There’s just something special about a weekend breakfast that starts with a stack of fluffy buttermilk pancakes. Whether it’s Saturday or Sunday, these light and tender pancakes are the perfect way to slow down and enjoy the morning. While it’s tempting to grab a boxed mix, making pancakes from scratch is quick, easy, and so much more rewarding.
Top them with fresh fruit—like peaches, raspberries, strawberries, or blueberries—or go all out and use a medley of them all. Drizzle with warm syrup (or better yet, homemade syrup), and you’ll wonder why you don’t make these pancakes every weekend.
Why You’ll Love This Recipe
- Fluffy & tender – Buttermilk keeps the pancakes light and airy.
- Simple ingredients – You likely already have everything on hand.
- Customizable – Top with fruit, syrup, nuts, or even whipped cream.
- Quick to make – Just 15 minutes from start to plate.
Ingredients
- 1 ¼ cups all-purpose flour
- 2 Tbsp sugar
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 large egg
- 1 ⅓ cups buttermilk (plus more if batter is too thick)
- 1 Tbsp melted butter
- ½ cup milk (as needed to thin the batter)
For Homemade White Syrup
- 1 cup butter
- 1 cup heavy cream
- 2 cups sugar
Step-by-Step Instructions
- Mix the dry ingredients
In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda. - Whisk the wet ingredients
In a small bowl, beat the egg until light and frothy. Whisk in the buttermilk, then slowly add melted butter while whisking. - Combine wet & dry
Pour the wet mixture into the dry ingredients and whisk until just combined. If the batter is too thick (like toothpaste), add ¼ cup of milk at a time until it’s pourable. - Heat the skillet
Preheat a greased skillet or griddle over medium heat. A hot pan helps create light, fluffy pancakes with golden edges. - Cook the pancakes
Scoop ¼ cup of batter onto the skillet for each pancake. Spread slightly with the measuring cup to flatten. Cook until bubbles form and pop on the surface, then flip once. Continue cooking until the second side is golden brown. Tip: Only flip once! Over-flipping knocks out the air, making pancakes dense. - Warm the syrup
If using store-bought syrup, warm it gently before serving. For an indulgent option, make the homemade white syrup below.
Homemade White Syrup
- In a saucepan, melt butter over medium heat.
- Add heavy cream and sugar, stirring constantly.
- Once it reaches a boil, let it bubble for 1 minute while stirring.
- Remove from heat and spoon over pancakes.
Serving Suggestions
- Top with seasonal fruit like peaches, strawberries, or blueberries.
- Add a sprinkle of powdered sugar for a café-style touch.
- Serve with crispy bacon or sausage for a hearty breakfast.
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in the microwave for 20–30 seconds or on a skillet until warm.
- Freeze cooked pancakes in layers with parchment paper between them, then reheat straight from frozen.
Final Thoughts
These fluffy buttermilk pancakes are simple, delicious, and perfect for weekend mornings. Once you try them homemade, you’ll never look at boxed pancake mix the same way again. Don’t forget the warm syrup—and maybe even that rich homemade white syrup—for the ultimate breakfast treat!