Classic Buttermilk Pancakes Recipe always trumps a box mix. Homemade batter with sugar, butter, and buttermilk provides the perfect combination of sweetness and tenderness.
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!
Classic Buttermilk Pancakes
30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast bread, sandwiches, and salads – there is something for everyone. I’m sharing the perfect pancake recipe—you’ll never want that boxed mix version again after making this buttermilk pancakes recipe!
Homemade Pancake Recipe
These homemade buttermilk pancakes are worth the extra couple minutes it takes to whip up a batch. Tender, 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.
This is a very basic recipe that even new cooks can master. It takes a few bowls, but the results are worth it. First, the eggs, buttermilk, salt, and sugar are mixed together. In another bowl, the remaining dry ingredients are whisked together and added to the buttermilk mixture. Then melted butter is stirred in before cooking on a greased griddle or pan.
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 needed.
Lightly grease a griddle or skillet with butter. Heat over medium-low, then place about 1/4 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.
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.
More Brunch Recipes You’ll Love!
Grape Mojito from The Spiffy Cookie
Croque Madame Breakfast Casserole from Bread Booze Bacon
Waldorf Quinoa Chicken Salad from Cupcake & Kale Chips.
Fruits, Vegetables, and Sides:
Chilled Strawberry Soup from The Suburban Soapbox
This recipe was first shared in May 2015. Photos and text were updated in 2020.
- 1 egg
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1/2 rounded teaspoon of baking powder
- 1 cup sifted flour
- 3 tablespoons butter, melted
- In one bowl, whisk together egg, salt and sugar. Mix in buttermilk and set aside.
- In a second bowl, whisk together baking soda, baking powder and flour. Add to buttermilk mixture, then stir in butter till incorporated.
- Heat griddle and grease lightly. Pour rounds of batter onto hot griddle. Flip when bubbles on surface start to break, adjusting temperature of griddle as needed.
- Serve with butter, maple syrup, and berries if desired.
Amount Per Serving: Calories: 327Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 96mgSodium: 914mgCarbohydrates: 40gFiber: 1gSugar: 8gProtein: 9g