Get ready to start your day off right with a big stack of fluffy and melt-in-your-mouth Buttermilk Pancakes! This old-fashioned recipe is so easy, tastes way better than a boxed mix, and gives you pancakes with the most perfectly crisp edges and soft fluffy centers.

Let’s talk breakfast… the most important meal of the day, right? Well, who knows for sure, but all we know is that breakfast food is ah-mazing! Donuts, scrambled eggs, omelettes, biscuits, gravy, bacon, french toast… we could go on all day. But probably one of the most iconic breakfast foods is good ol’ pancakes!

Now, we don’t know about you, but we usually don’t eat much for actual breakfast. A cup of tea and a granola bar or bowl of cereal, and we’re good to go. But we crave breakfast food pretty much all other times of the day! Breakfast for dinner (Brinner) is one of our favorite meals, especially if we’re serving up a big stack of these buttermilk pancakes!

This recipe has been hanging around for about 6 years, but it’s been republished with updated photos and more helpful information. The recipe has not been changed.

Go easy on the whisking. Pancake batter is easy to over-mix, which means your pancakes won’t be as fluffy and soft as they should be. When whisking the dry and wet ingredients together, just stir until you don’t see streaks of flour. Lumps are perfectly fine; you don’t need to whisk those out.

Buttermilk does two main things in this pancake recipe. First, it adds a beautiful slight tang to the flavor of the pancakes. Secondly, it reacts with the leavening agents in the batter (the baking powder and baking soda) to help the pancakes rise and get nice and fluffy.

Butter is a classic, and what we use most of the time. However, for the best crispy edges and boost of flavor, try using a bit of bacon drippings!

Unfortunately making the batter ahead of time doesn’t work very well, since the leavening agent (the baking powder), will start activating as soon as the ingredients are mixed. This means when the pancakes are cooked, they won’t rise and turn into fluffy goodness.

If you end up with way too many pancakes leftover, you can freeze them! Just make sure they’ve completely cooled down, then add the pieces to a wax paper lined baking sheet. Place the whole thing in the freezer for 1-2 hours, until the pancakes are hard.

Add the pancakes to a freezer container, label it with the date, and freeze for up to 3 months. Thaw in the refrigerator and warm up in whichever way you like best.

Leftover pancakes should be refrigerated in an airtight container and eaten within 3-4 days.

We love this brand of silicone coated spatulas, since they’re all heat safe, easy to clean and hold up really well! This one is larger and makes getting that perfect pancake flip super easy!