Fluffy Buttermilk Pancakes Recipe (The Only Pancake Recipe You’ll Ever Need)
There’s nothing quite like waking up to a tall stack of warm, buttery pancakes. And not just any pancakes—fluffy buttermilk pancakes that are golden on the outside, soft and tender inside, and just begging to be drenched in maple syrup.
This is the pancake recipe I’ve come back to for years. It’s simple, reliable, and gives you restaurant-quality pancakes right from your kitchen. Whether it’s a lazy Sunday morning or a special breakfast-for-dinner night, these pancakes are always a win.
Why You’ll Love These Buttermilk Pancakes
- Extra fluffy thanks to buttermilk and baking soda
- Easy to make with pantry staples
- Golden brown edges and soft centers
- Freezer-friendly for busy mornings
- Perfect base for toppings or mix-ins
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk (shake before measuring)
- 2 large eggs
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Butter or oil for greasing the pan
| Serving Size: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes |
Instructions
Step 1: Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 2: Mix the wet ingredients
In another bowl or large measuring cup, whisk together the buttermilk, eggs, melted butter, and vanilla.
Step 3: Combine
Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are totally fine—do not overmix or the pancakes will be tough.
Step 4: Let it rest
Let the batter sit for 5–10 minutes while you heat your griddle or skillet. This step helps activate the leavening for fluffier pancakes.
Step 5: Cook
Heat a lightly greased griddle or nonstick pan over medium heat. Pour about 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and edges start to look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through.
Step 6: Serve
Serve warm with butter and maple syrup—or get creative with your favorite toppings.
Tips for Perfect Pancakes Every Time
- Don’t overmix. A few lumps are good. Stir just until the dry ingredients disappear.
- Let the batter rest. This allows the gluten to relax and the baking soda to react with the buttermilk for maximum fluff.
- Medium heat is your friend. Too hot, and your pancakes will brown too fast on the outside and stay raw in the middle.
- Use fresh baking soda and baking powder. If they’re expired, your pancakes won’t rise properly.
- Flip only once. Let those bubbles appear before flipping so they cook evenly and stay fluffy.
Variations to Try
Want to change it up? Here are some delicious ideas:
- Blueberry Buttermilk Pancakes: Add 1/2 cup fresh or frozen blueberries to the batter.
- Chocolate Chip Pancakes: Stir in 1/3 cup mini chocolate chips for a kid-favorite.
- Lemon Zest and Poppyseed: Add 1 tablespoon lemon zest and 1 teaspoon poppyseeds.
- Cinnamon Swirl Pancakes: Drop a swirl of cinnamon sugar filling on top while cooking for a cinnamon roll twist.
- Savory Pancakes: Omit the vanilla and sugar, and add cooked bacon bits, cheddar, or scallions for a savory brunch version.
FAQs About Buttermilk Pancakes
What if I don’t have buttermilk?
You can make a quick substitute: mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5–10 minutes before using.
Can I make the batter ahead of time?
The batter is best used right away, but you can mix the dry ingredients and wet ingredients separately the night before and combine in the morning.
Can I freeze these pancakes?
Yes. Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. Reheat in the toaster, microwave, or oven.
How do I know when to flip them?
Look for bubbles forming on the surface and edges that start to look set. That’s your cue to flip.
Can I make these dairy-free?
Yes! Use your favorite dairy-free milk mixed with vinegar for the buttermilk, and swap the butter for oil or a plant-based butter.
Related Post: Mushroom Spinach Scrambled Eggs
Final Thoughts
If you’re on the hunt for the fluffiest, most reliable pancake recipe that never fails to impress, this Fluffy Buttermilk Pancake Recipe is it. It’s cozy, comforting, and just the kind of breakfast that brings everyone to the table.
Whether you’re serving a crowd, making a special weekend breakfast, or just want leftovers for the freezer, this recipe is a keeper. Grab the syrup, warm up the griddle, and let’s make pancakes worth waking up for.