Fluffy Homemade Buttermilk Pancakes

Nothing goes together better than buttermilk pancakes and a slow morning. But this recipe works well for rushed mornings as well because you can batch make the pancakes ahead and freeze, then and reheat when you are in a hurry!!

Golden brown on the outside, soft and fluffy on the inside, and piled high with butter and maple syrup—these are the kind of pancakes that make everyone linger around the breakfast table just a little longer.

Around our house, pancakes are a weekend staple. Whether we’re coming in from morning chores, enjoying a cozy winter breakfast, or serving breakfast for dinner, this easy buttermilk pancake recipe never disappoints. They’re light, fluffy, and made with simple pantry ingredients you likely already have on hand. Not to mention that they are protein packed with fresh eggs and milk! Add freshly milled flour and pancakes go from a sweet treat to health food!!

The best part? If you don’t have buttermilk in your refrigerator, I’ll show you exactly how to make a simple substitute in just a few minutes.

Why You’ll Love These Homemade Buttermilk Pancakes

• Light and fluffy texture
• Perfect golden-brown exterior
• Easy to make with simple ingredients
• Great for feeding a crowd
• Works with both all-purpose flour and freshly milled flour
• Freezer-friendly
• Family-approved every time

What Makes Buttermilk Pancakes So Fluffy?

The secret is the combination of buttermilk, baking soda, and baking powder.

The acidity in the buttermilk reacts with the baking soda, creating tiny air bubbles throughout the batter. Those bubbles expand as the pancakes cook, creating that perfectly fluffy texture we all love.

The key is not overmixing the batter. A few lumps are completely normal and actually help create tender pancakes.

Ingredients

For the Pancakes

• 3 cups all-purpose flour
  • OR 4½ cups freshly milled flour
• 3 tablespoons cane sugar
• 3 teaspoons baking powder
• 1½ teaspoons baking soda
• ¾ teaspoon sea salt
• 3 cups buttermilk
• ½ cup whole milk
• 3 eggs
• ⅓ cup melted butter

How to Make Buttermilk

Don’t have buttermilk? No problem!

For every 1 cup of buttermilk needed:

• Add 1 tablespoon lemon juice or white vinegar to a measuring cup
• Fill the remainder of the cup with milk
• Stir and let sit for 5–10 minutes

The mixture will slightly curdle and is ready to use in your recipe.

For this recipe, you’ll need:

• 3 tablespoons lemon juice or vinegar
• Enough milk to equal 3 cups total

While real buttermilk provides the best flavor, this substitute works beautifully in a pinch.

How to Make Homemade Buttermilk Pancakes

Step 1: Mix the Dry Ingredients

In a large mixing bowl, combine:

• Flour
• Sugar
• Baking powder
• Baking soda
• Salt

Whisk until evenly combined.

Step 2: Mix the Wet Ingredients

In a separate bowl, whisk together:

• Buttermilk
• Whole milk
• Eggs
• Melted butter

Keep the wet and dry ingredients separate until you’re ready to cook.

Step 3: Heat the Griddle

Heat a lightly greased griddle or frying pan over medium-high heat.

To test if it’s ready, flick a few drops of water onto the surface. If the water beads up and sizzles, you’re ready to start cooking.

Step 4: Combine the Batter

Pour the wet ingredients into the dry ingredients.

Using a wooden spoon or fork, gently stir until everything is just combined.

Do not overmix.

The batter should still be slightly lumpy.

Step 5: Cook the Pancakes

Pour approximately ½ cup of batter onto the hot griddle for each pancake.

Cook until bubbles begin forming on the surface and the edges look set.

Flip and cook until golden brown on the second side.

Serve immediately with butter and maple syrup.

Tips for Perfect Pancakes

Don’t Overmix

This is the biggest mistake people make. Overmixing develops gluten and creates dense, chewy pancakes instead of light and fluffy ones.

Let the Batter Rest

Allowing the batter to rest for 5–10 minutes before cooking helps hydrate the flour and creates even fluffier pancakes.

Use Fresh Baking Powder

Old baking powder loses effectiveness over time and can lead to flat pancakes.

Cook at Medium Heat

If the griddle is too hot, the outside will brown before the inside is fully cooked.

Fresh-Milled Flour Option

One of my favorite ways to make these pancakes is with freshly milled flour.

Freshly milled flour creates a hearty texture, richer flavor, and provides more nutrients than conventional flour. If using freshly milled flour, increase the flour to 4½ cups as the fresh flour absorbs more liquid.

The result is a delicious pancake that’s still fluffy but has a little more substance and flavor.

What to Serve with Buttermilk Pancakes

These pancakes are delicious topped with:

• Real maple syrup
• Fresh berries
• Homemade whipped cream
• Sliced bananas
• Peanut butter
• Honey
• Homemade fruit syrup
• Powdered sugar

For a special summer breakfast, try topping them with fresh strawberries and whipped cream.

Frequently Asked Questions

Can I Make the Batter Ahead of Time?

Because the baking soda begins reacting as soon as it mixes with the buttermilk, these pancakes are best made immediately after mixing.

Can I Freeze Pancakes?

Absolutely! Allow them to cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Reheat in the toaster or oven.

Why Are My Pancakes Flat?

Flat pancakes are usually caused by expired baking powder, overmixing, or batter that has sat too long before cooking.

Can I Use Freshly Milled Flour?

Yes! Use 4½ cups freshly milled flour in place of the 3 cups all-purpose flour.

Final Thoughts

If you’re looking for the ultimate homemade buttermilk pancake recipe, this is the one we come back to again and again.

They’re fluffy, buttery, easy to make, and perfect for everything from lazy weekend breakfasts to special family gatherings. Pair them with real maple syrup and a hot cup of coffee, and you’ve got a breakfast worth slowing down for.

Once you try homemade pancakes from scratch, you’ll never want the boxed mix again.