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A stack of pancakes, topped with berries on a plate.
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5 from 10 votes

Perfect Buttermilk Pancakes

These are the best homemade Pancakes made from scratch! Made with buttermilk, they have an irresistible buttery flavor and light and fluffy texture! This will be a perfect breakfast or brunch idea for your family weekend!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 481kcal


  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 ½ cups buttermilk room temperature
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter melted


  • In a large mixing bowl, whisk all dry ingredients (2 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt).
  • In another bowl, whisk all the wet ingredients (2 ½ cups buttermilk, 2 large eggs, 1 tsp vanilla extract, and 4 tbsp melted butter).
  • Add wet ingredients to dry ones and mix, until well combined. Let it sit for about 15-20 minutes.
  • When ready, preheat a non-stick skillet or a griddle on low heat. Add ⅓ cup batter and cook until the edges are set, the bubbles are starting to pop up, and the bottom is golden/brown color. Flip and cook on theother side.


  1. Use a real buttermilk and not a "homemade" substitution.
  2. Make sure that all the ingredients are room temperature.
  3. Don’t overmix the batter.
  4. Let the batter rest for 15-20 minutes before cooking.
  5. You don’t have to grease the pan if you use a non-stick pan or griddle.


Calories: 481kcal | Carbohydrates: 62g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 1242mg | Potassium: 307mg | Fiber: 2g | Sugar: 14g | Vitamin A: 718IU | Vitamin C: 1mg | Calcium: 320mg | Iron: 4mg