The Best Fluffy Buttermilk Pancakes
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These buttermilk pancakes are soft, fluffy, and made from scratch with simple pantry ingredients like flour, sugar, baking powder, buttermilk, and an egg. Once you make them, you won’t want to go back to the boxed mix.
The batter comes together in one bowl in about 5 minutes. Let it rest while the griddle heats up, and you’ll have a stack of 12 pancakes on the table in about 30 minutes.
They’re a family favorite for weekend mornings. If you love an easy homemade breakfast as much as I do, try my brioche French toast, homemade buttermilk biscuits, and easy monkey bread too.
How to Make Buttermilk Pancakes
- Whisk the dry ingredients together in a large bowl.
- Add the buttermilk, melted butter, vanilla, and egg. Whisk until combined, leaving a few lumps.
- Let the batter rest for 10 minutes while the skillet or griddle heats.
- Cook in batches, using ⅓ cup of batter per pancake. Flip when bubbles form on top, then cook until golden brown.
Tips for Making the Best Pancakes
- Use buttermilk – Buttermilk is the key ingredient for soft and fluffy pancakes.
- Don’t overmix – Do not overwork the batter. You should have some lumps in the batter.
- Let batter rest – Give your batter about 10 minutes to rest while you heat your pan or griddle.
- Even size – Use a measuring cup to pour the batter so the pancakes are all the same size.
- Serve with – For a real treat, top pancakes with a pat of homemade butter and pure maple syrup.
Recipe FAQ
Yes! While buttermilk does help the pancakes to rise a bit more than they will with regular milk, you can absolutely make them without it and they will still be delicious. Or you can try making your own buttermilk.
Make your own buttermilk substitute by adding 2 tablespoons of white vinegar or lemon juice to 1 ¾ cups whole or 2% milk. Stir together and let stand for 10 minutes. The acid from the vinegar or lemon juice will cause the milk to begin to curdle and thicken slightly.
They sure can! Place a piece of parchment paper in between each pancake and seal in a freezer bag for up to 2 months. Pancakes can then be reheated in the microwave for 10-20 seconds or popped in the toaster for a quick and easy breakfast.
More popular breakfast recipes
- Banana blueberry breakfast cookies
- Overnight French toast casserole
- Sausage breakfast calzones
- Strawberry muffins
- Copycat Starbucks egg bites (Instant Pot)
- Sheet pan breakfast pizza
Fluffy Buttermilk Pancakes
Ingredients
- 2 cups (240 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups buttermilk
- ¼ cup butter, melted
- 2 teaspoons vanilla extract
- 1 large egg
Instructions
- In a large bowl, whisk to combine the flour, sugar, baking powder, baking soda, and salt.
- Add the buttermilk, melted butter, vanilla, and egg. Whisk until just combined. A few lumps should still remain. Do not overmix.
- Allow batter to rest for 10 minutes.
- Heat a large skillet or griddle to medium-high heat. Brush with cooking oil or spray with non-stick cooking spray. Once heated, reduce the heat to medium-low.
- Scoop ⅓ cup of batter onto the skillet or griddle, pouring in a circular motion. Cook in batches, leaving a little room between pancakes. Cook until bubbles appear on the surface, about 2-3 minutes, then flip and cook an additional 1-2 minutes until golden brown.
- Serve with syrup and butter.
Notes
Nutrition
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Make my own buttermilk and added blueberries. DELICIOUS