Homemade Buttermilk Pancakes
Fluffy beyond your wildest dreams, this easy recipe for homemade buttermilk pancakes will replace Bisquick at your house forever.
Jump to Recipe
Homemade Buttermilk Pancakes are so Fluffy!
I started making homemade pancakes in 2020 when we ran out of our regular mix and I have never looked back. These pancakes from scratch are freaking easy and better than bagged mixes by a factor of 1,000. Incredibly fluffy, tender and just the right amount of sweet, these golden bad boys will have you craving pancakes every week.
A couple of notes: I’ve totally started making these only to realize I didn’t have buttermilk. Don’t panic, you can still have the breakfast you wanted. Just check out my post on substitutes for buttermilk and you’re ready to go.
Buttermilk Pancake Ingredients
- All-purpose flour – Regular all-purpose works great here!
- Baking powder
- Salt
- Granulated sugar
- 1/2 cup milk – Use any type of milk you’d like here.
- 1 1/2 cups buttermilk – This will give your pancakes the perfect fluff with a subtly sweet flavor.
- 2 tsp vanilla extract
- 2 eggs
- Butter, melted – I always use salted butter.
How to Make Buttermilk Pancakes from Scratch
- In a medium sized bowl, combine the flour, baking powder, salt and granulated sugar.
- In a separate bowl, combine the milk, buttermilk, vanilla and eggs. Whisk until smooth.
- Pour the liquid into the dry ingredients and begin to whisk together. While whisking, add in the melted butter.
- Whisk until combined.
- Preheat your griddle to 325° F.
- Scoop about 1/3 cup servings of batter onto the griddle at a time, moving the batter in a circular motion until you have a circle.
- Allow the pancakes to cook until they are bubbling on the top and the bottom is golden brown.
- Flip and then cook until golden brown, again.
- Serve warm with butter and syrup.
- Enjoy!
Tips for making Fluffy Buttermilk Pancakes
My number one tip is to whisk the liquid ingredients well until they are smooth. Then mix with the dry ingredients. Once the two have started to come together, whisk in the melted butter. This will help create super fluffy homemade pancakes.
Serving this Buttermilk Pancakes Recipe
I typically just serve my buttermilk pancakes with warm syrup and butter. But these are also delicious topped with fresh fruit, vanilla syrup and whipped cream. I will sometimes even just top it with peanut butter and bananas.
Fluffy Buttermilk Pancake Recipe FAQs
The buttermilk in your pancakes reacts with the other ingredients, making them rise and giving your pancakes height and a fluffy texture.
You can, but it’s not necessary in this recipe to make them fluffy!
It doesn’t really matter – you can use either and these pancakes will turn out great. I typically just use butter because it is more easily accessible in my kitchen.
The long of the short is that pancake batter shouldn’t be too thick or too thin! You want it to be thin enough that it is pourable, but still thick enough to coat the back of the spoon (and thus not spread too much when baking).
Other Breakfast Favorites
Fluffy Buttermilk Pancake Recipe
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp granulated sugar
- 1/2 cup milk
- 1 1/2 cups buttermilk
- 2 tsp vanilla extract
- 2 eggs
- 3 tbsp butter, melted
Instructions
- In a medium sized bowl, combine the flour, baking powder, salt and granulated sugar.
- In a separate bowl, combine the milk, buttermilk, vanilla and eggs. Whisk until smooth.
- Pour the liquid into the dry ingredients and begin to whisk together. While whisking, add in the melted butter.
- Whisk until combined.
- Preheat your griddle to 325° F.
- Scoop about 1/3 cup servings of batter onto the griddle at a time, moving the batter in a circular motion until you have a circle.
- Allow the pancakes to cook until they are bubbling on the top and the bottom is golden brown.
- Flip and then cook until golden brown, again.
- Serve warm with butter and syrup.
- Enjoy!
