The Best Pancakes I’ve Ever Made

EUREKA! Guys, I’m not even kidding when I say I’ve been looking for this buttermilk pancake recipe for my entire life. They are fluffy, crispy on the edges, tender in the middle, and completely stackable. The search is over!!

The Best Pancakes I've Ever Made from The Food Charlatan

Other people have late-night pizza cravings; I have late night pancake cravings. Seriously, I am the one going to IHOP at 10pm because I need to get myself a stack. I love pancakes like a fat kid loves cake. You want to know the sad part?

The Best Pancakes I've Ever Made from The Food Charlatan

The Best Pancakes I've Ever Made from The Food Charlatan

I’m TERRIBLE at making pancakes. Seriously, I have tried a dozen recipes probably. No matter what I do they always turn out rubbery or flat or gummy (ugh. that’s the worst) or just plain flavorless. I am a chronic over-beater, it’s an addiction. I have some great specialty pancake recipes (Like these Gingerbread Pancakes with Lemon Syrup or these Banana Macadamia Pancakes with Coconut Syrup), but I had yet to find a good everyday recipe for when I want straight up, no fuss, buttermilk heaven.

The Best Pancakes I've Ever Made from The Food Charlatan

The Best Pancakes I've Ever Made from The Food Charlatan

A few weeks ago my friend Courtney over at Neighborfood posted her Top 15 Favorite Family Recipes. I have a special place in my heart for Courtney because she was one of the first bloggers to start reading The Food Charlatan, back when it was just me myself and my computer. She introduced me to our food blogging community. Plus her blog is totally amazing. Check out these Lemon Rosemary Melting Potatoes she just posted. What?? I’m nabbing that recipe next Courtney!!!

The Best Pancakes I've Ever Made from The Food Charlatan

Anyway, back to her Top 15 post. The first recipe on the list was for these Fluffy Buttermilk Pancakes. I decided to give them a go because every time someone tells me they have a favorite pancake recipe I try it…but then I usually mess them up. Don’t get me wrong, the recipes are fine. I’m just a terrible pancake maker (and an even worse pancake flipper, but that’s a whole nother story.)

The Best Pancakes I've Ever Made from The Food Charlatan

Anyway. So I tried Courtney’s recipe. AND THEY WERE AMAZING. I thought it had to be a fluke (I’m a pancake charlatan, after all) so I made them again. AMAZING. I made them a 3rd time to do this photo shoot and do you see that stack? I ate all of it.

Okay I’m totally lying, the kids and I all shared it (what else are you going to do with a giant stack of pancakes totally soaked in syrup from all the pour shots I tried to get? Life’s tough.)

Want to know the secret to this recipe?

The Best Pancakes I've Ever Made from The Food Charlatan

A separated egg. You don’t have to whip the egg whites or anything, just beat them with a fork for a few seconds. Something about beating in the egg yolks first makes this recipe amazing.

Can I tell you the other little secret about this recipe?

The Best Pancakes I've Ever Made from The Food Charlatan

That’s right. I’m busting out the BACON GREASE. I got the bacon-grease-for-pancake-frying tip from my mother-in-law. If you are not the kind of person who has a little jar of bacon grease in your fridge at all times (seriously, who ARE you?), then the solution is obvious. Make some bacon. Then use a pastry brush to get the grease onto your griddle. If you really don’t want to bother, butter will work fine, but I’m telling you, the bacon grease adds a hint of flavor (but not overpowering–they taste like pancakes, not bacon) and the BEST crispy edges. Mmm. And what are pancakes without a side of bacon anyway?

The Best Pancakes I’ve Ever Made

Yield: Makes about 18 4-5 inch pancakes


  • 1/2 cup (1 stick) butter, melted and cooled
  • 2 and 1/2 cups flour, spooned and leveled
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 cups buttermilk
  • 1/2 cup milk (I used whole milk)
  • 2 eggs, separated
  • bacon grease, for frying (butter works too)


  1. Heat your oven to 170 degrees F, sometimes called the "keep warm" setting.
  2. Get out 3 bowls: large, medium, and small.
  3. Add the butter to the large bowl and microwave until it is melted. Set aside to cool a little bit.
  4. In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
  5. Add the buttermilk and milk to the melted butter.
  6. Separate the eggs: add the whites to the small bowl and the yolks to the wet ingredients in the large bowl. Whisk in the yolks.
  7. Use a small whisk of fork to beat the egg whites a little bit, just 20 seconds or so until they start getting a little bubbly. It will help them fold in evenly.
  8. Add the buttermilk mixture to the dry ingredients and stir roughly with a wooden spoon. Don't overdo it! Just barely combine it. There should still be streaks for flour. See photos.
  9. Beat the egg whites a little then add them to the batter. Fold in gently. It's okay if there are still streaks of egg white.
  10. Heat a griddle or large frying pan over medium heat.
  11. When it is hot, smear a little bacon grease over the griddle.
  12. Scoop the batter using a half cup measurement.
  13. When bubbles on top start to pop, flip the pancakes. They should be a nice golden brown.
  14. Continue cooking for another 2-3 minutes until they are golden on both sides.
  15. Remove the pancakes to a cooking rack and keep warm in the oven that you turned on.
  16. Repeat with the remaining batter.
  17. Serve with lots of butter and syrup. And peanut butter. What, am I the only one??


I have never tried substituting the buttermilk in this recipe with a milk/vinegar mixture. I don't think you would get the same results. The best part about buttermilk is how THICK it is, and you're not going to get that from souring your own milk. (I mean don't get me wrong, you will still have pancakes at the end of the day, they just might not be the BEST pancakes.)

Source: Perfect Fluffy Buttermilk Pancakes from my friend Courtney over at Neighborfood.

The Best Pancakes I've Ever Made from The Food Charlatan

Here’s my photo set up. My stack looks like it’s about to fall!

There are so many ways to love pancakes!!

Gingerbread Pancakes with Lemon Syrup << personal fav!!

Gingerbread Pancakes with Lemon Syrup from The Food Charlatan

Oatmeal Buttermilk Pancakes << this is an oldie but a goodie

Oatmeal Buttermilk Pancakes from

Deep Dish Buttermilk Pancakes << why flip? make one giant pancake!

Deep Dish Buttermilk Pancake

Banana Macadamia Pancakes << you have to try this coconut syrup!

Banana Macadamia Pancakes from The Food Charlatan

Other pancakes recipes to try!

Buttermilk Pancakes from Recipe Girl
Blueberry Buttermilk Pancakes from Mom on Timeout
Peach Pecan Pancakes from Buns in my Oven << Karly wrote an entire book about pancakes called Stack Happy. Definitely check it out! She has the most creative recipes!





  1. says

    These look heavenly – must. try. Hey, have you ever tried sour cream pancakes? They’re not everyday pancakes, but talk about a melt in your mouth experience… :)

      • says

        The recipe we love the most comes from Country Living. If you do a search it should be the first one that pulls up – it’s the one that calls for 3(!!) cups of sour cream. :) If you ever make them, I recommend halving the recipe as it yields a lot of pancakes… wait, is that bad??

  2. Neira says

    Yes, these are delish! Of course I had to try them today for dinner because I wouldn’t wait for the weekend. Yum!

    • says

      Yaaay! So glad you tried them out Neira! We have been having LOTS of pancakes for dinner lately from recipe testing. Not a problem in my book :) Breakfast for dinner is the best! Thanks for coming to comment!

  3. Annie says

    Okay, drooling over here, they look so good! Do you think this recipe would work for waffles too? I work the night shift and am thinking about bringing my waffle maker in for fresh waffles to feed the nurses.

  4. says

    When you said, “The best pancakes ever,” I thought…”hmm, can’t be better than the ones I make!” Then I saw the bacon grease!! I am definitely making these!!! Thanks!

  5. says

    It’s hard to believe you were terrible at making pancakes. My mouth is watering looking at those pictures. Such delicious pancakes. I’m so excited to try out this recipe!!

  6. says

    These seriously do look like the best pancakes EVER!! Thanks for sharing the tip about beating the egg yolks and whites in separately. And bacon grease makes everything taste so much better! I love everything about these pancakes!!

  7. terri says

    The milk-vinegar trick really does work, and it thickens up, you just have to let it sit for a few minutes. I learned that years ago from watching Ree Drummond (Pioneer Woman) =)

    • says

      True, it does thicken some, but not to the consistency of buttermilk (at least mine never does!). After I posted this last week I read another recipe that suggests 3 parts Greek yogurt and 1 part milk as a sub for buttermilk! Which would be a lot truer to the consistency. Totally trying it next time. Thanks for the feedback Terri! Love the good ol Pioneer Woman!

  8. says

    YAY! This makes me so happy. There is nothing better than a perfect pancake–for breakfast, lunch, or dinner! Thanks for all your kind words and for linking back, friend! I’m just happy to spread the pancake love. And I’m TOTALLY doing it up with bacon grease next time!
    Courtney @ NeighborFood recently posted…Pineapple Coconut CakeMy Profile

    • says

      Thank you for letting me post the recipe Courtney!!!! I will literally owe you for the rest of my life for introducing me to this recipe :) And YES totally try the bacon grease!! I’m all about moderation.

  9. Aly says

    I was kind of.. Underwhelmed. They were okay, but not the best pancakes ever. Maybe I did something wrong, but they were very inconsistent throughout the batch. One pancake was thin and tasted good, and the next was fluffy but tasted eggy.

  10. says

    Sounds yummy…can’t wait to try them…and yes I keep bacon drippings. I make potato soup by flying my potatoes in it then add the remaining soup ingredients. I’ts a sin to throw out bacon grease…..or at least it should be.

  11. Cindy says

    Just have to add my two cents, made this yesterday & my life will never be the same. SO GOOD!!! I froze the remainder of them & even though you lose the crispy factor when reheating them in the microwave, they still tasted fantastic. Thank you for sharing this amazing recipe & for guiding other chronic over-mixers like me :D

    • says

      Hey Cindy! I’m so glad you also consider things like perfect pancakes to be life-altering :) These are perfect for the freezer! My husband and I always toast them out of the freezer so they get a little more crispy instead of mushy. Thanks for your review!!

  12. Katie says

    Enjoyed these for dinner after a rough day! I soured my own milk and it worked out just fine! I’m fairly confident these would be fantastic cooked in butter…but bacon grease definitely gave them a special something!

    • says

      Pancakes after a rough day is basically the best thing ever. i’m glad you had some bacon grease :) And good to know that soured milk works just as well! Thanks for the review Katie!

  13. Kayla says

    Definitely the BEST pancakes! I think what I love most about them (besides the buttermilk) is the butter in the batter. Butter makes everything better! These pancakes are fluffy every time and have an awesome flavor! I can’t stop at one, I stop when they’re all gone 😁 Thanks for posting!

  14. Janice says

    I made these today on a whim so I didn’t have buttermilk but the lemon-soured milk and butter-for-bacon-grease still turned out the best pancakes I ever made! Great texture and taste :)

  15. Paul says

    I’ve been looking for a pancake recipe that was similar to the ones my family used to get at a now defunct local restaurant decades ago but have had no luck until now.

    These pancakes are fantastic! I’m not sure what makes them so much better than the other recipes I’ve tried- separating the eggs is unusual but the fact that you use whole milk and buttermilk also stands out, at least with the recipes I’ve tried.

    Whatever the case I am very happy to have found this recipe and can confirm that it has been added to my repertoire! Many thanks to Courtney and of course to you for passing on this precious information.

    • says

      I’m so glad you love the pancakes Paul! And I’m seriously mystified about this recipe as well. Separating the egg really does make the difference though! So weird. That’s awesome they taste like the restaurant ones you remember!

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