This Classic Buttermilk Pancakes Recipe always trumps a box mix. Buttermilk works its magic by making tender, delicious pancakes!

This has been my go-to pancake recipe for years and comes from our local Junior League Cookbook, Winners. It makes the Best Buttermilk Pancakes time after time! Homemade batter with sugar, butter, and buttermilk provides the perfect combination of sweetness and tenderness.

A stack of buttermilk pancakes topped with a pat of butter and served with sliced berries

Why You Must Make 

This is the perfect pancake recipe—you’ll never want that boxed mix version again after making these buttermilk pancakes!

  • Homemade pancakes are so much better than the box mix!!
  • Making pancakes from scratch is EASY!
  • The acid in the buttermilk makes tender pancakes by weakening the gluten. It actually breaks the molecular bonds and unwinds the proteins! Plus it kicks the baking soda into action giving the pancakes a better rise.

If you’re looking for a healthier pancake, check out these perfect whole wheat pancakes. And this Dutch Baby Pancake is also one of my favorite pancake recipes!

Reader Endorsement:

From Debbie via Pinterest: Makes 8, 5-inch, crispy on the outside, fluffy and light on the inside pancakes. Good and easy recipe!

Buttermilk Pancakes Ingredients with labels on a metal sheetpan.

Ingredient Notes

  • Kitchen Staples – Salt, Sugar, Baking Soda, Sifted Flour, Melted Butter
  • Egg – Bring it out of the refrigerator to take the chill off as a room-temperature egg will incorporate more easily into the batter.
  • Buttermilk – The acid in buttermilk helps break down the gluten strands in the flour, making for tender pancakes. See below for how to make an easy buttermilk substitute if you don’t have any on hand.
  • Baking Powder – Baking powder does not have the long shelf life that baking soda does. Check the expiration date on the container and replace it if it is outdated. You can also check the potency by putting a spoonful into a cup with some very hot water. If it bubbles vigorously, it’s still active. If it doesn’t, replace it before starting this recipe.

Expert Tips

  • Use real buttermilk if possible, but the substitute listed will work in a pinch.
  • PRO-Tip: Check the expiration date on your baking powder. Baking powder usually expires before you can use it all. If it’s not fresh, it will affect the rise of your pancakes. This recipe uses both baking powder and baking soda.
  • PRO-Tip: Do not overmix the batter. A few small lumps are welcome as they help the batter keep some height.
  • Add a bit of sugar for the best flavor.
  • According to Cook’s Illustrated, slowly heat your cooking surface before adding the batter. If you crank the heat, hot spots are more likely to develop.
  • PRO-Tip: Flip your pancakes once the bubbles on the top of the uncooked side start to pop.
  • Wipe out the pan and add more butter to cook as needed.
  • Keep your pancakes warm by storing them in a 200°. So they don’t stick together place them on a wire rack sprayed with Pam set on a rimmed baking sheet.
Overhead view of 3 buttermilk pancakes topped with butter and garnished with berries and mint.

How to Make

Homemade Pancake Recipe

These homemade buttermilk pancakes are worth the extra couple minutes it takes to whip up a batch. Tender and flavorful with a touch of sweetness, they will be the best pancakes you’ve ever created.

Move over box mix, we’re heading back to basics with this terrific from-scratch recipe. Can you melt butter? Measure ingredients? Whisk a batter? Then you can make a memorable breakfast! Better yet, treat your mom to a stack of these Fluffy Buttermilk Pancakes for Mother’s Day.

Frequently Asked Questions

How do you make buttermilk pancakes?

This is a very basic recipe that even new cooks can master. It takes a few bowls, but the results are worth it. First, make the batter, mixing in the order listed in the recipe. Heat your pan or griddle, greasing if necessary. Pour rounds of batter onto the pan, cook until the bubbles on top of the pancakes burst, then flip and finish cooking.

How to make buttermilk pancakes without buttermilk?

A reliable buttermilk substitute is easy to make at home with ingredients that are found in most kitchens. Add 1 tablespoon lemon juice or neutral-flavored vinegar, like white or apple cider, to a 1-cup liquid measuring cup. Then add milk to the 1 cup mark. Let rest a few minutes, stir, and use as called for in the recipe.

How do you cook buttermilk pancakes?

Lightly grease a griddle or skillet with butter. Heat over medium-high, then place about ¼ cup of batter in rounds over the surface leaving enough room for them to expand.

Cook until bubbles appear and open on the surface, 3-4 minutes, then flip and cook the other side. Repeat until all batter is used.

How do you make blueberry pancakes?

Any pancake batter can be made into blueberry or even chocolate chip pancakes. As the first side of the pancake is cooking, drop berries or chocolate chips over the surface of the top or uncooked side. Once the bubbles appear and open, flip and finish cooking.

You May Also Like

Stay in touch through social media @ InstagramFacebook, and Pinterest. Don’t forget to tag me when you try one of my recipes! And if you love the results, please give it a 5-star rating in the recipe card.

Overhead view of 3 butteermillk pancakes topped with butter and garnished with berries and mint

Classic Buttermilk Pancakes

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Yield 3 servings

These homemade buttermilk pancakes trump a box mix every time. They are very easy to make!


  • 1 egg
  • ½ teaspoon salt
  • 1 tablespoon sugar
  • 1 cup buttermilk
  • ½ teaspoon baking soda
  • ½ rounded teaspoon of baking powder
  • 1 cup sifted flour
  • 3 tablespoons butter, melted


  1. In one bowl, whisk together egg, salt and sugar.
  2. Mix in buttermilk and set aside.
  3. In a second bowl, whisk together baking soda, baking powder, and flour.
  4. Add to buttermilk mixture, then stir in butter till incorporated.
  5. Heat the griddle and grease lightly. Pour rounds of batter onto the hot griddle.
  6. Flip when bubbles on the surface start to break, adjusting the temperature of the griddle as needed.
  7. Serve with butter, maple syrup, and berries if desired.


Use butter to grease your pan for the best flavor. Wipe out the pan between batches if needed to remove any residue.

Make sure your baking powder is fresh. It usually expires well before you can use it all.

Adapted from Winners, a cookbook from the Jr. League of Indianapolis.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 327Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 96mgSodium: 914mgCarbohydrates: 40gFiber: 1gSugar: 8gProtein: 9g


Please leave a comment on the blog or share a photo on Pinterest