These Buttermilk Pancakes are a weekend breakfast staple in my home.
They’re everything pancakes should be—fluffy, golden, slightly tangy from the buttermilk, and just sweet enough.
With a tender crumb and buttery edges, they come together quickly and pair perfectly with syrup, fruit, or even just a pat of butter.
Why You’ll Love This Recipe
Buttermilk magic – gives pancakes their soft, fluffy texture and subtle tang.
Golden and tender – crisp edges with a pillowy center.
Quick to whip up – no mixer required, just two bowls and a whisk.
Simple ingredients – everything you need is likely in your pantry.
Great for stacking – holds toppings without getting soggy.
What You’ll Need (Ingredient Highlights)
All-purpose flour – sifted for light, airy batter.
Baking powder + baking soda – leavening agents for rise and fluff.
Buttermilk – adds moisture and tang, reacts with baking soda.
Egg – binds the batter and helps create structure.
Butter – adds richness and flavor.
Sugar – just enough to sweeten without overpowering.
Salt – balances all the flavors.
Pro Tips Before You Start
Use real buttermilk—not a substitute—for the best texture.
Don’t overmix the batter—stir just until combined; lumps are okay.
Let the batter rest for 5–10 minutes before cooking for fluffier results.
Grease the pan lightly to prevent sticking and get golden edges.
Use a measuring cup to portion pancakes evenly.
How to Make Buttermilk Pancakes
Step 1: Mix Dry Ingredients
In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt.
Step 2: Mix Wet Ingredients
In a separate bowl, whisk the beaten egg with the buttermilk until well combined.
Step 3: Combine Everything
Pour the wet ingredients into the dry mixture and stir gently until just smooth.
Stir in melted butter and sugar until fully incorporated. Do not overmix.
Step 4: Preheat the Pan
Heat a nonstick skillet or griddle over medium-low heat.
Lightly brush with melted butter to grease.
Step 5: Cook the Pancakes
Drop 1/4 cup of batter onto the hot surface, gently spreading it into a 5-inch circle.
Cook until bubbles form on top and the edges begin to brown.
Step 6: Flip and Finish
Flip carefully and cook the other side until golden brown.
Repeat with remaining batter.
Step 7: Serve Warm
Serve immediately with your favorite syrup, fresh fruit, or extra butter.
What to Serve It With
Maple syrup or fruit compote
Sliced bananas or berries
Whipped cream or yogurt
Crispy bacon or sausage on the side
Variations / Substitutions
Use whole wheat flour for a heartier pancake
Add blueberries, chocolate chips, or chopped nuts to the batter
Replace sugar with honey or maple syrup for a natural sweetener
Make them dairy-free with plant-based milk and vegan butter
Storage & Leftovers
Store leftover pancakes in an airtight container in the fridge for up to 3 days
Reheat in a toaster or skillet to bring back crisp edges
Freeze pancakes in a single layer with parchment in between for up to 2 months
Reheat frozen pancakes in the oven or microwave
FAQs
Can I use a buttermilk substitute?
Yes—mix 1 tablespoon lemon juice or vinegar with 1¼ cups milk. Let sit for 5 minutes.
How do I know when to flip the pancake?
Wait for bubbles to form and edges to look set—then flip gently.
Can I double this recipe?
Absolutely! Double all ingredients and cook in batches.
Why are my pancakes flat?
Check that your baking powder and soda are fresh and don’t overmix the batter.
Can I make the batter ahead of time?
It’s best fresh, but you can prep dry and wet separately and combine just before cooking.
Are these pancakes sweet enough for dessert?
They’re subtly sweet—great with ice cream or whipped cream if you want to dress them up!
Do I need to sift the flour?
Sifting helps lighten the batter and avoid clumps, but if you’re short on time, whisking works too.
Final Thoughts
These Buttermilk Pancakes are everything you want in a classic pancake recipe—light, tender, golden, and full of homemade charm.
Whether you’re feeding a crowd or making a cozy solo breakfast, this recipe delivers every time.
Buttermilk Pancakes
Ingredients
Method
- Sift flour, baking powder, baking soda, and salt into a large bowl.
- In a separate bowl, whisk together the beaten egg and buttermilk.
- Add to dry ingredients and stir just until smooth.
- Stir in melted butter and sugar until fully combined.
- Heat a skillet or griddle over medium-low and brush lightly with melted butter.
- Pour 1/4 cup batter onto pan and spread to a 5-inch circle.
- Cook until bubbles form and edges brown.
- See full steps with tips & photos → https://theboatshedcafe.com/buttermilk-pancakes/
Notes
