Classic Buttermilk Pancakes (From Scratch, No Box in Sight)

Fluffy, Golden, and Worth Waking Up For

There are mornings when I want something comforting and familiar—but I still want it to feel like real cooking. That’s exactly where these pancakes live.

These are classic buttermilk pancakes: fluffy in the middle, lightly crisp around the edges, and just tangy enough to remind you why buttermilk matters. No box, no shortcuts, and nothing fussy. Once you make pancakes this way a couple of times, the mix in the pantry starts collecting dust.

Why Buttermilk Works

Buttermilk adds a subtle tang, tenderizes the batter, and reacts with baking soda to give you lift without making the pancakes cake-y. It’s one small ingredient that makes a big difference.

 

Recipe: Classic Buttermilk Pancakes

Ingredients

• 1½ cups all-purpose flour
• 2 tablespoons sugar
• 1¼ teaspoon kosher salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1¾ cups buttermilk
• 1 large egg
• 2 tablespoons melted butter, plus more for the pan
• 1 teaspoon vanilla extract (optional)

 

Method

 

1. Mix the dry ingredients


In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.

2. Mix the wet ingredients


In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla until combined.

3. Make the batter


Pour the wet ingredients into the dry and gently stir just until combined. The batter should be slightly lumpy—don’t over-mix.

4. Rest the batter


Let the batter rest for 5–10 minutes. This helps hydrate the flour and leads to fluffier pancakes.

5. Cook the pancakes


Heat a skillet or griddle over medium heat and lightly butter the surface. Pour batter onto the hot pan and cook until bubbles form and the edges look set. Flip and cook another 1–2 minutes, until golden and cooked through.

6. Serve immediately


Pancakes are best hot off the griddle.

Chef Tips

• Lumpy batter is good batter. Smooth batter makes tough pancakes.
• Medium heat gives you golden pancakes without burning.
• The first pancake is always a test—consider it quality control.
• No buttermilk? Milk with a splash of lemon juice or vinegar will work in a pinch.

Easy Variations

• Blueberry: Sprinkle berries onto the pancake after pouring the batter.
• Banana: Add thin banana slices directly to the pan.
• Lemon: Add lemon zest to the batter and finish with powdered sugar.
• Savory: Skip the sugar and head in a completely different direction (coming soon).

 

How I Serve Them

Warm pancakes, real butter, and warmed Vermont maple syrup. If it’s the weekend, maybe bacon or sausage. Sometimes fresh berries. Coffee mandatory.

These are the pancakes I make when I want breakfast to feel like breakfast. Simple, comforting, and worth the extra minutes it takes to do them from scratch.

And honestly? Once you get used to this, the box mix just starts collecting dust.

 

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

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