I have the perfect buttermilk pancakes recipe for you check this out we are making the fluffiest buttermilk pancakes this recipe is so easy all you need is a mixing bowl and a whisk comes together fast and it's sure to become a family favorite i hope you guys love it let's get started 


  1. 2 cups all-purpose flour
  2. 2 Tbsp granulated sugar
  3. 2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp fine sea salt
  6. 2 cups low fat buttermilk
  7. 2 large eggs
  8. 1 tsp vanilla extract
  9. 3 Tbsp unsalted butter, melted
  10. 2 Tbsp Light olive oil or vegetable oil, plus more as needed to sauté


  • we'll start by combining the dry
  • ingredients in a large mixing bowl 
  • add two cups of all-purpose flour 
  • two tablespoons of sugar 
  • two teaspoons of baking powder 
  • half a teaspoon of baking soda and 
  • a quarter teaspoon of salt
  • now just whisk those together until they're well combined 
  • in a second mixing bowl we're gonna combine the wet ingredients
  • these can be right out of the refrigerator we'll need two cups of low-fat buttermilk also two large eggs and i do like to crack those into a separate dish first just to make sure i don't get any shells in my pancake batter
  • add the eggs 
  • then we're gonna add in one teaspoon of vanilla extract 
  • i'm using my homemade vanilla extract if you haven't tried this already it's just two ingredients and i will link to it in the recipe notes
  • whisk that together until it's really well combined and you'll notice the only wet ingredient we didn't add was butter we're gonna add that later
  • add your wet ingredients to your dry ingredients and stir that together just until it's moistened make sure you're not over mixing
  • this is the point where i like to add the melted butter you'll need three tablespoons of unsalted butter i'm gonna melt that real quick in the microwave now while stirring the mixture add in the melted butter
  • continue whisking it just until that butter is well incorporated the mixture should still look lumpy make sure you're not over mixing
  • you'll want to cook the pancakes either on a griddle or a large non-stick pan i love my hex clad pan for this because it has a great non-stick surface but you can also use a well-seasoned cast iron pan
  • place your pan over medium heat and add two tablespoons of light olive oil
  • now scoop in the pancake batter i love using my two ounce ice cream scoop i will link to it in the notes it makes perfectly even pancakes you want to saute those over medium heat for about three minutes per side or until you see the bubbles on top form and start to pop and create little holes in the surface of the pancake that's when you know it's time to flip 
  • saute those for another three minutes on the second side you can see how those buttermilk pancakes puff up beautifully on the skillet 
  • when they're done both sides will have a golden brown lacy exterior
  • here's a great tip if you want even more flavor in your pancakes try sauteing them in coconut oil
  • add more oil to your skillet and repeat with the remaining pancake batter
  • keeping a well-oiled skillet isn't just great for making sure that the pancakes don't stick it also helps those edges to crisp up and for that lacy exterior to form 
  • you want to give the pancakes a chance to cook through in the center so keep an eye on your heat settings if they're browning too quickly then turn down your heat
  • as you finish cooking the batches of pancakes transfer them to a baking sheet and keep them in a warm 200 degrees fahrenheit oven 
  • they'll stay fresh and warm in the oven for up to 45 minutes so you have time to prep the rest of your breakfast
  • we think these pancakes have the best rice when they're cooked the same day
  • that the batter is made but you can take leftover batter cover and store in the refrigerator overnight and saute them the next day 
  • it's still a great option for busy mornings