Classic Buttermilk Pancake Recipe

If you’ve been searching for the best buttermilk pancake recipe, you just found it. These homemade buttermilk pancakes are thick, fluffy, and ready in just 15 minutes with no box mix required. One bowl, simple pantry ingredients, and a hot skillet is all you need.

Tell the truth – you’re guilty of making pancakes from a box mix, aren’t you?

I mean, so am I. Let’s be real. I have busy mornings just like everyone else…but…

I also love taking the time to make buttermilk pancakes from scratch.

After all, I know homemade pancakes – I wrote the book on them. Literally. I have a whole cookbook full of pancake recipes. Stack Happy has 70 pancake recipes covering everything from classic breakfasts to dessert pancakes and even dinner pancakes.

These buttermilk pancakes from scratch are nearly as fast (we’re talking maybe 5 extra minutes) as a box mix, and the difference in flavor and fluffiness is worth every second.

The secret is the buttermilk. It makes the batter react with the leavening in a way that regular milk just can’t match, giving you those thick, stack-worthy pancakes that hold up under a pat of butter and a generous pour of syrup.

3 Reasons You’ll Love This Recipe

🥞 Faster than you think. Fifteen minutes start to finish. That’s it.

🥞 Nothing fancy required. Flour, eggs, butter, buttermilk: all stuff you probably already have. And if you don’t have buttermilk? I have a quick homemade option for you.

🥞 Actually fluffy. No flat, rubbery pancakes here. Buttermilk does the heavy lifting and the results speak for themselves.

Ingredient Notes, Swaps, & Tips:

No buttermilk? No problem. Add 1 tablespoon of white vinegar or lemon juice to 3/4 cup of regular milk, stir, and let it sit for 5 minutes. It thickens up and works just like buttermilk in this recipe.

Don’t overmix. A few lumps in your batter are totally fine. Expected, even. Overmixing develops the gluten and leads to tough, flat pancakes.

Know when to flip. Wait until bubbles are forming and popping across the surface before you flip. Rushing it is the fastest way to a raw center.

Skip the spices if you want. The cinnamon and nutmeg add a warm, subtle flavor, but you can leave them out for a more classic, neutral pancake. Both versions are great.

Make a double batch. These freeze beautifully. Let them cool completely, stack with parchment between each pancake, and freeze in a zip-top bag. Reheat in the toaster straight from frozen.

Step by Step:

Whisk together the dry ingredients with the wet ingredients. Stir until things are just combined. Don’t try to whisk out all the lumps.

Use a 1/4 cup measure to scoop out the batter into a hot, buttered skillet or onto a griddle. Using a meauring cup will ensure your pancake are all the same size.

Cook the pancake until bubbles form and pop in the batter. This will take 2-3 minutes, depending on how high your heat is.

Flip the pancake nad let the other side cook until golden brown and the centers are cooked through. Top with butter and syrup to serve.

Tip: If you want to get real precise with your pancakes, take a look at this batter dispenser! It’s an easy way to make perfectly sized pancakes.

Homemade Cinnamon Syrup:

Maple syrup is a classic, but our homemade cinnamon syrup is a real treat, too! If you want to give it a try, you’ll find it drizzled over my Apple Cider Pancakes.

Storage:

Refrigerator: Store leftover pancakes in an airtight container for up to 4 days.

Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. They keep well for up to 2 months.

Reheating: I prefer to pop these in the microwave for about 20-30 seconds, but you can also stick them in your toaster.

More Pancake Recipes:

• S’Mores Pancakes
• Peanut Butter Cup Pancakes
• Peach Pecan Pancakes
• Cinnamon Raisin Pancakes

And of course, many more pancake recipes in my book, Stack Happy!

More Breakfast Recipes:

• Blueberry Cinnamon Roll Cake
• Amish Breakfast Casserole
• Homemade Biscuits
• Sausage Gravy