Easy Buttermilk Pancakes from Scratch (Soft & Fluffy)
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Classic Southern Buttermilk Pancakes for a Perfect Family Breakfast.
Pancakes are a true breakfast staple and a favorite in just about every home. Whether it’s a slow weekend morning or a quick weekday breakfast, they always bring everyone to the table. But there’s something special about buttermilk pancakes that takes them to the next level. The rich flavor and tender texture create those fluffy buttermilk pancakes that practically melt in your mouth. While any from scratch pancakes are delicious, adding buttermilk makes all the difference in both taste and texture. In the South, buttermilk is a kitchen staple — used in waffles, biscuits, and cornbread — and it’s what makes these homemade buttermilk pancakes the ultimate easy pancake recipe for a cozy family breakfast.
There’s just something special about homemade buttermilk pancakes. They’re soft, rich, and perfectly fluffy every time. If you’re looking for an easy pancake recipe that delivers that melt-in-your-mouth texture, this is it.
Once you start making buttermilk pancakes from scratch, you may never go back to the boxed mix again.
Why You’ll Love These Buttermilk Pancakes
These homemade buttermilk pancakes are everything you want in a breakfast recipe — soft, tender, and perfectly golden on the outside. The buttermilk gives these fluffy buttermilk pancakes a rich flavor and light texture you just don’t get from regular milk. If you’ve only made basic from scratch pancakes before, this easy pancake recipe will completely change your breakfast routine.
They cook up tall, fluffy, and full of that classic Southern pancake flavor. Whether you’re feeding a crowd or making a small stack for yourself, these buttermilk pancakes always turn out perfect.
Equipment Needed to Make Easy Buttermilk Pancakes
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Nonstick skillet or griddle
- Spatula
- Ladle or ¼-cup measuring cup (for pouring batter)
- Butter knife (optional, for spreading butter)
- Cooling rack or plate (for finished pancakes)
Ingredients for Easy Buttermilk Pancakes
Simple pantry ingredients needed to make easy buttermilk pancakes from scratch.
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Sugar
- Eggs
- Melted butter
- Buttermilk
- Vanilla extract
Using real buttermilk is what makes these homemade buttermilk pancakes so soft and flavorful. The slight tang reacts with the baking soda to create extra lift, giving you those fluffy buttermilk pancakes everyone loves.
How to Make Easy Buttermilk Pancakes from Scratch
- In a large bowl, whisk together your dry ingredients.
2. In a separate bowl, combine eggs, buttermilk, melted butter, and vanilla.
3. Pour the wet ingredients into the dry and stir just until combined. Do not overmix — a few lumps are completely fine.
4. Heat a skillet or griddle over medium heat and lightly grease it.
5. Pour about ¼ cup of batter for each pancake.
6. Cook until bubbles form on the surface, then flip and cook until golden brown.
These fluffy buttermilk pancakes cook quickly, so keep an eye on them. Once they’re golden and set in the center, they’re ready to serve.
What Makes Buttermilk Pancakes So Fluffy?
The secret to fluffy buttermilk pancakes is the combination of buttermilk and baking soda. When mixed together, they create tiny air bubbles that help the pancakes rise and stay light.
Another important tip when making homemade buttermilk pancakes is to avoid overmixing the batter. Overmixing develops too much gluten, which can make from scratch pancakes dense instead of soft and tender.
Tips for Perfect From Scratch Pancakes
- Use room temperature ingredients for better mixing.
- Let the batter rest for 5–10 minutes before cooking.
- Cook over medium heat — too high will brown the outside too fast.
- Flip only once for the fluffiest buttermilk pancakes.
Little techniques make a big difference when making an easy pancake recipe from scratch.
Can I Make Buttermilk Pancakes Without Buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
While it’s not quite the same as real buttermilk, it still works well for from scratch pancakes and will help create fluffy buttermilk pancakes.
How to Store and Reheat Homemade Buttermilk Pancakes
These homemade buttermilk pancakes store beautifully.
- Store in the refrigerator for up to 3 days.
- Freeze in a single layer, then transfer to a freezer bag.
- Reheat in the microwave or toaster for a quick breakfast.
This easy pancake recipe is great for meal prep, especially on busy mornings when you want something homemade without starting from scratch again.
What to Serve with Buttermilk Pancakes
These fluffy buttermilk pancakes are perfect with:
- Homemade pancake syrup
- Fresh berries
- Whipped cream
- Butter and maple syrup
- Crispy bacon or sausage
Stack them high, drizzle generously, and enjoy a true from-scratch breakfast.
More Recipes You may Like
PrintEasy Buttermilk Pancakes from Scratch (Soft & Fluffy)
These homemade buttermilk pancakes are soft and fluffy, made from scratch with simple ingredients. The buttermilk creates tender, melt-in-your-mouth pancakes with rich flavor and the perfect rise. This easy pancake recipe is a family favorite for weekend breakfasts or anytime you want classic fluffy buttermilk pancakes without a box mix.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8–10 pancakes 1x
- Category: Breakfast
Ingredients
•2 cups all-purpose flour
•2 tablespoons sugar
•2 teaspoons baking powder
•½ teaspoon baking soda
•½ teaspoon salt
•2 cups buttermilk
•2 large eggs
•¼ cup melted butter
•1 teaspoon vanilla extract
Instructions
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In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
-
In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
-
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix — a few lumps are fine.
-
Heat a skillet or griddle over medium heat and lightly grease it.
-
Pour about ¼ cup of batter for each pancake onto the hot surface.
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Cook until bubbles form on the surface and the edges begin to set (about 2–3 minutes).
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Flip and cook for another 1–2 minutes until golden brown and cooked through.
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Serve warm with butter and syrup.
Notes
• Do not overmix the batter or the pancakes may turn out dense.
• Let the batter rest 5 minutes for extra fluffy buttermilk pancakes.
• If you don’t have buttermilk, substitute 1 tablespoon vinegar or lemon juice mixed with 1 cup milk. Let it sit 5 minutes before using.
Nutrition
- Serving Size: 2 Pancakes
- Calories: 320
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 95mg
