Light and fluffy. Quick and easy. Hands down the Best Buttermilk Pancakes you’ve ever eaten.
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Original content posted March 2014. Updated June 2019.
I don’t toss around the word “best” lightly. After trying and testing numerous recipes, I picked bits and pieces of several and combined them into what I’ve deemed the best of the best. The Best Buttermilk Pancakes.
They’re light, they’re fluffy and they’re simply irresistible. If my three year old had her way, we’d alternate between me serving these pancakes or my Yogurt Waffles for every meal. We’ve dubbed her the carb queen for a reason.
Put away the box of baking mix! These Best Buttermilk Pancakes are just as easy to make. In fact, I typically triple – yes, TRIPLE! – the recipe for our family of five in the hopes that I’ll have leftovers to stash in the freezer. They’re a popular choice with the menagerie for breakfast and lunch and never last long.
How Do You Make Pancakes from Scratch?
My Best Buttermilk Pancakes use only seven ingredients and I’m betting you have all but one of them in your fridge or pantry. Flour, egg, applesauce, baking soda, salt, vanilla and buttermilk.
Why Use Buttermilk in Pancakes?
Besides the fact that buttermilk makes pancakes delicious, there’s also a bit of science behind why you want to use it in this Best Buttermilk Pancakes recipe.
Buttermilk makes for a tender, fluffy pancake as it assists in breaking the strands of gluten within the flour. The acid in the buttermilk also jumpstarts the baking soda into action which means a pancake with more height. Nobody wants a flat pancake!
Can I Substitute Regular Milk for Buttermilk?
What’s that you say? You don’t typically have buttermilk in your fridge? If you haven’t planned ahead, no worries as you can also make a buttermilk substitute easily. All you need is milk – preferably whole or 2% – and fresh lemon juice or white vinegar.
Simply pour one tablespoon of lemon juice or vinegar into a liquid measuring cup and then fill with milk to reach a one cup measurement. Let sit for ten minutes and then proceed with your recipe. Easy, right?
Pancake fans, you’ll also want to try my decadent Peanut Butter Banana Bacon Pancakes, celebration ready Birthday Cake Pancakes and my Pepperoni Pizza Pancakes which are great for meal prep and lunchbox ready in an instant!
How to Make the Best Buttermilk Pancakes
 In a large bowl, add flour, baking powder and salt.
 Whisk together to combine.
 Make a well in the center of dry mixture and add milk, egg, applesauce and vanilla.
 Stir together until just combined.
TIP: If your batter looks a bit too thick, use a bit of milk to thin it out to your desired consistency.
TIP: You only want to stir ingredients together until dry ingredients are no longer visible. Stir too much and you risk having tough, instead of tender, pancakes!
 Heat griddle to 350 degrees and pour 1/3 cup batter onto heated griddle for each pancake.
 When bubbles no longer appear on pancake surface, flip to cook other side until lightly browned.
If you’ve tried these Best Buttermilk Pancakes or any other recipe on Melanie Makes, please let me know your thoughts in the comments below. I love hearing from you and respond to each and every comment!
Best Buttermilk Pancakes
- 2 cups flour
- 1 tablespoon + 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups buttermilk
- 1 egg beaten
- 2 tablespoons applesauce
- 1 tablespoon vanilla
- In a large bowl, add flour, baking powder and salt.
- Whisk together to combine.
- Make a well in the center of dry mixture and add milk, egg, applesauce and vanilla.
- Stir together until just combined.
- Heat griddle to 350 degrees and pour 1/3 cup batter onto heated griddle for each pancake.
- When bubbles no longer appear on pancake surface, flip to cook other side until lightly browned.
Have some extra buttermilk in the fridge? You might have just enough to make this Fluffy Buttermilk Biscuits recipe, or this Buttermilk Vanilla Cake from scratch or even these Buttermilk Blue Cheese Mashed Potatoes.