Buttermilk Pancakes Recipe

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Light and fluffy Buttermilk Pancakes are the best thing to happen to your breakfast table. Drizzled with an easy berry syrup and served with a pat of warm butter, these flapjacks are pancake perfection.

Be sure to add our berry french toast casserole and homemade waffles to your breakfast table soon.

Stack of buttermilk pancakes with a forkful removed.

Buttermilk Pancakes

If there’s one breakfast food everyone should know how to make it’s pancakes. They’re almost universally beloved, require very few ingredients and can be topped a zillion different ways to keep things interesting.

Oatmeal Cookie Pancakes have been a unique favorite for a while but when it comes to a straightforward griddle cake, you want these Buttermilk Pancakes with warm maple berry syrup.

These are golden brown, fluffy pancakes with just a touch of sweetness.

Homemade Pancake Mix

Do you use pancake mix to make homemade pancakes? I used a box mix for years and they were always good but never extraordinary. This Buttermilk Pancake recipe is far away better than anything that comes from a box!

When you use pancake mix, you’re essentially just using a pre-made blend of the dry ingredients that go into pancakes. It takes just a few seconds to whip this together yourself.

If you’re a pancake addict, you can even mix a few batches of the dry ingredients together and keep in a container in the pantry for your own Homemade Pancake Mix!

Glass bowl with whisk and pancake mix blended smooth. Eggs and buttermilk in background.

Ingredient Notes

Here’s what you need for the dry ingredients (Homemade Pancake Mix):

  • Flour
  • Baking powder and baking soda
  • Sugar
  • Salt

After mixing the dry ingredients, you’re going to add:

PRO TIP: I use SACO dry buttermilk that stores for months in the fridge. Perfect to add to pancakes, frosting, etc!

Stack of 6 pancakes with big slice taken out. Topped with berry syrup.

How to Make Pancakes

Why let pancake batter rest? This step gives the baking soda time to react with the acid in the buttermilk which is what makes these pancakes rise sky high. Letting the batter rest, also helps the protein (gluten) in the flour relax, creating a lighter and softer pancake texture.

STEP 1. While the batter is resting, preheat your skillet (I like cast iron here!) or griddle over medium high heat. When the skillet is sizzling hot, add a spoonful of either coconut oil or butter and allow it to melt, coating the skillet or griddle with a thin layer.

Now it’s time to cook some buttermilk pancakes!

STEP 2. Use a ladle to add about 1/4 cup full of the batter to the hot griddle at a time. This amount of batter makes a silver dollar sized buttermilk pancake; I can fit about 4 of these in my 12 inch skillet at once.

STEP 3. You can also use a bit more batter to make larger pancakes, just be sure not to overcrowd your pan. A couple of inches of space between each pancake allows for more even cooking and easier flipping!

STEP 4. FLIP! When the edges of the pancake begin to bubble, it’s time to flip it over. Slide a thin spatula underneath the pancake and flip in one motion. Allow it to cook on the other side for a couple of minutes until golden brown.

Remove and keep warm until ready to serve! Repeat with the remaining pancake batter being sure to add more butter to the pan between each batch.

Serve a stack with my favorite Buttermilk Syrup recipe!


Berry syrup!

Buttermilk pancakes on a white plate with butter and berry syrup.

Easy Berry Syrup

This homemade syrup is full of bright juicy berry flavor and adds an extra special dimension to your Buttermilk Pancakes! If you love ordering warm fruit compote or syrup on your pancakes at a restaurant, you’re going to flip when you find out how easy it is to make this berry syrup!

Here’s all you need:

  • Frozen berries
  • Maple syrup
  • Water

I’ve used blueberries, raspberries and strawberries in this berry syrup and each one has been delicious! Next, I want to try blackberries! Use your favorite or mix and match for extra berry flavor. Or give our strawberry syrup a try next.

For a smoother berry syrup: Puree the berries in a blender or food processor before adding the maple syrup. (I like a few lumps in my berry syrup, so I rarely take this extra step.)

Pancake board with fresh berries, whipped cream, bacon, and berry syrup.

Buttermilk Pancake Toppings

I think you’re going to love the easy berry syrup recipe, but Buttermilk Pancakes are also delicious with all your favorite pancake toppings.

Need some ideas? Try these family favorites:

  • Peanut butter and sliced bananas
  • Fresh berries and nutella
  • Whipped cream with peach slices
  • Jam and a pat of butter

PRO TIP: Whip up a batch of our delicious homemade blueberry pancakes next!

Stack of thick and fluffy buttermilk pancakes.

Want to make Pancake Bites? Use my favorite Instant Pot Recipe! Don’t forget to give our cinnamon roll pancakes a try next!

More Breakfast Ideas

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Buttermilk Pancakes

4.80 from 5 votes
By: Aimee
Light and fluffy Buttermilk Pancakes are the best thing to happen to your breakfast table. Drizzled with an easy berry syrup and served with a pat of warm butter, these flapjacks are pancake perfection.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 24 pancakes


For the Pancakes

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 tablespoons sugar
  • 2 cups buttermilk
  • 4 tablespoons melted butter plus more for cooking
  • 2 eggs
  • 1 teaspoon vanilla extract

Easy Berry Syrup

  • ½ cup frozen berries
  • 2 tablespoons water
  • 2 tablespoons maple syrup
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For the Pancakes

  • Mix dry ingredients together in a large bowl. Whisk in buttermilk, butter, eggs, and vanilla. Mix just until combined. Batter will be slightly lumpy. Let rest for 5 to 10 minutes.
  • Meanwhile, preheat skillet or griddle over medium heat.
  • When skillet is sizzling hot, melt 1 tablespoon butter or coconut oil. Carefully pour or ladle about ¼ cup batter per pancake (I can fit 4 silver dollar sized pancakes in my 12” skillet at a time).
  • When batter starts to bubble near the edges of pancake, it’s time to flip. Cook other side for about 1 minute, or until golden brown.
  • Remove to warming plate and continue cooking remaining batter as above.
  • Serve warm with butter and syrup or your favorite pancake toppings.

Easy Berry Syrup

  • Place water and berries in a small saucepan and heat, covered, until water starts to boil.
  • Turn burner down to low, uncover and simmer until berries are soft and half of the water has cooked off, stirring occasionally.
  • Smash berries a bit with back of a spoon to release juices. You could also puree in a blender at this point if you don’t like lumpy syrup (I never do, I don’t mind the lumps)
  • Add syrup and stir and allow to heat through for a couple more minutes.


  • do not over mix the batter, or pancake will not turn out fluffy
  • be sure to allow batter to rest for about 10 minutes before cooking to allow leavening to do it’s work
  • topping suggestions: easy berry syrup, fresh berries, peanut butter, nutella, whipped cream, jam


Calories: 79kcal, Carbohydrates: 12g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 21mg, Sodium: 220mg, Sugar: 3g
Course: Breakfast and Brunch
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

However you choose to serve these Buttermilk Pancakes, I know you’re going to love them!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on March 30, 2020

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