Homemade Buttermilk Pancakes

There’s nothing better than a stack of warm, fluffy homemade buttermilk pancakes for breakfast. These pancakes are made completely from scratch with homemade buttermilk and homemade butter, giving them a rich, buttery flavor and tender texture that makes a boxed mix seem pretty unnecessary.

They’re easy to whip up with simple pantry staples and are perfect topped with a little extra homemade butter and plenty of maple syrup.

Why You’ll Love These Homemade Buttermilk Pancakes

These homemade buttermilk pancakes are:

• Fluffy and tender – Buttermilk helps create soft, light pancakes.
• Made from scratch – No boxed pancake mix needed.
• Rich and buttery – Homemade butter adds delicious flavor.
• Easy to make – Just mix, cook, and stack.
• Perfect for breakfast – Serve them with maple syrup, fresh fruit, or your favorite toppings.

Ingredients

You only need a handful of simple ingredients to make these fluffy homemade pancakes.

Dry Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1 3/4 cups homemade buttermilk
• 4 tablespoons homemade butter, melted
• 2 large eggs

How to Make Homemade Buttermilk Pancakes

1. Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.

2. Mix the Wet Ingredients

In a separate bowl, whisk together the homemade buttermilk, melted homemade butter, and eggs.

Let the melted butter cool slightly before adding it to the buttermilk mixture so it doesn’t cook the eggs.

3. Combine the Batter

Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined.

Don’t overmix the batter. A few small lumps are completely fine. Overmixing can lead to tougher, less fluffy pancakes.

Let the batter rest for about 5 minutes while you heat your pan or griddle.

4. Cook the Pancakes

Heat a lightly greased skillet or griddle over medium heat.

Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles begin to form across the surface and the edges look set.

Flip the pancake and cook the other side until golden brown and cooked through.

Repeat with the remaining batter.

5. Serve Warm

Stack your homemade buttermilk pancakes and serve them warm with a pat of homemade butter and a generous drizzle of maple syrup.

Tips for Fluffy Homemade Buttermilk Pancakes

Don’t overmix the batter.
This is one of the biggest secrets to fluffy pancakes. Stir just until the ingredients come together.

Use homemade buttermilk.
Fresh homemade buttermilk gives these pancakes a delicious tang and works beautifully with the baking soda and baking powder. If you’ve made homemade butter, don’t let that fresh buttermilk go to waste! It’s perfect for these homemade buttermilk pancakes, adding a little tang while helping make them light, tender, and fluffy. Two homemade ingredients, one seriously good stack.

Don’t make the pan too hot.
Medium heat gives the pancakes enough time to cook through while developing a lightly golden exterior.

Let the batter rest.
A short rest allows the flour to hydrate and gives the leavening ingredients a chance to start working.

Don’t flatten the pancakes after flipping.
Let them cook undisturbed so they can stay light and fluffy.

What to Serve With Homemade Buttermilk Pancakes

These pancakes are delicious with classic toppings or a few homemade extras.

Try serving them with:

• Homemade butter
• Maple syrup
• Fresh strawberries or blueberries
• Sliced bananas
• Whipped cream
• Powdered sugar
• Homemade caramel sauce
• Cinnamon and sugar
• Chopped pecans or walnuts

For an extra cozy breakfast, drizzle the pancakes with homemade caramel sauce and top them with a little homemade butter.

Can I Make These Pancakes Ahead of Time?

Yes! Homemade buttermilk pancakes are easy to make ahead.

Let cooked pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days.

To freeze them, place the cooled pancakes in a freezer-safe bag or container with parchment paper between the layers. Reheat individual pancakes in the toaster, microwave, or skillet.

How to Store Leftover Pancakes

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze the pancakes and reheat them whenever you need a quick homemade breakfast.

Frequently Asked Questions

Can I use homemade buttermilk in pancakes?

Absolutely! Homemade buttermilk is perfect for pancakes. Its acidity works with the baking soda to help create tender, fluffy pancakes while adding a subtle tangy flavor.

Why are my buttermilk pancakes not fluffy?

Overmixing the batter, using an overly hot pan, or letting the batter sit too long before cooking can affect the texture. For the fluffiest pancakes, gently mix the batter and cook the pancakes over medium heat.

Can I use homemade butter in pancakes?

Yes! Melted homemade butter works wonderfully in the pancake batter and adds rich flavor. You can also serve the finished pancakes with an extra pat of homemade butter.

From-Scratch Breakfast Made Better

Making breakfast from scratch doesn’t have to be complicated. These homemade buttermilk pancakes are proof that a few simple ingredients can turn into something seriously delicious.

Made with homemade buttermilk and homemade butter, they’re fluffy, buttery, slightly tangy, and exactly what a weekend breakfast should be.

Grab the maple syrup, add a little extra butter, and dig into a stack while they’re warm!