Buttermilk Pancakes {my family’s favorite!}

A stack of buttermilk pancakes on a white plate with butter and maple syrup

Do you pour your pancake mix out of a box, and then stir in some milk and eggs? That’s how I did it for many years.

I just didn’t know any better.

Then, while in college, a friend intervened and rescued my life from what promised to be a very unsatisfying flapjack destiny. I was introduced to homemade buttermilk pancakes. Why in the world did I ever think they could only be enjoyed when ordered from a restaurant’s plastic slip-covered menu?!

These Buttermilk Pancakes are the best homemade pancakes around, overwhelmingly approved by every member of my family (plus lots of extended family members and friends!). They rise up light and fluffy, bake up golden brown, and are perfectly moist and tender. But the best part is the flavor. They taste like they came straight from Heaven’s diner. The buttermilk lends a little tang, while butter adds a hint of richness. And if you detect a bit of cinnamon warmth…yep, that’s in there, too. Shaking cinnamon into most every baked good is a trait I inherited from Mom, and one I’m happy to claim.

If you adore a good pancake and haven’t ventured out of the “pancakes from a box” method yet, I beg you to give this recipe a try. I’m willing to bet that you’ll give up your old ways after just one bite, and that you’ll never buy another pre-mix again.

My money’s on the table. I want to hear from you!


Yield: 12 pancakes, about 4 inches in diameter

Cook Time:6 minutes

Calories per serving: 90


1-1/2 c. all-purpose flour

1/4 c. sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. kosher salt

1/2 tsp. cinnamon

1 c. buttermilk

2 large eggs, beaten

1/4 c. butter, melted, plus more for brushing the heated griddle

1 tsp. pure vanilla extract


Preheat an electric griddle to 300°, or place a cast-iron skillet over medium heat. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Add the buttermilk, eggs, butter, and vanilla, and fold to combine. The batter should not be completely smooth. It should appear a bit lumpy.

When your griddle is heated, spread a 1/2 tablespoon of butter around the surface. Using a 1/4-cup measuring cup (I like my pancakes on the smaller side…easier to flip, easier to have “just one more”!), pour the batter in pools, leaving an inch or two of space between each pancake. When the pancakes have bubbles on the surface, about 3 to 4 minutes, flip them. Cook until they are lofty and golden, another minute or 2. Serve warm with additional butter and your favorite syrup.

from a farmgirl’s dabbles

a stack of pancakes with butter

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