buttermilk pancakes from scratch: 5 Simple Tips for Fluffy Stacks

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You know that moment when the scent of sizzling butter hits the air, and your kitchen smells like a Sunday morning diner? That’s what we’re chasing here. Homemade buttermilk pancakes are more than just breakfast—they’re comfort. They’re cozy. They’re that soft, golden stack that turns a regular morning into something special. And the best part? You can absolutely make them at home—with just a few smart steps and pantry staples.

Let’s ditch the box. I’ll walk you through a Buttermilk Pancakes from scratch breakfast recipe that’s all about fluffy centers, crispy edges, and serious flavor.

Why You’ll Love This Recipe

These pancakes aren’t your average flapjacks. Here’s why this is the best pancake recipe from scratch you’ll ever try:

Rich Flavor

The buttermilk gives them a tangy depth that plain milk can’t touch. It’s the secret weapon in any classic pancake recipe.

Super Fluffy Texture

We’re separating the eggs and whipping the whites. This is how you get that sky-high rise in every bite—a key step in any fluffy pancake recipe.

Simple Pantry Ingredients

Flour, buttermilk, eggs, baking powder, soda—you’ve likely got most of these. No complicated shopping list here.

Crispy Edges, Golden Brown Finish

We’ll use a hot skillet and just the right amount of butter (or bacon grease if you’re feeling fancy). That combo = golden brown pancakes with picture-perfect texture.

Makes a Big Batch

Enough for the whole family—or just you, if you’re smart and want leftovers. These are perfect as a Sunday breakfast recipe or anytime you need some breakfast comfort food.

What You’ll Need (Ingredient Highlights)

Here’s the magic behind this made-from-scratch pancake mix:

Ingredient	What It Does
All-purpose flour	The structure and body.
Buttermilk	Tang + acidity = flavor and lift. Key in buttermilk pancake batter.
Eggs (separated)	Yolks = richness, whites = fluff.
Baking soda + baking powder	One handles the acid (soda), one guarantees rise (powder).
Sugar	Just enough sweetness.
Salt	Brings everything into balance.
Melted butter	Flavor + browning.
Optional: bacon grease	For pancakes with crispy edges that hit different.

Pro Tips Before You Start

Separate & Whip Those Egg Whites

Yes, it’s an extra bowl. But it’s also the difference between flat and thick and fluffy pancakes. Don’t skip this.

Let Melted Butter Cool

Dump hot butter into eggs? Scrambled mess. Let it sit a minute before mixing in.

Use Real Buttermilk

Milk + vinegar is okay in a pinch—but real buttermilk gives better flavor and tenderness. This is how to do homemade buttermilk pancakes right.

Preheat the Skillet

Cold pan = sad pancakes. Hot pan = sizzle and browning. You want “shimmery” oil or butter.

Use the Oven to Keep ‘Em Warm

Set it to 200°F. Place cooked pancakes on a sheet tray. No soggy stacks here.

How to Make Buttermilk Pancakes from Scratch

Let’s cook:

1. Preheat Your Oven

200°F to keep things warm while you stack ’em up.

2. Gather Your Tools

Mixing bowls (you’ll need at least two), whisk, spatula, nonstick skillet or griddle.

3. Melt the Butter

Then set it aside. Let it cool while you work the rest.

4. Mix Dry Ingredients

In a large bowl:

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp sugar

Whisk it up.

5. Add Dairy + Yolks

In another bowl:

2 cups buttermilk
2 egg yolks
Melted (cooled) butter

Stir gently.

6. Whip Egg Whites

In a third bowl, whip those 2 whites until soft peaks form. This step = fluffy pancake recipe magic.

7. Combine Everything

Pour wet into dry. Mix gently—don’t overdo it. Fold in egg whites at the end with a spatula. Lumps? Fine. Overmixing = tough pancakes.

8. Cook the Pancakes

Hot skillet (medium-high). Butter or bacon grease. Scoop batter (1/4 cup per pancake). Flip when bubbles form and edges set.

Chef tip: Don’t crowd the pan—it’ll steam, not sear.

9. Keep Warm

Slide them into that oven while you make the rest.

10. Serve & Enjoy

Stack high, top with butter, syrup, whatever makes you smile.

What to Try Next – Perfect Pairings & Pancake-Inspired Ideas

Looking to round out your breakfast spread or shake things up next weekend? Here are some of my favorite pairings and brunch-worthy alternatives from the blog:

Drinks to Pair With Pancakes

Sip on a refreshing caramel iced coffee to enjoy with fluffy buttermilk pancakes—cool, sweet, and made for lazy mornings.
Or pair with a vibrant strawberry matcha latte for a modern brunch twist. That green tea earthiness with berries? It just works.

Sweet Pairings & Toppings

Skip the syrup for once and spoon on a homemade peach sorbet that pairs beautifully with hot pancakes. Sweet, cold, and perfect contrast.
Craving full dessert mode? For a decadent twist, try pairing with strawberry shortcake—because why not?

Try a fun alternative like pancake mini muffins for kids—easy to make, fun to eat.
Want something different but equally indulgent? Go for Hawaiian roll French toast as a sweet breakfast twist.

Variations & Substitutions

Want to riff on the classic?

Mix-ins: Blueberries, chocolate chips, chopped pecans
Whole wheat flour: For nuttier flavor, 50/50 mix with AP flour
Dairy-free: Almond milk + lemon juice instead of buttermilk
Natural sweeteners: Sub sugar with honey or maple sugar
Mini pancakes: Kid-approved and freezer-friendly

You can turn this into your own signature homemade pancake mix.

Storage & Leftovers

Fridge

Airtight container. Good for 2–3 days.

Freezer

Lay on a tray, freeze until solid, then bag. Good for 2 months.

Reheat

Best in a toaster or dry skillet. Brush with butter if you want to revive that crispy edge.

FAQs – Buttermilk Pancakes from Scratch

Why separate the egg whites?

It makes the pancakes lighter and airier—key to thick and fluffy pancakes.

Can I substitute the buttermilk?

Yes—use milk + 1 tbsp vinegar or lemon juice per cup. But real buttermilk is best.

Why use both baking soda and baking powder?

Buttermilk is acidic, so baking soda neutralizes it while baking powder provides backup lift.

Can I make the batter ahead?

Yes, but don’t add whipped egg whites until just before cooking.

Can I use bacon grease instead of butter?

Absolutely. Adds richness and that savory diner edge.

How do I adjust the batter thickness?

Too thick? Add a splash of milk. Too thin? Sprinkle in flour.

Is an electric griddle okay?

Yep—set to 375°F for even cooking and crispy edges.

Final Thoughts

This is the scratch pancake recipe I always come back to. It’s a hug on a plate. It’s that traditional breakfast dish that turns a regular day into a cozy memory.

Whether it’s a lazy Sunday or you just need a little breakfast comfort food midweek, these homemade buttermilk pancakes deliver. They’re soft, fluffy, flavorful, and totally worth every step.

Try them this weekend—and save or share the recipe so you never go back to boxed mix. This is the pancake I want to eat.

Want more cozy classics and from-scratch recipes? Follow along on Pinterest. Let’s keep your mornings delicious.