A tall stack of fluffy buttermilk pancakes served on a white plate, placed on a marble countertop with eggs and kitchen utensils in the background. / Una torre de panqueques esponjosos de suero de leche servidos en un plato blanco, sobre una encimera de mármol con huevos y utensilios de cocina al fondo.

Sunday Buttermilk Pancakes

Helga Glaesel de BlandingSeptember 18, 2025

This post is also available in ESPAÑOL (SPANISH)

There’s nothing like a stack of fluffy buttermilk pancakes to turn an ordinary morning into a cozy little celebration. This recipe has been my go-to for years, it’s simple, reliable, and always delivers golden pancakes with a tender, pillowy bite. The secret? Buttermilk. It gives the batter just the right tang and helps the pancakes rise beautifully, so you get that perfect diner-style stack right at home.

If you don’t usually keep buttermilk on hand (we never do), no worries—you can make your own with just milk and vinegar, and it works like a charm. I love adding a pinch of cinnamon for a hint of warmth, and the vanilla rounds out the flavor. Double the recipe if you’re feeding a crowd, because trust me, these disappear fast. Serve with butter, warm syrup, or a handful of berries, and you’ve got a breakfast worth lingering over.

A foodie note: when doubling the recipe, double everything except for the salt. We always keep it at 1 teaspoon.

Helga

Sunday Buttermilk Pancakes

Makes about 8 pancakes

Ingredients:
1 ⅓ cups all-purpose Flour 160g
1 tablespoon baking powder
2 tablespoon sugar
1 teaspoon salt
¼ teaspoon cinnamon
1 egg, large
4 tablespoon butter melted and cooled
1 cup buttermilk (made with 1 cup milk + 1 tbs vinegar)
2 teaspoons vanilla extract

Directions:

Mix the flour, sugar, baking powder and salt into a large bowl and whisk together then set aside.
Melt the butter in a small bowl. In a medium bowl whisk the buttermilk, egg and vanilla together. Stir in the melted butter.
Add the wet mixture to the dry and mix until combined.
Grease a pan over medium heat. Add about 1/3 to 1/2 cup of batter for each pancake.
Cook for a few minutes until golden then flip oven and cook an additional minute

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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