EUREKA! The Best Pancakes Ever. 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!! Originally posted March 10, 2016.

Best pancake recipe ever showing syrup dripping from a stack of 5 pancakes

Are you ready for the BEST PANCAKE RECIPE?

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?

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.

Delicious pancake recipe showing a stack of pancakes with a slice missing

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!!!

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 other story.)

How to make the best pancakes showing a stack of pancake slices lined up on a fork

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.)

Best pancakes ever stacked with butter on top and syrup running down the side

What are the ingredients for Pancakes made from scratch?

Here’s what you’ll need. (Quantities given in recipe)

  • Butter. I use salted butter, but unsalted is fine too.
  • All purpose flour
  • Sugar
  • Salt
  • Baking soda
  • Baking powder
  • Buttermilk (yes, you can substitute milk mixed with a little vinegar, but try to get your hands on some actual buttermilk!! Are you making the best pancakes or not?)
  • Eggs
  • Bacon grease!!! Or butter is fine too.
  • Milk (preferably whole milk)

That last ingredient brings up a good question, which is:

Is it better to make pancakes with milk or water?

Milk. Definitely milk! Not only does it add flavor, the milk fat makes the pancakes much more rich and tender. Instant pancake mixes have dumbed down pancakes to the point that they often use powdered milk in their dry mix (and call for the user to add water, because hello easy.) But now we’ve got a whole generation of people who think water goes in real pancakes. NOPE.

What is the secret to the best pancakes?

Here’s how it’s done my friends, the grand secret: A separated egg. You don’t have to whip the egg whites or anything, just beat them with a fork for 30 seconds or so.

How to separate egg white from egg yolk for a pancake recipe

This 30 second step gives your egg white some space from the yolk, and time to shine. Beating the whites breaks up all the protein, so instead of stringy gloopy whites holding together in your pancake batter, it is beaten until bubbly and helps each pancake rise into perfectly fluffy little cakes when being cooked. Magical, right?? I just love that the secret is something SO EASY!

How to make the Best Pancakes

Before diving into the detailed step, each of which are covered in the recipe, here’s a quick overview:

  1. Combine the wet and dry ingredients separately.
  2. Separate the eggs, adding the yolks to the wet ingredients.
  3. Whisk the whites and set aside.
  4. Combine the wet and dry ingredients and DON’T OVER STIR! (See below.)
  5. THEN add the whisked egg white to the mixture.
  6. THEN love your pancakes!
Flour & egg white streaks in pancake batter showing how to make fluffy pancake

How to get crispy edges on your pancakes

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

Melting bacon grease on the griddle or pan showing how to fry pancakes in back grease

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?

Pancakes on griddle puffing up showing how to make easy pancakes
Should I use baking soda or baking powder in pancakes?

Yes. Ha!

Okay, generally, you want to use baking powder for run-of-the-mill pancakes as baking soda only activates with an acid like that found in buttermilk. But we have buttermilk, so we’re using both leavening agents. The double guns of both baking powder and baking soda (activated by the buttermilk) makes for a fluffy bed of heaven, waiting for a syrupy covering!

Why is my pancake not fluffy?

Your pancakes will be fluffy if you follow this recipe. Promise! I mean just look at this gorgeous rise. I’ll reiterate a few fluffy-guaranteeing points so you can see them all in a list:
Use milk, preferably whole or at least 2% ( you need the fat!)
Don’t over mix the wet and dry ingredients
Whisk the egg whites and add them last
Make sure an acid like buttermilk or a milk+vinegar substitute (see recipe notes) is used to activate your baking soda
Drop the batter onto the griddle only when it is very hot. Test it by sprinkling on some water droplets, they should immediately sizzle.

Fresh fluffy pancakes with crispy edges

How to make the Best Pancakes even better: Toppings!

  • Strawberries, bananas, blueberries, basically any fruit is a win
  • Jam or jelly
  • Any fruit reduction syrup (cook fruit with a little sugar for a while)
  • Whipped cream
  • Peeled and cooked apples with cinnamon
  • Flavored yogurt
  • Toasted pecans or granola
  • Peanut butter and powdered sugar (I’m telling you guys!!)
  • Ice cream. My daughter is obsessed with doing this for her birthday breakfast, the only time of the year I will let her!
  • Melted chocolate or caramel. I mean right? Try the ganache from these Dark Chocolate Waffles.
  • Fried chicken (Why should waffles get all the love?)

How to store, freeze, and reheat Pancakes

No need to store leftover pancakes–you’ll never have any leftovers. Ever.

Okay, fine. Maybe you made a triple-batch.

  • Refrigeration: These pancakes do just fine stored in the fridge for a few days in a sealed container.
  • Freezing: Place your pancakes single-layered on a cookie sheet and freeze them for 20 minutes before putting them in a freezer-safe ziplock bag. They will keep for 2-3 months! (Or you can toss them in a ziplock all at once without flash freezing, and pry them apart when frozen, hoping they don’t break. I like to live on the wild side, people. Also, LAZY)
  • Reheating: reheating is so easy and delivers, yo. I personally feel you can’t beat warming them in a toaster or, even better, a toaster oven. I often toast them straight from frozen, just toast on a low setting twice in a row. You can also warm pancakes in the microwave on 50% power. Just don’t forget to love them as much as the first time!

And just for fun, here’s my photo set up. My stack looks like it’s about to fall!

Pancake photoshoot setup showing a large, leaning stack of best pancakes

More Pancake recipes you’ll love!

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The Best Pancakes I've Ever Made from The Food Charlatan
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Pancake Recipe – The Best I’ve Ever Made

I've finally found the Best Pancakes Ever. They are fluffy, crispy on the edges, tender in the middle, and completely stackable. The search is over!


  • 1/2 cup butter, 1 stick, melted and cooled
  • 2 & 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)


  • Heat your oven to 170 degrees F, sometimes called the “keep warm” setting.
  • Get out 3 mixing bowls: large, medium, and small.
  • Add the butter to the large bowl and microwave until it is melted. Set aside to cool a little bit.
  • In the medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
  • Add the buttermilk and milk to the melted butter.
  • 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.
  • 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.
  • 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.
  • 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.
  • Heat a griddle or large frying pan over medium heat.
  • When it is hot, smear a little bacon grease over the griddle.
  • Scoop the batter using a half cup measurement.
  • When bubbles on top start to pop, flip the pancakes. They should be a nice golden brown.
  • Continue cooking for another 2-3 minutes until they are golden on both sides.
  • Remove the pancakes to a cooking rack and keep warm in the oven that you turned on.
  • Repeat with the remaining batter.
  • 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.)
If you insist on making cheater buttermilk, use the highest fat milk you can get your hands on (whole milk is best. Half and half is better.) Add 1 and 1/2 tablespoons vinegar or lemon juice to a glass measuring cup, then fill it to the 2 cup mark with milk or half and half. 


Serving: 1 pancake, Calories: 147 kcal, Carbohydrates: 18 g, Protein: 4 g, Fat: 7 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 35 mg, Sodium: 381 mg, Potassium: 72 mg, Fiber: 1 g, Sugar: 4 g, Vitamin A: 239 IU, Calcium: 71 mg, Iron: 1 mg