These fluffy buttermilk pancakes are light, tender, and easy enough for a weekday breakfast but special enough for weekend brunch. I’ve tested this formula dozens of times to get the rise, texture, and flavor just right. For a seasonal twist, I sometimes pair them with fruit like in this Fluffy Apple Cinnamon Pancakes recipe I love.
Why Make This Recipe
- Pillowy texture and a slightly tangy, rich flavor from real buttermilk that balances sweet toppings.
- Quick to mix and cooks in about 15 minutes, so you get fresh pancakes fast.
- Uses pantry staples — flour, eggs, butter, baking powder and baking soda — no fancy ingredients.
- Versatile base that adapts well to fruit, chocolate chips, or savory add-ins.
- Personal insight: I reach for this recipe when I want guaranteed lift and a tender crumb every time, which makes mornings less stressful.
For a fruity variation idea, check out these Fluffy Double Strawberry Pancakes.
Recipe Overview
- Prep time: 10 minutes (plus 10 minutes resting)
- Cook time: 10–12 minutes
- Total time: 30 minutes
- Servings: 8 pancakes (about 3–4 servings)
- Difficulty: Easy
- Method: Whisk dry ingredients, whisk wet ingredients separately, fold gently, rest, cook on a hot griddle (medium heat, ~350°F / 175°C) until bubbly, flip and finish.
My Experience Making This Recipe
I tested this recipe on cast iron and a nonstick griddle to find the best temperature and timing. Letting the batter rest for 10 minutes consistently improved lift and even browning. I also learned that measuring buttermilk at room temperature gives a lighter batter and faster rise.
How to Make Fluffy Buttermilk Pancakes
Start by combining 2 cups (250 g) all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt in a large bowl. In a separate bowl whisk 2 cups (480 ml) buttermilk, 2 large eggs, 4 tablespoons (60 g) melted butter (cooled slightly), and 1 teaspoon vanilla until homogenous. Pour the wet into the dry and fold gently until just combined — a few small lumps are fine. Let the batter rest 10 minutes at room temperature while you heat a griddle to medium (about 350°F / 175°C). Use a 1/4-cup measure to pour batter; cook 2–3 minutes per side until bubbles form and edges set, then flip and cook 1–2 minutes more.
Expert Tips for Success
- Use room-temperature buttermilk and eggs so the melted butter doesn’t seize when mixed; this helps a smoother batter. For a dairy swap idea, see tested alternatives in a Fluffy Oat Flour Pancakes post.
- Don’t overmix: stir until ingredients are combined; overworking develops gluten and makes pancakes tough.
- Let batter rest 10 minutes — this hydrates the flour and allows baking powder/soda to start reacting for extra lift.
- Heat the pan properly: a cast-iron skillet or flat griddle preheated to medium (350°F / 175°C) gives even browning; test with a drop of water — it should dance.
- Use a 1/4-cup scoop for uniform pancakes and a thin metal spatula for easy flipping.
How to Serve Fluffy Buttermilk Pancakes
- Classic: stack, pat with butter, and drizzle with warm maple syrup; add a dusting of powdered sugar for presentation.
- Fruit-forward: top with macerated berries or warm lemon-blueberry compote for brightness. For autumn flair, try pairing with Fluffy Pumpkin Pancakes.
- Savory brunch: serve with fried eggs, crispy bacon, and a side of maple mustard for contrast.
- Presentation tip: stack 3–4 pancakes, offset each slightly, and place a pat of cold butter on top so it melts visually for guests.
Storage and Reheating Guide
Refrigerate cooled pancakes in an airtight container for up to 3 days. To freeze, layer pancakes with parchment between them, store in a freezer bag, and freeze up to 3 months. Reheat from frozen in a 350°F (175°C) oven on a wire rack for 8–12 minutes, or use a toaster for single pancakes; avoid microwaving long-term frozen stacks because they can become chewy.
Recipe Variations
- Gluten-free: replace 2 cups flour with a 1:1 gluten-free flour blend plus 1/4 teaspoon xanthan gum; adjust liquid if needed.
- Dairy-free: make plant-based "buttermilk" with 2 cups unsweetened soy or oat milk + 2 tablespoons white vinegar, rest 5 minutes; use vegan butter.
- Add-ins: fold in 3/4 cup fresh blueberries or 1/2 cup chocolate chips to the batter right before cooking.
- Whole-grain: swap half the all-purpose flour for whole wheat pastry flour for nuttier flavor and slightly denser texture — increase buttermilk by 2 tablespoons if batter seems thick.
Nutritional Highlights
Buttermilk pancakes provide protein from eggs and buttermilk and calcium from dairy, which supports bone health. They are carbohydrate-forward with moderate fat from butter, so portion control matters for calorie-conscious eaters. Allergens: contains gluten (wheat), dairy, and eggs — adapt as needed for allergies.
Troubleshooting Common Issues
- Pancakes come out flat: check your baking powder and baking soda (replace if >6 months old) and avoid overmixing batter.
- Browning too quickly or burning: reduce heat slightly and wipe excess oil with a paper towel; cast iron holds heat, so lower the stove setting.
- Gummy or dense centers: pan may be too hot causing edges to set before centers cook; lower heat and cook slightly longer on the first side.
Frequently Asked Questions
Q: Can I make the batter ahead and refrigerate it?
A: Yes — you can refrigerate covered for up to 24 hours. Baking powder will lose some lift over time, so expect slightly less rise; bring batter to room temperature before cooking and add a splash (1–2 tablespoons) of fresh buttermilk if it seems thick.
Q: What if I don’t have buttermilk?
A: Use 2 cups milk mixed with 2 tablespoons lemon juice or white vinegar, let sit 5 minutes to thicken. This acidic substitute activates the baking soda for lift, though flavor is slightly different.
Q: How do I keep pancakes warm and fluffy for a crowd?
A: Preheat an oven to 200°F (95°C) and place cooked pancakes in a single layer on a wire rack set over a sheet pan; this keeps them warm without steaming and maintains crisp edges.
Q: Can I make these on an electric griddle and what temperature?
A: Absolutely — set electric griddle to 350°F (175°C). Use a little melted butter or neutral oil and test one pancake first to confirm timing and color.
Conclusion
If you want another trusted take on classic pancakes to compare technique and texture, see The BEST Fluffy Buttermilk Pancakes – Mom On Timeout for more inspiration and tips.
Print
Fluffy Buttermilk Pancakes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Light, tender pancakes with a rich flavor from buttermilk, perfect for breakfast or brunch.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (480 ml) buttermilk
- 2 large eggs
- 4 tablespoons (60 g) melted butter (cooled slightly)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined; small lumps are okay.
- Let the batter rest for 10 minutes at room temperature.
- Heat a griddle to medium (about 350°F / 175°C).
- Using a 1/4-cup measure, pour batter onto the griddle; cook for 2–3 minutes until bubbly and edges are set.
- Flip and cook for an additional 1–2 minutes until golden brown.
Notes
For best results, use room-temperature buttermilk and eggs. Let the batter rest to improve lift.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 80mg