There’s nothing like waking up to the smell of warm, buttery pancakes on the griddle. These homemade Buttermilk Pancakes are tender, fluffy, and golden brown — everything a perfect pancake should be. Whether it’s a lazy Saturday or a quick weekday breakfast, this recipe is simple, reliable, and irresistibly good.
Make a stack, top with a pat of butter and a drizzle of maple syrup, and dig in. No boxed mix needed!
Why You’ll Love These Pancakes
This recipe uses pantry staples, real buttermilk, and just the right amount of leavening to create pancakes that are light and airy on the inside with a golden crisp edge. You don’t need a mixer — just two bowls, a whisk, and a hot griddle. And since it only takes 20 minutes from start to finish, it’s a go-to recipe you’ll want to keep forever.
Ingredients for Buttermilk Pancakes
- All-purpose Flour – This gives structure to the pancakes and makes them thick and hearty.
- Sugar – Just a touch for that subtle sweetness.
- Baking Soda & Baking Powder – A combo of these ensures the pancakes rise properly and stay fluffy.
- Salt – Balances the sweetness and enhances flavor.
- Eggs – Adds richness and helps bind the batter together.
- Buttermilk – The secret to tender, flavorful pancakes. The acidity also activates the baking soda.
- Vegetable Oil – Just a bit keeps the batter moist and tender.
- Butter & Maple Syrup – Optional (but not really!) for serving.
How to Make Buttermilk Pancakes from Scratch
Prep the Batter:
In a large bowl, whisk together the flour, sugar, baking soda, salt, and baking powder. In a separate bowl, beat the eggs and buttermilk until well combined. Pour the wet mixture into the dry and gently stir — don’t overmix! A few lumps are totally fine.
Let it Rest:
Let the batter sit for 5 to 10 minutes. This rest time allows the flour to fully hydrate and the leavening agents to do their job, giving you extra-fluffy pancakes.
Heat the Griddle:
Preheat your griddle or skillet to 350°F (175°C). Lightly grease the surface with a bit of vegetable oil using a paper towel.
Cook the Pancakes:
Scoop about ¼ cup of batter per pancake onto the hot griddle. Cook until bubbles form on the surface and some begin to pop. Flip and cook until golden brown on both sides, about 1 to 2 minutes per side.
Serve:
Serve your warm pancakes with a generous smear of butter and a drizzle of maple syrup. Add fresh fruit, whipped cream, or a sprinkle of powdered sugar if you’re feeling fancy.
Tips for the Best Pancakes
- Don’t overmix! Lumpy batter = tender pancakes.
- Use real buttermilk if you can. It makes a big difference in texture and taste.
- Resting the batter for 5 to 10 minutes before cooking is key to fluffiness.
- Keep them warm in a low oven (200°F) while cooking the rest of the batch.
Tools You’ll Need
- Mixing Bowls – One large and one medium.
- Whisk – For smooth, clump-free mixing.
- Griddle or Nonstick Skillet – A flat surface is ideal for even cooking.
- Measuring Cups – To portion out consistent pancakes.
- Spatula – A thin one helps flip pancakes with ease.
Once you make these once, you’ll never go back to boxed mix again. Stack them high, pour the syrup slow, and enjoy every single bite. 🥞💛