Name: Fluffy Buttermilk Pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all purpose or plain flour; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups buttermilk plus up to 1/4 cup extra if needed; 1/3 cup unsalted butter, melted; 2 teaspoons pure vanilla extract; 2 large eggs

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These classic buttermilk pancakes are deliciously buttery and fluffy with golden, crisp edges! With some tips and tricks to help you get a steaming stack of incredible tasting pancakes, you can now quench your pancake craving whenever it hits. Weekends will never be the same again!

Why You'll Love This Recipe

These pancakes are incredibly fluffy yet have that perfect golden, crispy edge
The recipe uses simple pantry ingredients you likely already have on hand
Buttermilk gives these pancakes a subtle tangy flavor that balances the sweetness
The batter comes together in just minutes with minimal equipment
The resting period ensures tender, airy pancakes every time
They're versatile enough to top with anything from maple syrup to fresh berries
Perfect for weekend family breakfasts or special brunches

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of these pancakes, providing structure while still allowing them to remain light and fluffy. It's the perfect neutral base that lets the other flavors shine through.

Granulated sugar adds just the right amount of sweetness to these pancakes. It also helps with the caramelization process, contributing to that beautiful golden-brown exterior.

Baking powder and baking soda work together as leavening agents to create that signature pancake rise. The combination of both ensures the perfect amount of lift and fluffiness.

Salt enhances all the flavors in the pancake and balances the sweetness. Don't skip this ingredient, as even this small amount makes a big difference in the final taste.

Buttermilk is the star ingredient that makes these pancakes special. It adds a subtle tanginess and reacts with the leavening agents to create exceptionally fluffy pancakes. If you don't have buttermilk on hand, you can make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

Unsalted butter brings richness and a wonderful flavor to the pancakes. Using melted butter rather than oil gives these pancakes their distinctive buttery taste.

Vanilla extract adds a warm, aromatic sweetness that elevates these pancakes from good to great. Use pure vanilla extract for the best flavor.

Eggs provide structure and richness to the pancakes. They help bind the ingredients together and contribute to the tender texture.

Directions

Combine together the flour, sugar, baking powder, baking soda and salt in a large-sized bowl. Make a well in the centre and add the buttermilk, slightly cooled melted butter, vanilla and egg.
Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).
The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency.
Set the batter aside for a good 10 minutes to let rest and settle the ingredients into each other while heating up your pan or griddle.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan. Pour ⅓ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Serve with honey, maple syrup, fruit, ice cream or frozen yoghurt, or enjoy plain!

Servings and Timing

This recipe yields approximately 12 pancakes, making it perfect for a family breakfast. It serves about 4-6 people, depending on appetite and what you're serving alongside the pancakes.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

Blueberry Buttermilk Pancakes: Gently fold 1 cup of fresh or frozen blueberries into the batter just before cooking.

Chocolate Chip Pancakes: Add ½ cup of chocolate chips to the batter for a sweet treat that kids and adults will love.

Banana Pancakes: Mash one ripe banana and fold it into the batter for natural sweetness and added moisture.

Cinnamon Apple Pancakes: Add ½ teaspoon of cinnamon to the dry ingredients and fold in 1 cup of diced apples to the final batter.

Whole Wheat Buttermilk Pancakes: Replace half of the all-purpose flour with whole wheat flour for a more nutritious option.

Lemon Poppy Seed Pancakes: Add 2 teaspoons of lemon zest and 1 tablespoon of poppy seeds to the batter for a bright, citrusy variation.

Storage/Reheating

Refrigerating: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking.

Freezing: These pancakes freeze beautifully! Allow them to cool completely, then place in a single layer on a baking sheet and freeze until solid (about 1 hour). Transfer to a freezer-safe bag or container, separating layers with parchment paper. They'll keep for up to 2 months.

Reheating from Refrigerated: Warm refrigerated pancakes in a toaster, microwave (20-30 seconds), or in a pan over low heat until heated through.

Reheating from Frozen: No need to thaw first! Pop frozen pancakes in the toaster on a low setting, or microwave for 30-45 seconds. You can also reheat them in a 350°F oven for about 10 minutes until warm.

FAQs

Why did my pancakes turn out flat instead of fluffy?

Flat pancakes usually result from overmixing the batter (which develops too much gluten) or using expired leavening agents. Make sure your baking powder and baking soda are fresh, and mix the batter just until combined, leaving a few small lumps.

Can I make the batter ahead of time?

While it's best to make the batter fresh, you can refrigerate it for up to one night. The pancakes might be slightly less fluffy, but still delicious. You may need to add a splash more buttermilk before cooking as the batter will thicken in the refrigerator.

What's the purpose of letting the batter rest for 10 minutes?

Resting the batter allows the gluten to relax, resulting in more tender pancakes. It also gives the leavening agents time to activate and the flour to fully hydrate, which leads to fluffier pancakes with better texture.

Can I substitute regular milk for buttermilk?

Regular milk won't give you the same tangy flavor or tender texture. If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes before using.

Why do the first few pancakes always seem to come out wrong?

This is common! The first pancake is often a "test pancake" as the pan is still coming to the right temperature. Make sure your pan is properly preheated before adding batter, and don't be discouraged if the first one isn't perfect.

How do I know when to flip the pancakes?

Look for bubbles forming on the surface of the pancake and edges that appear set and slightly dry. When you see these signs, it's time to flip. This usually takes about 2-3 minutes on the first side.

Why are my pancakes burning on the outside but raw inside?

Your heat is likely too high. Pancakes need to be cooked on medium-low to medium heat to ensure they cook through without burning. If your stove runs hot, adjust accordingly.

Can I add fruit directly to the pancake batter?

Yes! Add berries, banana slices, or apple chunks directly to the batter. For even distribution, you can also add the fruit to individual pancakes right after pouring the batter into the pan by gently pressing them into the top.

My pancakes aren't cooking in the middle. What am I doing wrong?

Your batter might be too thick or you're making the pancakes too large. Try thinning the batter with a little more buttermilk or using a smaller amount of batter per pancake (about ¼ cup).

Can I make these pancakes dairy-free?

Yes, substitute the buttermilk with a non-dairy milk plus 1 tablespoon of vinegar or lemon juice, and use a plant-based butter alternative or coconut oil instead of butter.

Conclusion

These classic buttermilk pancakes are the perfect breakfast staple to have in your recipe collection. With their fluffy texture, golden exterior, and rich buttery flavor, they're sure to become a weekend tradition in your home. The recipe is forgiving enough for beginner cooks but delivers results that will impress even the most discerning breakfast enthusiasts.

What makes these pancakes special is the perfect balance of ingredients—the tanginess of buttermilk, richness of butter, and the tender crumb achieved through proper mixing and cooking techniques. Remember that the key to perfect pancakes lies in not overmixing the batter and cooking them at the right temperature.

Whether you enjoy them with classic maple syrup, fresh fruit, or something more indulgent like chocolate chips and whipped cream, these buttermilk pancakes provide the perfect canvas for your favorite toppings. Make a double batch to freeze for busy mornings, and you'll always be minutes away from a delicious homemade breakfast.