This post may contain affiliate links. Please read our disclosure policy.

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:

Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
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 

Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

4.97 from 32 votes (5 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




64 Comments

  1. Kristina says:

    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.

  2. Olivia says:

    5 stars
    These buttermilk pancakes are so good and easy. You don’t need store bought version.

  3. Joy says:

    5 stars
    I make these a couple times a month!! My whole family loves them!! They are light & fluffy & taste heavenly!

  4. Regan says:

    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. LilLunaTeam says:

      I’m so glad you enjoyed them! Thanks for trying the recipe! 🙂

    2. Cindy S says:

      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. Richie says:

    Can I add pumpkin purée to this recipe ? Of course with the pumpkin spices… Thanks

  6. Nancy says:

    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. LilLunaTeam says:

      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!

  7. Angie says:

    5 stars
    Turned out so good! Loved it!

    1. Kristyn Merkley says:

      Glad to hear that! Thank you for letting me know!

  8. Kimberli says:

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

  9. Martha Conley says:

    5 stars
    These really are the most delicious pancakes and they are easy
    to make! Thank you!

    1. Kristyn Merkley says:

      You are so welcome! Thank you for trying them!

  10. Mary says:

    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!

    1. Kristyn Merkley says:

      You are so welcome! I am happy you think so 🙂 Thank you!