Indulge in the perfect weekend breakfast with these super pillowy Buttermilk Pancakes with Crispy Edges that will make you ditch the box mix for good! Why so perfect? They achieve the ideal balance of buttery richness and fluffy texture, with golden brown edges that provide just the right amount of crispiness.

Need A Quick Meal Plan?

If you’re in a rush but still want a delicious meal plan, look no further! Here are some delectable dishes to pair with Fluffy and Crispy Edge Pancakes:

What are Crispy Edge Buttermilk Pancakes?

Now, if you’ve been living under a rock and still wondering why these crispy pancakes are all the rage. According to the dictionary of Meiko, crispy edge pancakes are an Old Fashioned style of pancakes made from scratch with buttermilk (of course because I’m obsessed) using a heavy bottom skillet like a cast iron. What sets the buttermilk pancake recipe apart is it’s signature old-fashioned look, complete with those irresistibly lightly browned, crispy edges that every pancake lover craves.

Why Crispy Pancakes Are The New Breakfast Bae

Alright, let’s spill the tea here. I mean, who doesn’t live for a good pancake moment? But crispy edges? Honey, that’s like finding out your Tinder date looks just like their profile picture. Major score! That delightful crunch is the serotonin boost we didn’t know we needed in our lives.

When it comes to making pancakes from scratch, achieving that crispy golden edge takes some technique. Personally I can’t live without the crispy edges. I always save them for last to savor the texture – that little bit of buttery crunch is like the cherry on top a stack of pancakes. But with this recipe for uber fluffy, crispy buttermilk pancakes, you’ll achieve that balance of crispy edges and fluffy texture that will have you savoring every bite.

Protect Your Edges: How To Perfect The Crispy Edge Pancake

Tip 1: To get those perfect crispy edges on your pancakes, it all comes down to controlling the heat. This determines what gets crispy and how quickly you get that satisfying crunch. A cast iron skillet is great for cooking pancake batter because it distributes heat evenly. Use slightly higher heat (medium-high) to ensure a crispier edge. Preheat your stove to medium-high, add your butter and pancake batter, then reduce the heat to medium.

Tip 2: For extra crispy edges, consider the thickness of your batter. The thicker the batter, the longer it takes to cook all the way through, giving the edges more time to crisp up. But be careful not to make it too thick, as fluffy pancakes take some time to cook in the center.

Tip 3: When it comes to choosing a fat to use, both oil or butter can work, but a blend of butter and oil is recommended for a crisp pancake ring. To avoid burning your melted butter off, wipe down your skillet with a paper towel after each batch of pancakes.

Ingredient You’ll Need

  • All-purpose flour: The main dry ingredient used to make the pancake batter.
  • Sugar: Adds sweetness to the pancakes.
  • Baking powder: A leavening agent that helps the batter rise and become fluffy buttermilk pancakes.
  • Baking soda: Another leavening agent that reacts with the acid in the buttermilk to help the pancakes rise.
  • Salt: Enhances the flavor of the pancakes and helps balance the sweetness. I recommend using kosher salt for this recipe.
  • Oil: Used in the batter and to prevent the pancakes from sticking to the griddle or pan.
  • Buttermilk: Adds flavor and acidity to the pancakes and helps activate the baking soda to make the pancakes rise.
  • Pure vanilla extract: Adds a sweet and fragrant flavor to the pancakes.
  • Egg: Adds structure to the pancakes and helps them hold their shape.
  • Real Maple syrup: A classic topping for pancakes, used to add sweetness and flavor.
  • Butter: Used to grease the skillet or griddle and add flavor to the pancakes.

How To Make Crispy Pancakes Recipe

Prepare the dry ingredients. Combine flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl.

Prepare the wet ingredients. In a small bowl, whisk together buttermilk, vanilla extract, and egg. Combine the wet ingredients and dry ingredients and stir until smooth.

Cook pancakes. Heat 1 tablespoon of oil and 1 tablespoon of butter in a large heavy bottom skillet or griddle over medium-high heat. Pour ¼ measuring cup of batter per pancake into the skillet, and pancakes cook for 2-3 minutes until the top has small air bubbles. Flip and cook for another 1 1/2 minutes. Wipe the skillet with a paper towel before each batch and repeat.

Serve. Serve hot with warm maple syrup and fresh fruit.

Storage And Reheating Tips

To Store: Leftover pancakes can be stored in the refrigerator for 2-3 days. To prevent them from sticking together, separate them with pieces of wax paper or parchment paper. When you’re ready to eat the remaining pancakes, reheat them for a few seconds in the microwave or in the toaster oven until they’re warm.

To Freeze: After cooking, place the buttermilk pancakes in a single layer on a baking tray and freeze for about 30 minutes. This will allow them to harden and prevent them from sticking together. Once they are hard, stack them in a freezer-safe airtight container or bag and freeze for up to 3 months. When you’re ready to eat cooked pancakes, just pop them in the toaster or microwave for a quick and easy breakfast.

Buttermilk: The Secret Weapon

While buttermilk today is a cultured product, traditionally, it was the liquid left behind after churning butter. Its inherent acidity works in conjunction with leavening agents like baking soda, producing carbon dioxide and giving rise to the fluffiness we all adore. Besides its leavening benefits, buttermilk imparts a rich, tangy flavor that plain milk simply can’t achieve. Its unique properties make it a go-to for many chefs and home bakers, creating that melt-in-the-mouth experience with each pancake bite.

Buttermilk Pancakes vs. Regular Pancakes

When it comes to homemade pancakes, it’s all about that buttermilk, fam! While regular pancakes use regular milk, classic buttermilk pancakes use buttermilk instead. This key ingredient not only creates a moist, soft texture, but also adds a subtle tangy flavor that complements the sweetness of the pancake batter. The result? Buttermilk pancakes with that amazing fluff factor we all love.

Meiko’s Pro Tips For Crispy Buttermilk Pancakes

  • Don’t overmix the batter, as it can cause too much gluten to develop, leading to chewy pancakes.
  • Don’t pat down the pancakes while cooking to avoid “squishing” the air pockets that make them fluffy.
  • Flip pancakes only once when small bubbles appear on the surface and the edges are set.
  • Mix the wet and dry ingredients just until most lumps are gone, and let the pancake batter sit and rest for a few minutes before cooking.
  • Keep the pancakes warm in the oven at 175°F until all the batter is used up.
  • To make round pancakes, use a cookie scoop for even portions.
  • Use a thin-edged turner spatula to flip the pancakes without crushing them.
  • You can use nonstick cooking spray instead of oil and melted butter.

Add Some Flair: Pancake Topping Ideas

Whether you’re all about the toppings or looking to switch up your pancake game, here are several variations and toppings to help jazz up your crispy pancake recipe.

  1. Berry Compote Topping: A berry good choice for sure! Gently cook your chosen berries with some sugar and lemon juice until it’s a thick, syrupy treasure.
  2. Fresh Fruit: You can’t go wrong with classics. Fresh berries, banana slices, or whatever your heart desires — just toss ’em on!
  3. Apple Butter: Give your pancakes an autumnal twist with this rich, spiced spread. It’s apple picking, but for your taste buds.
  4. Whipped Cream Varieties:
  5. Pancake Varieties:
    • Sour Cream Pancakes: Sub in sour cream for buttermilk, and get ready for a rich twist!
    • Chocolate Pancakes: For those mornings when you need a cocoa fix.
    • Red Velvet Pancakes: A splash of color and a touch of cocoa goodness.
    • Banana Pancakes: Mash ’em in, and enjoy the naturally sweet delight.
  6. Sauces:
    • Caramel Sauce: Drizzle this golden, buttery goodness all over.
    • Chocolate Sauce: Because who doesn’t want more chocolate?

🍳 More Sweet Weekend Breakfast Ideas

Frequently Asked Recipe Questions

How high should I crank up that stove?
Let’s keep it between medium to medium-high. Too high? You’ll get some over-tanned pancakes. Too low? They’ll be too pale. If things heat up too much, just cool it down a notch and then get back to sizzlin’.

How do I get the crispy edges?

You want to make sure the butter and oil is hot and sizzling before you pour any batter into the pan. This will help you get golden edges with pancakes that are perfectly cooked through in the center.

Why did my buttermilk pancakes come out looking flat not fluffy?
Honey, that’s probably ’cause you got a bit too excited mixing that batter. Remember, don’t go stir-crazy! Gently fold them ingredients like you’re tucking in a baby.

Can I sprinkle in some blueberries, chocolate chips or, shoot, even some sprinkles in my buttermilk pancake batter?
Of course you can! Add up to a cup of whatever you’re feeling. Just remember to slide ’em in when you’re halfway through mixing that flour, so you don’t overdo it.

Can I use this pancake batter to make waffles.
While pancakes and waffles might be cousins with some shared ingredients, they aren’t twins. But hey, where’s the fun without a little kitchen experiment? I haven’t tried this but if you do, let me know how it turns out.

So, I don’t have buttermilk, now what?
No sweat! Check out my hack on making homemade buttermilk. Just splash some vinegar into your milk and let it chill for a hot minute (well, 10 actually). Boom, you’re in business!

What kinda pan’s gonna give me the crispiest pancakes?
For that crispy-edge goodness, grab yourself a large cast iron skillet, nonstick skillet, griddle or cast iron griddle pan

How do I know when to flip the pancakes?
Watch for them bubbles! When those bubbles migrate from the edge to the center, it’s flippin’ time! Slide the spatula under and give it a lil’ flip. Another minute or two, and voilà!

Before You Begin

Gather Your Tools

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • Large bowl
  • Medium bowl
  • Whisk
  • Thin spatula or fish spatula
  • Cast iron skillet, nonstick pan, or griddle

Recipe Prep

  1. Read through the recipe. This is the first time making a particular recipe; take a couple of minutes to read it through from start to finish. I promise it will help you move through the recipe quicker when you understand what’s coming next.
  2. Gather & measure out all the ingredients.
  3. Prepare batter and let it rest for 10 minutes before cooking.

Now It’s Your Turn!

Alright, y’all, it’s time to elevate that breakfast ritual with the best pancake recipe you might’ve ever stumbled upon. These bad boys are as soft as your grandma’s quilt with edges that’ll make you say ‘hallelujah’! So, grab that spatula, serve up some love, and show me some love with a rating and comment below. And hey, if you’re flipping these pancakes at home remember to snap a pic and tag @meikoandthedish on the ‘gram. I live for the pancake magic you’re dishing out! 💃🥞🔥💋”

Fluffiest Crispy Edge Buttermilk Pancakes

Author: Meiko Temple
Indulge in the perfect breakfast treat with these Old Fashioned Buttermilk Pancakes that will make you ditch the box mix for good! Why so perfect? They achieve the ideal balance of buttery richness and fluffy texture, with golden brown edges that provide just the right amount of crispiness.
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, brunch, Dinner
Cuisine American
Servings 12 pancakes
Calories 85 kcal


  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup buttermilk
  • 2 tablespoons oil, plus more for cooking
  • ½ teaspoon vanilla extract
  • 1 large egg
  • unsalted butter for cooking
  • maple syrup


  • In a large mixing bowl add the flour, sugar, baking powder, baking soda, salt stir together.
  • In a separate small bowl, whisk together the buttermilk, oil, vanilla extract, and egg then add the wet ingredients to the dry ingredients, and stir until smooth.
  • Turn on the heat to medium-high in a large skillet, heat 1 tablespoon of oil and 1 tablespoon of butter. Swirl the skillet to get the melted but across the pan.
  • Pour ¼ cup of batter per pancake into the skillet and cook until the top batter has small air bubbles for about 2-3 minutes. Flip and cook for another 1 1/2 minutes. Wipe down the skillet with a paper towel before each batch and repeat the process.
  • Keep pancakes warm in a 175°F oven until all pancakes are cooked.Serve hot with warm maple syrup.


Calories: 85kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 16mgSodium: 204mgPotassium: 44mgFiber: 0.3gSugar: 3gVitamin A: 53IUCalcium: 46mgIron: 1mg
Keyword crispy edge pancakes, crispy pancakes, crispy pancakes recipe
did you make this recipe???Tell me all about it! And tag @meikoandthedish with hashtag on Instagram – I’d love to see what you make!

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5 from 2 votes (2 ratings without comment)

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