The Best Fluffy Buttermilk Pancakes
Description
Wake up to a stack of incredibly soft, thick, and fluffy homemade buttermilk pancakes! These golden pancakes have crispy edges, a light and airy center, and a rich buttery flavor that melts in your mouth. Topped with a pat of butter and a generous drizzle of warm maple syrup, they’re the perfect breakfast for weekends, holidays, or whenever you’re craving comfort food. This foolproof recipe comes together in just 30 minutes using simple pantry ingredients, giving you restaurant-quality pancakes every single time.
Ingredients
For the Pancakes
- 2 cups (250g) all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups buttermilk, room temperature
- 2 large eggs
- ¼ cup (60g) unsalted butter, melted
- 1 tsp vanilla extract
For Serving
- Butter
- Warm maple syrup
- Fresh berries (optional)
- Powdered sugar (optional)
Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Step 3: Make the Batter
Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. The batter should be slightly lumpy—do not overmix, as this keeps the pancakes light and fluffy.
Let the batter rest for 5–10 minutes to allow the baking powder and baking soda to activate.
Step 4: Heat the Pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Step 5: Cook the Pancakes
Pour about ¼ cup of batter onto the hot skillet for each pancake.
Cook for 2–3 minutes, or until bubbles appear on the surface and the edges begin to set.
Flip carefully and cook for another 1–2 minutes, until golden brown and fully cooked through.
Repeat with the remaining batter, adding more butter to the pan if needed.
Step 6: Serve
Stack the warm pancakes on a serving plate.
Top with a pat of butter and drizzle generously with warm maple syrup. Add fresh berries or a dusting of powdered sugar for an extra-special breakfast.
Tips
- Do not overmix the batter—lumps are perfectly fine.
- Let the batter rest before cooking for extra fluffy pancakes.
- Cook over medium heat to prevent burning while ensuring the centers cook through.
- Keep cooked pancakes warm in a 200°F (95°C) oven while preparing the remaining batch.
- Add chocolate chips, blueberries, sliced bananas, or chopped pecans for delicious variations.
Storage
- Refrigerate leftover pancakes in an airtight container for up to 4 days.
- Freeze in a single layer, then transfer to a freezer-safe bag for up to 2 months.
- Reheat in the microwave for 20–30 seconds or toast for slightly crispy edges.
Frequently Asked Questions
Can I make these without buttermilk?
Yes! Mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Why are my pancakes flat?
Overmixing the batter or using expired baking powder can prevent the pancakes from rising properly.
Can I make the batter ahead of time?
For the fluffiest pancakes, prepare and cook the batter immediately after mixing. If needed, refrigerate for up to 12 hours and stir gently before using.
Can I use whole wheat flour?
Yes. Replace up to half of the all-purpose flour with whole wheat flour for a heartier texture.
Servings
Makes 10–12 pancakes (4 servings)
Nutrition (Approximate Per Serving)
- Calories: 420
- Protein: 11g
- Carbohydrates: 52g
- Fat: 18g
- Saturated Fat: 9g
- Fiber: 2g
- Sugar: 10g
- Sodium: 580mg
- Cholesterol: 110mg