My Recipe Box

Classic Buttermilk Pancakes


Yields about 17 pancakes.

  • To learn more, read:
    How to Make Pancakes
  • by from Fine Cooking
    Issue 102

You can add fresh berries, thinly sliced fruit, or even crumbled crisp bacon to this batter for an extra hit of flavor. Or substitute 1/2 cup wheat germ, cornmeal, or whole-wheat flour for 1/2 cup of the all-purpose flour. This recipe can be easily doubled or tripled.

See our Test Kitchen tip for what to do with leftover buttermilk, and our Quick, Easy Breakfast Ideas slideshow for more recipes like these pancakes.

  • 3 Tbs. unsalted butter; more for serving
  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1/4 cup granulated sugar
  • 2-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 2 cups buttermilk
  • 2 large eggs
  • Vegetable oil for the griddle
  • Pure maple syrup for serving

Heat the oven to 200°F. Melt the butter in a small bowl in the microwave or in a small saucepan on the stove and set aside to cool briefly.

In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk and eggs. Pour the wet ingredients into the dry ingredients. Whisk gently until the dry ingredients are almost incorporated; stop before the batter is evenly moistened. Add the cooled melted butter and mix just until the batter is evenly moistened (there will be lumps). Let the batter rest while you heat the griddle.

Heat a griddle or a large skillet over medium heat (or set an electric griddle to 375°F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle. Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart. Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more. Transfer the pancakes to a baking sheet and keep warm in the oven while you repeat with the remaining batter.

Serve hot with butter and maple syrup.

Make Ahead Tips

Cooked pancakes will keep, sealed in freezer bags, for up to 2 days in the refrigerator and up to 1 month in the freezer. Defrost in the refrigerator overnight and reheat in a 350°F oven for 5 minutes.

nutrition information (per serving):
Size : per pancake, Calories (kcal): 110, Fat (kcal): 3.5, Fat Calories (g): 30, Saturated Fat (g): 1.5, Protein (g): 3, Monounsaturated Fat (g): 1, Carbohydrates (mg): 16, Polyunsaturated Fat (mg): 0, Sodium (g): 170, Cholesterol (g): 30, Fiber (g): 0,

Photo: Scott Phillips

The pancakes look great and have the right texture, however it tasted very much of baking powder. Have a look at other recipes and you will find the baking powder is too much. I used 1 tsp of baking powder. I only used 1 tablespoon of sugar instead of the whopping 1/4 cup. I also used slightly less milk, as they were too thin and I like them sumptuous. The majority of the recipe is great, just needed adjusting. I've eaten pancakes all my life, at home and diners in the U.S.

These were very good, but just a little bit too thin for my liking (perhaps I used less flour by measuring it by volume instead of weight?). Next time I would decrease the buttermilk by about a quarter cup.

These pancakes were fluffy and delicious, maybe the best pancakes I've ever made! I wonder how they would be if I swapped out cornmeal for part of the flour?

easy. light and fluffy pancakes the whole family loved. resting the batter really fluffed up the batter. Will be making again soon!

Good basic. Made with Bob's Red Mill pastry flour and BRM whole wheat, fresh blueberries, and fresh organic lime zest. Topped with powdered sugar and fresh lime juice. Great with poached pullet eggs on a summer morning.

Love this recipe. I haven't played with it to add other elements, but it's a beautiful classic.

Simply the best tasting pancakes I’ve ever made. The batter is thick; once I flip them, I press them down with a spatula to even them out.

ABSOLUTELY Delicious! Fluffy goodness!

These were fabulous and fluffy!! Not sure I can go back to pancake mixes now!!

This recipe far outshines my old standby! I added half tsp vanilla to butter and syrup and kept it on low on stove. A little lemon zest to batter works well with sweetness of syrup. This will be my go to recipe from now on!

Made it using proportions recommended. Whipped egg whites then folded into batter. Other than that, all was the same. They came out decently fluffy. Good flavor. Gonna mess with it for more fluffiness next time.

I have made these several times now with slight variations and hands down is my favorite go too buttermilk pancake recipe.

Thick and fluffy, that's how I like my pancakes, and these pancakes did not disappoint! They are light, and have the slightest sweetness to them. I made extra pancakes, wrapped them in layers of wax paper after they cooled, stored in gallon-size freezer bags, and put into the freezer for another day! Next time I will add fresh blueberries to the batter. They were really good!

Delicious. Thank you for the fine recipe. I decided to use Celtic-salt instead of Kosher, and this created a small issue--my oldest, a 17-y.o., noticed a few bits of salt. I made sure to allow the milk & eggs to sit out 20 minutes before mixing & used coconut oil as I was nearly out of butter (wanted to make sure we had enough to put on top of the finished work). I have 2 teens and a 7-y.o., adding to the fact that pancakes are my favorite breakfast, so there were no leftovers!

Very good but the Joy of Cooking cookbook recipe for buttermilk pancakes is so so much better. I really recommend everyone get this cookbook it is good and covers so many foods.


Really, really good. Only change was to use just 1/8 c. of sugar. Our new go-to recipe for great buttermilk pancakes.

This is my favorite buttermilk pancake ever, and our family has tried several through the years. It delivers a light, fluffy pancake - and I substituted the 2 c. flour with 1 ¾ c. white, ⅛ c. wheat, ⅛ milled flax seed. I also reduced the sugar by ½ and they were still delicious. We added ~1 c. of frozen blueberries also. A note on quantity: The size of each pancake varied, but this recipe yielded enough for a family of 6 to have seconds and then I had 10 4-in. pancakes leftover. (I did NOT double this recipe.) Thank you for ending my search for the perfect light, fluffy buttermilk pancake!

Great recepie! I did not have a regular flour so I used self rising flour( did not put baking soda nor baking powder). Panckakes came out fluffy and absolutely delicious !! Yum, will make them again. What I also did is I mixed sour cream with a little bit of sugar and maple syrup and served it along with pancakes. My kids licked their plates ;)

These are the BEST pancakes! I have made a couple times, and recently served with the Warm Berries and Nectarines recipe (also on FineCooking). They went together very well and were a huge hit.

super yummy i added blueberries to some and raspberries to some i added a 1/4 wheat germ ...i will be adding it again next time... i might cut down on the sugar a little

Made these this morning for my son's birthday. They were so fluffy and great. This is now my go-to buttermilk pancake recipe.

I've made many pancakes, but I've never managed to make that perfect fluffy moist pancake, but this is the best pancake I've stumbled upon. DEFINITELY A KEEPER. Not just another exaggerated "this is the best recipe ever", this is really the best.

Easy and tasty recipe! I now prefer this over any of the readymade pancake mixes. Some modifications: I didn't have buttermilk, so I used whole milk. Not as fluffy as buttermilk but the whole milk fat was still satisfying. And I had to halve the recipe (50% of everything) because it's just my husband and me. And! I made this on my Cuisinart griddler combo machine. Works great!

thick, though fluffy, over all, a easy and great recipe,(my husband says "they have a good flavor"...

All it needs is a little nutmeg! Delicious.

Outstanding. The batter doubled while it sat . I made 2 pancakes with it that way, but it was very thick. I added 1T milk, needlessly, because when I stirred the batter, it collapsed and was easy to work with. The pancakes puffed up on the griddle and were very tender. I did turn the griddle to 350 degrees as they were deep brown on the bottom before the top set at all. We substituted 1/3 white whole wheat flour and used less sugar. Thanks for the tip about freezing them - the recipe makes so many that the 2 of us could never finish the batch.

Everybody fought over the last pancake!

This is a great recipe. It went over really well in my household.

Delicious ever. DONT TELL GRANNY

These were good, but not better than my go-to recipe for pancakes - Bisquick "Classic" pancakes, made with Bisquick, baking powder, much less sugar, milk soured with lemon juice, and eggs. This batter was so thick I had a difficult making it into round pancakes. The Bisquick recipe is not as thick, so it spreads into nice, round pancakes, which rise as they cook, making them light and fluffy as well.

Absolutely perfect. Really fluffy and tasty. Loved the thick batter as it was easy to work with but did not translate out to a heavy pancake. I always add frozen blueberries to my pancakes for flavor and health benefits. I then went tropical by substituting 1/2 c. coconut flour and then sliced bananas in with some shredded coconut. Fabulous!

Delicious and easy. They take longer to cook than my "ready mix" so the medium heat is important. I made them small (1/8 c. measure as scoop); a half batch fed both tween kids with a couple for me.

Spectacular. Just made them. Substituted Equal for the sugar so my diabetic hubby could eat them. We both loved them.

Great recipe! Made it 3 times so far. The first attempt was a total disaster. I tried to make it with powdered buttermilk. I must have used to much water. The recipe can be easily halved and it still turns out great. Make sure to use buttermilk.

Agree with everyone. This is the easiest and best recipe ever. Took the recommendation and used 2/3 buttermilk 1/3 eggnog. Divine! Also added banana slices. A hit with all ages.

My go to pancake recipe. Over the holidays I use half buttermilk and half store bought egg nog, with a teaspoon or three of vanilla. Even better.

This recipe is FLAWLESS!! Bravo Denise Mickelsen, bravo. I've ALWAYS wanted restaurant-quality pancakes like this at home. I like to add a touch of vanilla to my batter, but other than that... it was perfect.

These were light and fluffy. The batter is thick. Make sure to spread it out once poured so they don't turn out too thick to cook properly. These were really good. I used 1/4 cup malted powder and one tablespoon sugar in place of the 1/4 cup sugar listed. It turned out good.

I decided to try this recipe as alternative to our usual recipe - Martha Stewart's Cornmeal Buttermilk pancakes. Overall they were just okay. I will not make these again.

The recipe that finally taught me to make pancakes properly after years of trying and failing. Deserving of 100 stars. We can't get buttermilk where I live but I've found the yogurt or milk+lemon juice substitutes to work fine.

I loved the flavor of this recipe, but had trouble with it; the batter was super thick, so I added additional buttermilk. But the pancakes didn't really bubble up and rise, and were gummy inside. So I don't know what went wrong; any advice would be great.

These pancakes come out perfect every time!

Fabulous! I used organic powdered buttermilk(1 cup) and 1 cup non fat plain yogurt ...also used rapdura sugar ...they turned out fluffy, moist and tasty!

Simplest and best recipe i've tried yet. I used all whole wheat flour with 1/4c wheat germ and substituted a bit less sucanat for the sugar, and they were delicious. Especially with blueberries!

I love these pancakes. I like to add fresh blueberries. I have experimented with whether powdered buttermilk works as well as liquid buttermilk. I think I prefer liquid. I think this is a little better. But, this is definitely a favorite of mine.

Very good and super easy to make! Made in a nonstick skillet and they turned out nice and golden (and no extra butter needed). They turned out nice and fluffy! I have also halved the recipe without any problems. I may cut down on the sugar a bit next time, as they are the tiniest bit sweet. Will definitely keep making.

These pancakes were light, fluffy and had great flavor, not bland like other recipes I've tried. I even froze leftovers, defrosted in fridge overnight then warmed in 350 degree oven for about seven minutes, they were even better. This is my new buttermilk pancake recipe.

The very best pancake recipe I've tried. Super quick and easy to make, my whole family loves them! I prepare them on our cooktop's griddle (set at 350 degrees) and they turn out perfect every time.

These are terrific waffles- my kids love them. Powdered buttermilk works perfectly.

These pancakes were awesome! Among the best I've ever had, let alone made at home! They are super fluffy. After a few different 'ok' pancake recipes, this one has inspired me to go out and get an electric griddle so we can make these quickly, easily and often! (The most time consuming part was getting the temperature right on the stovetop griddle pan.) Most ingredients are on hand at all times. However I recently read an article that said Buttermilk Powder is actually a good substitute for buttermilk so I think I'll try to find some of that to keep on hand so we can be even more spontaneous on those weekends we didn't have the foresight to have buttermilk on hand. Worth a try because I can't wait to make more of these which were loved by myself, my husband and the kids, including a really fussy 9-year old.

Very tasty!! Light and fluffy. I found they need to cook a little longer on a fry pan.

Pancakes were very fluffy and had a good flavor. I used an electric griddle and found I needed to lower the temperature a bit or they overcooked.

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