There’s something magical about waking up to the smell of fluffy buttermilk pancakes sizzling on a hot skillet.

It instantly brings back cozy weekend mornings in my childhood kitchen—warm, comforting, and always a little messy in the best way.

Why You’ll Love This Recipe

These pancakes are the kind that make people pause and say, “Wow.”

They’re light, fluffy, and not overly sweet, which makes them perfect for pairing with syrup or fresh fruit.

The homemade white syrup is creamy, buttery, and tastes like something straight from a country diner.

I also love how forgiving the recipe is—you can adjust the batter thickness with just a splash of milk.

Best of all, it uses simple pantry ingredients you probably already have!

What You’ll Need (Ingredient Highlights)

Flour, Sugar, Salt, Baking Powder & Soda: The dry base for structure and rise.

Buttermilk: The secret to that irresistible tang and tender texture.

Egg & Butter: Adds richness and moisture.

Milk: Helps thin out the batter if needed.

White Syrup: Made from butter, cream, and sugar—absolutely heavenly!

Pro Tips Before You Start

Don’t overmix the batter—just combine until no dry streaks remain for fluffier pancakes.

Start with a thick batter and thin it only if needed.

Make sure your skillet is hot before adding batter for that golden crust.

For an extra treat, warm your plates before serving so the pancakes stay cozy longer.

How to Make Fluffy Buttermilk Pancakes

Step 1: Combine the Dry Ingredients

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

Step 2: Mix the Wet Ingredients

In a separate bowl, beat the egg.

Add the buttermilk and melted butter, then mix well.

Step 3: Combine the Batter

Add the wet mixture to the dry ingredients.

Stir with a whisk just until combined—some small lumps are okay.

Step 4: Adjust Consistency

If the batter is too thick, add milk a little at a time until you reach a pourable texture.

Step 5: Cook the Pancakes

Heat a greased skillet over medium heat.

Pour about 1/4 cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface, then flip and cook the other side until golden brown.

Step 6: Keep Warm

Transfer the cooked pancakes to a plate and cover with foil while finishing the rest.

How to Make Homemade White Syrup

Step 1: Heat the Syrup Ingredients

In a large saucepan, add the butter, cream, and sugar.

Step 2: Boil Briefly

Bring to a gentle boil over medium heat, stirring constantly.

Once it begins boiling, let it continue for one minute while stirring.

Step 3: Serve Warm

Spoon the syrup over the freshly made pancakes.

eftovers can be stored and reheated.

What to Serve It With

These pancakes pair perfectly with crispy bacon, sausage links, or scrambled eggs for a full breakfast spread.

Add fresh berries, banana slices, or even a dollop of whipped cream for an extra indulgent morning.

Variations / Substitutions

No Buttermilk? Use 1 cup milk + 1 tbsp vinegar or lemon juice.

Gluten-Free? Substitute a 1:1 gluten-free flour blend.

White Syrup Twist: Add a splash of vanilla or maple extract to the syrup for extra flavor.

Storage & Leftovers

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

They reheat beautifully in a toaster or microwave.

The syrup can be refrigerated in a jar and reheated gently on the stovetop or microwave.

FAQs

Can I make the batter ahead of time?
Yes, you can refrigerate the batter for up to 12 hours. Just give it a stir before cooking.

Can I freeze the pancakes?
Absolutely! Stack them with parchment between each and freeze in a zip-top bag.

Is the syrup overly sweet?
It’s rich and buttery, but not cloying. You can reduce the sugar slightly if you prefer.

Can I make this dairy-free?
Yes, use plant-based milk and vegan butter alternatives. The texture will vary slightly.

Can I add blueberries or chocolate chips?
Yes! Fold them into the batter right before cooking.

What’s the best skillet for pancakes?
A nonstick or cast-iron skillet works best for even browning and easy flipping.

Can I use all milk instead of buttermilk?
It’s possible, but you’ll lose the signature tang and fluffiness that buttermilk gives.

Final Thoughts

These fluffy buttermilk pancakes are everything I crave in a homemade breakfast—comforting, simple, and seriously satisfying.

Topped with that dreamy white syrup, every bite melts in your mouth and makes you want just one more.

Whether it’s a lazy Sunday or a holiday brunch, this recipe is a keeper you’ll return to again and again.

The Boat Shed Kitchen