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Buttermilk pancakes also known as Hotcakes, made from scratch are unrivaled in delicious flavor.  Easy to make and great for breakfast or a dinner treat. 

There’s nothing quite like homemade buttermilk pancakes made from scratch. This recipe delivers fluffy, tender pancakes with crisp edges and rich, classic flavor—no boxed mix needed. Simple ingredients, easy steps, and dependable results make this the perfect pancake recipe for slow weekend mornings or special family breakfasts. Whether you like them thick or thin, these buttermilk pancakes are a timeless favorite you’ll come back to again and again.

When we were kids, and dad would go on weekend fishing trips with his buddies mom would make pancakes for dinner.  We loved it! We didn’t know it was her way of making a super simple meal so she could enjoy less time in the kitchen while making all of us kids ecstatic. 

When my kids were little, I carried on the tradition of hotcakes for dinner with this buttermilk pancake recipe. It was not only a special treat for them, but it brought back great childhood memories for me. 

If you love waffles I have a wonderful waffles from scratch recipe too.  Crisp and so delicious you don’t need syrup!

Let’s get started on our Buttermilk Pancakes from scratch!

Start with your favorite mixing bowl.
Mine is a well-used Pyrex bowl from the early 80s.

Ingredients

• 1/2 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1 cup all purpose flour
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda

First, beat the eggs with a fork or whisk until fluffy; stir in the remaining ingredients just until blended. It will be a bit lumpy, but that is what you want.

If the batter is too thick, add more buttermilk.

Lightly grease a griddle or pan and heat it over medium heat. To test if it’s ready, sprinkle a few drops of water onto the surface. If the droplets sizzle and skate across the pan, it’s hot enough to use.

We prefer our pancakes to be about 8 inches in diameter, but you can make them any size you like. Many recipes call for pancakes that are about 4 inches across.

Pour batter onto griddle using a large spoon or ladle. Swirl base of spoon around the center to spread the batter slightly; this recipe tends to run thick.

Once you see bubbles forming in the pancake, flip it over with a large spatula.

They will rise as they cook into fluffy, golden brown goodness.

Stack on plate and slather with butter.

I like to dip my pancakes in the syrup as opposed to pouring it on top of them so I serve the syrup in a dish on the side.

I wanted to take a beauty shot of a mile high pile of delicious buttery pancakes but I was more interested in tucking in and savoring them while they were still hot.
So a quick photo of my plate is all I was able to get.

Best Buttermilk Pancakes from Scratch

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There’s nothing quite like homemade buttermilk pancakes made from scratch. This recipe delivers fluffy, tender pancakes with crisp edges and rich, classic flavor—no boxed mix needed. Simple ingredients, easy steps, and dependable results make this the perfect pancake recipe for slow weekend mornings or special family breakfasts. Whether you like them thick or thin, these buttermilk pancakes are a timeless favorite you’ll come back to again and again.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 2 eggs
• 1 cup buttermilk
• 1 cup all purpose flour
• 2 tablespoons melted butter
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

Instructions

1. Beat eggs until fluffy; beat in remaining ingredients until just barely smooth. For thinner pancakes, stir in 1/4 cup buttermilk. Grease a heated pan or griddle. (test griddle with a few sprinkles of water, if they skitter around, heat is just right.)
2. Pour batter onto griddle with large spoon or ladle. Swirl around center of pancake with back of spoon or ladle to spread thick batter evenly. Cook until pancake bubbles and gets dryish around edges. Flip over and cook other side until golden brown. Stack on plate and eat.
3. If your pancakes are browning too much before cooked inside, reduce heat.

Just a quick note, my batter may look much yellower than what you see in your bowl.  I use my fresh eggs from my own chickens, and they have a darker yellow or orange yolk than store bought and it turns the batter a golden yellow.

 

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