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Maple syrup being drizzled over a stack of pancakes.
5 from 14 votes

Homemade Buttermilk Pancakes

The most delicious buttermilk pancakes made from scratch! You'll never make pancakes from a box ever again!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 12 pancakes


  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 2 eggs, separated
  • 2 cups buttermilk *
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted


  • In a large bowl, whisk the salt, baking powder, baking soda, flour, and sugar. Set aside.
  • In a medium size bowl add the egg yolks, buttermilk, vanilla extract, and melted butter. Mix to combine. I keep it simple and just use a fork and mix until the yolk is nice and broken up and combined with the other ingredients.
  • In a small bowl beat the egg whites until soft peaks form. Set aside.
  • Combine the wet ingredients with the dry ingredients. Mix for a few seconds (again, I just use a fork). When the flour and wet ingredients are partly combined fold in the fluffy egg whites. Don't over mix. It's fine to have small pieces of flour here and there. Let the pancake batter sit at room temperature for 10 mintues or so to rest. In the meantime, preheat a griddle or pan to cook the pancakes on.
  • Using a 1/3 measuring cup, scoop the batter onto a buttered 300°F griddle. Cook on each side for approximately 2-3 minutes. Serve warm with butter and maple syrup drizzled over the top. 



*use REAL buttermilk!
Homemade buttermilk: If by chance you are desperate and insist on making your own buttermilk you can make your own with whole or 2% milk and lemon juice. For every 1 cup of milk add 1 tablespoon of lemon juice. Stir. The acid will curdle the milk slightly. It’s now ready to use! Just note, I have not made this recipe with homemade buttermilk, I prefer the real thing far more. 
Do NOT overmix the batter. The key to pancake (and waffle batter) is to mix the batter until combined but lumpy. This allows the gluten proteins in the batter to link together in a relaxed and weblike way.
Allowing the pancake batter to rest for 10 minutes at room temperature lets the baking powder and baking soda work it's magic!
Don’t press down on your pancakes with your pancake spatula you are using. I see this all the time! After pouring the batter, let it cook for 2-3 minutes on each side and then flip it. If you press down, you’re forcing the pancake to be flat.
Don’t be afraid to add mix-ins to the batter too! Toss in a handful of chocolate chips, nuts, or blueberries.
Storing: Leftover pancakes can be store in an airtight container or ziplock bag in the fridge for up to 5 days. When ready to eat remove from container, place on a plate, and microwave until warm. 

If you make this recipe and love it, I would be so grateful if you come back to saltandbaker.com to leave a rating and review. Thank you! ❤️


Calories: 136kcal (7%), Carbohydrates: 20g (7%), Protein: 4g (8%), Fat: 4g (6%), Saturated Fat: 2g (10%), Cholesterol: 36mg (12%), Sodium: 338mg (14%), Potassium: 153mg (4%), Sugar: 4g (4%), Vitamin A: 165IU (3%), Calcium: 82mg (8%), Iron: 1.2mg (7%)