Put that boxed pancake mix back in the cabinet and level up your Saturday with this classic Buttermilk Pancakes recipe! Learning how to make pancakes from scratch is quite easy. And fluffy buttermilk pancakes are super delicious!

Classic Buttermilk Pancakes

I’ll be the first to admit, I used to rely on Bisquick or a Master Mix for any and all breakfast baked goods. Like I thought making pancakes with Bisquick was homemade pancakes. That is until I moved to Europe and suddenly boxed pancake mix wasn’t available for those Saturday morning pancake cravings.

plate of stacked pancakes with blueberries

So I did what I never thought possible and…made them from scratch. Which was when I realized you have everything you need to make amazing homemade pancakes (without the need of yet another box cluttering up your pantry). Today I’m showing you my favorite Saturday morning breakfast, Classic Buttermilk Pancakes!

Related Post – Sheet Pan Breakfast Pizza

To make buttermilk pancakes you’ll need:

2 cups all-purpose flour
3 Tbsp granulated sugar
2 tsp baking soda
½ tsp salt
2 cups buttermilk
2 large eggs
3 Tbsp unsalted butter

Kitchen tools you may find useful

Mixing bowl
Rubber spatula
Large saute pan
Measuring cups and spoons

How To Make Homemade Pancakes

Stir together flour, sugar, baking soda, and salt in a large bowl.
In a separate bowl whisk buttermilk, eggs, and melted butter.
Add buttermilk mixture to the dry ingredients, stirring until mostly combined (some lumps in the batter is okay, do not over stir).
Lightly grease a large saute pan and set over medium heat.
Spoon 1/4 cup portions of pancake batter into the pan, cooking until you see bubbles form on top and bottom is golden brown.
Flip and continue cooking until golden brown.
Set oven to 200 degrees F. Keep cooked pancakes warm by setting on an oven-safe baking sheet and placing in the oven.

You may be wondering, “why buttermilk in pancakes?” To which I would say, “because, MAGIC”. Buttermilk works wonders for making your pancakes fluffy and tender. The acidity in the buttermilk reacts with the baking soda to make them light and cakey (without having to add any baking powder).

You can use fresh or from-powder buttermilk (or even make your own buttermilk by combining 1 cup of cow’s milk with 1 tablespoon of lemon juice). Then it’s as simple as mixing everything together and cooking into golden, delicious pancakes!

Fluffy buttermilk pancakes with blueberries and strawberries

You can make these buttermilk pancakes into freezable pancake dippers by letting them cool, then simply cutting them into dipper portions. Flash freeze the dippers and once solid, transfer them to a large ziptop bag or air-tight container.