Old-Fashioned Buttermilk Pancakes (Tried & True Recipe)

Start your morning right with these perfect Buttermilk Pancakes—thick, fluffy, and made entirely from scratch! It took me years to perfect the balance of flavor and texture, but this homemade buttermilk pancakes recipe is a true winner. They are are melt-in-your-mouth perfection, ready in under 15 minutes, and the best pancakes you’ll ever try—guaranteed! Forget about those box mixes; once you’ve tasted these tender, golden pancakes with their hint of buttermilk tang, you’ll never go back.

Buttermilk Pancakes

For over a decade now, buttermilk pancakes have been a Sunday morning tradition in my home.  My kids look forward to it all week long.  They obviously share their mother’s love of good pancakes.

As a child, my parents took me to very nice (and not cheap) restaurants, and I ordered buttermilk pancakes more times than not.  They never understood it.

You don’t need to waste money on an expensive pancake mix, my recipe is easy, and it makes the most PERFECT pancakes.

This recipe is completely my own, learned over the years until I got it ‘just right’.  Best of all, it’s simple!

Sometimes I add blueberries.  A lot of the times I add chocolate chips.  Plain, or with additions, they just can’t be beat.

Why You’ll Love My Buttermilk Pancakes Recipe

• Fluffy and Light: The rich and creamy batter makes light pancakes that are fluffy every time.
• Simple Ingredients: No complicated steps, just simple ingredients that you probably already have in your kitchen.
• Easy to Make: This buttermilk pancake recipe is so super simple! Just a couple easy steps.
• Customizable: Feel free to add your favorite pancake toppings like chocolate chips, peanut butter chips, or just some pure maple syrup.
• Better Than a Box Mix: Skip the store-bought mix! These homemade pancakes have a delicious flavor that beats any box mix hands-down.

Ingredients for Buttermilk Pancakes

These basic ingredients come together to create the perfect buttermilk pancakes—light, fluffy, and full of delicious flavor.

• Sef-rising Flour: Self-rising flour already has baking powder and salt, so it’s perfect for fluffy pancakes. If you only have all-purpose flour, see below under tips.
• White Sugar: Adding a little bit of sugar gives a touch of sweetness to your pancakes. It also helps the pancakes get that nice golden brown color when cooked.
• Buttermilk: Buttermilk adds a tangy flavor and keeps the pancakes moist and tender. It also reacts with the baking powder to help the pancakes rise. If you don’t have buttermilk, you can make a buttermilk substitute with regular milk and a little lemon juice (see below under tips).
• Eggs: Eggs give your pancakes a light, fluffy texture.
• Melted Butter: Melted butter adds richness and flavor and also helps create crispy edges when the pancakes are cooked.
• Vanilla Extract: It’s a simple ingredient that makes a big difference in taste.

How to Make My Buttermilk Pancakes

Mix the Dry Ingredients: In a large bowl, combine the flour and sugar. Stir these dry ingredients together until they are evenly mixed.

Prepare the Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.

Combine Wet and Dry Ingredients: Mix the wet ingredients into the dry ingredients. Gently stir until just combined. The batter will be rich, thick, and creamy, and may have small lumps—this is okay. Overmixing can make your pancakes dense instead of fluffy.

Heat the Griddle or Skillet: Preheat a nonstick pan, large skillet, or electric griddle over medium heat. Lightly butter it to prevent sticking.

Cook the Pancakes: Drop by spoonfuls onto a buttered griddle or skillet. (I LOVE my cast iron griddle for pancakes.) Your buttermilk pancakes are ready to flip when the edges start to firm up, and the bubbles in the batter begin to pop. Gently slide a spatula under the pancake and lift a corner to check—if it’s golden brown, it’s time to flip!

Keep Pancakes Warm: You can put them on an oven safe plate in a 200 degree oven to keep warm while the others are cooking, or you can use a buffet server like I do. Or just eat them as soon as they’re done if you cannot wait (cue my kids).

Serve and Enjoy: Serve your fluffy homemade buttermilk pancakes warm with your favorite toppings.

How to Substitute Buttermilk

If you don’t have buttermilk, you can easily make a substitute with just two simple ingredients: regular milk and lemon juice or white vinegar.

This substitute works well in my buttermilk pancake recipe and will still give you fluffy, light pancakes with great flavor.

1. Ingredients: You’ll need regular milk (whole or 2% works best) and either lemon juice or white vinegar (I prefer to use lemon juice for this).
2. Measure the Milk: Pour 2-3/4 cups of regular milk into a large measuring cup. This amount matches the buttermilk required in the full recipe.
3. Add the Acid: Stir in 2-3 tablespoons of lemon juice or white vinegar.
4. Let It Sit: Let the mixture sit at room temperature for about 5 to 10 minutes. You’ll notice it starts to curdle slightly and thicken—this is normal and exactly what you want. The milk will look a little lumpy, which means it’s ready to use.
5. Use in Recipe: Once the milk has thickened, you can use it just like you would real buttermilk in your pancake batter. 

Note: homemade buttermilk is usually thinner than store-bought. You might not need to use the full amount because it can make your batter too runny and your pancakes too thin. If you’re using a homemade version, add it slowly, a little at a time, until the batter is just right.

Tips for the BEST Pancakes

1. Don’t Overmix the Batter: When combining wet and dry ingredients, gently mix until just combined. Small lumps in the batter are fine. Overmixing will not give you the fluffy, airy pancakes you’re after.
2. Use Real Buttermilk: For the best pancakes, use real buttermilk instead of a buttermilk substitute.
3. Let the Batter Rest: After mixing, let the buttermilk pancake batter sit for a few minutes before cooking. This allows the baking powder to activate, making the pancakes light and airy.
4. Avoid Pressing Down: When cooking, avoid pressing down on the pancakes with a spatula. This can flatten them, making them dense instead of fluffy.

Pancake Add-ins & Toppings

You can change the pancake flavors by using add-ins and toppings.

• Pure Maple Syrup: A classic topping for fluffy buttermilk pancakes, maple syrup adds a rich, sweet flavor that pairs perfectly with the golden brown pancakes. Warm it up slightly for the best taste.
• Fresh Berries: Strawberries, blueberries, and raspberries are great choices. They add a burst of freshness and color to your pancakes. You can mix them into the batter or sprinkle them on top.
• Whipped Cream: Whipped cream is the perfect topping for pancakes when you want them to be extra indulgent.
• Chocolate Chips: I love adding chocolate chips to my batter before cooking. They melt slightly, adding a rich, chocolatey taste to the pancakes.
• Peanut Butter: Spread it over warm pancakes, and it will melt perfectly. I’ve even added jelly and had a PB&J pancake before!
• Sliced Bananas: Bananas are a great way to add natural sweetness. They also pair well with other toppings like chocolate chips or peanut butter.
• Nuts: Add a little crunch to your pancakes with chopped nuts like walnuts, pecans, or almonds.
• Fruit Compote: Warm fruit compotes made from apples, berries, or peaches are an excellent way to enjoy these pancakes. 

How to Store Leftover Pancakes

1. Let Pancakes Cool Completely: Before storing, let your pancakes cool to room temperature.
2. Use Paper Towels to Layer: Place a layer of paper towels at the bottom of an airtight container or freezer-safe bag. Stack the pancakes on top of the paper towels, adding another layer of paper towels between each stack. This absorbs any extra moisture so your pancakes stay fresh.
3. Store in the Fridge: If you plan to eat the pancakes within a few days, store them in the refrigerator. They’ll stay good for up to 3-4 days when kept in an airtight container.
4. Freeze for Longer Storage: To keep pancakes longer, place them in a single layer on a baking sheet and freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag or airtight container. Frozen pancakes can be stored for up to 2 months.

To reheat refrigerated pancakes, you can use a toaster, microwave, or skillet.

For frozen pancakes, warm them in the microwave for about 20-30 seconds or until heated through, or pop them in the toaster for a crispy edge. You can also reheat them on the stove, using a low-medium temperature.

Note: If possible, store pancakes without any toppings. Keep the toppings separate and add them just before eating.

What to Serve with Pancakes

Serve up the pancakes all by themselves if you’d like, but we normally eat them with scrambled eggs with onions or baked eggs, and some bacon or sausage.

My kids think I’m weird because I don’t mind when syrup get on my eggs!

If you’re making a big spread for breakfast, consider making these breakfast recipes: hashbrown casserole, country breakfast casserole, or my Southern sausage gravy alongside these delicious pancakes.

Delicious Pancake Recipes

• Pumpkin Pancakes
• Cheesecake Pancakes
• Pecan Pancakes
• Caramel Pancakes
• Hot Chocolate Pancakes
• Carrot Cake Pancakes

Easy Homemade Syrup

Y’all are gonna love my Easy Homemade Syrup recipe! It’s got deep caramel notes and maple flavoring, without any of the junk.

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Buttermilk Pancakes

Servings 8 people

Ingredients

• 3 cups of self-rising flour or 3 cups all purpose flour, 6 teaspoons baking powder, 2 teaspoons salt
• 2 tbsp white sugar
• 2-3/4 cups buttermilk
• 2 eggs beaten
• 1 stick of butter melted
• 2 tsp vanilla extract

Instructions

• In a large bowl, combine the flour and sugar.
• In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
• Mix the wet ingredients into the dry ingredients until just combined. The batter will be rich, thick, and creamy.
• Drop by spoonfuls onto a buttered griddle or skillet. Cook for a couple of minutes on each side.
• You can keep them on an oven safe plate in a 200 degree oven to keep warm while the others are cooking