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These Fluffy Buttermilk Pancakes are the ultimate weekend breakfast – light, airy, and melt-in-your-mouth tender with perfectly golden edges that rival any diner. Ready in just 20 minutes with simple ingredients, the secret is buttermilk and not overmixing the batter for that signature fluffy texture.

Fluffy Buttermilk Pancakes

Light, fluffy pancakes with golden edges and a tender crumb that melt in your mouth. This classic breakfast favorite is ready in 20 minutes and tastes better than any diner.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine American, Breakfast

Servings 4 servings

Calories 420 kcal

Equipment

Grill or cast iron skillet

Mixing bowl

Whisk

Wooden spoon

Spatula

Measuring cups

Cutting board

Ingredients

  

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Dry Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp kosher salt

Wet Ingredients

• 2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter melted and cooled
• 1 tsp vanilla extract

For Cooking

• butter for greasing griddle

For Serving

• maple syrup
• butter
• fresh berries optional
• whipped cream optional
• powdered sugar optional

Instructions

 

• In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt on cutting board.
• In another mixing bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until well combined.
• Pour wet ingredients into dry ingredients. Gently fold with a wooden spoon just until combined – batter should be lumpy with streaks of flour visible. Do not overmix or pancakes will be tough. Let batter rest for 5 minutes.
• Heat a grill or cast iron skillet over medium heat. Lightly grease with butter using a paper towel.
• Pour 1/4 cup batter onto hot griddle for each pancake. Cook for 2-3 minutes until bubbles form on surface and edges look set.
• Flip pancakes using a spatula and cook another 1-2 minutes until golden brown and cooked through. Adjust heat if browning too quickly.
• Transfer cooked pancakes to a plate and keep warm in a 200°F oven while cooking remaining batches.
• Serve immediately stacked high with butter, warm maple syrup, and your favorite toppings like fresh berries, whipped cream, or powdered sugar.

Notes

The secret to fluffy pancakes is not overmixing – lumpy batter is perfect. Buttermilk reacts with baking soda for extra lift and tangy flavor. If you don’t have buttermilk, make your own by adding 2 tablespoons lemon juice or vinegar to 2 cups milk and letting it sit for 5 minutes. Let batter rest for 5 minutes to allow flour to hydrate and baking powder to activate. Use medium heat – too hot and pancakes burn before cooking through. The first pancake is often a test to get temperature right. Cook in batches without crowding for even cooking. These freeze beautifully – layer between parchment paper and freeze for up to 2 months. Reheat in toaster or microwave. Add chocolate chips, blueberries, or sliced bananas to batter for variations. Leftover batter keeps in fridge for 24 hours.

ALLERGEN INFORMATION: Contains gluten (flour), dairy (buttermilk, butter), and eggs. Always check ingredient labels if you have food allergies.

Nutrition

Serving: 3gCalories: 420kcalCarbohydrates: 58gProtein: 12gFat: 15gSaturated Fat: 9gCholesterol: 130mgSodium: 680mgFiber: 2gSugar: 12g

Keyword Breakfast, Brunch, Pancakes

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