Pancakes have always had a grip on me—especially these homemade buttermilk pancakes. They’re my go-to when the mood strikes for a stack that’s fluffy, golden, and smells like cozy mornings. We’re not talking about those flimsy, flavorless pancakes you find in a cardboard box. No, these easy buttermilk pancakes come together with a quick whisk of real ingredients, including—you guessed it—buttermilk. The result? Buttermilk pancakes fluffy enough to bounce and rich enough to skip the syrup (though who’s doing that?). This homemade pancakes recipe is easy enough for a weekday and luxurious enough for lazy Sundays. Whether you’re cooking buttermilk pancakes for two, feeding the whole crew, or just treating yourself—you’re in the right place.

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 pancakes next!
9) Homemade Buttermilk Pancakes
10) Nutrition

1) Key Takeaways

You don’t need a boxed mix to make rich, fluffy pancakes.
Buttermilk is the magic behind the soft, airy texture.
This recipe comes together in 25 minutes with basic pantry ingredients.
Make it for a lazy Sunday or freeze for the weekday rush.

2) Easy Homemade Buttermilk Pancakes Recipe

If you’ve ever sat down at a brunch joint and thought, “I could make better pancakes than this,” you were probably right. These homemade buttermilk pancakes don’t just stand up to restaurant stacks—they beat them. Twice.

They cook up golden on the outside and fluffy on the inside, with that gentle tang only buttermilk brings. I like to keep it simple: no toppings, no distractions, just a good pat of butter melting across a hot cake, maybe a splash of real maple syrup if I’m feeling kind to myself.

This recipe is perfect if you’re hunting for easy buttermilk pancakes or just want to know how to whip up a buttermilk pancakes fluffy stack that doesn’t collapse under its own ambition. Whether you’re making buttermilk pancakes for two or for a crowd, this homemade pancakes recipe easy is one you’ll come back to again and again.

3) Ingredients for Homemade Buttermilk Pancakes

All-purpose flour: This gives the pancakes a soft bite and enough structure to soak up butter without falling apart.

Granulated sugar: A spoonful of sugar brings balance. We’re not making cake here, but we want a touch of sweet to wake up the buttermilk.

Baking powder: It gives a light rise. You’ll notice the fluff when you flip them.

Baking soda: This works with the acidity in buttermilk to puff things up. No baking soda, no height.

Salt: Just enough to cut through the richness. It won’t make them salty, it’ll make them pop.

Buttermilk: This is the soul of the recipe. Buttermilk brings tang, tenderness, and that golden finish you see in diner pancakes.

Large eggs: Eggs add richness and help bind everything together. No rubbery pancakes here.

Unsalted butter (melted): A little melted butter in the batter adds depth. Plus, it smells amazing while cooking.

Vanilla extract: One teaspoon. That’s all it takes to round out the flavor.

Butter or oil for griddle: A good slick on the pan means golden edges and zero sticking. I like butter. You pick your side.

4) How to Make Homemade Buttermilk Pancakes

Step 1. In one bowl, mix your flour, sugar, baking powder, baking soda, and salt. You don’t need a sifter—just whisk until combined.

Step 2. In a second bowl, beat your eggs gently, then stir in the buttermilk, melted butter, and vanilla. You’re building flavor here, not froth.

Step 3. Pour the wet mix into the dry. Stir it until it just comes together. If you see lumps, leave them. That’s where the fluff hides.

Step 4. Let the batter sit. Ten minutes. Trust me. This lets the gluten relax and the leavening kick in. That’s your golden ticket.

Step 5. Heat your pan over medium. Add a little butter. Once it sizzles, pour in your batter—about a quarter cup for each pancake.

Step 6. Watch for bubbles. When the edges firm up and the top has popped bubbles, flip them. They should be golden underneath.

Step 7. Cook the second side until it’s brown. Stack them high or low—your call. Serve hot with whatever makes you happy.

5) Tips for Making Homemade Buttermilk Pancakes

If your pancakes turn out tough, you’re probably overmixing. Stir until just barely mixed. A few lumps are good. They’ll vanish during cooking.

Use fresh baking powder and soda. Old leavening makes sad, flat cakes. And who wants sad pancakes?

Warm your griddle before you pour. If it’s too cold, the pancakes spread and go pale. Too hot and they burn outside while staying raw inside. Medium is your friend.

6) Making Homemade Buttermilk Pancakes Ahead of Time

You can make the batter the night before. Just mix it and stash it in the fridge. Give it a quick stir in the morning—don’t overthink it.

If you’re meal prepping for the week, cook the pancakes and freeze them. Lay them flat on a tray until solid, then move to a bag. To reheat, toss them in the toaster or skillet. Done.

Leftover batter? Fry up the rest and keep the cooked pancakes in the fridge. They’ll be good for 3 days. They may lose some puff, but they’ll still beat any box mix.

7) Storing Leftover Homemade Buttermilk Pancakes

Store leftover pancakes in an airtight container or zip-top bag. Keep them in the fridge if you’ll eat them within 3 days. Otherwise, freeze them.

For best results, reheat them in a toaster or on a skillet. The microwave works in a pinch, but the edges go soft. You’ve been warned.

You can layer parchment paper between each pancake before freezing so they don’t stick. That makes grab-and-go mornings actually work.

8) Try these pancakes next!

9) Homemade Buttermilk Pancakes