Buttermilk Pancakes

Tender homemade buttermilk pancakes turn out light and fluffy every time. These golden beauties are impossible to resist!

Once you make these buttermilk pancakes from scratch, you’ll never make them any other way! Try serving these tasty morsels with Buttermilk Syrup, Healthy Egg Muffins, and Orange Juice Smoothie.

Buttermilk Pancakes stacked on a white plate covered in syrup

Homemade Buttermilk Pancakes

I think it’s safe to say that one of my favorite breakfast dishes is pancakes – more specifically today’s butter-y, syrup-covered Buttermilk Pancake recipe! I’ve loved pancakes for as long as I can remember but had never really made a homemade-from-scratch recipe until recently.

Making them from scratch is nearly as simple as using a store bought mix, but the little extra effort is SO worth it because the pancakes end up being much more fluffy and flavorful.

We’ve been on a pancake kick lately trying all kinds of flavors, like Peanut Butter Banana Pancakes, Apple Pancakes, even Bacon Pancakes! I have always wanted to try a classic buttermilk version and I’m glad we finally did.

The result was amazing and the kids ended up eating all of them in about .2 seconds (Seriously!). Since we always have breakfast for dinner on Wednesday nights, we will definitely be adding this recipe to the rotation.

Best Buttermilk Pancakes Batter in a white bowl

How to make buttermilk pancakes:

After making buttermilk pancakes from scratch, you’ll never go back to the store-bought mixes!

WET INGREDIENTS. Mix buttermilk, eggs, milk, melted butter and vanilla. Also mix together all the dry ingredients in a separate bowl.

DRY INGREDIENTS. Combine the wet and dry ingredients, stirring with a wooden spoon until well blended. Pour the batter, ½ cup at a tim, onto a heated griddle.

COOK. Cook until browned on each side. Serve warm and enjoy the best buttermilk pancakes you’ve ever tried! Top with syrup and your favorite berries, and get ready to fall in love. 😉


Tips for making the best buttermilk pancakes:

  • Use real buttermilk. I know it’s not common to have buttermilk on hand, but trust me, in this recipe the real thing is better than any milk+vinegar substitute!
  • If you can, start with the eggs, milk, and buttermilk at room temperature.
  • Do not over-mix the batter. There might be a few lumps which is totally fine!
  • Let the batter rest for a few minutes after mixing to let the leavening ingredients work their magic and make the batter light and fluffy.
  • Lightly grease the pan with oil or cooking spray instead of butter. Regular butter will burn.

stack of Homemade Buttermilk Pancakes on white plate

Storing Tips

You can always cook all the batter, and FREEZE the left over pancakes you don’t eat (see instructions below).

  • Pancakes are one of the best make-ahead-and-freeze food items! You can make a bunch at once, and then place in a freezer safe bag once they cool to room temperature.
  • Make sure you separate each pancake with wax paper so they don’t stick together when they freeze. They keep well for 1-2 months.

If you want to save the extra batter and make pancakes for breakfast again tomorrow, you can easily STORE the batter in a bowl and cover tightly with plastic wrap, or store in an airtight container. Keep it in the fridge for up to two days.

To REHEAT buttermilk pancakes:

  • Microwave – This is good for small batches of pancakes. Stack 1-5 cakes on a microwave safe plate and heat for 20 seconds for one pancake, adding 10 seconds for each additional one.
  • Oven – If you’re reheating a large amount of cakes, this is your best option. Put several pancakes flat on a sheet pan and cover with tinfoil. Bake at 350 for 10 minutes (it may be less time if your pancakes are not frozen).
  • Toaster – If you’re reheating pancakes for one person, this will suffice. Although, you have to watch it like a hawk to make sure your pancakes don’t burn to a crisp!

close up of Buttermilk Pancake Recipe from Scratch

For more pancake recipes, check out:

Buttermilk Pancake Recipe

4.96 from 23 votes
Tender homemade buttermilk pancakes turn out light and fluffy every time. These golden beauties are impossible to resist!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 pancakes
Calories 154 kcal
Author Lil' Luna



  • Combine flour, sugar, baking powder, baking soda and salt in a large bowl. 
  • In a separate bowl, beat buttermilk, milk, eggs, melted butter and vanilla together.
  • Using a wooden spoon, mix the wet and dry ingredients together until just combined. Don't overmix! There will probably be flour lumps, which is okay. 
  • Pour ½ cup of batter at a time onto a lightly greased, heated griddle.
  • Brown pancakes on both side and serve warm. ENJOY!

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. 5 stars
    I made these for breakfast this morning and they were the most delicious (and fLUffiest) pancakes ever!!
    Thank you so much for sharing!

  2. 5 stars
    This is our favorite pancake recipe, always delicious & my family never complains about breakfast for dinner when these are on the menu!!

  3. 5 stars
    Delicious! I made this recipe for two of us. Of course I had 3/4 of it left over. Rather than cook all of the remaining batter then freeze the pancakes, can the batter be frozen instead? And if so, how long can it be frozen? I love your recipes.Thank you.

    1. Awe, thank you! You can store batter in the freezer for up to a month. When you’re ready to do some pancake making, just thaw in warm water or overnight in the refrigerator. Hope this helps!

  4. 5 stars
    Made these for National Pancake Day and they were delicious! 100x better than any box mix. We will definitely be making them again.

    1. 5 stars
      Excellent recipe! Fluffy, tender and very flavorsome. I only made 1/3 of the recipe and it made 8 four inch pancakes. I don’t drink milk so I substituted more buttermilk, I also added a squeeze of fresh lemon.

  5. 5 stars
    I made these last week and though they didn’t turn out as fluffy as i had thought I really loved the flavor that the buttermilk added. I froze the leftovers and my kids enjoyed them through the week. I will be making them again and see if I can get them fluffier.

  6. I am now a widow living by myself, could you please send me recipe for one or two servings. Or can I make this large amount and freeze the pancakes individually?

    1. Yes, the pancakes freeze really well! If you want to make smaller servings, you can adjust the serving size on the recipe card to 1 or 2 and it’ll calculate the amounts for you.

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