If you’ve ended up with leftover buttermilk and don’t want it going to waste, these easy buttermilk pancakes are the perfect solution. Light, fluffy, and made from simple pantry staples, they’re a great frugal breakfast or snack that turns a by-product into something genuinely delicious.
This recipe came about after making homemade butter and being left with plenty of buttermilk to use up. Instead of tossing it, I put it straight into a classic pancake batter — and it makes all the difference.
Buttermilk gives pancakes a softer texture, a slight tang, and that homemade comfort-food feel without any complicated steps.
Whether you’ve made butter from scratch or just have an open carton in the fridge, this is one of the easiest ways to use it up and get a warm, satisfying breakfast on the table fast.
Watch: Step-By-Step Buttermilk Pancakes Recipe
Join me below as I walk you through how to make buttermilk pancakes with my leftover buttermilk. 👇
Ingredients & Materials Needed
Ingredients
- 2 cups plain flour
- 2 tablespoons sugar (optional)
- 1/8 teaspoon salt
- 2 eggs, beaten
- 2 tablespoons melted butter
- 2 cups buttermilk
- 1 teaspoon vanilla extract
Equipment
- Large mixing bowl
- Whisk or fork
- Measuring cups/spoons
- Frying pan or skillet
- Spatula
- Stove or cooktop
Nothing fancy is required for making buttermilk pancakes — this is a very simple, everyday recipe.
Step-by-Step Instructions
Step 1: Combine the Dry Ingredients
In a large bowl, add the dry ingredients:
- Flour
- Sugar (if using)
- Salt
Mix briefly to distribute everything evenly. This helps prevent pockets of salt or sugar in the finished pancakes.
Step 2: Add Eggs and Melted Butter
Pour in the beaten eggs and melted butter.
Stir gently until the mixture starts to come together. It will still look thick and slightly dry at this point — that’s completely normal.
Step 3: Add the Buttermilk
Add the buttermilk in two stages:
- Pour in the first cup and mix
- Add the second cup and mix again
Use a whisk to combine the batter. It doesn’t need to be perfectly smooth — a few lumps are fine. Overmixing can actually make pancakes dense instead of fluffy.
Step 4: Add Vanilla
Stir in the vanilla extract and give the batter one last gentle mix.
At this stage, your batter should be thick but pourable.
Step 5: Heat the Pan
Place your frying pan over medium heat and allow it to warm for a minute or two.
Add a small amount of butter to grease the surface. A small dollop prevents sticking and helps create golden edges, but adding too much will cook the pancakes too fast and burn them.
Step 6: Cook the Pancakes
Spoon batter into the pan to form pancakes.
You know the first side is cooked when:
- Small bubbles appear on the surface
- The edges start to look set
This usually takes about 1–2 minutes.
Flip the pancakes and cook the second side until golden brown, then stack them on a plate with a tea towel over top to keep them warm.
Repeat until all the batter is used. Add your favourite spreads or toppings and enjoy!
Why Buttermilk Works So Well in Pancakes
Buttermilk does more than replace milk; it actually improves the texture and flavour of pancakes.
Buttermilk helps by:
- Adding a slight tang that balances sweetness
- Breaking down gluten so pancakes stay tender
- Reacting with baking ingredients to create extra lift
- Producing a softer, fluffier crumb
This is why buttermilk pancakes tend to feel more “bakery style” than regular ones.
How to Substitute Buttermilk
If you don’t have real buttermilk, you can make a simple substitute or just use a regular pancake recipe with normal milk.
Quick Homemade Buttermilk Substitute
For every 1 cup of buttermilk needed:
- Add 1 tablespoon lemon juice or vinegar to a cup
- Fill the rest with milk
- Let it sit for 5 minutes
It will slightly curdle and thicken — that’s exactly what you want.
You can also use:
- Plain yoghurt thinned with milk
- Sour cream thinned with milk
All of these work well in pancakes.
Pancake Storage Tips
If you have leftover pancakes, they store well. You can even pre-cook pancakes ahead of time for later.
In the Fridge:
- Allow pancakes to cool completely
- Store in an airtight container
- Keep for up to 3 days
To reheat pancakes, you can toast lightly for crispy edges, microwave briefly, or warm them up in a pan.
How to Freeze Pancakes
Pancakes freeze extremely well and make quick breakfasts, snacks and lunchbox additions later.
To Freeze:
- Let pancakes cool fully
- Lay them in a single layer on a tray to freeze first
- Once frozen, transfer to a freezer bag or container
Pre-freezing them in a single layer stops them from sticking together. Another option is to put butter wrapper sheets between the pancakes to stop them from freezing together.
To Reheat From Frozen:
- Toast straight from the freezer
- Microwave for 30–60 seconds
- Warm in a pan
They’ll taste almost as fresh as the day you made them. You can also put pancakes in the fridge to defrost for a few hours if you want to. This works especially well if you want to eat them cold.
A Simple, Frugal Way to Use Up Buttermilk
This recipe is a great example of waste-free cooking — turning something leftover into a warm, satisfying meal. Whether your buttermilk came from homemade butter or a half-used carton, pancakes are one of the easiest ways to use it up.
For my easy homemade butter recipe using an immersion blender, check out the article below.
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