Tangy buttermilk makes pancakes tender, and it also makes one of the best syrups you will ever pour. These Buttermilk Pancakes with Warm Buttermilk Syrup pair a fluffy, golden stack with a butter-and-sugar syrup that tastes like caramel, foams up when the baking soda hits, and soaks into every bite. The pancakes come together in one bowl, the syrup takes 5 minutes, and the whole breakfast is ready in about 30 minutes. It is the kind of weekend breakfast people ask for again. If you prefer a taller stack, try my Diner-Style Fluffy Pancakes next.
Table of Contents
Why These Buttermilk Pancakes Work
- Buttermilk for tender crumb and tang: its acidity reacts with baking soda for lift and softens the gluten, so the pancakes are light and tender.
- Two leaveners: baking powder and baking soda together give reliable, even rise.
- A syrup that matches: the buttermilk syrup echoes the tang of the batter and adds a rich, buttery sweetness.
- Simple, pantry ingredients: flour, buttermilk, eggs, butter, sugar, and baking soda.
When baking soda meets an acid like buttermilk, it releases carbon dioxide almost immediately, which is why buttermilk pancake batter should be cooked soon after mixing. The same reaction is what makes the syrup puff up like a foam when you stir the soda in.
Ingredients for Buttermilk Pancakes with Buttermilk Syrup
For the pancakes:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups buttermilk, at room temperature
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Butter or oil, for the pan
For the buttermilk syrup:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
How to Make Buttermilk Pancakes with Buttermilk Syrup
Step 1: Mix the Dry Ingredients
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
Step 2: Whisk the Wet Ingredients
In another bowl, beat the eggs, then whisk in the buttermilk, melted butter, and vanilla. Let the butter cool slightly first so it does not scramble the eggs.
Step 3: Combine
Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be thick with a few small lumps. Rest it for 5 minutes while you heat the pan.
Step 4: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and grease it lightly. Pour 1/4 cup of batter per pancake and cook for 2 to 3 minutes, until bubbles form and the edges look set. Flip and cook 1 to 2 minutes more, until golden brown and cooked through. Keep them warm in a 200°F oven while you cook the rest.
Step 5: Make the Buttermilk Syrup
While the pancakes cook, melt the butter in a large saucepan over medium heat. Whisk in the sugar and buttermilk and bring to a boil, then simmer for 3 to 5 minutes, stirring often, until it turns a light golden color. Use a large pot, because the syrup will foam up when the baking soda goes in. Remove from the heat and whisk in the vanilla and baking soda. Let the foam settle for a minute.
Step 6: Serve
Stack the pancakes and pour the warm syrup over the top.
How to Serve Buttermilk Pancakes with Buttermilk Syrup
Serve the stack warm with extra butter, fresh berries, or sliced bananas, and add crispy bacon or scrambled eggs for a bigger breakfast. The syrup is also excellent on waffles, French toast, and biscuits. For a lighter pancake without buttermilk, see my Fluffy Pancakes, or pair the syrup with a batch of my Homemade Waffles.
How to Store and Reheat Leftovers
Cool the pancakes and refrigerate them in an airtight container for up to 3 days, or freeze them with parchment between them for up to 2 months. Reheat in a toaster or a 350°F oven. Store leftover syrup in a covered jar in the refrigerator, and use it within 5 days, since it contains dairy. The USDA advises refrigerating leftovers within 2 hours. Reheat the syrup gently on the stove or in the microwave, stirring, until warm and pourable.
Tips and Variations
- Do not overmix the batter. A few lumps keep pancakes tender.
- Cook the batter soon after mixing, because the baking soda starts working immediately.
- Use a large saucepan for the syrup. It foams up to three times its size when the baking soda is added.
- Do not boil the syrup for longer than 5 minutes, or it may turn into a thick caramel when cool.
- No buttermilk? Mix 1 tablespoon of lemon juice or white vinegar with enough milk to make 1 3/4 cups, and let it sit for 5 minutes.
- Add 1/2 teaspoon of cinnamon to the syrup for a warm spice flavor.
- Fold in blueberries or chocolate chips right after pouring the batter on the griddle.
Frequently Asked Questions
What makes buttermilk pancakes fluffy?
The acid in buttermilk reacts with baking soda to produce bubbles, and a little baking powder adds extra lift. A thick batter and gentle mixing keep them tall.
Can I make buttermilk syrup ahead?
Yes. It keeps 5 days in the refrigerator and reheats well.
Why did my syrup boil over?
The pan was too small. Use a large pot, because the baking soda makes the syrup foam significantly.
Can I substitute regular milk for buttermilk?
Yes, with lemon juice or vinegar added and a 5-minute rest.
Can I freeze the pancakes?
Yes. Freeze cooked pancakes for up to 2 months and reheat in the toaster.
Buttermilk Pancakes with Warm Buttermilk Syrup
Ingredients
Main Ingredients
- 2 cups all-purpose flour Pancakes.
- 2 tablespoons granulated sugar Pancakes.
- 2 teaspoons baking powder Pancakes.
- 1 teaspoon baking soda Pancakes.
- ½ teaspoon salt Pancakes.
- 1 ¾ cups buttermilk Pancakes; room temperature.
- 2 large eggs Pancakes.
- ¼ cup unsalted butter, melted Pancakes.
- 1 teaspoon vanilla extract Pancakes.
- ½ cup unsalted butter For the syrup.
- 1 cup granulated sugar For the syrup.
- ½ cup buttermilk For the syrup.
- ½ teaspoon baking soda For the syrup.
- 1 teaspoon vanilla extract For the syrup.
Instructions
Cooking
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Beat the eggs, then whisk in the buttermilk, melted butter, and vanilla.
- Pour the wet ingredients into the dry and stir until just combined. Rest 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and grease lightly. Cook 1/4-cup pancakes 2 to 3 minutes until bubbly, flip, and cook 1 to 2 minutes more until golden. Keep warm at 200°F.
- For the syrup, melt the butter in a large saucepan. Whisk in the sugar and buttermilk, bring to a boil, and simmer 3 to 5 minutes until light golden. Remove from heat and whisk in the vanilla and baking soda (it will foam).
- Serve the pancakes with the warm syrup.
