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But First We Brunch » Recipes » Pancakes and waffles

Fluffy Homemade Buttermilk Pancakes

Published: Nov 4, 2021 · Modified: Sep 16, 2024 by Cynthia Christensen · This post may contain affiliate links · 27 Comments

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5 from 14 votes
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A stack of homemade buttermilk pancakes with maple syrup being poured on them.
Homemade buttermilk pancakes on a white white background with fall leaves.
Pinterest image of a stack of homemade buttermilk pancakes.

There’s nothing quite like a stack of warm, fluffy Homemade Buttermilk Pancakes to start your day! This recipe is simple and delicious, using basic ingredients like flour, eggs, and buttermilk. Perfect for breakfast or brunch, they’re sure to become a favorite of everyone at the table!

Homemade buttermilk pancakes on a white white background with fall leaves.

Save This Recipe! 💌

I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!

When I was a kid, Homemade Buttermilk Pancakes weren't one of the breakfast recipes we had on our usual menu, so as a grown-up I just couldn't get the hang of making good pancakes. Box mix or made from scratch, all of my pancakes were burnt, or raw, or a bizarre combination of both. 

After a lot of recipe testing, to the joy of my taste-testers, I can finally say I make the best pancakes! I developed an easy to make batter and discovered foolproof techniques that bring me light and fluffy pancakes every time. Now I can add the perfect pancakes to my family's breakfast and brunch menu with pride.

Time-saving Tip: In a hurry? Forget the store-bought mix! Keep a large batch of my Simple Pancake Mix in your pantry and cut your prep time in half! Just add milk, egg, and butter and you'll have amazing pancakes ready in no time!

Jump to:
  • Ingredients & Substitutions
  • Variations
  • Instructions
  • Tips for flawless pancakes
  • Recipe FAQs
  • More great pancake recipes
  • 📖 Recipe
  • 💬 Comments

Ingredients & Substitutions

Simple ingredients are all you need to make this easy pancake recipe. Below is a bit of info on each one and a few swap outs you can make in a pinch.

Ingredients needed to make homemade buttermilk pancakes.
  • All-purpose flour I've seen some complicated pancake recipes that call for bread flour, or pastry flour, or even cake flour, but for me all-purpose flour makes perfect buttermilk pancakes. If you have self-rising flour leftover from making my cream biscuits, you can use that. Just eliminate the baking powder and salt, as it is included in this flour.
  • Sugar You can reduce the sugar to one or two tablespoons, but you should have at least one tablespoon to get the moisture and browning that you want.
  • Baking powder and baking soda These rising agents give you the lift you need to be able to call these fluffy, otherwise you're making homemade crepes, which is great, but not this.
  • Buttermilk Need a buttermilk substitute? You can make great pancakes with milk if you like and leave out the baking soda (see recipe notes), or try my yogurt pancake recipe, if that's what you have on hand.
  • Eggs Two eggs are just enough to give the pancakes structure and help them rise, without making them custardy.
  • Butter I love the flavor that butter brings to pancakes, but you can replace half, or all of the butter with your preferred neutral oil. If using salted butter, reduce added salt by half.

For full recipe, scroll to the recipe card at the bottom of this post.

Short on time or ingredients? Shortcut your way to pancakes with my 3-Ingredient Pancakes! Made with self-rising flour, eggs, and sweetened condensed milk, they are unbelievably fluffy and delicious! 

Variations

One of my favorite things about pancakes is they practically beg for you to add to them. Here are a few ways we love to play with our pancakes:

  • Kid friendly - Forget the kids, my in-laws will knock you down trying to be the first in line for pancakes loaded with chocolate chips! Use the leftover chips to make my chocolate chip yogurt muffins!
  • Citrus - My Lemon Ricotta Pancakes are melt-in-your-mouth delicious, with a nice tang from fresh lemon juice and zest. Add blueberries or your favorite fresh fruit for a bright pop of flavor.
  • Fuss free - For the simplest homemade pancakes, try making my Strawberry Sheet Pan Pancakes that bake all in one pan, for easy cleanup, and no stove time!
  • Griddle it - For a delicious change of pace, try adding some cornmeal to your batter and cooking it in a hot cast iron pan. My Southern Hoecakes are a treat to make for breakfast or as a savory side.
  • Holiday - Give these pancakes a complete Holiday makeover by adding eggnog in place of the buttermilk. Eggnog pancakes are here and I'm obsessed!

Make extra batter If you love pancakes and you love bacon, why not combine them in my Bacon Pancakes? Crispy bacon cooked into sweet pancake batter is perfect for dipping into maple syrup. Give it a try!

Instructions

Don't fear the pancake. Follow my simple instructions and great pancakes are practically guaranteed.

  • To start, melt 4 tablespoons of butter and set aside to cool. If your eggs and buttermilk are not at room temperature, place your eggs in a cup of warm water for 10 minutes and microwave your buttermilk for 30 seconds.
Cracking an egg into buttermilk to make homemade buttermilk pancakes

Step 1: In a medium bowl, whisk the dry ingredients together; flour, sugar, baking powder, baking soda, and salt. In a separate bowl, or a large measuring cup, whisk the buttermilk, eggs, and vanilla extract.

Pouring wet ingredients into dry ingredients to make homemade buttermilk pancakes.

Step 2: Pour the wet ingredients into the flour mixture and fold together until mostly combined.

Adding melted butter to homemade buttermilk pancake batter.

Step 3: Finish mixing while drizzling in your melted and cooled butter. You should still see some small lumps. Set aside to rest for 15 minutes.

Scoops of homemade buttermilk pancake batter on an electric griddle.

Step 4: Heat a large skillet, or electric griddle, over medium-low heat. When warm, add a teaspoon or so of butter or oil. Drop ¼ cup scoops of pancake batter into the melted butter. It will spread out a bit. After 2 to 3 minutes, bubbles will start to form and pop on the surface of the pancake.

Using a spatula to flip over a pancake.

Step 5: When the bubbles on the edges look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for another 2 to 2 ½ minutes, or until the bottom of the pancake is golden brown.

A stack of homemade buttermilk pancakes with maple syrup being poured on them.

Step 6: Stack them up and serve with butter, warm pure maple syrup, or your favorite pancake toppings.

A stack of homemade buttermilk pancakes with a fork in it.

Tip: This is a thicker batter that makes nice fluffy pancakes. If you prefer a thinner batter, add a couple more tablespoons of buttermilk, up to ¼ cup, until you get the consistency you prefer.

On a roll Combine the best parts of fluffy pancakes and gooey cinnamon rolls with my Cinnamon Roll Pancakes. The cream cheese glaze is literally the icing on top!

Tips for flawless pancakes

  • Use a nonstick pan - I wanted to be like my Grandma and make flapjacks in an iron skillet, but alas, that dream was squashed when I could only get the top half of my pancakes out of the pan most of the time. I'm a total convert to using a nonstick pan to ensure I can actually get my pancakes onto a plate.
  • Watch your heat - I used to think "the hotter the better", but then I also used to make black on the outside/raw on the inside pancakes 😕 Low and slow gets you beautifully golden brown pancakes that are fully cooked and fluffy inside. Medium-low is the way to go!
  • Use the right spatula - Some nonstick pans can handle metal utensils, but I prefer a flexible plastic pancake spatula to get underneath the pancakes. The face of the spatula is wider, to allow all of the pancake to go for a ride, and the handle is shorter, giving you more control over your flip.
  • Nonstick spray - It might sound silly, but before placing it under my pancakes I spray both sides of my spatula with nonstick spray, because sometimes the edges of your pancakes try to cling when you're flipping them. Silly or not, it works!
  • Show no fear - Don't hesitate when flipping your pancakes. Take your spatula and quickly slide it under the pancake (I always whisper the word "SCOOP" like I'm some kind of pancake ninja), and flip it, all in one smooth motion. It might take you practicing on the first pancake, but everyone knows the first pancake is like your first child; that's where you get to make all your mistakes 😂!
  • Keep warm - Place cooked pancakes in a pancake or tortilla warmer, or on a plate with a large bowl turned upside down over the top, while you cook the rest of the pancakes.
  • Clean up - Between each batch of pancakes, wipe out your pan with a paper towel. You might not notice it, but the residual butter or oil left from each pancake will start to burn. This could lead to your later pancakes tasting bitter.

The perfect side! For the perfect accompaniment to this buttermilk pancake recipe, try my sweet and spicy Millionaire's Bacon or my Crispy Oven Bacon!

Author hand holding a fork filled with homemade buttermilk pancakes.

Recipe FAQs

The batter seems very thick to me. Can I thin it out?

If you prefer a thinner batter, add a couple more tablespoons of buttermilk, up to ¼ cup, until you get the consistency you prefer.

How do I store leftover pancakes?

If you have leftover pancakes, congratulations. You are stronger than I am. Moisture is the enemy of pancakes, so be sure to allow pancakes to cool completely then place in an airtight container in the refrigerator for up to 3 days.

Can I freeze leftover buttermilk pancakes?

Let cool completely before individually wrapping each pancake in plastic wrap. Store in a freezer-safe bag for up to 3 months. 

How should I reheat pancakes?

If frozen, allow to thaw in the refrigerator overnight, or on the counter for 30 minutes. Reheat in the microwave for 1 minute, or until warm, or try popping them in the toaster for a crispy outside, fluffy inside treat.

More great pancake recipes

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    Easy Condensed Milk Pancakes (with Only 3 Ingredients)
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Cynthia from But First We Brunch writing down a brunch recipe.

Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia

📖 Recipe

Homemade buttermilk pancakes on a white white background with fall leaves.

Fluffy Homemade Buttermilk Pancakes

There’s nothing quite like a stack of warm, fluffy Homemade Buttermilk Pancakes to start the day! This recipe is simple and delicious, with basic ingredients like flour, eggs, and buttermilk. Perfect for breakfast or brunch, they’re sure to become a favorite of everyone at the table!
5 from 14 votes
Author: Cynthia Christensen
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Breakfast, Brunch
Cuisine American
Servings 8 pancakes
Calories 189 kcal

Equipment

  • Medium scoop
  • Nonstick pan ~OR~
  • Electric griddle
  • Pancake spatula
Prevent your screen from going dark

Ingredients
 

  • 1 ½ cup (180 g) all-purpose flour
  • 3 tablespoons (36 g) sugar
  • 2 teaspoon (8 g) baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (360 g) buttermilk room temperature
  • 2 (100 g) large eggs room temperature
  • 1 ½ teaspoon vanilla
  • 4 tablespoons (56 g) unsalted butter melted and cooled

Instructions

  • Melt 4 tablespoons of butter and set aside to cool. If your eggs and buttermilk are not at room temperature, place your eggs in a cup of warm water for 10 minutes and microwave your buttermilk for 30 seconds.
  • Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a large measuring cup, whisk the buttermilk, eggs, and vanilla.
  • Pour the wet ingredients into the flour mixture and fold together until mostly combined. Finish mixing while drizzling in your melted and cooled butter. Set aside to rest for 15 minutes.
  • Heat a large nonstick skillet, or electric griddle, over medium-low heat. When warm, add a teaspoon or so of butter or oil. Drop ¼ cup scoops of pancake batter into pan. It will spread out a bit. After 2-3 minutes, bubbles will start to form and pop on the surface of the pancake.
  • When the bubbles on the edges look dry and airy, use a thin pancake spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 ½ minutes, or until the bottom of the pancake is golden brown.
  • Serve with butter and warm maple syrup or your favorite toppings

Save This Recipe! 💌

I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!

Notes

If using milk in place of buttermilk, leave out the baking soda and add ½ teaspoon more baking powder.
This is a thicker batter, making taller, fluffier pancakes. If you prefer a thinner batter, add a couple more tablespoons of buttermilk, up to ¼ cup, until you get the consistency you prefer.
Storage: If you have leftover pancakes, congratulations. You are stronger than I am. Moisture is the enemy of pancakes, so be sure to allow pancakes to cool completely then place in an airtight container in the refrigerator for up to 3 days.
Freezing: Let cool completely before individually wrapping each pancake in plastic wrap. Store in a freezer-safe bag for up to 3 months. 
Reheating: If frozen, allow to thaw in the refrigerator overnight, or on the counter for 30 minutes. Reheat in the microwave for 1 minute, or until warm, or try popping them in the toaster for a crispy outside, fluffy inside treat.
Calories: 189kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 420mg | Potassium: 106mg | Fiber: 1g | Sugar: 7g | Vitamin A: 273IU | Calcium: 123mg | Iron: 1mg

The nutritional and caloric information shown is an estimate provided by an online nutrition calculator. It does not assert or suggest that readers should or should not count calories, and should not be considered a substitute for a professional nutritionist’s or doctor’s counseling.

Tried this recipe?I would love for you to leave a comment!

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Comments

    5 from 14 votes (4 ratings without comment)

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  1. Gina says

    February 02, 2025 at 7:18 pm

    5 stars
    Thank you for this fluffy and delicious pancake recipe!! I made a batch and wish I tripled or quadrupled it. My family ate it faster than the time it took to make it. Definitely the best buttermilk pancakes I've ever made!

    Reply
    • Cynthia Christensen says

      February 03, 2025 at 12:04 pm

      Yay! This makes me so happy to hear!

      Reply
  2. Visha Shah says

    March 17, 2024 at 8:33 am

    5 stars
    I’m trying these out today and so excited! Question - could I substitute whole wheat flour for the all purpose?

    Reply
    • Cynthia Christensen says

      March 17, 2024 at 8:41 am

      Yes, you can! Let me know how it comes out!

      Reply
      • Visha Shah says

        March 18, 2024 at 4:36 pm

        5 stars
        It turned out really good! I did 1 c. All purpose and 1/2 whole wheat. I also topped it with homemade granola and bananas. Family was obsessed!

        Reply
        • Cynthia Christensen says

          March 18, 2024 at 5:49 pm

          What a great idea! I’m so glad they were such a hit ❤️

          Reply
  3. Sarah says

    May 27, 2023 at 9:40 am

    5 stars
    Way better than the Test Kitchen pancakes I usually make. These have more flavor and fluffiness 🤩.

    Reply
    • Cynthia says

      May 27, 2023 at 11:53 am

      Wow! Huge compliment! Thank you 😊

      Reply
  4. Laurence says

    January 04, 2023 at 6:45 pm

    I love this recipe. Just a question , can I make the batter in advance and let it sit overnight in the fridge

    Reply
    • Cynthia says

      January 04, 2023 at 6:49 pm

      You can but take it out of the refrigerator and allow it to come to room temperature for about 15 to 30 minutes before making pancakes. They might not rise quite as much as it would fresh made, but the baking powder should get you a nice rise anyway.

      Reply
  5. Kristen says

    November 21, 2022 at 10:33 am

    These are delicious! I found the batter unevenly thin in some places and lumpy in others so they were super ugly but I’m pretty sure that’s something wrong with my mixing technique and it at fault with the recipe. Ugly delicious pancakes > pretty bland ones any day though!

    Reply
    • Cynthia says

      November 21, 2022 at 11:13 am

      I’m sure you just need to mix the batter more until the consistency is even. There will be lumps but they will hydrate as you let the batter sit.

      Reply
  6. Sarah says

    October 15, 2022 at 10:24 am

    5 stars
    So delicious and fluffy!! I love the addition of vanilla, makes for a melt in your mouth flavor

    Reply
    • Cynthia says

      October 15, 2022 at 11:53 am

      Thank you! I feel like vanilla gives you that authentic diner/IHOP taste of a pancake!

      Reply
  7. kelsey says

    August 26, 2022 at 12:41 pm

    5 stars
    just made this recipe again and subbed out the buttermilk for oat milk (all i had on hand) and my god they are GREAT! this recipe is spectacular. i've never had such soft homemade pancakes in my life, they feel like suede or something. i'd like a pillowcase made of these pancakes please.

    Reply
    • Cynthia says

      August 26, 2022 at 1:41 pm

      Oh wow that’s fantastic! I think the pillow case idea might be a little sticky, but I appreciate your enthusiasm!

      Reply
  8. Kaila says

    February 24, 2022 at 10:47 pm

    5 stars
    The best pancakes! This knocked my previous go-to recipe off this pedestal. Thank you for sharing your recipe.

    Reply
    • Cynthia says

      February 25, 2022 at 6:32 am

      Thank you so much! I’m so thrilled you like them!

      Reply
  9. kelsey c says

    December 18, 2021 at 4:30 pm

    5 stars
    this recipe is seriously awesome. i've never made such fluffy and delicious pancakes before in my life!! instant classic recipe.

    Reply
    • Cynthia says

      December 18, 2021 at 5:14 pm

      Yay! I’m glad you like it!

      Reply
  10. annie says

    November 06, 2021 at 8:24 am

    hi there- just to confirm, is it one-tablespoon or one-teaspoon of baking powder?

    Reply
    • Cynthia says

      November 06, 2021 at 11:54 am

      It’s one tablespoon. I was wondering if I should write out all the measurements, like teaspoon and tablespoon, in my recipes. Maybe I’ll do that moving forward! Thanks for the question!

      Reply
      • Cynthia says

        December 18, 2021 at 5:14 pm

        I’ve actually revised the recipe to make it 2 teaspoons. I felt I could taste the baking powder, and this is just the right amount fur fluff and taste!

        Reply
      • Barbara Kern says

        December 25, 2023 at 8:35 am

        5 stars
        Every cook should learn the difference between w tisp - tsp-teaspoon and a tibble- tbs - tablespoon. I was fortunate to have a mother who was and excellent cook with a sense of humor!

        Reply
        • Cynthia Christensen says

          December 25, 2023 at 8:51 am

          You’re so right!

          Reply
  11. Laura says

    November 05, 2021 at 12:14 pm

    5 stars
    OMG! Gorgeous! I can't wait to try this recipe!

    Reply
    • Cynthia says

      November 05, 2021 at 12:16 pm

      I hope you love it as much as we do!!

      Reply
Picture of the author with a banner, stating welcome to my blog I am Cynthia.

In our house we get up with the sun, and most of us don't stop working until late in the night, so breakfast and brunch are our family meals. So join me at the kitchen counter, where I cook up delicious food for my busy family, starting first thing in the morning!

More about me →

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