These Buttermilk Pancakes Are Light, Airy, and Full of Flavor

If you’re anything like me, you’ve probably tried a lot of pancake recipes. Some are too dry. Some taste like bland clouds. Others fall apart in the pan. But there’s something special about buttermilk pancakes. The tangy flavor, the soft, fluffy texture—they’re the kind you picture in a stack, dripping with butter and syrup, maybe with a few berries tossed on top.

This post is packed with everything you need to make them from scratch. I’ll walk you through each step, break it all down with easy instructions, and even share some smart tips that make a big difference. These aren’t the kind of pancakes you need a mix for. They’re homemade. Real-deal. Totally worth it.

Whether you’re cooking breakfast for your kids or treating yourself to a quiet Saturday morning, these pancakes hit the spot. You’ll find ingredients you probably already have. Plus, I’ll show you what to substitute if you’re missing something. I’ll even include ideas for fun twists if you’re feeling creative.

You’ll also get:

• A full buttermilk pancake recipe that’s simple and foolproof
• Tips to make your pancakes extra fluffy
• Tricks to cook them evenly and avoid burning
• Fun variations, like chocolate chip or banana

Keep reading, because if you’ve ever been disappointed by pancakes before, this might be the recipe that finally gets it right. Let’s talk ingredients, prep, and everything in between. Grab your mixing bowl—we’re making pancakes that you’ll actually want to brag about.

Classic Buttermilk Pancake Ingredients (And What You Can Swap)

If you’re building a good pancake, it starts with the ingredients. But don’t stress if you’re short a few things. I’ll help you make it work.

Here’s what you need:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups buttermilk
• 1/4 cup melted butter (plus more for the skillet)
• 1 teaspoon vanilla extract

Now, let’s talk swaps:

• No buttermilk? Use regular milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 10 minutes.
• No butter? You can use neutral oil like canola or melted coconut oil.
• No vanilla? It adds flavor, but the pancakes will still be good without it.

I like to mix all the dry ingredients in one bowl and the wet ones in another. Then I pour the wet into the dry and stir gently. Lumps are okay. Overmixing makes pancakes chewy, not fluffy.

Tips to prep:

• Measure everything ahead of time.
• Let the batter rest for 5 to 10 minutes before cooking. It helps the pancakes rise better.
• Use fresh baking soda and powder. Old leaveners = flat pancakes.

You don’t need fancy stuff. Just a few pantry basics, a bowl, and a skillet. You’re halfway there once everything’s ready. Next up, it’s time to cook.

How To Make Buttermilk Pancakes (The Easy Way)

Making pancakes is simple, but there are a few things that help them turn out just right. Let’s keep it casual, but focused.

Here’s the step-by-step:

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In a second bowl, beat the eggs. Add buttermilk, melted butter, and vanilla.
3. Pour the wet mix into the dry. Stir until just combined. Don’t worry about lumps.
4. Let the batter sit for 5–10 minutes.
5. Heat a skillet or griddle on medium. Add a bit of butter or oil to coat the pan.
6. Pour about 1/4 cup of batter for each pancake.
7. Cook until bubbles form and the edges start to look dry. Flip and cook the other side.

More helpful tips:

• Use a 1/4 measuring cup for even pancakes.
• Wipe the pan with a paper towel between batches to avoid burnt butter.
• Keep pancakes warm in a 200°F oven while you cook the rest.

Timing matters. Too hot, and they burn on the outside while staying raw inside. Not hot enough, and they dry out. Medium heat is your sweet spot.

The first pancake is usually a throwaway. That’s normal. Use it to test your heat and adjust as needed. After that, you’ll find your groove.

Tips For Making Pancakes Fluffy, Golden, And Perfect

If your pancakes have ever turned out flat or rubbery, you’re not alone. There are a few simple things you can do to fix that.

Try these tricks:

• Don’t overmix. Stir until the batter comes together, then stop. Lumps are fine.
• Let the batter rest. Five to ten minutes is enough. This helps the gluten relax and gives better rise.
• Use fresh leavening. If your baking powder or soda is over six months old, it might be weak.
• Don’t press down. Never smash your pancakes with the spatula. It flattens them and makes them dense.
• Cook low and slow. Medium heat is ideal. High heat will brown too fast and leave the inside undercooked.

A few more helpful hints:

• Room temperature eggs and milk help the batter mix evenly.
• A non-stick pan or griddle makes life easier.
• Don’t overcrowd the pan. Give each pancake space to grow.

Watch for bubbles on top and dry edges. That’s your cue to flip. One clean, confident flip is better than poking at it too much.

Keep them warm on a baking sheet in the oven while the others finish. You’ll thank yourself when everyone gets a hot pancake at the same time.

Creative Buttermilk Pancake Variations To Try

Once you’ve got the basics down, it’s fun to change it up. Buttermilk pancakes make a great base for all kinds of flavors.

Here are some ideas to start with:

• Chocolate chip: Add mini chocolate chips to the batter after pouring onto the skillet.
• Blueberry: Sprinkle fresh or frozen berries on top before flipping.
• Banana: Slice a banana into thin rounds and press into the batter once it’s on the pan.
• Cinnamon swirl: Mix brown sugar, cinnamon, and a little melted butter. Swirl it into the batter in the pan.
• Lemon poppy seed: Add lemon zest and a teaspoon of poppy seeds to the batter.

Other fun ideas:

• Use sprinkles to make birthday pancakes.
• Add chopped pecans or walnuts for crunch.
• Top with Nutella, peanut butter, or cookie butter for something sweet and rich.

A few tips:

• Don’t add mix-ins directly to the bowl. Wait until the batter is on the skillet.
• Keep your extras small. Big chunks can mess with the cooking time.
• Try new combos like apple and cinnamon or orange zest and chocolate.

The possibilities are endless. Once you find a combo you love, make a note. It’s easy to forget which ones were a hit if you don’t write it down.

Toppings That Take Buttermilk Pancakes To The Next Level

A pancake without toppings is like a cupcake without frosting. It’s still good, but you’re missing out.

Start simple:

• Butter and syrup
• Powdered sugar
• Whipped cream

Then get a little fancier:

• Fresh fruit: Strawberries, blueberries, bananas, or peaches
• Fruit compote: Warm berries cooked down with a little sugar and lemon juice
• Yogurt and honey: Adds a creamy, tangy flavor

And some over-the-top ideas:

• Chocolate sauce and crushed Oreos
• Peanut butter and jelly swirl
• Maple syrup with bacon crumbles

Want to make your own syrup? Here’s a quick idea:

• 1 cup frozen fruit
• 1 tablespoon sugar
• A splash of water

Heat in a pan until soft. Smash with a fork. That’s it.

You can also try:

• Cream cheese drizzle (softened cream cheese + powdered sugar + milk)
• Lemon glaze (powdered sugar + lemon juice)

There’s no wrong answer here. Go sweet, fruity, or rich. Make it your own. Just keep the pancakes warm so the toppings melt in all the best ways.

How To Store And Reheat Leftover Buttermilk Pancakes

Let’s say you made a big batch and now you’ve got leftovers. Good news—these pancakes store and reheat really well.

Here’s how I handle it:

• Let them cool completely before storing.
• Stack them with a small piece of wax paper between each one.
• Store them in a sealed container or a zip bag.

If you’re storing them in the fridge, they’ll stay good for about 3 days. For the freezer, you can keep them up to 2 months.

Now let’s talk about how to reheat:

• Microwave: Pop one or two on a plate. Cover with a damp paper towel. Heat for 30–60 seconds.
• Oven: Preheat to 350°F. Wrap a stack in foil and bake for 10 minutes.
• Toaster: Works great for thinner pancakes. They’ll get a little crisp on the outside.
• Skillet: Warm a few on medium heat, flipping once. Add a tiny bit of butter to refresh the edges.

Tips to keep in mind:

• Don’t overheat. It dries them out.
• Freezing with parchment or wax paper keeps them from sticking.
• You can reheat straight from the freezer, no need to thaw.

If you’re someone who likes prepping breakfast ahead, this works beautifully. You can make a double batch of buttermilk pancakes on the weekend and freeze half.

Just grab a few in the morning, reheat, and breakfast is done. It’s quick, easy, and tastes like fresh. A good pancake doesn’t need to be made fresh every time, and this recipe proves it.

Mistakes To Avoid When Making Buttermilk Pancakes

Let’s be honest—pancakes can go wrong fast. Here’s a list of the most common issues and how to avoid them.

Don’t skip these tips:

• Overmixing makes them tough.
• Pouring too much batter leads to undercooked centers.
• High heat burns the outside before the inside cooks.

Other mistakes people make:

• Not letting the batter rest.
• Using old baking soda or baking powder.
• Cooking in a dry pan without butter or oil.

You also want to avoid:

• Flipping too early. Wait for bubbles and dry edges.
• Pressing down with the spatula. That kills the fluff.
• Using cold ingredients straight from the fridge.

Fixes that help:

• If the batter is too thick, add a splash of milk.
• If it’s too thin, sprinkle in a little flour.
• For even cooking, stick to medium heat and a nonstick pan.

And one more thing—don’t walk away while they’re cooking. These cook fast. A distracted minute can turn golden brown into scorched.

Keep the focus simple. Pancakes are easy when you know what not to do. Avoiding these mistakes helps you get a better rise, better texture, and better taste.

If you’ve had bad luck with buttermilk pancakes before, chances are one of these things was the culprit. Fix the issue, and you’re back in business with a plate of fluffy goodness.

Final Thoughts

There’s something satisfying about making a batch of homemade pancakes that actually turn out how you want. This post gave you everything you need to get it right—from ingredients to tips and fun twists.

Let’s recap what we covered:

• How to gather and prep all the basic ingredients
• Swaps if you don’t have buttermilk or butter on hand
• The step-by-step method to make them fluffy and golden
• Tricks to avoid flat, rubbery pancakes
• Creative ways to change up the flavor
• Toppings that take your stack from good to unforgettable

Buttermilk pancakes don’t need to be fancy or complicated. Just follow the steps, don’t overmix, and take your time cooking them right.

If you want to get creative, you now have ideas to do that too. Try out a variation next time. Make a banana version or add sprinkles for a fun twist.

Keep this recipe handy. It’s one of those reliable ones that never gets old. And if you’re someone who shares recipes on Pinterest, this one is worth pinning. It’s a go-to for slow mornings, birthdays, or just because pancakes sound good.

So the next time you’re in the mood for breakfast that feels cozy and satisfying, come back to this post. These buttermilk pancakes are simple, fluffy, and totally doable.

Now you’ve got a recipe you can count on—and one that’s actually fun to make.