Classic Buttermilk Pancakes

What’s more nostalgic than a timeless buttermilk pancake recipe – light and fluffy, just the way your mother used to make them! There’s something special about a classic Sunday morning breakfast, and these cakes promise to elevate your weekend tradition to new heights.

Whether you like to drizzle your flapjacks with butter and warm maple syrup, honey, jam, or fresh fruit with whipped cream, you can’t go wrong! Be sure to try our homemade whipped cream recipe.

To complete your trip down memory lane, pair your pancake breakfast with Kilgus Farmstead sausage or bacon.

Classic Buttermilk Pancakes

Prep time


Cooking time



Delightfully airy and pure homemade goodness, these pancakes are a delightful treat. Complete the spread with your preferred toppings and complement with your favorite fruit, eggs, and breakfast meat for a epic morning feast.


  • 2 cups flour

  • 2 eggs

  • 2 cups buttermilk

  • 2 Tblsp sugar

  • 2 tsp baking powder

  • 2 Tblsp melted butter

  • 2 tsp vanilla

  • 1/2 tsp baking soda

  • a pinch of salt


  • Combine dry ingredients in a large mixing bowl
  • In a separate bowl mix the wet ingredients (excluding the melted butter)
  • Add the wet ingredients to the dry ingredients (careful not to overmix)
  • Slowly stir in the melted butter
  • Heat griddle or frying pan to medium-high heat (375-390°) and grease with butter (wait for the butter to melt before proceeding)
  • Once the butter begins to fry, use a measuring cup or ladle to transfer the batter to the cooking surface; about 1/4 cup for small cakes, 1/3 cup for medium, 1/2 cup for Paul Bunyan-sized (be sure to spread the batter around evenly making circles to your desired pancake size)
  • Cook on each side for about 3mins or until gold-brown (thinner batter/pancakes will cook faster, thicker batter/cakes will take the full 3mins or longer, especially the first round or if using a lower heat setting); add more butter to the cooking surface every couple of rounds as needed
  • Transfer cooked pancakes to a serving plate and cover loosely with tin foil until ready to serve; alternatively, turn the oven on the warm setting and place in the oven (cover loosely with foil to avoid drying out)


  • For any leftover pancakes, wrap them in tin foil, seal in a ziplock bag, and place in the freezer. Frozen cakes make for a quick and easy breakfast or snack. To avoid a rubbery texture, reheat the cakes in the oven or toaster as opposed to the microwave.