Homemade Buttermilk Pancakes: The Perfect Way to Use Fresh Buttermilk

There’s nothing quite like a warm, fluffy stack of homemade buttermilk pancakes to start your day on a delicious note. Light, tender, and full of rich flavor, these pancakes are a breakfast classic that everyone loves. And if you’ve been making your butter, you have the perfect byproduct—fresh, homemade buttermilk! Instead of letting it go to waste, put it to good use by creating a batch of irresistibly fluffy pancakes that taste better than anything from a store-bought mix.

Homemade buttermilk adds a slight tang and enhances the texture of the pancakes, making them extra soft and flavorful. Whether you enjoy them simply with butter and maple syrup or topped with fresh fruit, nuts, or whipped cream, this recipe is a fantastic way to make the most of your homemade dairy. Plus, making pancakes from scratch allows you to control the ingredients, ensuring a wholesome and preservative-free meal for your family. Follow this simple and satisfying buttermilk pancake recipe to turn your fresh buttermilk into a mouthwatering breakfast treat!

Why Use Homemade Buttermilk?

When you make butter from cream, the liquid that remains after churning is real buttermilk—not the cultured kind you typically find in stores. This fresh buttermilk has a slightly tangy flavor and a light texture, making it an excellent ingredient for baking and cooking. It enhances the tenderness and flavor of pancakes, giving them a perfect balance of fluffiness and richness.

Ingredients:

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh buttermilk
2 large eggs
4 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract (optional)

Instructions:

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. This helps distribute the leavening agents evenly so your pancakes rise properly.

Step 2: Combine Wet Ingredients

In a separate bowl, beat the eggs and add the fresh buttermilk, melted butter, and vanilla extract. Whisk until well combined.

Step 3: Mix the Batter

Gradually pour the wet ingredients into the dry ingredients, stirring gently. Mix just until combined—do not overmix, as this can make the pancakes dense instead of fluffy. A few lumps in the batter are perfectly fine.

Step 4: Cook the Pancakes

Heat a skillet or griddle over medium heat and lightly grease with butter.
Pour about 1/4 cup of batter onto the skillet for each pancake.
Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
Flip and cook for another 1-2 minutes, until golden brown.

Step 5: Serve and Enjoy

Stack the pancakes on a plate and serve warm with butter, maple syrup, fresh fruit, or any toppings of your choice!

Tips for the Best Buttermilk Pancakes

Use fresh buttermilk for the best flavor and texture.
Let the batter rest for 5-10 minutes before cooking to allow the ingredients to fully hydrate and create fluffier pancakes.
Do not overmix—overworking the batter develops gluten, making the pancakes tough.
Cook on medium heat to ensure they cook through without burning.

Final Thoughts

Making pancakes with homemade buttermilk is a great way to use every part of your butter-making process. These pancakes are light, fluffy, and packed with flavor—perfect for a weekend breakfast or a special treat. Give this recipe a try and enjoy the delicious rewards of homemade goodness!

Have you tried making your butter and buttermilk? Let us know in the comments below!