Classic Buttermilk Pancakes
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.
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.
From Debbie via Pinterest: Makes 8, 5-inch, crispy on the outside, fluffy and light on the inside pancakes. Good and easy 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.
Frequently Asked Questions
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.
- 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 OK.
- Add a bit of sugar for the best flavor.
- 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.
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- Plus check out all my Best Breakfast Recipes and Brunch Food Recipes
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- 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
- 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 the griddle and grease lightly. Pour rounds of batter onto the hot griddle.
- Flip when bubbles on the surface start to break, adjusting the temperature of the griddle as needed.
- 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.
Amount Per Serving: Calories: 327Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 96mgSodium: 914mgCarbohydrates: 40gFiber: 1gSugar: 8gProtein: 9g