Dad’s Best Buttermilk Pancakes Ever

Update: After more Sunday-morning testing, I have switched this recipe to all buttermilk. It now uses 2 1/8 cups of buttermilk and no whole milk.

The extra buttermilk makes these pancakes wicked fluffy, and I have no intention of going back. You’ll thank me for this one. Happy cooking!

Why These Pancakes Are a Sunday Tradition

These are the pancakes I make for my kids every Sunday morning. The minute I walk downstairs, the questions begin.

“Dad, are you making pancakes?”

After I assure them that yes, I am making pancakes just as I do every Sunday morning, one of them inevitably announces, “Dad, you make the best pancakes ever!”

All kidding aside, I hope this recipe helps you become a breakfast hero for your kids, grandkids, spouse, friends, or anyone else you love.

I’m not exactly sure where the original recipe came from, but I can tell you that I have changed it heavily over the years. This version was built over many Sunday mornings, with small adjustments along the way until it became Dad’s Best Buttermilk Pancakes Ever.

Once you make these pancakes from scratch, you may find that boxed pancake mix does not get much attention in your house anymore. You do not need hard-to-find ingredients. Most of what you need is probably already in your pantry or refrigerator.

The Equipment You’ll Need

You do not need any specialized equipment to make these pancakes, but choosing the right tools will make the process easier.

Use a large, sturdy mixing bowl for the dry ingredients and a medium bowl for the wet ingredients. Mix the batter by hand with a whisk or large fork. Do not use a hand mixer or stand mixer because they work the batter too aggressively and can produce flat, dense, rubbery pancakes.

For cooking, I prefer a cast iron skillet or cast iron griddle because it holds heat well and produces consistent browning. An electric griddle also works well and makes it easier to cook several pancakes at once.

You will also need measuring cups and spoons, a microwave-safe bowl or small saucepan for melting the butter, and a wide spatula for flipping the pancakes.

How to Make Wicked Fluffy Buttermilk Pancakes

The ingredients are simple, but the way you handle the batter makes a big difference.

Do Not Use a Hand Mixer or Stand Mixer

Mix the batter by hand with a whisk or large fork. Do not use a hand mixer or stand mixer.

Powered mixers work the batter too aggressively and make it very easy to overmix. Overmixing develops too much gluten, which can leave the pancakes flat, dense, and rubbery instead of light and fluffy.

Mix only until the wet and dry ingredients are combined. The batter should remain slightly lumpy, with no lumps larger than a pea. Break up any large pockets of dry flour against the side of the bowl with a fork, then stop mixing.

Give the Batter Time to Rest

Let the batter rest for at least 15 minutes before cooking. I prefer closer to 30 minutes when time allows.

I usually mix the batter first and let it rest while I cook the bacon and prepare everything else for breakfast. Do not give the batter another vigorous mixing after it rests. A gentle stir is enough if it needs one.

Keep the Pancakes Easy to Flip

If you are new to making pancakes, begin with pancakes about 3 to 4 inches across. Smaller pancakes are easier to flip and cook more evenly while you learn how the batter behaves.

Once you are comfortable controlling the heat and timing, you can make them larger if you prefer.

How to Find the Right Pan Temperature

Finding the right temperature takes a little attention. I use a cast iron skillet or cast iron griddle.

My butter test is simple. Add a small pat of butter to the heated pan. The butter should begin to sizzle and foam without turning brown right away.

If the butter melts without sizzling, the pan is not hot enough. Raise the heat slightly and test again. If the butter browns almost immediately, the pan is too hot. Lower the heat and give it a moment to cool.

For an electric griddle, 325°F is a useful starting point. The butter test and the color of the pancakes are still your best guides.

Ingredient Choices That Make a Difference

I use a good-quality bleached all-purpose flour for this recipe.

In this particular recipe, I find unbleached flour completely unforgiving. Even a little too much mixing can produce flat, rubbery pancakes. Use bleached all-purpose flour and still mix the batter gently for the best result.

Pure vanilla extract adds a deeper flavor than imitation vanilla. Any vanilla extract will work, but this is one place where a good-quality extract makes a noticeable difference.

Although I often cook and bake with unsalted butter, I use salted butter in these pancakes because I prefer the flavor. You can use unsalted butter if that better suits your taste.

The buttermilk is what takes the current version to another level. Using 2 1/8 cups of buttermilk gives the pancakes moisture, tenderness, and the wicked fluffy texture I want.

How to Know When Pancakes Are Ready to Flip

Add 2 to 3 tablespoons of batter for each pancake. Cook until the underside is lightly browned, the edges begin to look set, and bubbles form across the surface.

Do not flip as soon as the first bubble appears. Wait until several bubbles have formed and some begin to stay open. Slide a spatula underneath and check that the bottom is evenly browned.

Flip the pancake once and cook until the second side is lightly browned and the center is cooked through. Adjust the heat as needed between batches and add more butter when the pan looks dry.

I hope these pancakes bring as much happiness to you and your family as they have brought to mine. Even if the first batch is not picture-perfect, do not worry. They still taste good no matter how they look.