Fluffy Buttermilk Pancakes from Scratch Easy Perfect Homemade Recipe

Let me tell you, the smell of buttery, golden pancakes sizzling on the griddle is one of those simple pleasures that can brighten even the dullest morning. There’s something about fluffy buttermilk pancakes from scratch that just hits the spot — that perfect mix of soft, light texture with a hint of tangy richness that only buttermilk can deliver. The first time I whipped up this recipe, I was instantly hooked. It was one of those rare kitchen moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make pancakes that felt like a warm hug on a chilly day. I’ve tried countless recipes since then, but none quite captured that nostalgic magic until I perfected this one. Honestly, I wish I’d discovered this fluffy buttermilk pancakes from scratch recipe years ago—it’s dangerously easy and delivers pure, nostalgic comfort every time.

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Whether it’s a weekend brunch, a cozy breakfast for the kids, or a last-minute breakfast for unexpected guests, these pancakes are the go-to. Let’s face it, nothing beats the joy of a stack piled high, drizzled with maple syrup and dotted with butter. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings, lazy Sunday mornings, and even holiday breakfasts. You’re going to want to bookmark this one.

Why You’ll Love This Recipe

This fluffy buttermilk pancakes from scratch recipe isn’t just another pancake hack—it’s the best version you’ll try. As someone who’s whipped up pancakes in every shape and form, I can say this recipe ticks all the boxes:

• Quick & Easy: Comes together in under 20 minutes, perfect for busy mornings or unexpected guests.
• Simple Ingredients: No fancy grocery trips needed; you probably already have everything in your kitchen.
• Perfect for Any Occasion: Great for family breakfasts, brunch parties, or weekend treats.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike.
• Unbelievably Delicious: The light, fluffy texture combined with the subtle tang of buttermilk is next-level comfort food.

What makes this recipe stand out is the balance—it’s not too dense or cakey, and thanks to a simple whisking technique, you get those signature fluffy pockets that soak up syrup like a dream. Plus, I use a pinch of baking soda alongside baking powder for that extra lift, and the buttermilk adds a tender crumb with just the right amount of tang. Honestly, it’s the kind of pancake that makes you close your eyes after the first bite and savor every mouthful.

Whether you’re impressing guests without stress or turning a simple meal into a memorable one, this recipe delivers pure satisfaction every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and substitutions are easy if you need them.

• All-purpose flour – 1 1/2 cups (190g); the base for your pancakes, providing structure.
• Granulated sugar – 2 tablespoons; adds a touch of sweetness and helps browning.
• Baking powder – 1 teaspoon; helps the pancakes rise and stay fluffy.
• Baking soda – 1/2 teaspoon; reacts with buttermilk for extra lift.
• Salt – 1/4 teaspoon; balances flavor.
• Buttermilk – 1 1/4 cups (300ml); key for tender crumb and tang (I recommend using cultured buttermilk like Bells or Organic Valley for best results).
• Large eggs – 1, room temperature; binds and enriches the batter.
• Unsalted butter – 3 tablespoons, melted (plus extra for cooking); adds richness and flavor.
• Vanilla extract – 1 teaspoon; adds a warm, sweet aroma.

Substitution tips: If you don’t have buttermilk on hand, mix 1 1/4 cups milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes. For a dairy-free version, swap buttermilk with coconut yogurt thinned with a little water or use almond milk with lemon juice.

Equipment Needed

• Large mixing bowl: For combining dry and wet ingredients comfortably.
• Whisk: Essential for mixing the batter without overworking it.
• Measuring cups and spoons: For accurate ingredient measurements.
• Non-stick skillet or griddle: The best surface for cooking pancakes evenly; I swear by my cast iron skillet for that perfect golden crust.
• Spatula: A thin, flexible spatula helps flip pancakes without tearing.
• Ladle or 1/4 cup measuring cup: For portioning batter evenly.

If you don’t have a griddle, a large non-stick frying pan works just fine. For budget-friendly options, non-stick skillets from brands like Tramontina offer great value. Keep your cast iron seasoned and dry for the best pancake results, and avoid metal utensils that can scratch the surface.

Preparation Method

1. Mix dry ingredients (5 minutes): In a large mixing bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. This ensures even distribution of leavening agents for consistent rise.
2. Combine wet ingredients (3 minutes): In a separate bowl, whisk 1 1/4 cups (300ml) buttermilk, 1 large egg (room temperature), 3 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
3. Make the batter (2 minutes): Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined. It’s okay if the batter is a bit lumpy—overmixing can make pancakes tough. The trick is to stop when you don’t see dry flour anymore.
4. Preheat the skillet (5 minutes): Warm your non-stick skillet or griddle over medium heat. Drop a few water droplets onto the surface; if they dance and evaporate quickly, it’s ready.
5. Cook the pancakes (10-15 minutes): Lightly grease the skillet with butter. Using a ladle or 1/4 cup measuring cup, pour batter onto the skillet, leaving space between each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully with a spatula and cook for another 2 minutes or until golden and cooked through.
6. Keep warm and serve: Transfer pancakes to a warm plate or oven set at 200°F (90°C) while cooking the rest. Serve immediately with butter, maple syrup, or your favorite toppings.

Pro tip: If your pancakes brown too quickly but are raw inside, lower the heat slightly. Patience is key for that perfect fluffy texture. Also, resist pressing down on pancakes with the spatula—that just flattens them.

Cooking Tips & Techniques

Getting fluffy buttermilk pancakes from scratch just right takes a bit of know-how. Here are some tips I’ve picked up over the years:

• Don’t overmix: A few lumps in the batter are fine. Overmixing develops gluten, making pancakes chewy instead of tender.
• Use fresh leavening agents: Baking powder and baking soda lose potency over time. If your pancakes aren’t rising, check the freshness of these ingredients.
• Room temperature eggs and buttermilk: Cold ingredients can cause uneven cooking and dense texture. Let them sit out for 15-20 minutes before mixing.
• Test your heat: Too hot and pancakes burn; too low and they turn rubbery. Medium heat is your friend.
• Butter vs. oil for cooking: Butter adds flavor but burns faster. I like to use butter and add a tiny splash of oil if needed to prevent burning.
• Stack and cover: If making a big batch, stack pancakes on a plate and cover loosely with foil to keep warm and moist.

Honestly, the first few tries might feel tricky but keep at it! I’ve had my share of unevenly cooked or flat pancakes, but once you get the rhythm, it’s foolproof.

Variations & Adaptations

Want to mix things up? Here are some delicious ways to customize your fluffy buttermilk pancakes from scratch:

• Gluten-free: Swap all-purpose flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum for structure.
• Blueberry pancakes: Fold 1/2 cup fresh or frozen blueberries gently into the batter before cooking for a fruity twist.
• Banana pancakes: Mash one ripe banana and add it to the wet ingredients for natural sweetness and moist texture.
• Vegan adaptation: Use flax “egg” (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and set for 5 minutes), dairy-free buttermilk (almond milk + lemon juice), and coconut oil instead of butter.
• Spiced pancakes: Add 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, or even pumpkin pie spice to the dry ingredients for a cozy flavor.

I once tried lemon zest and poppy seeds in the batter—totally refreshing and bright. Don’t be afraid to experiment with your favorite flavors!

Serving & Storage Suggestions

Serve these fluffy buttermilk pancakes hot off the griddle, topped with butter and real maple syrup—classic and unbeatable. For a little extra, add fresh berries, sliced bananas, or a dollop of yogurt. They also pair beautifully with crispy bacon or sausage for a hearty breakfast.

If you have leftovers (which rarely happens!), store pancakes in an airtight container in the fridge for up to 3 days. To freeze, layer pancakes between sheets of parchment paper in a freezer bag and freeze for up to 2 months.

Reheat pancakes in a toaster or in a warm skillet over low heat. Avoid the microwave if you want to keep that fluffy texture intact. Over time, flavors mellow and meld, making them even tastier the next day.

Nutritional Information & Benefits

Each serving (about 3 pancakes) has roughly 300-350 calories depending on toppings. These pancakes provide a good source of protein from eggs and buttermilk, plus calcium and vitamin D. The buttermilk also has probiotics that aid digestion, making this breakfast a bit friendlier on your tummy compared to regular milk pancakes.

This recipe is naturally vegetarian and can easily be adjusted for gluten-free, dairy-free, or vegan diets. Be mindful of allergens like gluten, dairy, and eggs if serving to sensitive eaters. Overall, it’s a balanced comfort food that pairs well with fresh fruit for a wholesome start.

Conclusion

Fluffy buttermilk pancakes from scratch are one of those recipes you’ll come back to again and again. They’re quick, simple, and deliver that nostalgic, soul-satisfying comfort we all crave on a lazy morning. Customize them to your taste, add your favorite toppings, and share them with loved ones—you can’t go wrong.

I truly love how this recipe brings people together around the breakfast table, and I hope it becomes a staple in your kitchen too. So, grab your skillet and get ready to make mornings just a little bit sweeter. Don’t forget to leave a comment or share your own pancake adventures—I’m all ears for your tasty twists and tricks!

Happy flipping!

FAQs

What can I use if I don’t have buttermilk?

You can make a quick buttermilk substitute by mixing 1 1/4 cups milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using.

How do I keep pancakes fluffy and not dense?

Don’t overmix the batter—stop folding when there are no dry streaks but some lumps remain. Also, use fresh baking powder and baking soda.

Can I make the batter ahead of time?

It’s best to cook pancakes right after mixing for fluffiest results. If you must, refrigerate the batter for up to 24 hours, then give it a gentle stir before cooking.

What’s the best way to reheat leftover pancakes?

Use a toaster or warm skillet on low heat to maintain fluffiness. Avoid microwaving as it can make pancakes rubbery.

Can I freeze these pancakes?

Yes! Freeze them in a single layer separated by parchment paper. Store in a freezer bag for up to 2 months and reheat when ready.

Print