Easy Homemade Buttermilk Pancakes Recipe 🥞 Fluffy, Golden & Better Than Restaurant Pancakes!

By Rebecca St.Clair

With these easy homemade buttermilk pancakes, you can skip the box mix and make restaurant-style buttermilk pancakes at home! This recipe creates soft, tall, fluffy pancakes that are golden on the outside and melt-in-your-mouth delicious. Whether you’re cooking for kids or hosting brunch, these are the perfect classic pancakes for maple syrup, fruit, or whipped cream.

Start your morning with the best fluffy buttermilk pancakes. A cozy classic that tastes even better than a restaurant breakfast! This is my family’s favourite pancake recipe. It’s easy to put together we think it’s the ultimate homemade pancake recipe you’ll want to make again and again.

Make breakfast extra special with this easy homemade buttermilk pancakes recipe! These pancakes are fluffy, golden, and soft inside, with crispy edges just like your favorite diner. So, if you’ve been searching for the best buttermilk pancake recipe, this one is quick, simple, and better than restaurant pancakes.

These easy homemade buttermilk pancakes are everything breakfast dreams are made of. With a rich buttermilk flavour and simple ingredients, this is one of the best pancake recipes for beginners and experienced bakers alike. If you’re wondering how to make pancakes fluffy, this foolproof recipe is the answer.

How to store easy buttermilk pancakes

Store buttermilk pancakes in an airtight container in the fridge for up to 4 days, or freeze them for up to 2 months for best freshness.

Fridge

• Let pancakes cool to room temperature.
• Place in an airtight container or cover completely with plastic wrap.
• Store in the fridge for up to 4 days.

Freezer

• Cool pancakes to room temperature.
• Lay pancakes in a single layer on a baking sheet and flash freeze for 30–60 minutes.
• Transfer to a freezer bag or airtight container.
• Store in the freezer for up to 3 months.

How to Reheat Easy Buttermilk Pancakes

• Toaster – You can place them in the toaster directly from frozen.
• Microwave – Heat for 20–40 seconds turning half way through for even heating.
• Oven – Bake at 350°F (180 °C) for 10 minutes (great for larger batches).

Sugar substitutions for Buttermilk Pancakes

The sweetener I used in this recipe is white sugar. However, you can replace this with your favourite sweetener or you can leave this out completely, depending on your taste.

Since not all sugar substitutes have the same level of sweetness, use this chart to help you.

Buttermilk substitutions for Easy Buttermilk Pancakes

These measurements will give you 1 cup of buttermilk substitution. This buttermilk pancake recipe requires 1 1/2 cups of buttermilk, so make sure to adjust these measurements to fit your specific recipe.

Milk + Lemon Juice

This is the closest and easiest homemade buttermilk replacement.

1. Measure 1 cup of milk (whole milk works best, but any milk works).
2. Add 1 tablespoon lemon juice.
3. Stir gently.
4. Let it sit for 5–10 minutes.
5. Use it in your recipe as 1:1 buttermilk replacement.

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Milk + White Vinegar

This works just like lemon juice.

1. Measure 1 cup of milk.
2. Add 1 tablespoon white vinegar (or apple cider vinegar).
3. Stir.
4. Let it sit for 5–10 minutes until it curdles slightly.
5. Use as a 1:1 buttermilk substitute.

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Plain Yogurt + Milk

Thick greek yogurt works best. For thinner runny yogurt, use less milk and more yogurt.

1. Add 1/2 cup plain yogurt.
2. Add 1/2 cup milk to thin it out.
3. Whisk until smooth.
4. Use as 1 cup buttermilk substitute.

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Sour Cream + Milk

Works just like the yogurt substitution.

1. Add 1/2 cup sour cream to a bowl.
2. Add 1/2 cup milk.
3. Whisk until smooth and pourable.
4. Use as 1 cup buttermilk substitute.

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Kefir

Kefir is naturally tangy and fermented, very similar to buttermilk.

1. Measure 1 cup kefir.
2. Use as is, in place of buttermilk.

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Dairy-Free Buttermilk Substitute (Vegan Option)

Perfect for plant-based pancakes.

1. Measure 1 cup almond milk, oat milk, soy milk, or coconut milk.
2. Add 1 tablespoon lemon juice or vinegar.
3. Stir.
4. Let sit 5–10 minutes.
5. Use as 1 cup buttermilk substitute.

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How to Make Easy Buttermilk Pancakes

1. Preheat a griddle or frying pans to medium-low heat.
2. In a large bowl, whisk 2 eggs.
3. Add in 1 1/2 cups buttermilk and 3 Tablespoons melted butter.
4. Whisk until smooth.
5. Sprinkle in 1 Tablespoon white sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon of salt. Whisk into the batter.

6. Whisk in 1 1/2 cups all-purpose flour, until just combined.

7. Add enough butter to coat the bottom of the pans or griddle.

8. Scoop about 1/2 cup of batter on to the hot surface.

9. Give the batter a gentle swirl to form a circle shape.

10. Allow to cook about 2 minutes or until bubbles start breaking on the surface and the edges of the pancake just start to set.

11. Flip with a spatula and cook about 1 minute on the other side, or until golden.

12. Remove to a platter and continue cooking in the exact same way until all the batter is used up. You may need to turn down the temperature of the pan or griddle if you notice the pancakes are starting to get too dark.

13. Serve warm with your favourite pancake toppings.

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