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Maple syrup being poured onto a stack of pancakes on an antique white board with strawberries and blackberries surrounding it.
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5 from 8 votes

Buttermilk Pancakes

These light and fluffy buttermilk pancakes are so easy to make and turn out perfect every single time. Perfect for breakfast, brunch, or even dinner!
Course Breakfast
Cuisine American
Keyword breakfast, pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14 pancakes
Author Danielle


  • 2 cups (250 grams) all-purpose flour, spooned & leveled
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 3/4 cup (420 ml) buttermilk
  • 3 tablespoons (40 grams) granulated sugar
  • 3 tablespoons (45 ml) oil
  • 2 teaspoons pure vanilla extract
  • 2 large eggs


  • Heat a large skillet or griddle to medium heat and spray well with nonstick cooking spray.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a separate mixing bowl, whisk together the buttermilk, granulated sugar, oil (or melted butter), vanilla extract, and eggs until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
  • Using a ¼ cup measuring cup, scoop the batter from the bowl and drop onto the heated skillet or griddle. Once the top starts to bubble and the edges look set, carefully flip the pancakes, and allow to cook for another 1-2 minutes.
  • Serve warm with maple syrup, strawberry sauce, or your favorite toppings!


Buttermilk: Don’t have any buttermilk on hand? You can use my homemade buttermilk substitute. 
Oil: Canola, vegetable, or melted coconut oil all work fine. If using melted coconut oil, make sure all other ingredients are at room temperature so it doesn’t solidify. If you don’t have any oil, you may use an equal amount of melted butter.
Freezing Instructions: Place cooled pancakes in a single layer on a baking sheet lined with parchment paper, then place them in the freezer for 1-2 hours or until they're frozen. Store the pancakes in a freezer bag or container for up to 3 months in the freezer. To reheat the pancakes in the microwave, place them in a single layer on a plate and microwave in 20-30 second increments until warmed through. To reheat in the oven, preheat oven to 300°F (150°C), place the pancakes in a single layer on a baking sheet, and place the baking sheet in the oven until the pancakes are warmed through.