Homemade Buttermilk Pancakes Recipe

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I made a lot of bad pancakes before I made these. I grew up not cooking or baking at all, and once I finally started teaching myself in the kitchen, I tested batch after batch — adjusting rest times, ratios, and technique — until I got it right. These are thick, fluffy, made-from-scratch buttermilk pancakes, and once you try them, the box mix stays in the cabinet.

a white plate with four buttermilk pancakes on it, with a triangle-shaped slice out of two pancakes on the tip of a fork that's resting on the plate, fresh blueberries and raspberries, butter slices and drizzles of syrup topping the pancakes, a blue and white striped towel, fresh grapes and another plate of pancakes beside the plate of pancakes

Perfect pancakes! The lightest & fluffiest pancakes I’ve ever made. We will be keeping this recipe around to use again & again!
-Leah

These are the Best Buttermilk Pancakes

I’ll be honest — pancakes weren’t always my strong suit. I grew up not cooking or baking at all, and breakfast foods were some of the last things I tackled when I started teaching myself in the kitchen. But once I got serious about figuring out what actually makes a pancake fluffy versus flat, I couldn’t stop testing. I made batch after batch adjusting rest times, ratios, and technique until this recipe was exactly what I wanted.

The result? Thick, fluffy, moist pancakes made with buttermilk and rested for just the right amount of time. If you’ve been relying on a store-bought mix, those days are over. Keep reading for my best tips, topping ideas, and more.

Why You’ll Love These Homemade Buttermilk Pancakes

Thick and fluffy — a 10-minute batter rest makes a noticeable difference in height and texture. I tested it both ways so you don’t have to.
Made from scratch with simple ingredients — everything you need is already in your pantry.
Better than the box — real buttermilk gives these a flavor and tenderness that a mix just can’t match.
Easy to customize — stir in chocolate chips, blueberries, bananas, or nuts and they hold up great.
Beginner-friendly — two bowls, a griddle, and about 30 minutes is all it takes.
Reliably fluffy every time — once you know the two key tips (rest the batter, flip at the right time), you’ll nail these on the first try.

overhead view of the ingredients for buttermilk pancakes including all-purpose flour, vanilla extract, one large egg, buttermilk, baking powder, butter, salt, baking soda and granulated sugar

Best Buttermilk Pancakes Recipe Ingredients

This classic buttermilk pancakes recipe uses simple ingredients to create amazing pancakes. Get the full recipe with measurements and instructions in the recipe card below. Here’s what you’ll need:

All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Buttermilk
Unsalted butter: melted & cooled
Egg

a fork with 5 bite-sized slices of buttermilk pancake on it being drizzles with syrup

How to make Buttermilk Pancakes From Scratch

Making amazing homemade buttermilk pancakes is not as hard as you may think. Follow these foolproof steps to upgrade breakfast time:

Prep griddle or pan. Heat a griddle or non-stick pan over medium-high heat. If using a griddle, set it to 350°F (175°C).

dry ingredients for buttermilk pancakes in a white bowl with a wire whisk

buttermilk pancake batter being stired in a white bowl with a teal spatula

Mix dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Mix wet ingredients. In a separate bowl, whisk together the buttermilk, melted and cooled unsalted butter, and the large egg.
Combine wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay.
Rest better (see tips below). Allow the batter to rest for about 10 minutes. This helps the ingredients meld, improves the texture of the pancakes, and helps to create fluffier pancakes.
Grease pan or griddle. Lightly grease the griddle or pan with butter or non-stick cooking spray.

Buttermilk pancake batter being poured onto a cast iron skillet with a blue and white striped towel beside it

a buttermilk pancake being flipped with a spatula over a cast iron skillet that's held by the handle with a blue and white striped towel

Start cooking. Pour 1/4 cup of batter onto the griddle for each pancake. Use the back of a spoon to spread the batter into a round shape if needed.
Flip and finish cooking. Cook until bubbles form on the surface of the pancake and the edges look set, about 3-4 minutes. Flip the pancakes with a spatula and cook the other side until golden brown, about 3-4 minutes. Remove the pancakes from the griddle or pan and keep warm. Repeat the process with the remaining batter.
Top and serve. Serve the buttermilk pancakes warm with your favorite toppings, such as maple syrup, fresh fruits, or whipped cream. Feel free to add extras like chocolate chips, blueberries, or nuts to the batter for added flavor and texture.

a wire rack covered in buttermilk pancakes with a bowl of syrup and blue and white striped towel beside it

Buttermilk Pancakes Recipe Tips

Here are my two best tips for perfect buttermilk pancakes:

For best results, let the pancake batter rest. This is a key step in reaching pancake perfection. Letting the pancake batter sit for a while makes the pancakes softer and more tender. It helps the gluten, which can make pancakes tough, to loosen up.

This resting time also smooths out any lumps in the batter, making it nice and even. Some chemical reactions happen during this time, producing bubbles that make the pancakes fluffy when you cook them. In simple terms, giving the batter time to rest makes the pancakes taste better and have a nicer texture.

During my recipe testing, I experimented with the amount of rest time. Here is what I noticed:

When the batter was cooked right away: The pancakes came out thinner but not too thin.
When the batter was rested for 10 minutes: The pancakes turned out thicker, taller, and fluffier than baked right away.
When the batter was rested for 15 minutes: It was hard to tell if the 15 or 10-minute rest ones were taller, so I’d say 10 minutes is perfect!
Flip them at the right time. An easy way to know when you should flip your pancakes is to look for bubbles. When bubbles form on the surface of the pancake, and the edges look set, you should flip them with a spatula and continue to cook the other side until golden brown.

a tall stack of buttermilk pancakes on a white plate with two slices of butter on top and fresh blueberries and raspberries on the plate being drizzled with maple syrup

The Best Buttermilk Pancake Recipe Variations

You can easily add any of your favorite flavors to these pancakes. Here are some ideas:

Chocolate chip pancakes: Simply add chocolate chips to the batter.
Add fresh fruit: Banana pancakes are popular, as are blueberry pancakes, but add any fruit you like!
Add nuts: Chop your favorite nuts and mix them into the batter to add some nuttiness and texture.

a wooden cutting board covered in buttermilk pancakes, a bowl of serving, a small bowl of jam with a spoon in it, a small bowl of honey, and fresh orange slices, raspberries, blueberries and green and red grapes

What to serve with Homemade Buttermilk Pancakes

You can go traditional with butter and syrup or get as creative as you want. There are no pancake-topping rules! Here are some pancake topping ideas:

Pure maple syrup
Fresh fruit
Homemade whipped cream
Chocolate chips
Nuts
Peanut butter
Shredded Coconut / flakes
Honey
Jams/Preserves
Cinnamon Sugar
Powdered Sugar
Lemon Zest
Ice cream (make it dessert!)

How to Store and Reheat Homemade Buttermilk Pancakes

Let the pancakes cool completely before storing. Stack them with a piece of parchment paper between each pancake and store in an airtight container in the fridge for up to 4 days.

To freeze, layer the cooled pancakes between sheets of parchment paper and place in a freezer-safe zip-lock bag. They’ll keep for up to 2 months.

To reheat, pop them in the toaster for the best texture — it brings back that slight crisp on the outside. You can also microwave them in 20-second intervals until warmed through, or warm them in a 350ºF oven for about 5–8 minutes.

a white plate with 5 pancakes in a stack, with one large slice out of the entire stack, fresh blueberries and raspberries beside the pancakes, two slices of butter on top and syrup all over the plate

Buttermilk Pancakes Recipe FAQs

Why is buttermilk good for pancakes?

Buttermilk is popular in pancakes and all baked goods because it improves texture, flavor, and moisture. The acidity in buttermilk helps tenderize gluten in baked goods, resulting in a softer texture. It also adds extra layers of flavor from its tanginess, which balances well with sweetness, and it provides extra moisture.

What makes pancakes extra fluffy?

The use of baking powder combined with the right amount of rest time (see tips above) results in perfectly fluffy pancakes.

What’s the difference between buttermilk pancakes and regular pancakes?

The main difference between buttermilk pancakes and regular pancakes is that buttermilk pancakes are made with buttermilk, which many people prefer because it adds to the texture, taste, and moisture of the pancakes.

What if I don’t have buttermilk?

You can make a quick buttermilk substitute at home. For this recipe you’ll need 2 cups total, so scale accordingly.

Can I use this recipe to make waffles?

This batter hasn’t specifically been tested as a waffle batter, so I don’t recommend it.

a tall stack of buttermilk pancakes on a white plate with two slices of butter on top and fresh blueberries and raspberries on the plate drizzled with maple syrup

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