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Delicious homemade buttermilk pancakes turn out light and fluffy every time. These are a classic go-to pancake recipe.

Try serving these tasty pancakes with Buttermilk Syrup, Healthy Egg Muffins, and Orange Julius.

Buttermilk Pancakes stacked on a white plate covered in syrup.

We love Buttermilk Pancakes!

Making pancakes from scratch is easier than you think. We love our classic Pancake recipe but also love to make these classic buttermilk pancakes.

We love these because:

  • Few Ingredients + Easy. Other than buttermilk, you probably have all the ingredients on hand for these pancakes, which makes them so simple.
  • Easy to change up. Pancakes are one of the easiest things to change up with all your favorite mix-ins and flavors.
  • Freeze for later. Whether it’s leftovers or to make ahead of time, these pancakes are perfect for freezing.

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.

Ingredients for buttermilk pancakes laid out.

Ingredients

Most of these are pantry staples!

  • All-purpose flour
  • Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Buttermilk – Use real buttermilk, if possible (at room temp). For a homemade version, check out our Buttermilk Recipe.
  • Milk – Use whole or 2% milk and have at room temperature.
  • Eggs – We recommend having the eggs at room temperature.
  • Butter, melted
  • Vanilla extract
Buttermilk Pancakes Batter in a white bowl.

How to make buttermilk pancakes

  1. WET INGREDIENTS. Mix buttermilk, eggs, milk, melted butter and vanilla. Also mix together all the dry ingredients in a separate bowl.
  2. DRY INGREDIENTS. Combine the wet and dry ingredients, stirring with a wooden spoon (or whisk) until blended – but do not over-mix.
  3. GRIDDLE. Lightly oil a griddle or frying pan and heat to medium-high (about 375°F). Pour about ¼ cup of pancake batter onto the griddle for each pancake.
  4. COOK. Cook until bubbles appear and the underside is golden brown, about 3 minutes. Flip and cook for 2 minutes more until browned on the second side.
  5. TOPPINGS. Top with buttermilk syrup and whipped cream and your favorite berries.
Pancakes cooking on griddle.

Recipe Tips

Tips for making the best buttermilk pancakes:

  • 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 for extra fluffy pancakes.
  • Lightly grease the pan with oil or cooking spray instead of butter. Regular butter will burn.
  • Variations. Add some of your favorite ingredients or fruits like: bananas, blueberries, chocolate chips or more to change the flavor.
Stack of Homemade Buttermilk Pancakes on white plate.

Storing Tips

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

  • Place in a freezer-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. For even more info check out our article on How to Freeze Pancakes.

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 refrigerator for up to two days.

REHEAT in the microwave or oven until warmed through.

Best Buttermilk Pancakes from Scratch stacked on white plate.

For more pancake RecipeS:

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4.97 from 32 votes

Buttermilk Pancake Recipe

By: Lil’ Luna
Tender homemade buttermilk pancakes turn out light and fluffy every time. These golden beauties are impossible to resist!
Servings: 18 pancakes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Ingredients 

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Instructions 

  • 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. 
  • Lightly oil a griddle or frying pan and heat to medium-high (about 375°F). Pour about ¼ cup of batter onto the griddle for each pancake.
  • Cook until bubbles appear and the underside is lightly browned, about 3 minutes. Flip and cook for 2 minutes more until browned on the second side. Add favorite toppings and serve warm.

Video

Notes

You can always cook all the batter, and FREEZE the leftover pancakes you don’t eat (see instructions below).
  • Place in a freezer-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. For even more info check out our article on How to Freeze Pancakes.
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 refrigerator for up to two days.
REHEAT in the microwave or oven until warmed through.

Nutrition

Calories: 154kcal, Carbohydrates: 20g, Protein: 4g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 41mg, Sodium: 288mg, Potassium: 179mg, Sugar: 4g, Vitamin A: 220IU, Calcium: 98mg, Iron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

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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4.97 from 32 votes (5 ratings without comment)

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Recipe Rating




64 Comments

  1. Becky Waganer says:

    Another option for leftover batter is to make pancake cupcakes with fruit added in and baked in a muffin tin. Maple Buttercream is a good addition or just reheat and dip in maple syrup!

    1. Kristyn Merkley says:

      Perfect!! Thank you for sharing that!

  2. Sonia says:

    5 stars
    Thanks for sharing these basic simPle re cipes with us. ?

    1. Kristyn Merkley says:

      You are so welcome!!

  3. Lindsey says:

    4 stars
    Can’t wait to try these yummy things! Heard great things about them!

    1. Kristyn Merkley says:

      I’d love to know what you think!! They are our favorite!!

  4. kris says:

    This is a great recipe. What I have discovered from other recipes for pancakes is after you mix everything together is let the batter sit for 30 minutes. This lets the soda and baking powder along with the buttermilk do its thing and makes the pancakes rise more. Try it!

    1. Kristyn Merkley says:

      I definitely will! Thank you for sharing!

  5. Dan says:

    Hi, I tried to make bread for the first time,it raised up fine, I punched it and it didn’t raise the second time????. Any suggestions.

    1. Kristyn Merkley says:

      Hmm..I’m not sure. Was it a recipe on my blog?

  6. Dan Smith says:

    I tried your meatballs. I decided that I needed more sauce than called for in your recipe. The sauce was great – just needed enough to cover.

    1. Kristyn Merkley says:

      Glad you liked it!! Can never have enough sauce 🙂 Thank you!

  7. Gmail QA says:

    5 stars
    I will have this pancakes for tomorrow breakfast. Looking at these photos makes me drool~ Thank you for sharing the recipe!

    1. Kristyn Merkley says:

      LOL!! They are so good! I hope you like them!

  8. Pat Bowen says:

    How many pancakes does the recipe for buttermilk pancakes make. It’s only two of us eating and from the ingredients it must make them for a army?

    1. Kristyn Merkley says:

      I’m not sure how many it makes, it just depends on how big you make them, but it can make quite a few. You can always half the recipe for just the two of you 🙂

  9. Tina says:

    I absolutely love pancakes and these look incredible!

    1. Kristyn Merkley says:

      They are!! Thank you & hope you’ll give them a try!

      1. April m says:

        5 stars
        These were the best pancakes ive ever made ! And trust me I’ve made a lot of different kinds..it was a little tricky just making half a recipie but do able, I should have made the whole batch because my husband ate the entire plate it made …
        Thank you so much for this awesome keeper! We paired it with your buttermilk sryup better than most resturant pancakes

  10. Maja Harder says:

    Omg these look and sounds so so yummy. I think they are perfect for my up and coming Sunday brunch.

    1. Kristyn Merkley says:

      They are so good! Glad you are giving them a try! Hope everyone loves them, like we do!