I can’t think of a better way to start a slow morning than with a stack of warm, fluffy buttermilk pancakes made completely from scratch. The scent of butter hitting a hot griddle and the gentle sizzle of batter spreading into perfect circles instantly makes my kitchen feel cozy and inviting. For me, pancakes aren’t just breakfast—they’re a small ritual that turns an ordinary day into something special.
What I love most about making buttermilk pancakes from scratch is how simple pantry ingredients transform into something so tender and flavorful. The tang of the buttermilk, the richness of melted butter, and that golden edge around each pancake create a balance that boxed mixes just can’t match. Once you try them this way, you’ll never look back.
What You Need To Make This Recipe
All-Purpose Flour: This is the foundation of the pancakes, giving them structure while still keeping them light. Standard all-purpose flour works perfectly here, creating a tender crumb without being too dense.
Granulated Sugar: Just a touch of sugar adds subtle sweetness and helps the pancakes brown beautifully on the griddle.
Baking Powder: This is one of the key leavening agents that gives the pancakes their lift. It creates those fluffy layers and soft texture.
Baking Soda: Because we’re using buttermilk, baking soda reacts with its acidity to create extra rise and tenderness.
Salt: A small amount of salt balances the sweetness and enhances the overall flavor of the pancakes.
Buttermilk: The star ingredient. Buttermilk adds a slight tang and keeps the pancakes incredibly moist and tender. It also reacts with the baking soda to create a fluffy texture.
Eggs: Eggs bind everything together and contribute richness and structure to the batter.
Unsalted Butter (melted): Melted butter adds flavor and softness. It also helps create lightly crisp edges on the pancakes.
Vanilla Extract: A splash of vanilla brings warmth and depth, rounding out the flavors beautifully.
Ingredients List
- 2 cups (250 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups (480 ml) buttermilk
- 2 large eggs
- ¼ cup (60 g) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Butter or oil for greasing the pan
How to Make Buttermilk Pancakes from Scratch
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Mixing the dry ingredients first ensures the leavening agents are evenly distributed throughout the batter.
Combine the Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and well combined. Make sure the butter has cooled slightly so it doesn’t scramble the eggs.
Make the Batter
Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined. A few small lumps are perfectly fine—overmixing can lead to dense, tough pancakes.
Preheat the Griddle
Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. You’ll know it’s ready when a small drop of water sizzles on contact.
Cook the Pancakes
Pour about ¼ cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown and cooked through.
Serve Warm
Transfer the pancakes to a plate and keep them warm while you cook the remaining batter. Serve immediately with butter, maple syrup, fresh fruit, or your favorite toppings.
Tips for Making This Recipe
- Do not overmix the batter; a few lumps are completely fine.
- Let the batter rest for 5–10 minutes before cooking for even fluffier pancakes.
- Cook over medium heat to prevent burning the outside before the inside cooks through.
- Wipe and lightly regrease the pan between batches if needed.
- Keep finished pancakes warm in a 200°F (95°C) oven while cooking the rest.
- For extra fluffy pancakes, separate the eggs and beat the whites before folding them in gently.
- If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
FAQs
Can I make buttermilk pancakes ahead of time?
Yes. Cook the pancakes, let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
Can I freeze these pancakes?
Absolutely. Place cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. They’ll keep for up to 2 months.
Why are my pancakes not fluffy?
Overmixing the batter or using expired baking powder or baking soda can prevent proper rising.
Can I add mix-ins like blueberries or chocolate chips?
Yes! Sprinkle them onto the pancake after pouring the batter onto the griddle rather than mixing them directly into the bowl.
What’s the difference between regular pancakes and buttermilk pancakes?
Buttermilk pancakes have a slight tang and a softer, fluffier texture thanks to the reaction between buttermilk and baking soda.