This is my go-to recipe for homemade buttermilk pancakes: easy to make, super fluffy, not overly sweet, and a family favorite. I use this exact version every weekend. Make a double batch and freeze extras for quick breakfasts later.
Pancakes are a weekend tradition in my house, so I’m excited to share this family recipe. Buttermilk is the key ingredient — it brightens flavor and improves texture, giving pancakes that tender, fluffy interior and slight tang that balances the sweetness.
This batter is versatile: fold in blueberries, chocolate chips, or sliced bananas before cooking, or top pancakes with butter and maple syrup. I often make a double batch and freeze leftovers for quick weekday breakfasts.
Top Tips for Perfect Pancakes
Making buttermilk pancakes from scratch is simple and rewarding. Whether you normally use a mix or start from scratch, a few technique tips will help you get consistently great results.
Best tips:
- Warm the buttermilk and milk together for about a minute — it helps the butter melt and ingredients come together smoothly.
- Mix dry and wet ingredients separately: one bowl for dry (flour, sugar, leaveners, salt) and one for wet (butter, milk, eggs). Add the wet to the dry and stir until mostly combined.
- Don’t overmix. A slightly lumpy batter makes lighter pancakes; overworking develops gluten and yields denser results.
- Use the batter right away. Baking soda and baking powder start reacting once wet, so cook promptly for best rise.
- Grease your skillet or griddle once at the start — no need to re-butter between every pancake.
- After pouring, don’t press the pancake down. Let bubbles form and edges set before flipping.
- Flip when bubbles appear on the surface and pop. If unsure, poke the top gently with a spatula: wet batter means it needs more time; a puffy surface that springs back means it’s cooked.
What to Make with Extra Buttermilk
If you have leftover buttermilk, there are plenty of savory and sweet options that use it well. Buttermilk makes marinades and batters tender — it’s excellent for fried or baked chicken and for enriching baked goods.
Use extra buttermilk in recipes like buttermilk-marinated chicken, risotto with buttermilk-marinated chicken, or baked buttermilk chicken drumsticks. It also brightens quick breads and cakes: pumpkin muffins, Irish scones, and blueberry coffee cake all benefit from buttermilk’s tang and acidity.
Try These Breakfast Recipes
- Great Grandma’s Cinnamon Apple Dutch Baby (German Pancake) — a baked skillet pancake that’s great for sharing.
- Fluffy Buttermilk Waffles — another excellent use of buttermilk for crisp-yet-tender waffles.
- Potato, Bacon and Green Onion Quiche — hearty and savory, great for brunch or lunch.
- Perfect Soft and Tender English Scones — simple, delicate scones that pair well with jam and butter.
- Blueberry Dutch Baby Pancake — a fruit-forward baked pancake for blueberry lovers.
Best Buttermilk Pancakes From Scratch
16 pancakes
10 minutes
20 minutes
30 minutes
This simple buttermilk pancake recipe yields tender, fluffy pancakes that are lightly sweet and perfect for weekday mornings or leisurely weekend breakfasts. Freeze leftovers for quick reheating.
Ingredients
- 2 c flour
- 2 tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 3 tbsp butter, melted
- 1 ½ c buttermilk
- ¾ c milk
- 2 eggs
Instructions
- In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, melt the butter.
- Warm the buttermilk and milk together for about 1 minute.
- Whisk the eggs into the melted butter, then stir in the warm buttermilk/milk.
- Make a well in the dry ingredients and pour in the wet ingredients.
- Whisk until just combined; a few small lumps are fine.
- Heat a griddle over medium-low heat and grease with butter.
- Use a ¼ cup measure to ladle batter onto the griddle.
- Flip when bubbles form and begin to pop on the surface.
- Remove when pancakes are cooked through and golden on both sides.
- Serve warm with butter and syrup, or your favorite toppings.
Nutrition Information:
Yield: 16
Serving Size: 1
Amount Per Serving:
Calories: 106
Total Fat: 3g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 1g
Cholesterol: 31mg
Sodium: 290mg
Carbohydrates: 15g
Fiber: 0g
Sugar: 3g
Protein: 4g
Nutrition information is an estimate from online calculators.