saturday morning pancakes | best buttermilk pancake recipe

by | Jul 14, 2021 | a slice of life, Recipes | 22 comments

For years, I have been making buttermilk pancakes for my boys here and there – weekends, snow days, sleepovers, and birthdays.  When they were doing distance learning for school last spring, though, they were asking for this buttermilk pancake recipe almost every morning.  I had to set a “pancake day” for my own sanity and Saturday morning pancakes have become a family tradition!  I don’t know why it’s taken me so long to share this tasty and easy buttermilk pancake recipe.  I just don’t think of pulling out the camera to take pictures while I’m making pancakes in my jammies on a Saturday morning.

But, this recipe is too good not to share!  These buttermilk pancakes are a little tangy, not-too-sweet (just 2T sugar for the entire recipe), and are fluffy and delicious.  Perfect for a lazy Saturday morning.  I’ll also share a few tips for pancake-making success.

best buttermilk pancake recipe | miss mustard seed

The printable recipe is at the bottom of the post if you want to skip right to it.

I start by mixing all of the dry ingredients in a large bowl.  I use this batter bowl that belonged to my Oma and I love that I’m now using it to make memories with my boys.  If you want your pancakes even lighter and fluffier, you can sift the dry ingredients.  I used to do that, but I have found they are still tender without that extra step.

best buttermilk pancake recipe | miss mustard seed

I’ll melt the butter in a 2 cup measuring glass and then add in the eggs and vanilla.  Putting the wet ingredients together in this order reduces the amount of measuring cups you need to use or wash out between uses.  (I used to put the buttermilk in first, but then I’d have to wash the measuring glass before melting the butter in it.)

Pour the eggs, butter, and vanilla into the dry ingredients and then add the buttermilk…

best buttermilk pancake recipe | miss mustard seed

Ha!  I did fish out that piece of eggshell after I took the picture!

I have made these pancakes with buttermilk and with whole milk + lemon juice when I didn’t have buttermilk.  Both are good, but there is definitely a reason buttermilk pancakes are made with buttermilk.  They make the pancakes tender and a little tangy.

Whisk the ingredients together until just combined.  Another key to fluffy, tender pancakes is not overmixing.  The lumps will continue to be absorbed as it sits in the bowl.  A few turns of the whisk should be enough and a few lumps are okay.  At this stage, I’ll add another splash of buttermilk if the batter is too thick.  You do want it on the thicker side, so the pancakes have some loft and maintain a nice shape in the pan.

best buttermilk pancake recipe | miss mustard seed

linen towel | vintage-style 8-cup glass batter bowl

Preheat the pan over medium heat.  The temperature is also key to well-cooked buttermilk pancakes.  If it’s too hot, the outside will cook too quickly and become hard.  If it’s too low, the pancakes won’t develop a nice crispy edge.  I melt a tablespoon of butter in the pan (you could use bacon butter/grease as well) and let it get frothy before adding in the pancakes.  I pour the batter in with a 1/3 cup ladle.

best buttermilk pancake recipe | miss mustard seed

All-Clad non-stick pan

Then, don’t touch the pancakes!  Don’t push them around with the spatula or fiddle with them.  Just leave them alone until bubbles begin to form in the batter.

best buttermilk pancake recipe | miss mustard seed

Flip them with a spatula and leave them alone while the other side cooks.  It usually just takes another 1-2 minutes on the second side.  Resist the urge to press on the pancakes with a spatula.  That just pushes the air out and makes them dense.

best buttermilk pancake recipe | miss mustard seed

Serve up immediately in a short stack and repeat the process until all of the buttermilk pancake batter has been cooked.

Don’t love super sweet things for breakfast, so I prefer my pancakes with a pat of butter, some berries, and a sprinkle of powdered sugar.  You could, of course, serve them with syrup, preserves, whipped cream, or whatever you like on your pancakes.  You can also add extras to this recipe like chocolate chips, sprinkles, or blueberries.

best buttermilk pancake recipe | miss mustard seed

striped linen napkins | working glass juice glasses

You can print up a copy of the recipe here…

best buttermilk pancake recipe | miss mustard seed

Buttermilk Pancakes

the best, fluffy & tender buttermilk pancake recipe
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine American


  • large mixing bowl
  • 2 cup measuring glass
  • 1 cup measuring spoon
  • whole and 1/2 teaspoon
  • tablespoon
  • whisk
  • large non-stick or cast iron pan
  • spatula


  • 2 cups all-purpose flour
  • 1/2 tsp kosher salt
  • 2 Tbsp white sugar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 Tbsp melted butter
  • 1 tsp real vanilla
  • 2 large eggs
  • 2 cups buttermilk (substitute with whole milk + squeeze of lemon juice)
  • additional butter for the pan and serving


  • Whisk together dry ingredients in a larger mixing bowl (flour, sugar, salt, baking powder, baking soda)
  • Melt 2 Tbsp butter in a 2 cup measuring glass
  • Add 2 eggs and tsp of vanilla to butter, whisk with a fork, add to dry ingredients
  • Add 2 cups buttermilk to dry ingredients and whisk until just combined (batter will be slightly lumpy.) Add a splash of buttermilk if batter is too thick.
  • Preheat pan to medium heat, melt 1 Tbsp butter in pan, pour 1/3 cup pancake batter into hot pan to make each pancake. Allow pancakes to cook undistrubed until bubbles form in the batter. Flip and cook for an additional 1-2 minutes or until cooked through. Serve immediately with desired toppings.
Keyword breakfast, brunch, pancakes

Or you can save it to Pinterest to revisit when you’re ready here…

best buttermilk pancake recipe | miss mustard seed

I hope you enjoy this buttermilk pancake recipe as much as we do.  It’s become a fun family staple right along with pizza movie night and game night.

And you can find more of our family’s favorite recipes HERE on my blog.


  1. susan

    Do you think I could live at your house? It’s just home sweet home.

  2. Irene Kelly

    Since our family are blueberry (and cranberry) growers here in NJ we make a lot of fresh blueberry pancakes this time of year. Now cannot wait to try your recipe

  3. Laurie

    Yum, how many pancakes does this recipe make?

    • Marian Parsons

      I usually get around 18 pancakes.

  4. Babs

    Now I want pancakes!

  5. Mimi

    This is nearly identical to my mother-in-law’s recipe and is the only one I will ever use. Why mess with perfection? She cooked hers on a wood cookstove at my in-laws rustic 1920’s beach cabin. Hers were always small and dainty and I try to remember to make them that way.
    I definitely vote for adding blueberries or huckleberries.

    • Mayanna

      5 stars
      This is exactly like my mother’s recipe and I have used it over 60 years EXCEPT in lieu of buttermilk you can use whole milk with a dollop of vinegar.

  6. MaryS

    Mmmm.. I’m coming with Susan to live at your house!! I love pancakes a lot!
    Sometimes will make them for supper – and I’m certainly going to try these! Thank you for sharing your recipes!

  7. Tara

    What’s the carb count for these?! They look amazing and would love to know to have a head start on my insulin dosage!

    • Marian Parsons

      We calculate them as 15 carbs/each for Calvin.

  8. Taria

    You won’t get better pancakes than buttermilk ones. My recipe is the same without the vanilla. I’ll have to try that though. Once you do your own from scratch you won’t need to keep pancake mix around. Yummy!

    • Marian Parsons

      I actually will mix up the dry ingredients ahead of time to make my own mix! It makes it just a little bit faster in the morning.

  9. Hannah

    5 stars
    I love making pancakes and these look amazing! I’ll have to give them a try, thanks for sharing. It’s also a fab idea to have a dedicated pancake day xx

    • Marian Parsons

      Yes, the dedicated pancake day really helps!

  10. leila

    Have you ever tried them with another kind of flour? Like almond flour perhaps?

  11. Terry

    Sounds great, but am I the only one that has never heard of cooking pancakes in butter. Have only every cooked them or had them cooked (my Mom) on a dry griddle.

    • Marian Parsons

      I haven’t with this particular recipe, but I have made pancakes with almond flour before and they are tasty!

  12. Judeth

    Will try this weekend, I have fresh blueberries in the frig. Thanks

  13. Sue DeSanna

    5 stars
    You can get dry buttermilk in a canister at many groceries. Very handy to have in the pantry.
    I haven’t tried this recipe with vanilla in my pancakes, but this recipe is close to what I’ make. I don’t care for sweet pancakes either, just a couple of drops of real maple syrup on top.

  14. Kim

    Great minds think alike! Ha ha, I made bluebeberry pancakes for dinner last night, and then got on here to see this.

  15. Cathie P Helgeland

    5 stars
    Thanks Marian for sharing your recipe they turned out perfect!

  16. Margarita W.

    I’ve been thinking about looking for a buttermilk pancake recipe online, no need now this sounds perfect and delicious!



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Marian Parsons - Miss Mustard Seed

I’m Marian, aka Miss Mustard Seed, a wife, mother, paint enthusiast, lover of all things home and an entrepreneur, author, artist, designer, freelance writer & photographer.  READ MORE to learn more about me, my blog and my business…


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