Easy Buttermilk Pancakes - Tastes Better From Scratch (2024)

Ditch the box mix and never look back with the BEST Buttermilk Pancakes recipe! They’re big and fluffy and the taste just can’t be beat!

Do you love breakfast? Try my Blueberry Coffee Cake, Classic French Toast, or Strawberry Crepes!

Easy Buttermilk Pancakes - Tastes Better From Scratch (1)

Why these are the BEST Pancakes:

  • Pantry Ingredients – You probably already have everything you need, and you can easily make your own buttermilk if you don’t have it on hand.
  • Quick to Make – Only 5 minutes to prep!
  • Delicious – No one can resist a stack of light, buttery, and fluffy buttermilk pancakes! Especially with our homemade syrup on top!

How to make Buttermilk Pancakes:

Combine dry ingredients. Mix flour, sugar, baking powder, baking soda, and salt in large bowl.

Easy Buttermilk Pancakes - Tastes Better From Scratch (2)

Add wet ingredients. Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don’t want to over-mix the batter.

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Add milk, a little at a time until batter is still thick, but pourable.

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Cook pancakes. Use a ¼ cup measuring cup to scoop batter and pour on hot griddle. Cook pancakes until bubbles appear on the surface, then flip once.

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Serve with the BEST homemade syrup!

Tips for Perfect Pancakes:

  • Use buttermilk. Buttermilk is a key ingredient in these pancakes and I would strongly urge you to buy the real deal! It’s thicker, creamier, inexpensive, and will taste so much better. Be sure to shake the container before measuring the buttermilk and adding it to the batter.
    • If you can’t get buttermilk, substitute homemade buttermilk.
  • Don’t over-mix the batter. Resist the urge to mix the pancake batter until it’s completely smooth. It’s okay if it’s slightly lumpy with streaks of flour.If you mix the batter too much it causes the gluten to develop in the flour and your pancakes will be chewier instead of fluffy.
  • Don’t pat down the pancakes. Another urge you may need to resist is using your flipping spatula to pat down on the pancakes while they cook. Don’t do it, or you’re “squishing” the air pockets that are helping make the pancakes light and fluffy.
  • Don’t flip more than once. Wait until you see small bubbles rise to the surface of your pancakes, and then it’s ready to flip. Just flip it ONCE and cook it on the other side until it’s done. It won’t take long.
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Storage and Freezing Instructions:

To Store: Keep leftover pancakes in the refrigerator for 2-3 days. Reheat for a few seconds in the microwave or in the toaster oven.

To Freeze: After cooking homemade buttermilk pancakes, lay them in a single layer on a large baking tray and place them in the freezer. Allow them to harden for about 30 minutes, then stack them in a freezer safe container or bag and freeze for up to 3 months. The “flash freeze” will help keep them from sticking to each other.

Recipe Variations:

Blueberry Pancakes: Pour pancake batter on hot griddle and sprinkle with blueberries, before flipping to cook on the other side.

Chocolate Chip Pancakes: Pour pancake batter on hot griddle and sprinkle with chocolate chips, before flipping to cook on the other side.

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Recipe

Easy Buttermilk Pancakes - Tastes Better From Scratch (7)

4.98 from 141 votes

Buttermilk Pancakes

Ditch the box mix and never look back with the BEST Buttermilk Pancakes recipe! They're big and fluffy and the taste just can't be beat!

Print Pin Review

Author Lauren Allen

Course Breakfast

Cuisine American

Servings 12

Calories 137

Cost $4

Prep 10 minutes mins

Cook 5 minutes mins

Total 15 minutes mins

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Equipment

Ingredients

Instructions

  • Heat griddle to 350 degrees F (or heat a large skillet to medium). Grease with butter or non-stick cooking spray.

  • Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.

  • Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter.

  • Add milk, a little at a time until batter is still thick, but pourable.

  • Use a ¼ cup measuring cup to scoop batter and pour on hot griddle. Cook pancakes until bubbles appear on the surface, then flip once.

  • Serve warm with syrup!

Notes

Storing Instructions: Keep leftover pancakes in the refrigerator for 2-3 days. Reheat for a few seconds in the microwave or in the toaster oven.

Freezing Instructions: After cooking homemade buttermilk pancakes, lay them in a single layer on a large baking tray and place them in the freezer. Allow them to harden for about 30 minutes, then stack them in a freezer safe container or bag and freeze for up to 3 months. The “flash freeze” will help keep them from sticking to each other.

Variations:

  • Blueberry Pancakes: Pour pancake batter on hot griddle and sprinkle with blueberries, before flipping to cook on the other side. Chocolate Chip Pancakes: Pour pancake batter on hot griddle and sprinkle with chocolate chips, before flipping to cook on the other side.

Nutrition

Calories: 137kcalCarbohydrates: 20gProtein: 4gFat: 4gSaturated Fat: 2gCholesterol: 37mgSodium: 246mgPotassium: 152mgSugar: 4gVitamin A: 165IUCalcium: 83mgIron: 1.2mg

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*I originally shared this recipe June 2017. Updated March 2020 and August 2021.

This post contains affiliate links.

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Categories

  • Breads/Rolls
  • Breakfast Recipes
  • Budget Friendly Meals
  • Pancake Recipes

About The Author

Easy Buttermilk Pancakes - Tastes Better From Scratch (12)

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Easy Buttermilk Pancakes - Tastes Better From Scratch (2024)

FAQs

Why do restaurant pancakes taste better than homemade? ›

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

Why do buttermilk pancakes taste better? ›

Thus, buttermilk can give pancakes a better texture and make them tender in your mouth. Buttermilk pancakes may also make your pancakes have more flavor layers. The buttermilk adds tang, which compliments the other ingredients well, making your pancakes more robust and gourmet.

Should you let buttermilk pancake batter rest? ›

A – Ideally make your batter and let it rest for about 30 minutes before cooking. This allows the flour to absorb the liquid, making the pancakes lighter and fluffier. Q – Why buttermilk? The acidity of buttermilk reacts with the raising agents to make you pancakes lighter and fluffier.

What is the difference between buttermilk pancakes and regular pancakes? ›

Buttermilk Makes Fluffier Pancakes

But buttermilk doesn't just help create those air bubbles; it helps retain them, too, especially in an application such as pancakes. Its creamy body yields a thick batter that's exceptionally good at holding on to those air bubbles during cooking.

Why do IHOP pancakes taste so good? ›

Marie Grimm, IHOP's vice president of culinary innovation, revealed to Delish that to make a killer batter, the wet ingredients should be "ice cold." Using cold eggs, milk, butter, oil, and water prevents the ingredients from prematurely heating the gluten in the flour, which is responsible for creating the springy ...

Why don't my pancakes taste like restaurant pancakes? ›

The batter ingredients remain fridge cold before cooking

If you're wondering why your pancakes don't measure up to those served at a restaurant, you may want to follow the professionals' lead and leave your ingredients in the fridge until you're ready to mix the batter.

Why do bakers like to use buttermilk? ›

Baking with buttermilk

Quick breads and pancakes get a real lift from buttermilk. Not only does it deepen the flavor of your bake, but the acid in the buttermilk works with leaveners like baking soda to give it a fluffier interior crumb and more rise.

Should I use milk instead of water for pancakes? ›

1. Use Milk/ Alternative Milk Instead Of Water. Even though the mix may call for water, you can easily substitute that for an alternative milk (I like oat milk). You may have to add a dash more due to the difference in consistency, but it'll taste so much better!

Why are my buttermilk pancakes not fluffy? ›

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

Can you over beat pancake batter? ›

A slightly lumpy pancake batter is actually a good thing. Sure, our natural instinct when mixing a batter is to make sure everything is nice and smooth—but resist it. Over-mixing develops gluten in the batter, which means heavier, chewier pancakes, rather than light and fluffy hotcakes.

Why are restaurant pancakes so fluffy? ›

The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.

What makes pancakes taste better? ›

8 Tips for How to Make Pancake Mix Better-Tasting Than Homemade
  1. Substitute Kefir for Water or Milk. ...
  2. Use Flavored Water Instead. ...
  3. Add an Egg…or a Plant-Based Egg. ...
  4. Sprinkle More Baking Powder. ...
  5. Have Fun with Add-Ins.
Jun 13, 2024

Is it better to have pancakes with honey or syrup? ›

Honey is higher in sugar and carbohydrates than maple syrup. So, you'll consume more calories per tablespoon if you go with honey. It might not be a big deal for some people, but you will want to discuss both choices with your doctor if you have diabetes.

What makes diner pancakes taste so good? ›

Most diner kitchens cook their pancakes using a batter that's either malted or fermented, maybe with a sourdough base. That's why, on their own, these special hotcakes feature a bit of malty, tangy sweetness that plays so well with all that syrup we plan on using.

Why does restaurant food taste better than home cooked? ›

The method of cooking is much more authentic. The steps in which food should be made may not be known to a home cook but a chef makes it perfectly creating a difference between the taste of food cooked at home and restaurant. One ingredient or cooking tool may change the taste or texture of the food.

Do restaurants put pancake batter in scrambled eggs? ›

Restaurants do have a few tips, tricks, and secret ingredients for really elevating this seemingly simple dish. For example, IHOP adds a little pancake batter to their scrambled eggs to ensure they are light and fluffy while remaining filling, according to The Daily Meal.

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