Skip the box mix and make these easy homemade buttermilk pancakes from scratch! Fluffy, golden, and packed with that classic tangy flavor. Plus they're made in one bowl in under 30 minutes, with simple pantry staples that you already have on hand.
If there's one breakfast recipe that I think everyone needs in their back pocket, it's a really good buttermilk pancake. Not the kind from a box (no shame in the boxed mixed game, we've all been there), but the real deal- fluffy, golden, with that slightly tangy flavor that makes them taste like something your mom used to make on a slow Saturday morning.
These are those pancakes. I know what you're thinking... just buy the box mix, it's easier. And look, I get it! But I promise you, once you see how simple this recipe actually is (one bowl, pantry staples, done), you'll never look back. Just like my Cornbread Pancakes, these come together so fast and the flavor is just so much better than anything from a box.
Ingredients you'll need
- flour- regular all purpose flour is what we need for these pancakes.
- sugar
- baking powder
- baking soda
- salt
- buttermilk- buttermilk gives our pancakes a tangy flavor that is so nostaglic in these pancakes! See my notes below on how to make your own buttermilk in case you don't have any on hand!
- butter- adding melted butter to our pancake batter, plus you'll need some for your skillet when cooking the pancakes.
- eggs- make sure these are at room temperature before mixing them in! If you forget to take them out, put them in a bowl of lukewarm water for 5-10 minutes to bring them up to room temperature.
Making the best buttermilk pancakes
make the pancake batter by mixing the dry ingredients with the wet.
pour pancake batter into a buttered skillet. Look for bubbles on top to know when to flip!
flip when golden brown to your liking, and let the pancakes cook on the other side.
Making pancakes from scratch is one of those things that sounds tedious, and you want so badly to make excuses to buy pre-made mix, but after you're done whipping them up it's soooo worth it to take the (little bit of) time to make them homemade! I promise the batter only takes 5 minutes or less to make.
Start by whisking together the dry ingredients into a large bowl. You can add all the wet ingredients straight to this, making it the perfect one-bowl recipe. After whisking in the dry ingredients, let the batter sit while you prepare the pan.
Add some butter to a skillet and warm over medium heat. Once the butter has melted, give the batter another whisk, and then scoop ¼ cup of batter for each pancake.
Cook for roughly 2 minutes on the first side (first pancakes might take a little longer), and then flip. I like to watch for little bubbles in the batter to know when to flip the pancake! Cook on the other side until cooked through and golden brown, another ~2 minutes or so.
How to make homemade buttermilk
Making your own buttermilk at home is so so easy, once I learned how I basically stopped worrying about having buttermilk on hand all the time!
To make homemade buttermilk, pour 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup. Then fill the measuring cup to the 1 cup mark with whole milk. Allow the mixture to sit for 5-10 minutes- this allows the mixture to curdle like buttermilk. Mix it up and tada! You have homemade buttermilk just like that!
My favorite Pancake Toppings
Just a few ideas to add to your buttermilk pancakes to take them to the next level (though I will say these are delicious on their own).
- maple syrup & butter- a classic, nostalgic, comforting combo for your pancakes. You can never go wrong here.
- fresh fruit- basically any berry works on top of these. I actually sprinkled some wild blueberries into my batter as I was cooking these, and they were my favorite out of all the flavors I made.
- jam- either store bought or homemade, but theres something so delicious about the sweetness of berries on top of pancakes
- nut butters- drizzling peanut butter on pancakes or waffles is something I learned from my husband, his entire family does it and for good reason. It's so delicious.
Storing & reheating
Once the pancakes have cooled completely, store them in an airtight container in the fridge for 2-3 days. They can also be frozen for up to 2 months in a freezer-safe container.
To reheat, place them in the microwave until warmed throughout, or back on a skillet on medium-low, flipping until warm again.
If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below - I read them all! ⭐️ Your reviews not only help my business but other bakers as well!
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Better-Than-Box-Mix Fluffy Buttermilk Pancakes
Ingredients
- 2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoon granulated sugar
- 2 cups buttermilk at room temperature
- 3 tablespoon melted butter plus extra for cooking
- 2 large eggs lightly beaten, at room temperature
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.2 cups flour, 2 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 2 tablespoon granulated sugar
- Add in the buttermilk, melted butter, eggs, and vanilla. Whisk until smooth.2 cups buttermilk, 3 tablespoon melted butter, 2 large eggs, 1 teaspoon vanilla extract
- Set batter aside while you prep the pan. Melt a pat of butter in a large skillet or griddle and heat over medium heat.
- Once the butter melts and the pan is hot, whisk the batter one more time. Pour a ¼ cup of batter per pancake into the skillet. Cook on one side for approximately 1-2 minutes or until the top of the pancake has bubbles all over that start to burst.
- Flip and cook for another 1 to 1½ minutes until golden brown on each side. Add more butter as needed as you make more pancakes.
Notes
- Keep Pancakes Warm: To keep warm, preheat oven to 200° F. Place cooked pancakes on a parchment-lined baking sheet and keep in the oven until served.
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