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Homemade Pancakes recipe - Delicious homemade pancakes any time!

Best Homemade Pancake Recipe (Buttermilk Pancakes Mix from Scratch)

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Whip up my pancake recipe for fluffy, chef-tested buttermilk pancakes any time of the day. 


Hi Bold Bakers!

People often try and replicate the fluffy, soft buttermilk pancakes that come from a box pancake mix. I’m going to do you one better and show you how you can make your own homemade dry mix and get the same results. You’ll be able to make homemade pancakes in no time and even have a dry mix you can use anytime.

Why You Should Make My Pancake Recipe

If you’ve often wondered how to make pancake mix, you’ve come to the right place. I’m no stranger to Buttermilk Pancakes. I used to have a catering business where I specialized in over-the-top breakfasts. The winning combination of dry ingredients in my Best Pancake Recipe will store well and be ready for baking any morning, afternoon, or late at night.

Buttermilk Pancakes

My most popular breakfasts were on Fridays where I would make crazy pancakes and waffles. My Buttermilk Pancake recipe was one of my most popular dishes. I was also known for my Red Velvet Pancakes and Churro Waffles.

Pancake Mix from scratch

If you are a breakfast aficionado, you will really enjoy these pancake recipes and waffles. They’re far from average and no one will blame you if they become your favorite meal of the day.

Homemade Pancake Recipe

Looking for more homemade mixes that are better than store-bought? Get my Homemade Dry Cake Mix recipe.

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4.28 from 37 votes
Homemade Pancakes recipe - Delicious homemade pancakes any time!
Homemade Pancakes Mix (Best Buttermilk Pancakes)
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Servings: 8 pancakes
Author: Gemma Stafford
Ingredients
  • 2 cups (10oz/280g) all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 tablespoons sugar
  • 1 teaspoon salt
To make the batter add:
  • 2 Whole Eggs
  • 2 cups (16 fl oz/ ½ litre) buttermilk
  • 4 tablespoons (2oz/60g) flavorless oil
  • 1 teaspoon vanilla extract , optional
Instructions
  1. Mix together the dry ingredients in a large bowl.
  2. Place into a sealable bag and store for up to 2 months.
  3. To make the pancake batter: Whisk together the buttermilk, eggs, oil and vanilla extract, if using.
  4. Add the liquid to the dry mix and starting lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. Lumps are ok, resist the urge to mix more.
  5. Put a heavy bottom frying pan or griddle on medium heat-low heat.
  6. Spoon one big spoon of the batter per pancake.
  7. Cook for roughly 4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color (forming bubbles on top is really important because they hold your pancake up and keep it thick, I call them pancake pillars.
  8. Flip and cook on the other side a little longer, until brown. Enjoy with butter and maple syrup.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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126 Comments

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  1. Lois Muzzy on February 1, 2019 at 10:44 pm

    I can’t use that many pancakes at once. How can I use 1/4 of the recipe, that is mixing all the dry ingredients as ststed, but only 1/4 of it at one time. It’s difficult to use half an egg.

    • Gemma Stafford on February 3, 2019 at 6:40 am

      Hi Lois,
      Yes, you can 1/2 this recipe. I agree it is difficult to 1/2 an egg, unless you are using it for something else. You can also substitute the egg for yogurt, that will also work, not as rich, but good too. You could use flax egg too (https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) this chart will help. Mix the batter to a nice stiff consistency, then rest it, ten minutes or so will do it, that is really important for this type of recipe.
      I hope this works out well for your need,
      Gemma 🙂

  2. ELAINE D SMITH on January 20, 2019 at 4:33 pm

    what would need to be changed for waffles? I love these!!!!

    • Gemma Stafford on January 21, 2019 at 2:09 am

      Hi Elaine,
      Good question.
      Really hardly any difference. Increase the butter by about 1/2 ounce/15g/1 tablespoon of butter. This is what changes the texture to give a light airy finish. Try it!
      Gemma 🙂

  3. Kristina P. on January 5, 2019 at 7:04 am

    Gemma, these are absolutely FANTASTIC!! I topped them with sliced bananas & finely diced pecans, little butter and syrup. Will definitely be making these again, also I cooked them on a flat griddle!

    • Gemma Stafford on January 5, 2019 at 11:29 am

      I LOVE LOVE LOVE to hear that, Kristina!! Make sure you save the recipe for you have it for the future.

      Best,
      Gemma.

  4. Vanessa on December 10, 2018 at 8:28 am

    Can i leave the pancake batter on the fridge overnight? Cause i dont have time to make this in the morning…

    • Gemma Stafford on December 11, 2018 at 2:58 pm

      Hi, great question. Yes you can but the raising agent will be activated keeping it from raising fully when cooked. I might suggest pre mixing the we and dry ingredients then mixing them together in the morning if you want to save time. Enjoy!

  5. Letty Padilla on November 6, 2018 at 2:53 pm

    Hi Gemma. My son loves pumpkin pancakes. Can this base recipe be used to make pumpkin pancakes? My son will be home on leave from the Army and I would so love to make these for him? Please advise. Thanks.

    • Kevin Kurtz on November 6, 2018 at 8:10 pm

      Hi Letty,

      hum I would recommend used an actual pumpkin pancake recipe. I’ll see if I can do one in the next few weeks.

      Best,
      Gemma.

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