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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.
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
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
How to make buttermilk pancakes
- 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 (or whisk) until blended – but do not over-mix.
- 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.
- 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.
- TOPPINGS. Top with buttermilk syrup and whipped cream and your favorite berries.
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.
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.
For more pancake RecipeS:
Buttermilk Pancake Recipe
Ingredients
- 3 cups all-purpose flour
- 3 TB sugar
- 3 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3 cups buttermilk
- 1/2 cup milk
- 3 eggs
- 1/3 cup butter, melted
- 1 tsp vanilla extract
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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These have become a family favorite, my adult children will co e over for breakfast if they know im making them. How long is this batter good for?
I would only keep it in the fridge for up to two days, covered in a bowl. You can freeze the pancakes, once cooked, too!
I’ve made this and it’s the BEST pancake recipe and I’ve tried a lot! But i have no buttermilk right now, can i still Use it with regular milk? Cause i love the fluffiness!
Yes, you sure could 🙂 Glad you like this recipe!
all I can say is wow, these pancakes were amazing! Funny thing is, I tweaked the recipe out of necessity and because the base recipe is so good, they still came out delicious! Here’s what I did. I had no buttermilk on hand and had no desire or enough time to go to the store. *gasp* so, I put with the 3 cups of milk approximately 2 TBL of white vinegar, 1 TBL of Fresh Squeezed lemon juice and…maybe half a cup of whey (the clear yellow liquid) I poured off some organic whole milk PLain yogurt I had along with a heaping TBL of the Yogurt Itself. Stirred it up and let it sit while I got the dry ingredients together. Then I ran out of my regular AP UNbleached flour about 2 cups in. Omigoodness, now what? I thought about not adding all the liquid to the dry, but remembered I had whole wheat flour. I nixed the extra plain 1/2 cup of milk and added about 1/2 cup to 1 cup of whole wheat flour with the other dry ingredients, mixed everything well and let it set again. once 20-30 minutes passed I pulled the batter out for showtime. when I say I found the perfect recipe, I’m not exaggerating. My HUsband, who is picky in general but very picky about his pancakes, said the pancakes I made for dinner were really good, I knew I had to leave a review. I never leave reviews, I read them. They were that good! Thank you, Kristyn for what your doing sharing recipes with us! also, your biscuit breakfast casserole got rave reviews from my family, too! God bless and take care! 🙂
Thank you so much for leaving a review! I appreciate it! I am so glad you improvised & that they were a hit! Thank you so much!
Best homemade pancakes evEr! Do not be worried about the lumpiness of thr batter. They will tuen ouT super delish. And i loved that the edges were rustic and not perfectly ciRcular like bOx mix. You gotta try these. A happy Way to satrt the weekend.
Awe, thank you so much for sharing that!! I am so glad you think that!
Fantastic….so light and fluffy. These are a keeper!!
So glad you think so 🙂 Thank you!!
Aunt Jemima will no longer be visiting my home. Just as easy to make, but 10 times better! We devoured breakfast today, it must have been a sight to see. Thank you for this recipe, it is absolutely perfect!
LOL!! Makes me happy to hear! Thank you!
These remind me of the pancakes i had growing up!
So light, fluffy, & delicious!
Buttermilk pancakes are my favorite! This is a great recipe! A must make!
Can you use the buttermilk pancake recipe to make waffles ,too? Is there a way?
I would think so 🙂 I would keep the same, though you may need a little more flour to make it thicker & can always add more milk, if needed.