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Stack of buttermilk pancakes with wedge cut out, served with fresh blueberries and strawberries.

Homemade Buttermilk Pancakes

Fluffy, buttery homemade buttermilk pancakes made from scratch with homemade buttermilk and homemade butter. An easy, delicious breakfast perfect with maple syrup and fresh berries.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings: 6 people
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cup homemade buttermilk (or store bought buttermilk)
  • 4 tbps melted butter
  • 2 eggs

Method
 

  1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. In a separate bowl, whisk together the homemade buttermilk, melted homemade butter, and eggs.
  3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Don't overmix; a few lumps are fine.
  4. Let the batter rest for about 5 minutes.
  5. Heat a lightly greased skillet or griddle over medium heat.
  6. Pour about 1/4 cup of batter onto the hot skillet for each pancake.
  7. Cook until bubbles form and the edges look set, then flip.
  8. Cook the second side until golden brown and cooked through.
  9. Serve warm with homemade butter, maple syrup, or your favorite toppings.

Notes

For the fluffiest pancakes, avoid overmixing the batter. Medium heat works best for cooking the pancakes evenly without burning the outside.