The Best Buttermilk Pancakes

Light and fluffy, slightly tangy, Buttermilk Pancakes – these are the diner style pancakes that you love. This recipe is the reason there is always buttermilk in our fridge.

Listen, I’m serious about my pancakes. I’ve had one perfect pancake recipe for over 20 years that has been my favorite. It’s the only recipe that earned the title. For all the different pancake variations that I’ve developed, over the years (45 pancake recipes and counting), I have stood firm on the hill that a drizzle of homemade syrup and a stack of those pancakes was as good as it could get.

This buttermilk pancakes recipe gives my long-standing favorite a run for it’s money. Crispy, diner-style edges. Light and fluffy texture for days. They are head and shoulders above any other buttermilk pancakes you’ve ever tasted.

Buttermilk Pancakes

When we were looking at houses before moving to Ohio, Sean and I stopped for breakfast at Stav’s Diner. Oh boy was that the right choice. Diner-style buttermilk pancakes like nothing I’d ever had before. I became a wee bit obsessed with recreating those pancakes at home. I’m happy to say that this recipe nails the experience.

Buttermilk is the not-so-secret ingredient for these pancakes. It adds amazing texture and flavor to them. The acidity reacts with the baking soda, giving us tall, airy stacks that hold up well even if you drown them in syrup.

Just a heads up, this is not a recipe where a buttermilk substitute will work the same way. You will need real, cultured buttermilk for these pancakes. You can find it in the dairy case in most grocery stores.

And, if you are ever in the Bexley area, give Stav’s a try. You won’t regret it.

Ingredients and Substitutions

Flour – I stick with all-purpose here. There’s no need to get fancy.

Sugar – You need just a bit of sugar to balance the flavors here. It also helps them brown on the griddle. It won’t taste like a dessert (unless you want it to. I don’t judge toppings!).

Leaveners – I include both baking soda and baking powder. And, you really do need both. The double leavening is what gives these pancakes their incredible fluffiness.

Salt – I always use kosher salt, unless otherwise specified.

Buttermilk – The star of the show. I grab store-bought buttermilk from the dairy case. Homemade substitutes don’t work the same. The real stuff lends the tang you want, and results in a tender, almost melt-in-your-mouth crumb.

Eggs – Two. Try making this recipe without ’em and you’ll see why. (Actually, don’t. That’s a waste of time and batter.)

Fats – Melted butter goes into the butter for several reasons, but mainly for FLAVOR. And, I use vegetable oil on the griddle to get those crispy golden edges. You can swap for coconut oil, if you prefer.

How to Make Buttermilk Pancakes

Mixing the Dry Ingredients: Start by whisking together the flour, sugar, baking powder, baking soda, and kosher salt.

Adding the Wet Ingredients: I add in the buttermilk and eggs, then use my favorite dough whisk to combine. (It might look funky, but you’ll never find a whisk that is easier to clean!)

Adding the Butter: You need the butter to be melted, but give it a moment to cool then pour it into the batter. Whisk everything once more. Take care not to over whisk the batter. Lumps are ok.

Letting the Batter Rest: This is when I turn on my electric griddle. Then I take a minute and do something else. Prep some toppings, drink a cup of coffee, or just kick your feet up. We have to let those leaveners work their magic for at least 10 minutes.

Heating the Griddle: Heat a flat-bottom nonstick skillet or if you’re using an electric griddle, make sure it’s set to medium heat. I use a griddle because it has more surface area. More surface area means more pancakes, faster.

Cooking: Spread about a tablespoon of oil over the griddle so that the surface is lightly coated. I find it easier to scoop this thick batter onto the griddle. About 1/3 cup per pancake. Let them cook undisturbed for 2-3 minutes, until the pancakes begin to bubble on top.

Flipping: Once the bubbles start to burst on the surface of the pancake, I use a thin flexible spatula to flip them over. Let them cook on the second side until golden brown.

Serving: Serve them hot with the toppings of your choice.

Serving Suggestions

I always set out a few options when serving pancakes, and just let everyone go to town. Everyone loves them with buttermilk syrup (the tanginess pairs so well with these). And, peanut butter syrup is a more recent addition to our lineup that has become a fast favorite.

Want breakfast to feel more like a fancy brunch? I just whip up some homemade whipped cream and finish them with a spoonful or two of berry sauce. Voila!

Make Ahead & Storage

Make Ahead: These pancakes freeze beautifully, making this an ideal recipe for meal prepping. I always make more batter than I need. Leftovers are bestovers!

How to Store: Let leftover pancakes cool, then just follow my guide to freezing pancakes. It’s easier than you might think! They keep well in the freezer for up to 2 months.

How to Reheat: If I’m in a rush, I use the microwave at 20-second intervals. But, you won’t get the same crispy edges. The toaster oven will bring back some of the texture back, if you have the time.

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{originally published 1/15/2024 – recipe notes and photos updated 4/6/26}