I recently tried Ashley Manila’s Homemade Buttermilk Pancakes (Light and Fluffy), and I’m hooked—tender, airy pancakes with slightly crisp edges, infused with vanilla and lightly spiced with nutmeg for extra warmth. They’re absolutely better than any box mix I’ve ever used

My Favorite Buttermilk Pancakes

Why I’ll Love This Recipe

I’m drawn to how reliably perfect they turn out: soft centers, golden crusts, and clean flavor that balances sweet and tangy. The recipe blends pantry staples and simple technique—gentle mixing and resting the batter—to deliver restaurant-style pancakes effortlessly. They’re also very forgiving and make mornings feel special

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I whisk together all‑purpose flour, granulated sugar, baking powder, baking soda, salt, and a pinch of nutmeg (optional but recommended). Then I combine large eggs, full‑fat buttermilk, and vanilla extract. Some versions also recommend melted butter to grease the griddle

directions

I mix the dry ingredients—flour, sugar, baking powder, baking soda, salt, nutmeg—in a large bowl until well combined.
In another bowl, I beat together eggs, buttermilk, and vanilla extract.
I add the wet ingredients into the dry and stir just until combined. It’s ok if the batter is slightly lumpy—overmixing can make pancakes tough. If I want to prep ahead, I refrigerate the batter up to 12 hours before cooking Baker by Nature.
I heat a griddle or cast-iron skillet over medium heat and lightly butter it. I ladle about 1⁄3 cup of batter for each pancake. Once bubbles form on the surface and edges look dry (~2 minutes), I flip and cook for another 1–2 minutes until golden brown.
As I go, I keep pancakes warm on a baking sheet in a preheated low oven so they stay fresh and fluffy until serving

Servings and timing

Yields: Around 14 large pancakes, depending on batch size Baker by Nature
Prep time: ~10 minutes
Cook time: ~15 minutes in batches
Total time: ~25 minutes from start to finish

Variations

I’ve made chocolate chip or blueberry versions by sprinkling mix-ins into the batter before cooking.
If I run out of buttermilk, I mix whole milk with lemon juice or vinegar—waiting 5 minutes to let it thicken—as a substitute
I occasionally reduce sugar slightly or swap nutmeg for cinnamon for a warmer spice profile.
I’ve also used a griddle or large cast iron skillet—it yields very even browning and favors crispy edges.

storage/reheating

I stack cooled pancakes with wax paper between them, then store in a freezer-safe bag for up to 2 months. When ready to eat, I reheat in a 375 °F oven (covered or uncovered depending on crispness) for 6–8 minutes, or microwave a few for about 40 seconds—both restore fluffiness and warmth nicely

FAQs

What makes these pancakes so fluffy?

The combination of buttermilk with baking soda/powder reacts for lift, and minimal mixing preserves air bubbles. Letting the batter rest helps leavening distribute evenly too

Can I make the batter ahead?

Yes—I often mix it the night before and refrigerate. Just stir once before cooking, and let it sit out briefly so ingredients come to room temperature

Why use nutmeg?

Nutmeg adds subtle warmth and complexity without overpowering. It’s optional but I think it elevates the flavor nicely—some commenters rave about it!

How do I keep pancakes warm between batches?

I use a low oven and place cooked pancakes on a baking sheet in a single layer to keep them warm and prevent sogginess—all while I finish cooking the rest

What if I don’t have buttermilk?

I use homemade sour milk by adding 1 tablespoon lemon juice or vinegar to a scant cup of milk, then letting it sit for 5 minutes. It thickens and adds acidity similar to buttermilk

Conclusion

I absolutely adore these Homemade Buttermilk Pancakes. They’re simple to make, endlessly reliable, and result in tender, golden pancakes every time. The rich buttermilk, light vanilla, and hint of nutmeg just sing with maple syrup, fruit, or whipped cream. Whether it’s a weekend brunch or weekday breakfast, they’re a go‑to recipe I’ll make again and again.