Fluffy Buttermilk Pancakes From Scratch (No Box Mix Needed)

You want fluffy buttermilk pancakes from scratch—the kind that make people think you’ve got your life together—without doing anything unreasonably hard? Excellent choice.

Because boxed mix pancakes are fine… but they always taste like they were made by someone who once heard a pancake described over the phone. Scratch pancakes actually taste like butter, vanilla, and weekend happiness. And before you panic: no, this doesn’t require fancy chef skills. If you can stir things and avoid setting your kitchen on fire, you’re qualified.

Let’s make pancakes so good you’ll start inviting people over “casually” just to show off.

What Makes This Recipe Awesome

First, these pancakes come out fluffy in the middle with those slightly crisp, buttery edges. You know, the kind you stack up like a tiny breakfast skyscraper and then drown in syrup like a responsible adult.

Second, it’s beginner-friendly. No separating eggs, no weird techniques, no “fold gently for $17$17 minutes while facing Paris.” You mix dry, mix wet, combine, cook. That’s it.

Third, buttermilk brings the magic: tangy flavor + tenderness + lift. It reacts with baking soda and basically says, “Rise, my children.” Science, but make it delicious.

Also: this recipe is fast. You can go from “I’m starving” to “I’m a brunch icon” in about $20$20 minutes.

Shopping List – Ingredients

Here’s what you need to make classic buttermilk pancakes from scratch. Nothing wild, nothing rare,Here are Pinterest title ideas (high-click, keyword-friendly):

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So you want pancakes that taste like a cozy weekend… but you also want them now, and you don’t want to wash every bowl you own to get there? Same.

These buttermilk pancakes from scratch are fluffy in the middle, a little golden and crisp on the edges, and basically impossible to be in a bad mood while eating. And the best part? No boxed mix. No weird “just add water” vibes. Just real ingredients doing real breakfast magic.

Also, let’s be honest: making pancakes from scratch makes you feel like the main character. Even if your hair looks like a broom right now.

What Makes This Recipe Awesome

First, the texture is elite. Buttermilk gives you that tender, airy bite while baking soda helps the batter puff up like it’s trying to impress someone.

Second, it’s simple. You don’t need fancy tools, a culinary degree, or a spiritual awakening. You need a bowl, a whisk, and the ability to not panic when the batter looks slightly lumpy.

Third, the flavor actually tastes like something. Buttermilk adds a little tang, butter adds richness, and vanilla (optional, but highly encouraged) makes your kitchen smell like a bakery that charges $9 for “artisan pancakes.”

Key tip: This batter wants a short rest. Give it $5$5–$10$10 minutes and it’ll reward you with fluff.

Shopping List – Ingredients

Grab this stuff and you’re in pancake business.

• All-purpose flour $2$2 cups (the foundation of your fluffy dreams)
• Granulated sugar $2$2 tbsp (just enough sweetness, not dessert-level)
• Baking powder $2$2 tsp (backup fluff)
• Baking soda $1$1 tsp (buttermilk’s bestie)
• Salt $1/2$1/2 tsp (makes everything taste less “meh”)
• Buttermilk $2$2 cups (the star of the show)
• Eggs $2$2 large (structure + richness)
• Melted butter $4$4 tbsp (aka flavor insurance)
• Vanilla extract $1$1 tsp (optional, but why skip happiness?)
• Oil or butter for the pan (so your pancakes don’t weld themselves to it)

Key tip: If your buttermilk is super cold, let it sit out $10$10 minutes. Cold batter + hot pan can get weird.

Step-by-Step Instructions

1. Whisk the dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Do it well so nobody bites into a random salt pocket later. Those are traumatic.
2. Mix the wet ingredients. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla. If your butter is hot, let it cool a minute so it doesn’t “scramble” your eggs. Breakfast should be fluffy, not chaotic.
3. Combine wet + dry. Pour the wet into the dry and stir gently until just combined. The batter should look slightly lumpy—like it’s wearing a sweater with texture. Do not beat it smooth unless you enjoy chewy pancakes.
4. Rest the batter. Let it sit $5$5–$10$10 minutes while you heat the pan. This gives the flour time to hydrate and the leaveners time to start doing their little science thing.
5. Heat your pan or griddle. Warm it over medium heat and lightly grease it. If your pan is smoking, it’s too hot—turn it down unless you want “burnt outside, raw inside” pancakes.
6. Cook the pancakes. Pour about $1/4$1/4 cup batter per pancake. Cook until bubbles form on top and the edges look set, about $2$2–$3$3 minutes. Flip once and cook another $1$1–$2$2 minutes until golden.
7. Keep them warm (optional, but nice). Put cooked pancakes on a baking sheet in an oven set to $90^\circ C$90∘C–$95^\circ C$95∘C $(200^\circ F)$(200∘F). That way everyone eats at the same time instead of in shifts like a pancake factory.

Key tip: Flip only once. Pancakes hate being micromanaged.

Health Benefits

Pancakes aren’t a salad, but they’re not meaningless either—especially when you use quality ingredients and don’t drown them in syrup like you’re putting out a fire.

• Buttermilk provides calcium and phosphorus for bone health, plus protein to help keep you full longer. It also adds tangy flavor so you can use less added sugar and still feel satisfied.
• Eggs add high-quality protein and nutrients like choline, which supports brain function. They also help the pancakes hold their shape so you don’t end up with sad batter puddles.
• Flour (especially if you swap in some whole wheat) provides carbohydrates for energy and small amounts of B vitamins. Translation: it fuels your day and your willingness to deal with humans.
• Butter adds fat-soluble vitamins (like vitamin A) and helps you absorb certain nutrients. Also, it tastes amazing—important for emotional wellness, obviously.
• Salt in small amounts supports fluid balance and makes flavors pop. Without it, pancakes taste oddly flat, like a hug that ends too early.

Key tip: Want a more filling stack? Replace $1/2$1/2 cup flour with oat flour or whole wheat flour, and add fruit on top.

Avoid These Mistakes

Let’s save you from pancake heartbreak.

• Overmixing the batter. This develops gluten and makes pancakes tough. Lumps are fine. Lumps are friends.
• Cooking on high heat. High heat gives you a burnt outside and a gooey middle. Medium heat wins every time.
• Flipping too early. If the edges aren’t set and the bubbles haven’t formed, your pancake will tear and you’ll feel personally attacked.
• Pressing the pancakes down with a spatula. Why would you squash your own fluff? That’s like buying a pillow and then sitting on it forever.
• Re-greasing the pan with too much butter. A thin layer is great. A butter lake causes uneven browning and weird fried edges (unless you’re into that, then… you do you).

Key tip: Your first pancake is often a “test pancake.” It’s not a failure—it’s a scout.

Variations You Can Try

Because plain pancakes are great, but options are better.

• Blueberry Buttermilk Pancakes: Fold $1$1 cup blueberries into the batter right before cooking. Use fresh or frozen (no need to thaw). Frozen berries may streak a bit, but honestly it looks artsy.
• Chocolate Chip Pancakes: Add $1/2$1/2–$3/4$3/4 cup chocolate chips. This turns breakfast into a negotiation with your inner child, and your inner child wins.
• Banana Pancakes: Mash $1$1 ripe banana and whisk it into the wet ingredients. Slightly sweeter, extra soft, and perfect with peanut butter.
• Whole Wheat Blend: Swap $1$1 cup all-purpose flour with whole wheat flour. They’ll taste a bit nuttier and feel more filling.
• Lemon Poppy Seed: Add zest of $1$1 lemon and $1$1 tbsp poppy seeds. Fancy café vibe without the fancy café bill.
• Dairy-Free-ish Hack: No buttermilk? Mix $2$2 cups milk + $2$2 tbsp lemon juice or vinegar, rest $5$5 minutes. It’s not true buttermilk, but it gets the job done.

Key tip: Add mix-ins to the batter gently—stirring like a maniac defeats the fluff.

FAQ (Frequently Asked Questions)

Can I make these without buttermilk?

Yes. Mix $2$2 cups milk with $2$2 tbsp lemon juice or vinegar and let it sit $5$5–$10$10 minutes. Will it taste exactly the same? Not identical, but close enough that nobody will call the pancake police.

Why is my batter thick?

Buttermilk thickness varies, and flour measurements vary too. If it feels like cement, add a splash of milk. You want pourable batter, not drywall paste.

Can I make the batter ahead of time?

Sort of. You can mix dry and wet separately the night before, then combine in the morning. Once the baking soda is activated, it starts losing power, so fresh mixing gives the best fluff.

Can I freeze these pancakes?

Yes, and future-you will feel blessed. Cool completely, freeze in a single layer, then store in a bag. Reheat in a toaster or skillet for best texture.

How do I know when to flip?

See bubbles on top and edges that look set? Flip. If you flip and it splatters raw batter everywhere, congratulations—you flipped during the “hope” stage, not the “ready” stage.

Can I use margarine instead of butter?

Technically yes… but why hurt your soul like that? Butter gives flavor and better browning. If you need a swap, use neutral oil.

Why are my pancakes not fluffy?

Usually it’s overmixing or old baking powder/soda. Also, don’t skip the rest—$5$5 minutes helps a lot.

Final Thoughts

You just made buttermilk pancakes from scratch, and honestly, that’s a flex. They’re fluffy, golden, and way more satisfying than anything from a box—plus your kitchen smells like weekend happiness.

Now stack them up, pour the syrup dramatically, and enjoy the fact that you made breakfast like a legend. Go impress someone… or just impress yourself. That totally counts.