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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

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4.34 from 54 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

Make the best buttermilk pancakes with my Best Pancake Recipe. These light and fluffy buttermilk pancakes are chef-tested and approved for baking any time.

Course: Breakfast
Cuisine: American
Servings: 8 pancakes
Calories: 254 kcal
Author: Gemma Stafford
  • 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
  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.

Watch the Recipe Video!

Nutrition Facts
Homemade Pancakes Mix (Best Buttermilk Pancakes)
Amount Per Serving
Calories 254 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Cholesterol 48mg16%
Sodium 260mg11%
Potassium 239mg7%
Carbohydrates 32g11%
Sugar 8g9%
Protein 6g12%
Vitamin A 160IU3%
Calcium 123mg12%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.



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Katherine Cowgill by Teren Oddo Oct. 2015

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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Write a Comment and Review

  1. Judith on September 27, 2019 at 2:23 am

    Hi Gemma can i use cake flour instead of all purpose flour. I have a cake flour in my cabinet for almost 6 months, can i use it even if it is 6 months already from the time i bought it. Thanks!

    • Gemma Stafford on September 27, 2019 at 12:48 pm

      Yes you can use cake flour instead of all purpose flour. If you properly stored the flour in a dry place it should be alright to use for as long as it has not gone beyond its expiration date. For best results, I recommend that you use it before its best by date.

  2. Aamna on September 7, 2019 at 1:53 am

    The recipe looks delicious.. I want to know that can I use powdered oat instead of flour?
    Secondly please share the recipe of butter milk

    • Gemma Stafford on September 7, 2019 at 9:13 am

      You can substitute flour with oat flour. It tends to make a baked good more moist than wheat flour. Most recipes however recommend or require only a part of the required quantity for flour to be replaced. Substituting entirely would yield a different result.

  3. Donna on July 23, 2019 at 5:22 am

    These are so easy! Can’t believe I never tried making pancakes from scratch! Thank you Gemma! Made a heck of a lot more than 8 pancakes though. I used fresh jersey peaches and blueberries in mine too. YUM!

    • Gemma Stafford on July 23, 2019 at 12:03 pm

      Donna, I have no idea why you did not try this before either! Haha, now you have to try other bakes, we will be waiting to hear how you get on with these!
      Thank you for being in touch, I am delighted to hear this,
      Gemma 🙂

  4. Pa on July 17, 2019 at 12:22 pm

    Hi Gemma, this recipe is delicious!!! Thank you for sharing your passion and love of delicious food with us and the world.

    But I’ve been reading online about adding sour cream to baked goods and as soon as I substituted 1cup of sour cream with one of the butter milk cups it became even fluffier. So I just use 1 cup of any milk and 1 cup of sour cream.

    I don’t know what you would call it with this kind of substitution. Fluffy pancakes I guess.

    • Gemma Stafford on July 20, 2019 at 7:38 am

      That is really smart, I never thought of that. I must try that! It makes sense.

      What happens is the acid in the sour cream tenderizers the flour. That why yogurt, sour cream, buttermilk are great in baking.

      Good job!

  5. Luv2Crochet on July 4, 2019 at 12:43 pm

    Hi Gemma,
    Can this recipe also be used to make Waffles? I make Waffles quite often because im not a fan of pancakes. Thanks

  6. Martine Hagger on April 9, 2019 at 4:13 am

    can i make the batter and store in the refridgerator til i need it?

    • Gemma Stafford on April 9, 2019 at 5:37 am

      Hi martine,
      Yes! I regularly do this,
      Gemma 🙂

  7. candilstiggers on April 6, 2019 at 7:04 pm

    This is one of the best pancake recipes ever!

    • Gemma Stafford on April 7, 2019 at 1:18 am

      Thank you, I am really happy to have your kind review,
      Gemma 🙂

  8. Kristina on April 6, 2019 at 4:42 am

    Gemma, can I use this delicious recipe to make waffles instead of pancakes? Thank you.

    • Gemma Stafford on April 6, 2019 at 4:23 pm

      Yes Kristina, you absolutely can use this for waffles or pancakes 🙂


  9. EllieD on March 31, 2019 at 8:42 am

    These are the BESTEST pancakes we’ve ever eaten! My hubby usually sugar crashes after store bought box mix or restaurant pancakes & that didn’t happen this time. We also used the homemade butter on them. Gemma, u are my new best friend! Slainte! ????

    • Gemma Stafford on March 31, 2019 at 2:27 pm

      I’m absolutely thrilled to hear that!! Really glad you liked it.


  10. Reema on March 30, 2019 at 3:17 am

    Thanks for sharing this amazing recipe, For years I’ve used boxed pancakes mix because my kids love it but today I tried your recipe and honestly they turned out even better than the boxed ones. Truly amazing pancakes ???? ????

    • Gemma Stafford on March 30, 2019 at 5:18 pm

      I’m thrilled to hear that! Thanks so much for trying it out 🙂


  11. Annette Thivierge on March 28, 2019 at 11:03 pm

    I buy “ready made” mix because we only need to make one pancake–that’s all our son eats. Is there an adjustment for this? Thank you

    • Gemma Stafford on March 29, 2019 at 5:36 am

      Hi Annette,
      You can make as few as you wish, or you can make a batch and freeze. This batter will make 8 pancakes. You can divide it down, that is just math, but the egg will be the issue if you wish to retain that. If not you can use yogurt in this batter, a Greek/strained natural yogurt will do it. You could also just add an egg yolk for the nutrition and to enrich the batter. I hope this helps, you will need to write the recipe out and be careful to divide every ingredient.
      Gemma 🙂

  12. on March 16, 2019 at 8:35 am

    Gemma,these were the best pancakes we ever had! Fluffy,, fluffy,,fluffy,,,Your recipe are the greatest. Thanks for the recipe and the tips! ❤️From Newfoundland!

    • Gemma Stafford on March 16, 2019 at 8:57 pm

      I’m delighted to hear that!!

      Thanks for trying it out.

  13. Terri on February 26, 2019 at 5:03 am

    Gemma… amazing pancakes!
    I can’t believe I made buttermilk.!!!
    They were so fluffy n the taste was so fresh n love the hint vanilla.. I added blueberries to mine. Thank you! Best ever!

    • Gemma Stafford on February 26, 2019 at 10:15 am

      YUM, blueberry pancakes are my favorite! Great job!

  14. Elizabeth Skipp on February 22, 2019 at 11:39 am

    I hate wasting anything so I have gotten in the habit of using dry buttermilk in recipes. Not only do – not waste buttermilk but I always have it on hand when I need it! I usually store it in the fridge once it’s opened so I would store the pre-made pancake mix in the fridge also….

    • Gemma Stafford on February 22, 2019 at 10:59 pm

      That’s a great tip, thank you!

  15. 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 ( 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 🙂

  16. 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 🙂

  17. 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.


      • Kristina on April 6, 2019 at 4:44 am

        Oh the recipe is saved! Making a batch right now!

  18. 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!

  19. 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.


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