Pancakes & Waffles

Fluffy Buttermilk Pancakes

Name: Fluffy Buttermilk Pancakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 1/2 cups (190g) all-purpose flour; 3 1/2 teaspoons granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 2 large eggs, room temperature; 4 tablespoons (55g) unsalted butter, melted; 1 cup (240ml) buttermilk; 1 teaspoon pure vanilla extract; 1/4 teaspoon baking soda; Salt and pepper to taste

By Emma Sullivan · June 18, 2026 · Pancakes & Waffles

Prep15 min

Cook20 min

Total35 min

Serves8

Fluffy Buttermilk Pancakes — Golden brown and fluffy pancakes

I still remember my first attempt at making pancakes from scratch. I was a beginner cook, and my pancakes turned out dense and flat. But I was determined to master the recipe. After months of trial and error, I finally cracked the code to making the fluffiest buttermilk pancakes. It all starts with the right ingredients and a few simple techniques.

For me, pancakes are more than just a breakfast food. They're a way to slow down and enjoy the morning. Whether you're a busy parent looking for a quick breakfast solution or a weekend brunch enthusiast, this recipe is for you. The best part? It's easy to make ahead and freeze for later, so you can have a delicious breakfast anytime.

What makes this recipe special is the combination of buttermilk, flour, and a touch of sugar. The acidity in the buttermilk reacts with the baking soda to produce a light and fluffy texture, while the flour provides structure and the sugar adds a hint of sweetness. It's a classic recipe that's been perfected over time, and I'm excited to share it with you.

This recipe is perfect for slow mornings when you have a little extra time to cook. Simply mix the batter, let it rest, and cook the pancakes on a griddle or frying pan. You can also make the batter ahead of time and store it in the fridge for up to 24 hours, making it a great option for busy weekdays.

One of the things I love about this recipe is how versatile it is. You can top the pancakes with your favorite fruits, nuts, or syrups, or use them as a base for more elaborate breakfast dishes like breakfast sandwiches or pancake stacks. The possibilities are endless, and I'm excited to see how you'll use this recipe to create your own breakfast masterpieces.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients
The pancakes are fluffy and tender, with a delicious golden brown crust
You can make the batter ahead of time and store it in the fridge for up to 24 hours
The recipe is versatile and can be topped with your favorite fruits, nuts, or syrups
The pancakes are perfect for slow mornings or quick weekday breakfasts
The recipe is budget-friendly and uses common ingredients
The pancakes are crowd-pleasing and perfect for breakfast gatherings

Why This Recipe Works

The key to making fluffy pancakes is to not overmix the batter. When you mix the wet and dry ingredients together, it's easy to get carried away and overmix, which can lead to a dense and tough pancake. But by mixing the ingredients just until they come together, you'll be left with a tender and delicate texture.

Another important factor is the heat control. Cooking the pancakes over medium heat allows for a nice golden brown crust to form, while the inside remains fluffy and tender. If the heat is too high, the outside will burn before the inside is fully cooked, so it's all about finding that perfect balance.

The resting time is also crucial. Letting the batter rest for 10-15 minutes allows the flour to absorb the liquid ingredients, which helps to create a more even texture and prevents the pancakes from becoming too dense. It's a simple step, but it makes all the difference in the final product.

Ingredients You’ll Need

When it comes to making fluffy buttermilk pancakes, the ingredients are just as important as the technique. You'll need a combination of all-purpose flour, granulated sugar, baking powder, salt, large eggs, unsalted butter, and buttermilk. Make sure to use room temperature ingredients, especially the eggs and buttermilk, as this will help the batter come together smoothly.

One of the most important ingredients in this recipe is the buttermilk. The acidity in the buttermilk reacts with the baking soda to produce a light and fluffy texture, so it's essential to use real buttermilk instead of a substitute. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.

1 1/2 cups (190g) all-purpose flourUse a high-quality all-purpose flour that contains a good balance of protein and starch, such as King Arthur or Bob's Red Mill. This will help the pancakes to have a tender and delicate texture.
3 1/2 teaspoons granulated sugarThe sugar adds a hint of sweetness to the pancakes and helps to balance out the acidity in the buttermilk. You can adjust the amount of sugar to your taste, but keep in mind that the pancakes will be less sweet if you use less sugar.
2 teaspoons baking powderThe baking powder helps the pancakes to rise and gives them a light and fluffy texture. Make sure to use fresh baking powder, as old baking powder can lose its potency and affect the texture of the pancakes.
1/2 teaspoon saltThe salt enhances the flavor of the pancakes and helps to balance out the sweetness. Use a high-quality salt, such as kosher or sea salt, for the best flavor.
2 large eggs, room temperatureThe eggs provide moisture and richness to the pancakes, and help to bind the ingredients together. Make sure to use room temperature eggs, as cold eggs can affect the texture of the pancakes.
4 tablespoons (55g) unsalted butter, meltedThe melted butter adds flavor and tenderness to the pancakes, and helps to create a golden brown crust. Use a high-quality unsalted butter, such as European or cultured butter, for the best flavor.
1 cup (240ml) buttermilkThe buttermilk provides acidity and moisture to the pancakes, and helps to create a light and fluffy texture. Make sure to use real buttermilk instead of a substitute, as the acidity in the buttermilk is essential to the recipe.
1 teaspoon pure vanilla extractThe vanilla extract adds a hint of flavor and aroma to the pancakes, and helps to balance out the sweetness. Use a high-quality pure vanilla extract, such as Madagascar or Tahitian, for the best flavor.
1/4 teaspoon baking sodaThe baking soda helps to neutralize the acidity in the buttermilk and creates a light and fluffy texture. Make sure to use fresh baking soda, as old baking soda can lose its potency and affect the texture of the pancakes.
Salt and pepper to tasteAdd a pinch of salt and pepper to the batter to enhance the flavor and balance out the sweetness. You can adjust the amount of salt and pepper to your taste, but keep in mind that the pancakes will be less flavorful if you use less salt and pepper.

Ingredients for Fluffy Buttermilk Pancakes

Equipment You’ll Need

Large bowlWhiskMeasuring cups and spoonsElectric mixer (optional)Griddle or frying panNon-stick cooking spray or oilSpatula

How to Make Fluffy Buttermilk Pancakes

1
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2
In a separate bowl, whisk together the eggs, melted butter, buttermilk, and vanilla extract.
3
Add the wet ingredients to the dry ingredients and stir until just combined. The batter should still be slightly lumpy.
4
Let the batter rest for 10-15 minutes to allow the flour to absorb the liquid ingredients.
5
Preheat a griddle or frying pan over medium heat. Grease the griddle or pan with non-stick cooking spray or oil.
6
Using a 1/4 cup measuring cup, scoop the batter onto the griddle or pan.
7
Cook the pancakes for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
8
Flip the pancakes and cook for an additional 1-2 minutes, until golden brown.
9
Repeat with the remaining batter, until all the pancakes are cooked.
10
Serve the pancakes hot with your favorite toppings, such as maple syrup, butter, fruit, or whipped cream.

Expert Tips

Use room temperature ingredients, especially the eggs and buttermilk, for a smooth and even batter.
Don't overmix the batter, as this can lead to dense and tough pancakes.
Let the batter rest for 10-15 minutes to allow the flour to absorb the liquid ingredients.
Use a non-stick cooking spray or oil to prevent the pancakes from sticking to the griddle or pan.
Don't flip the pancakes too soon, as this can cause them to break apart.
Cook the pancakes over medium heat to prevent them from burning or cooking too quickly.
Keep the pancakes warm in a low-temperature oven (around 200°F) while cooking the remaining batter.

Common Mistakes to Avoid

Overmixing the batter, which can lead to dense and tough pancakes.
Not letting the batter rest, which can cause the pancakes to be unevenly textured.
Cooking the pancakes over too high heat, which can cause them to burn or cook too quickly.
Not using room temperature ingredients, which can affect the texture and consistency of the pancakes.
Flipping the pancakes too soon, which can cause them to break apart.
Not greasing the griddle or pan, which can cause the pancakes to stick and be difficult to flip.

Variations and Substitutions

Add fresh fruit, such as blueberries or bananas, to the batter for added flavor and nutrition.
Use different types of milk, such as almond or soy milk, for a non-dairy version.
Add a sprinkle of cinnamon or nutmeg to the batter for added spice and flavor.
Use a flavored extract, such as almond or coconut, for a unique and delicious flavor.
Add some chopped nuts or seeds, such as walnuts or chia seeds, to the batter for added crunch and nutrition.
Make a savory version by adding some grated cheese or diced herbs to the batter.

What to Serve With Fluffy Buttermilk Pancakes

Serve the pancakes hot with your favorite toppings, such as maple syrup, butter, fruit, or whipped cream. You can also serve them with a side of bacon, sausage, or eggs for a hearty breakfast. For a special treat, top the pancakes with a dollop of whipped cream and a sprinkle of powdered sugar.

Some other delicious serving suggestions include topping the pancakes with fresh fruit, such as strawberries or blueberries, or using them as a base for a breakfast sandwich. You can also serve the pancakes with a side of yogurt or oatmeal for a healthier and more filling breakfast.

Maple syrupButterFresh fruitWhipped creamBaconSausageEggs

Make-Ahead, Storage, Freezing and Reheating

The pancakes can be stored in an airtight container in the fridge for up to 3 days. Simply wrap the pancakes individually in plastic wrap or aluminum foil and place them in a container or zip-top bag. To reheat, simply microwave the pancakes for 20-30 seconds or toast them in a toaster or toaster oven.

The pancakes can also be frozen for up to 2 months. Simply wrap the pancakes individually in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. To reheat, simply microwave the pancakes for 30-45 seconds or toast them in a toaster or toaster oven.

To make ahead, simply mix the batter and store it in the fridge for up to 24 hours. When you're ready to cook, simply scoop the batter onto the griddle or pan and cook as directed. You can also cook the pancakes ahead of time and store them in the fridge or freezer for later use.

When reheating the pancakes, make sure to heat them until they're warm and fluffy. You can also add a little bit of butter or oil to the pancakes to help them brown and crisp up. This will give the pancakes a delicious and golden brown crust that's perfect for serving.

Frequently Asked Questions

What type of flour should I use for this recipe?

You can use all-purpose flour or a combination of all-purpose and whole wheat flour. Make sure to use a high-quality flour that contains a good balance of protein and starch, such as King Arthur or Bob's Red Mill.

Can I use a non-dairy milk instead of buttermilk?

Yes, you can use a non-dairy milk such as almond or soy milk. However, keep in mind that the pancakes may not have the same texture and flavor as those made with buttermilk.

How do I know if the pancakes are cooked through?

The pancakes are cooked through when they're golden brown and a toothpick inserted into the center comes out clean. You can also check the pancakes by cutting into one - if it's still wet or doughy in the center, it needs to cook for a few more minutes.

Can I make the batter ahead of time?

Yes, you can make the batter ahead of time and store it in the fridge for up to 24 hours. Simply mix the batter and store it in an airtight container in the fridge. When you're ready to cook, simply scoop the batter onto the griddle or pan and cook as directed.

How do I store the pancakes?

The pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Simply wrap the pancakes individually in plastic wrap or aluminum foil and place them in a container or zip-top bag.

Can I freeze the pancakes?

Yes, you can freeze the pancakes for up to 2 months. Simply wrap the pancakes individually in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. To reheat, simply microwave the pancakes for 30-45 seconds or toast them in a toaster or toaster oven.

How do I reheat the pancakes?

To reheat the pancakes, simply microwave them for 20-30 seconds or toast them in a toaster or toaster oven. You can also add a little bit of butter or oil to the pancakes to help them brown and crisp up.

Can I make the pancakes in advance?

Yes, you can make the pancakes in advance and store them in the fridge or freezer for later use. Simply cook the pancakes as directed and store them in an airtight container in the fridge or freezer. To reheat, simply microwave the pancakes for 20-30 seconds or toast them in a toaster or toaster oven.

The Full Recipe

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