Basic Buttermilk Pancakes
Fluffy Homemade Buttermilk Pancakes
These Basic Buttermilk Pancakes are soft, fluffy, and lightly golden with that classic homemade pancake flavour. Buttermilk keeps the inside tender while the edges cook up nicely on a hot skillet. They’re simple, reliable, and made with everyday ingredients.
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Why These Buttermilk Pancakes Are So Good
I love this recipe because the pancakes come out light and fluffy without being complicated. The batter should stay a little lumpy — that’s actually what you want, so don’t keep stirring until it’s perfectly smooth. Once the bubbles start appearing across the top and the edges look set, they’re ready to flip. Simple, classic pancakes that taste especially good with butter and warm maple syrup.
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Perfect for Breakfast or Weekend Brunch
Serve these homemade buttermilk pancakes for an easy family breakfast, a relaxed weekend brunch, or whenever you feel like making breakfast a little more special. They’re also great for holidays and lazy mornings when everyone can sit down together. Add fresh berries, sliced bananas, maple syrup, or just a little butter.
How to Make Basic Buttermilk Pancakes
When cooking Basic Buttermilk Pancakes, look for small bubbles forming across the surface and slightly dry, set edges. That’s usually the best sign the pancakes are ready to flip. The batter may still look a little soft in the centre, which is fine. Flip once and let the second side cook until golden. This helps keep your homemade buttermilk pancakes light, fluffy, and tender inside instead of overcooked.
These Basic Buttermilk Pancakes cook up beautifully golden on the outside while staying soft and fluffy in the centre. Once flipped, let them cook gently until the second side is evenly browned and the pancakes feel light but set. A medium heat works best here — too hot and the outside can brown before the middle is fully cooked.
Tips and Tricks for Fluffy Buttermilk Pancakes
Don’t overmix the pancake batter. Stir just until the flour disappears. A few small lumps are completely fine and actually help keep these buttermilk pancakes soft and fluffy.
Let the batter rest for 5 minutes. This gives the flour a little time to hydrate and lets the baking powder and baking soda start working. The batter usually thickens slightly while it sits.
Cook over medium heat. If the skillet is too hot, the pancakes can brown quickly while the centres are still undercooked. Medium heat gives you that nice golden outside and tender centre.
Wait for bubbles before flipping. Once small bubbles appear across the surface and the edges begin to look set, the pancake is usually ready to turn.
Flip only once. Try not to keep turning the pancakes back and forth. One gentle flip helps them rise and stay light.
Use about 1/4 cup batter per pancake. This makes a nice medium-size pancake that cooks evenly and is easy to flip.
Butter the skillet lightly. Too much butter can make the surface brown unevenly. I usually add just enough to lightly coat the pan.
Keep cooked pancakes warm. If you’re making a full batch, place finished pancakes on a baking sheet in a low oven while you cook the rest. They stay warm without drying out too much.
If the batter seems too thick, add a splash of buttermilk. Just a tablespoon at a time is enough. You want the batter thick, but still easy to pour.
Serve them right away when possible. These homemade buttermilk pancakes are at their best straight from the skillet with butter and maple syrup.
Easy Variations for Buttermilk Pancakes
Blueberry Buttermilk Pancakes: Sprinkle fresh or frozen blueberries over the batter once the pancakes are on the skillet. I like adding them this way instead of stirring them into the bowl because the berries stay more evenly distributed.
Chocolate Chip Pancakes: Add a small handful of chocolate chips to each pancake before flipping. Mini chocolate chips work especially well because they melt quickly without making the pancakes too heavy.
Banana Buttermilk Pancakes: Add thin slices of ripe banana to the batter on the skillet. The bananas soften as they cook and add a naturally sweet flavour.
Cinnamon Pancakes: Stir about 1/2 teaspoon cinnamon into the dry ingredients for a warm, simple variation. This is especially good with maple syrup.
Lemon Buttermilk Pancakes: Add a little finely grated lemon zest to the batter for a fresh flavour. Keep it light — too much zest can overpower the classic buttermilk pancake taste.
Vanilla Pancakes: Add an extra 1/2 teaspoon vanilla if you want a slightly sweeter, more fragrant pancake without changing the texture.
Whole Wheat Buttermilk Pancakes: Replace part of the all-purpose flour with whole wheat flour. I’d start with about one-third whole wheat so the pancakes still stay light and fluffy.
Nutty Pancakes: Sprinkle chopped pecans or walnuts onto the batter as it cooks. Toasted nuts give the best flavour and add a nice little crunch.
Apple Cinnamon Pancakes: Add finely diced apple and a pinch of cinnamon. Keep the apple pieces small so they soften properly while the pancakes cook.
Extra-Fluffy Buttermilk Pancakes: Separate the egg and beat the white until foamy, then fold it gently into the finished batter. It adds a little extra lift without changing the basic pancake flavour.
How to Store and Reheat Buttermilk Pancakes
- Cool the pancakes first. Let your homemade buttermilk pancakes cool to room temperature before storing them. If you stack them while they’re still warm, trapped steam can make them a little soggy.
- Refrigerate for short-term storage. Place the pancakes in an airtight container or resealable bag and keep them in the refrigerator for up to 3 days.
- Separate the layers if needed. If you’re stacking several pancakes, place a small piece of parchment paper between the layers. It keeps them from sticking together and makes it easier to grab just one or two.
- Freeze for longer storage. These fluffy buttermilk pancakes freeze very well. Lay them in a single layer until firm, then transfer them to a freezer-safe container or bag. They’ll keep well for about 2 months.
- Reheat gently. Warm refrigerated pancakes in the microwave for about 15–30 seconds, depending on how many you’re heating. For a slightly crisper edge, reheat them in a skillet over low heat.
- Reheat frozen pancakes straight from the freezer. There’s usually no need to thaw them first. A toaster or toaster oven works especially well for bringing back some of that freshly cooked texture.
- Avoid overheating. Pancakes can dry out quickly if reheated too long. Heat just until warm and soft, then serve with butter, maple syrup, or your favourite toppings.
Basic Buttermilk Pancakes
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Rubber spatula or wooden spoon
- Skillet or griddle
- 1/4-cup measuring cup or scoop
- Spatula for flipping pancakes
Ingredients
- 1 2/3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 large egg
- 3 tablespoons butter melted and slightly cooled
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Gently stir just until the flour is incorporated. Don’t worry if the batter is a little lumpy — that’s exactly what you want for light and fluffy buttermilk pancakes.
- Let the pancake batter rest for about 5 minutes while you heat the skillet. The batter may thicken slightly as it sits.
- Heat a large skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the hot skillet, leaving a little space between each one.
- Cook for about 2 to 3 minutes, or until bubbles begin forming across the surface and the edges start to look set.
- Flip each pancake once and cook for another 1 to 2 minutes, until the second side is golden brown and the centre is cooked through.
- Transfer the cooked pancakes to a plate and repeat with the remaining batter, lightly greasing the skillet as needed.
- Serve these homemade buttermilk pancakes warm with butter, maple syrup, fresh berries, sliced bananas, or your favourite breakfast toppings.
Notes
- Don’t overmix the pancake batter. Stir just until the flour is incorporated. A few lumps are fine and help keep these buttermilk pancakes light and fluffy.
- Let the batter rest for 5 minutes. This gives the flour time to absorb the liquid and helps the leavening work, giving you softer homemade buttermilk pancakes.
- Use medium heat. A skillet that is too hot can brown the outside before the centre is cooked. Medium heat gives the pancakes an even golden colour.
- Watch for bubbles before flipping. When bubbles form across the surface and the edges look slightly set, the pancake is usually ready to turn.
- Flip only once. Repeated flipping can flatten the pancakes. One clean flip helps them stay soft and airy.
- Use about 1/4 cup batter per pancake. This gives you evenly sized fluffy pancakes that cook at about the same rate.
- Lightly grease the skillet. Too much butter can make the pancakes brown unevenly, so use just enough to coat the pan.
- Adjust the batter if needed. If the batter feels too thick, add a small splash of buttermilk. It should be thick but still easy to pour.
- Serve right away. These Basic Buttermilk Pancakes are best hot from the skillet with butter, maple syrup, berries, or sliced fruit.
Nutrition
Ellen Britt
Hi, I’m Ellen — a passionate home cook dedicated to creating easy, flavorful recipes inspired by real-life cooking and shared family traditions. Every recipe on this site is a true collaboration, developed and tested together in our kitchen to ensure it’s reliable, simple to follow, and absolutely delicious.
If you love these fluffy buttermilk pancakes, try our Dutch Pancakes for another easy homemade breakfast.
