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Buttermilk Pancakes with Buttermilk Syrup is a family favorite, tried & tested recipe that I have been making for years! Soft, fluffy, crepe like buttermilk pancakes topped with an easy homemade buttermilk syrup. So buttery, sweet, and the perfect weekend breakfast for your family.
Buttermilk Pancakes Recipe (Buttermilk Syrup Recipe)
It’s a tradition in our house to make these buttermilk pancakes topped with buttermilk syrup every Sunday for dinner! My kids ask me every week to make sure that I am planning on making them for dinner.
The buttermilk pancakes are so soft, sweet, fluffy, and almost have a crepe-like texture to them.
Whip up a batch of the buttermilk syrup and you have a delicious breakfast that you’ll want to make again and again. Or you can just use pancake syrup with yummy results too.
Ingredients Needed to Make Buttermilk Pancakes & Buttermilk Syrup
Both recipes use almost identical ingredients so it’s easy to make! Just be sure to get a large container of buttermilk because you’ll need 4 cups total.
- Buttermilk Pancakes
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salted Butter
- Buttermilk Syrup Recipe
- Salted Butter
- Granulated Sugar
- Vanilla Extract
- Baking Soda
How to Make Buttermilk Pancakes From Scratch
You’ll need two mixing bowls, a whisk, and a rubber spatula to make this pancake recipe. It helps to have a griddle but a simple skillet pan will work just fine also.
Step One : Combine all dry ingredients into a mixing bowl and stir with a wire whisk.
Step Two : In a separate mixing bowl, add all the wet ingredients and stir with the wire whisk. Pour the wet into the dry and mix gently with a rubber mixing spatula.
Step Three : Pour about 1/3 cup batter onto a griddle or skillet pan over medium-high heat. Once the top has bubbled up you know that the pancakes are done. Flip them over and cook the other side for a few additional minutes.
How to Make Homemade Buttermilk Pancake Syrup
Just two easy steps for making the buttermilk syrup. You will need a large pot because the syrup does foam up once the baking soda is added!
Step One : In a large pot, like a soup pot, melt the butter, sugar, and buttermilk over medium-high heat. Stirring occasionally to ensure it’s not burning.
Step Two : Once boiling, turn off the heat, and add the vanilla extract and baking soda. Once you add the baking soda the syrup will foam up pretty high so make sure you are using a large pot. Serve immediatly!
Tips For Success
Here are a few of my tips that hopefully make this recipe a hit in your own home!
- Buttermilk : I use low-fat buttermilk in this recipe. I am not a fan of the buttermilk substitutes, especially in this recipe, so I don’t recommend using a substitute.
- Don’t Let The Pancake Batter Sit : Make sure you are ready to make pancakes right when the batter is mixed up. I have learned the hard way! If the batter sits for too long before cooking, the batter will be thick and just a different consistency. Mix up the batter and immediately make pancakes.
- Don’t Over Mix : Be sure to just mix the batter until it’s combined and no flour streaks remain. You want to ensure that the flour is mixed in well, but you don’t want to over mix it once it is combined.
- Serve Immediately : Once the syrup is done cooking and it’s foamy, serve it immediatly over hot pancakes. As the syrup sits out, the foam goes away and you’re left with just syrup. It’s still so yummy and we use it, but the foamy syrup is the best part of this recipe.
Can I Freeze Pancakes?
Yes! Pancakes are one of the best things to freeze. Make up a big batch, throw them in the freezer, and you have an easy breakfast during the week.
It’s best to freeze the pancakes between layers of wax paper or parchment paper, so that they don’t freeze together.
I would recommend not freezing the buttermilk syrup. It’s best used and eaten within 30 minutes to 1 hour of making it.
How To Thaw Frozen Pancakes
The easiest way to eat a pancake from the freezer is to microwave it for 20 seconds. The general rule is that you microwave for 20 seconds per pancake. So if you have heating up 5 pancakes, then you would microwave for 1 minute.
The pancakes can be thrown in the microwave straight from the freezer.
You can also toast the frozen pancake in the toaster. I like to use the ‘defrost’ button if your toaster has one.
Here are a couple supplies that you will need to make buttermilk pancakes and buttermilk pancake syrup. These are an affiliate link, meaning that if you purchase, I will make a very small percentage from the sale. As always, I appreciate the support for the free recipes I post. I will only recommend things that I personally own and love! Promise.
- Griddle : I could not live without my griddle when making pancakes. You can make 6-8 at a time on this griddle which makes it perfect for families.
- Mixing Bowls : I love these mixing bowls. They are a good size and they have rubber gripper bases which makes them stay still while mixing.
- Measuring Cup Set : This is an angled set that is great for measuring liquids out like buttermilk.
- Balloon Whisk : It’s important to have a good wire whisk because you’ll need it for the dry ingredients and wet ingredients.
- Spatula : Perfect for flipping the pancakes over.
- Scraper/Mixing Spatula : This is a sturdy mixing spatula that I always turn to when I make these pancakes.
More Breakfast Recipe To Try
- Buttermilk Waffles
- Egg Muffin Cups
- French Toast Recipe
- French Toast Casserole
- Easy 3 Ingredient Cinnamon Rolls
- Chocolate Chip Cookie Baked Oatmeal
- Sausage Breakfast Casserole
Buttermilk Pancakes with Buttermilk Syrup
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 4 tablespoons salted butter melted
- 3 cups buttermilk
- 1 cup granulated sugar
- 1 cup buttermilk
- 1/2 cup (1 stick) salted butter
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
Make the Pancakes
- In a large mixing bowl add flour, sugar, baking powder, and baking soda. Stir with a wire whisk.
- In a separate, smaller bowl, whisk together the eggs, melted butter, and buttermilk.
- Pour the wet ingredients into the dry ingredients and gently stir with a mixing spoon or spatula until combined and no flour pockets remain.* Careful not to over-mix. You want to just mix until everything is combined and there are no flour pockets or streaks remaining.
- Use a ⅓ cup measuring cup to pour each pancake on a griddle that has been set at 350°. Or you can also use a skillet pan, over medium-high heat, on the stove top.Once the top of the pancake has bubbles on it, flip it over, and cook the other side for a few more minutes until lightly golden brown.* Each side needs about 3-4 minutes.
- Top each pancake with some butter (if wanted) and serve with a spoonful of the buttermilk syrup.
Make the Buttermilk Syrup
- In a large saucepan or soup pot, over medium high heat, add the sugar, buttermilk, and butter. Cook for about 5-7 minutes, stirring occasionally with a whisk, until it comes to a full boil. * You will nee a large pot, like a soup pot, because once you add the baking soda the syrup will foam up quite a bit. If your saucepan or pot is too small, it will bubble over and you'll lose all that amazing foamy syrup.
- Once boiling, reduce the heat to low, and add the vanilla extract and baking soda. Stir with a whisk to combine.
- Serve immediately over buttermilk pancakes. * This syrup is best eaten within 30 minutes - 1 hour of making it. The foamy aspect of the syrup will disappear after about 15 minutes. It's still really good, it just looks different, more like regular syrup.