hit of butter and syrup!
5 from 7 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 14 pancakes
Calories: 142kcal
Author: Sue Ringsdorf


  • 2 large eggs separated
  • 2 1/2 cups buttermilk
  • 1/4 cup unsalted butter melted
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour sifted
  • 3 Tablespoons sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


  • Separate egg yolks from whites and set whites aside. Add yolks to medium bowl, along with the buttermilk and vanilla. Add melted butter (that has been slightly cooled). Whip ingredients together.
  • Add dry ingredients (flour, sugar, baking soda, baking powder, and salt) to a separate medium bowl and combine. 
  • Add dry ingredients to wet ingredients and mix gently. Leave some lumps and be careful to NOT over-mix.
  • Take egg whites and whip with a hand mixer until they get light and airy. Add to mixture by folding in with a rubber scraper.
  • Heat skillet to medium heat and add oil for cooking. Scoop pancake batter with 1/2 cup measuring cup. When bubbles form in pancakes, flip and continue cooking until done. Repeat until all batter is gone. You should get at least 14 pancakes.
  • Serve with a pat of butter and warm syrup.


These pancakes freeze well. Just let them cool completely and store in a freezer bag.


Calories: 142kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 295mg | Potassium: 115mg | Sugar: 4g | Vitamin A: 210IU | Calcium: 69mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. Ok… when your son comes home from college and you want to impress him with breakfast, make these pancakes.
    As a college student, he didn’t wake until mid afternoon.. I was at the grocery store and received a text that said, “Did you use a different pancake batter? I replied, yes and why???? He responded, they are REALLY good. So, make these for your family and they will sing your praises.

    1. Suebee Homemaker says:

      Awww, thanks, Michelle!! Give Mike a hug from me! 🙂

    1. Suebee Homemaker says:

      We love our pancakes!! 🙂

  2. Love, love buttermilk pancakes! Since moving to the South a number of years ago, I have really learned to love and appreciate buttermilk. Awesome ingredient and these look awesome!

    1. Suebee Homemaker says:

      Thanks Carol! I hope you try them! 🙂

    1. Suebee Homemaker says:

      Thanks Dominique! I hope you try them. 🙂

Leave a Reply

Your email address will not be published.

Recipe Rating