If I’m being honest, weekends at our house don’t officially start until the smell of hot griddle pancakes fills the kitchen. These homemade buttermilk pancakes are my go-to—soft in the middle, slightly crisp on the edges, and ready in no time. They’re made from scratch, but they don’t ask for much. A few pantry staples, a splash of real buttermilk, and a whisk are all it takes. I remember the first time I made them without a box mix. I thought I’d messed it up for sure. But those first uneven, slightly too-large pancakes? They were the best ones I’d ever had. Now, I’ll never go back. This recipe is easy, it’s forgiving, and it’s exactly what your lazy morning needs. So if you’re wondering how to make buttermilk pancakes from scratch, or if you’re just cooking for two, this version covers it. Get ready to ditch the mix and make something warm, golden, and totally satisfying.

1) Key Takeaways
2) Easy Homemade Buttermilk Pancakes Recipe
3) Ingredients for Homemade Buttermilk Pancakes
4) How to Make Homemade Buttermilk Pancakes
5) Tips for Making Homemade Buttermilk Pancakes
6) Making Homemade Buttermilk Pancakes Ahead of Time
7) Storing Leftover Homemade Buttermilk Pancakes
8) Try these pancake recipes next!
9) Homemade Buttermilk Pancakes Recipe
10) Nutrition

1) Key Takeaways

This recipe uses real buttermilk for extra flavor and texture.
Simple ingredients you already have at home.
Fluffy, golden, and ready in just 25 minutes.
Great for two or a weekend family breakfast.

2) Easy Homemade Buttermilk Pancakes Recipe

I’ve made a lot of pancakes over the years, but these homemade buttermilk pancakes? They hit different. You mix, you pour, you flip—nothing fancy, just good pancakes.

They’re fluffy inside, have a little golden edge, and you can taste the slight tang from the buttermilk. The first time I made them, I overmixed the batter and they still turned out better than boxed. That’s how forgiving this recipe is.

If you’re learning how to make buttermilk pancakes, this recipe is your friend. It’s not only easy but gives you pancakes that hold up to syrup, berries, and anything else you throw on top. Even if you’re cooking for one or two, these pancakes freeze well, so no batter goes to waste.

3) Ingredients for Homemade Buttermilk Pancakes

All-purpose flour: This is the base that keeps the pancakes soft but sturdy. No need for anything fancy here—just your everyday flour works fine.

Granulated sugar: Adds a subtle sweetness. Not too much, just enough to bring out the flavor of the buttermilk.

Baking powder: This lifts the pancakes and gives them their height. You’ll see the batter puff up like magic once it hits the pan.

Baking soda: Reacts with the buttermilk to make the pancakes light and fluffy on the inside.

Salt: Brings out the flavor. Don’t skip it, even if it’s just a pinch.

Buttermilk: The star of the show. It adds that signature tang and keeps the pancakes moist inside.

Eggs: These help bind everything together and give the pancakes structure. Two is the sweet spot.

Unsalted butter (melted): Adds richness and flavor. You’ll taste the buttery goodness in every bite.

Vanilla extract: A little goes a long way. It rounds out the flavor and adds a cozy aroma while cooking.

4) How to Make Homemade Buttermilk Pancakes

Step 1: In a large mixing bowl, whisk your dry ingredients—flour, sugar, baking powder, baking soda, and salt. You want it all blended evenly.

Step 2: In a separate bowl, beat together the buttermilk, eggs, melted butter, and vanilla extract until it looks smooth and creamy.

Step 3: Slowly pour the wet ingredients into the dry mixture. Stir gently. Lumps are okay, in fact, they’re welcome. Don’t overmix or your pancakes will go tough on you.

Step 4: Let the batter rest while your griddle heats up. This helps the gluten relax and gives the pancakes that tender bite.

Step 5: Scoop 1/4 cup portions of batter onto a hot, greased pan. Wait for bubbles to show up on top and the edges to look set.

Step 6: Flip carefully. Cook the other side until golden. Try not to press them down—they’ll lose their fluff.

5) Tips for Making Homemade Buttermilk Pancakes

Measure with care. Pancakes are simple, but balance matters. Too much flour? You’ll end up with bricks instead of clouds. I’ve been there.

Use fresh baking powder and soda. Flat leavening means flat pancakes. If your box has been open longer than six months, it’s time to replace it.

Don’t skip the resting time. I know it’s tempting to rush, but give the batter a five-minute break. It makes all the difference. Trust me, I’ve tried both ways.

6) Making Homemade Buttermilk Pancakes Ahead of Time

If your mornings are chaotic like mine, these pancakes are a lifesaver. Make the batter the night before and let it chill in the fridge. Stir it once before cooking—it may thicken, so you might add a splash of milk.

You can also make a full batch and freeze them. Let them cool, then stack them with parchment in between. Toss a couple in the toaster and breakfast is back in business.

Don’t make the mistake of keeping batter out at room temp. Always refrigerate anything with eggs and dairy to keep it safe and fresh.

7) Storing Leftover Homemade Buttermilk Pancakes

Got leftovers? Good. Stack the pancakes in a sealed container and pop them in the fridge. They’ll keep for three to four days without getting weird.

To reheat, use a toaster or warm skillet. Microwaves work, but sometimes they zap the fluff out of them. You can add a damp paper towel to keep them soft.

If freezing, wrap tightly. Use within a month for best taste. I like to label my bags with the date so I don’t find mystery pancakes months later.

8) Try these pancake recipes next!

9) Homemade Buttermilk Pancakes Recipe