Buttermilk Pancakes from Scratch

There’s something timeless about making buttermilk pancakes from scratch—warm, golden stacks that fill the kitchen with the scent of comfort.

These are the pancakes I reach for on lazy Sunday mornings, when I want something cozy, classic, and made with care.

With a tender texture and rich flavor, they’re the perfect way to start the day.

Why You’ll Love This Recipe

Rich flavor – Buttermilk adds tang and depth to every bite.

Super fluffy – Egg whites and leavening make them light and airy.

Simple ingredients – Everything you need is already in your kitchen.

Crispy edges – Thanks to a bit of bacon grease or butter on the skillet.

Perfect for a crowd – This recipe makes a big batch for family or friends.

What You’ll Need (Ingredient Highlights)

Flour – All-purpose for structure and fluff.

Buttermilk – The star ingredient that adds flavor and lift.

Eggs – Yolks for richness, whipped whites for lightness.

Baking soda + baking powder – Dual leavening power for rise.

Butter – Melted and mixed into the batter for moisture.

Milk – A splash of whole milk makes the batter smooth.

Salt and sugar – Just enough to balance and sweeten.

Bacon grease or butter – For that golden, crispy griddle finish.

Pro Tips Before You Start

Don’t skip separating the eggs – Beaten egg whites add amazing fluff.

Let the butter cool slightly – Prevents curdling when mixed with dairy.

Use buttermilk – It reacts with baking soda for the best rise.

Preheat the skillet – A hot surface ensures golden pancakes.

Keep warm in the oven – Set it to 170°F to hold pancakes while cooking the rest.

How to Make Buttermilk Pancakes from Scratch

Step 1: Preheat the Oven

Set your oven to 170°F (keep warm) to hold cooked pancakes.

Step 2: Gather Bowls

You’ll need one large bowl (wet ingredients), one medium (dry), and one small (egg whites).

Step 3: Melt the Butter

Melt the butter in the large bowl and set aside to cool slightly.

Step 4: Mix Dry Ingredients

In the medium bowl, whisk together the flour, sugar, salt, baking soda, and baking powder.

Step 5: Add Dairy and Egg Yolks

To the cooled melted butter, whisk in the buttermilk and milk. Separate the eggs—add yolks to the wet ingredients and whisk to combine.

Step 6: Whip Egg Whites

Using a hand mixer or whisk, beat the egg whites in the small bowl until soft peaks form.

Step 7: Combine Batter

Stir the dry ingredients into the wet just until combined.

Then gently fold in the whipped egg whites—don’t overmix.

Step 8: Cook the Pancakes

Heat a skillet or griddle over medium.

Grease lightly with bacon grease or butter.

Pour ¼ cup of batter and cook until bubbles form. Flip and cook until golden.

Step 9: Keep Warm

Transfer cooked pancakes to the oven to stay warm while finishing the batch.

Step 10: Serve and Enjoy

Stack high and serve with butter, maple syrup, or your favorite toppings.

What to Serve It With

Maple syrup, fruit compote, or honey

Crispy bacon or breakfast sausage

Fresh berries and whipped cream

Scrambled eggs or omelets

A tall glass of orange juice or coffee

Variations / Substitutions

Add mix-ins – Try blueberries, chocolate chips, or chopped nuts.

Use whole wheat flour – Swap half for a heartier texture.

Dairy-free – Use plant-based milk and vegan butter.

Sweeten with honey – Replace sugar for natural sweetness.

Make minis – Use a tablespoon scoop for silver dollar pancakes.

Storage & Leftovers

Fridge: Store cooled pancakes in an airtight container for up to 3 days.

Reheat: Warm in a toaster or skillet for best texture.

Freeze: Stack between parchment and freeze up to 2 months.

Refresh tip: Add a pat of butter while reheating for that fresh-griddle feel.

FAQs

Do I have to separate the eggs?
It’s optional, but whipped egg whites give the pancakes a fluffier texture.

Can I substitute regular milk for buttermilk?
Yes, but you’ll lose some of the tang and rise.

Add a teaspoon of vinegar or lemon juice to mimic the acidity.

What’s the purpose of baking soda and baking powder together?
Buttermilk activates baking soda, and baking powder ensures extra lift.

Can I make the batter ahead of time?
It’s best fresh, but you can prep dry and wet ingredients separately and mix just before cooking.

What if I don’t have bacon grease?
Butter or neutral oil works great for frying too.

Why are my pancakes too thick or thin?
Adjust the milk slightly—add more for thinner pancakes, less for thicker ones.

Can I cook these on an electric griddle?
Yes! Set to 350°F and cook as you would on a skillet.

Final Thoughts

These buttermilk pancakes from scratch are everything I love about breakfast—soft, fluffy, rich, and nostalgic.

Whether you’re feeding a crowd or treating yourself, this recipe brings the warmth of home to your morning table.