There’s nothing quite like waking up to the smell of fresh Buttermilk Pancakes sizzling on the griddle.
They’re soft, fluffy, and golden brown — the kind of breakfast that feels both classic and comforting.
This simple homemade recipe gives you the perfect stack every time, made with real buttermilk for that signature tang and tenderness.
Why You’ll Love This Recipe
These pancakes are light, airy, and perfectly golden on the outside with a melt-in-your-mouth center.
Buttermilk gives them a delicious tang and keeps them extra moist.
The batter comes together in minutes — no fancy tools required.
You can customize them easily with berries, chocolate chips, or nuts.
Perfect for weekends, brunches, or lazy mornings with family.
What You’ll Need (Ingredient Highlights)
All-purpose flour creates the perfect base — tender but sturdy enough to hold up to syrup.
Baking powder and baking soda make the pancakes fluffy and help them rise beautifully.
Buttermilk adds tanginess and reacts with baking soda for that airy texture.
Melted butter gives a rich, buttery flavor and helps with browning.
Eggs add structure, moisture, and a light, custardy feel.
A touch of sugar balances the tang and enhances flavor.
Pro Tips Before You Start
Don’t overmix the batter — a few lumps are totally fine.
Let the batter rest for 5 minutes before cooking to relax the gluten.
Cook pancakes on medium-low heat so they’re golden, not burnt.
Flip only once — when bubbles form and the edges look set.
Keep cooked pancakes warm in a 200°F (93°C) oven while finishing the rest.
How to Make Pancake Recipe Buttermilk
Step 1 – Mix the Dry Ingredients
In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
Set aside.
Step 2 – Prepare the Wet Ingredients
Melt butter in a large glass bowl.
In a measuring cup, heat buttermilk and milk together for 1 minute until slightly warm.
Step 3 – Combine Everything
Whisk eggs into the melted butter, then add the warmed buttermilk mixture.
Whisk until smooth and creamy.
Step 4 – Make the Batter
our the wet ingredients into the dry ingredients.
Gently whisk until just combined — the batter should be thick and slightly lumpy.
Step 5 – Cook the Pancakes
Heat a griddle or nonstick skillet over medium-low heat and grease lightly with butter.
Use a measuring spoon to pour batter onto the hot surface.
Step 6 – Flip and Finish
Cook until bubbles form on top and the edges look set, then flip and cook the other side until golden brown.
Step 7 – Serve and Enjoy
Stack your pancakes high and serve with butter, maple syrup, or your favorite toppings like berries, whipped cream, or honey.
What to Serve Them With
Classic butter and maple syrup never fail.
Add fresh fruit like bananas, blueberries, or strawberries.
Top with whipped cream or a drizzle of chocolate sauce for a treat.
Pair with crispy bacon, sausage, or scrambled eggs for a full breakfast.
Serve with coffee, tea, or a cold glass of milk.
Variations / Substitutions
Add chocolate chips or blueberries to the batter before cooking.
Use half whole wheat flour for a heartier texture.
Replace buttermilk with a mix of milk and lemon juice or vinegar if needed.
Make them dairy-free using almond milk and melted coconut oil.
Add a teaspoon of cinnamon or vanilla extract for extra flavor.
Storage & Leftovers
Store leftover pancakes in an airtight container for up to 3 days.
Reheat in a toaster or on a skillet until warm and fluffy.
Freeze cooked pancakes in layers separated by parchment paper for up to 2 months.
Reheat directly from frozen in the toaster or microwave.
Avoid refrigerating the batter — mix fresh each time for the best rise.
FAQs
Can I make the batter ahead of time?
It’s best to mix the batter right before cooking so the pancakes stay fluffy.
Can I freeze leftover pancakes?
Yes, stack them with parchment paper in between and freeze for up to 2 months.
What can I use instead of buttermilk?
Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk, then let it sit for 5 minutes.
How do I keep pancakes warm while cooking the rest?
Place them in a 200°F (93°C) oven on a baking sheet until ready to serve.
Why are my pancakes dense?
Overmixing the batter can deflate the air bubbles — stir gently and don’t overwork it.
Can I use oil instead of butter?
Yes, vegetable or coconut oil works fine, though butter adds richer flavor.
How do I know when to flip?
Wait until bubbles form and the edges look slightly dry — that’s your cue.
Can I add protein powder?
Yes, replace a few tablespoons of flour with your favorite protein powder.
How do I make pancakes extra fluffy?
Separate the eggs, beat the whites to soft peaks, and fold them in at the end.
Can I make them mini-sized?
Absolutely — use a tablespoon of batter per pancake for bite-sized treats.
Final Thoughts
This Pancake Recipe Buttermilk delivers everything you love about homemade pancakes — soft, golden, and perfectly fluffy.
It’s easy, quick, and endlessly customizable for any occasion.
Once you try this version, you’ll never go back to store-bought mixes again.
