Buttermilk Pancakes

Light, fluffy, and flavorful – everything you need in a buttermilk pancake recipe
Buttermilk Pancakes with Maple Syrup

By Mark Hinds | Updated August 16, 2022

Soft, fluffy buttermilk pancakes with warm maple syrup are a great way to start the morning.

This buttermilk pancake recipe makes delicious, light golden-brown pancakes with a hint of cinnamon.

How to Make the Fluffiest Buttermilk Pancakes

The great thing about using buttermilk for pancakes is that it provides a lot more flavor than regular milk.

The buttermilk also works in tandem with the baking soda to help create light, airy pancakes.

Buttermilk gives the pancakes a richer flavor

What makes these pancakes so light and fluffy is using both baking powder and baking soda. It also helps if you give them a whisk, right before pouring the batter onto the griddle.

What makes this pancake recipe so tasty is adding cinnamon and a touch of salt to the batter – making the pancakes amazingly flavorful.

Buttermilk Pancakes
A touch of cinnamon makes the pancakes taste amazing

A tip to help tell when the pancakes should be flipped is to watch for bubbles to start forming in the batter.

A few things we like to serve with these are pitchers of tangy Bloody Marys, the sweet, smoky flavor of a Maple Bourbon Glazed Ham, or the rich meaty flavor from Homemade Bacon.

Buttermilk Pancakes with Maple Syrup

Buttermilk Pancakes

5 from 6 votes
Print Save Pin
Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings


  • 2 cups buttermilk
  • 2 large eggs
  • 1-3/4 cups flour
  • 1/4 cup sugar
  • 2-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 tsp cinnamon
  • 2 tbsp butter, unsalted and melted


  • In a large bowl, mix the flour, sugar, baking powder, baking soda, cinnamon, and salt together.
    1-3/4 cups flour, 1/4 cup sugar, 2-1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp cinnamon, 1/2 tsp kosher salt
  • In a separate bowl, whisk together the buttermilk and the eggs.
    2 cups buttermilk, 2 large eggs
  • Stir the wet ingredients into a large bowl with the dry ingredients, adding in the melted butter. Mix everything until it is just combined, don’t worry if there are a few small lumps leftover. Let the batter sit while the griddle warms up.
    2 tbsp butter
  • Cook the pancakes on a 350℉ griddle, using a 1/3 cup of batter for each pancake. Cook the pancakes by pouring the batter onto the griddle, flipping the pancakes after 3 minutes or so of cooking. 
    The pancakes are done when they are a nice golden brown and have cooked all the way through.
  • Serve with butter and warm maple syrup. 
Tried this RecipeLet us know what you think of this recipe. Leave your thoughts and rating in the comments.
Calories: 244kcal | Carbohydrates: 25g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 134mg | Sodium: 646mg | Potassium: 302mg | Fiber: 1g | Sugar: 18g | Vitamin A: 529IU | Calcium: 197mg | Iron: 1mg

The nutrition information shown is an estimate based on available ingredients and preparation.

Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.

More Info About Mark Hinds

Learn More

Find more recipes, tips, and ideas about these techniques, ingredients, and cuisines.




Let us know what you think

Let us know what you think, and share your thoughts with other cooks.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Mark Hinds

    Love these pancakes

  2. Anonymous