Go Back
The Boat Shed Kitchen

Fluffy Buttermilk Pancakes

These Fluffy Buttermilk Pancakes are everything a perfect pancake should be—light, tender, and golden brown with a slight tang from buttermilk. Easy to make and even better with the rich, homemade white syrup, they’ll become your new favorite breakfast or brunch treat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 pancakes
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Pancakes:
  • 1 1/4 cup flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 egg
  • 1 1/3 cup buttermilk
  • 1 tbsp butter melted
  • 1/2 cup milk as needed to thin batter
For the Homemade White Syrup:
  • 1 cup butter
  • 1 cup heavy cream
  • 2 cups sugar

Method
 

  1. In a bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
  2. In another bowl, beat the egg and mix in buttermilk and melted butter.
  3. Pour the wet ingredients into the dry and whisk until just combined.
  4. Add milk gradually if the batter is too thick.
  5. Heat a greased skillet over medium heat. Pour 1/4 cup batter per pancake.
  6. Cook until bubbles form, then flip and cook until golden brown.
  7. See full steps with tips & photos → https://theboatshedcafe.com/fluffy-buttermilk-pancakes-2/

Notes

• Don’t overmix the batter—lumps are fine and help keep pancakes fluffy.
• Buttermilk adds a nice tang, but whole milk with lemon juice can be substituted.
• Store leftover syrup in a jar and reheat gently when needed.