Fluffy, golden, and perfectly tender, this Pancake Recipe Buttermilk delivers everything you love about classic diner-style pancakes.
The combination of buttermilk, butter, and a touch of sugar creates pancakes that are light, flavorful, and irresistibly soft inside with a golden crust on the outside.
They’re the perfect weekend breakfast or brunch treat — simple to make, comforting to eat, and sure to bring everyone to the table.
Why You’ll Love This Recipe
This buttermilk pancake recipe gives you tall, fluffy pancakes with just the right balance of sweetness and tang.
The buttermilk reacts beautifully with baking soda to create lift and tenderness.
It’s an easy, one-bowl recipe that uses ingredients you likely already have at home.
They cook evenly and freeze well — making them great for both slow mornings and meal prep.
What You’ll Need (Ingredient Highlights)
Flour – forms the perfect base for fluffy pancakes with just the right texture.
Sugar – adds subtle sweetness and helps with browning.
Baking powder & baking soda – work together with buttermilk to make the pancakes rise high and stay light.
Salt – enhances flavor and balances the sweetness.
Butter – melted butter adds richness and flavor.
Buttermilk – the key to soft, tangy, and tender pancakes.
Milk – lightens the texture and balances the acidity of the buttermilk.
Eggs – provide structure and help the pancakes hold their shape.
Pro Tips Before You Start
Don’t overmix the batter — lumps are okay! Overmixing makes pancakes tough.
Let the batter rest for 5–10 minutes before cooking; it helps the gluten relax.
Cook on medium-low heat to get an even golden color without burning.
Grease the griddle lightly — too much butter or oil will make uneven edges.
Keep cooked pancakes warm in a 200°F (93°C) oven while you finish the batch.
Use a ¼-cup scoop for evenly sized pancakes every time.
How to Make Pancake Recipe Buttermilk
Step 1 – Mix dry ingredients
In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt.
Step 2 – Prepare wet ingredients
In a separate bowl, melt the butter.
Heat the buttermilk and milk together for 1 minute in the microwave until just warm (not hot).
Step 3 – Combine wet mixture
Whisk the eggs into the melted butter, then add the warmed buttermilk and milk.
Mix until smooth.
Step 4 – Combine wet and dry
Make a well in the dry ingredients and pour in the wet mixture.
Whisk until just combined — a few small lumps are perfectly fine.
Step 5 – Cook the pancakes
Heat a griddle or nonstick skillet over medium-low heat.
Lightly grease with butter.
Scoop about batter per pancake and pour onto the griddle.
Cook until bubbles form on top and the edges begin to set, then flip.
Cook the other side until golden brown and cooked through.
Step 6 – Serve and enjoy
Serve warm with butter, maple syrup, or your favorite toppings like berries or whipped cream.
What to Serve It With
Classic butter and maple syrup are always perfect.
Top with fresh fruit, yogurt, or honey for a lighter breakfast.
Add chocolate chips or blueberries to the batter for extra flavor.
Serve alongside bacon, sausage, or scrambled eggs for a complete meal.
Try topping with peanut butter and sliced bananas for a fun twist.
Variations / Substitutions
Use whole wheat flour for added fiber and a nutty flavor.
Swap buttermilk for a mix of milk and lemon juice (1 cup milk + 1 tbsp lemon juice).
Add vanilla extract or a pinch of cinnamon for warmth.
For dairy-free pancakes, use almond milk + vinegar instead of buttermilk and plant-based butter.
Make them extra fluffy by separating the egg whites, whipping them, and folding them in at the end.
Top with strawberry compote or lemon curd for a restaurant-style touch.
Storage & Leftovers
Let pancakes cool completely before storing.
Refrigerate in an airtight container for up to 3 days.
Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
Reheat in the toaster, microwave, or oven — they’ll taste freshly made.
Avoid stacking warm pancakes — it traps steam and makes them soggy.
FAQs
Can I make the batter ahead of time?
Yes, but for best results, mix dry and wet ingredients separately and combine right before cooking.
What if I don’t have buttermilk?
Use 1 cup milk + 1 tablespoon lemon juice or vinegar as a substitute.
Why are my pancakes dense?
Overmixing the batter can make them dense; stir just until combined.
Can I make mini pancakes?
Absolutely — use a tablespoon of batter for bite-sized versions.
How do I keep pancakes warm while cooking the rest?
Place them in a 200°F (93°C) oven on a baking sheet lined with parchment.
Can I add fruit to the batter?
Yes, add blueberries, sliced bananas, or diced apples right before cooking.
What’s the best way to flip pancakes?
Wait until bubbles form and the edges look dry before flipping once.
Can I use whole wheat flour?
Yes, substitute half or all the flour with whole wheat for extra fiber.
How do I know when they’re done?
The center should spring back lightly when touched, and both sides should be golden.
Can I make these dairy-free?
Yes, use plant-based milk and vegan butter or coconut oil.
Final Thoughts
This Pancake Recipe Buttermilk delivers the kind of tall, fluffy, melt-in-your-mouth pancakes everyone craves.
They’re classic, comforting, and endlessly versatile — perfect for lazy weekends, family breakfasts, or any time you want a little indulgence.
Once you try homemade buttermilk pancakes, you’ll never go back to the box mix again.
