There’s something about a stack of fluffy pancakes on a weekend morning that just feels right. These aren’t the flat, dense pancakes you get from a box mix. These are the real deal – light, airy, and so tender they practically melt in your mouth.
The secret is buttermilk and the right technique. That’s it. No fancy ingredients or complicated steps. Just a few minutes of mixing and you’ve got pancakes that would make your grandma proud.
I make these constantly because they’re foolproof and everyone loves them. Plus, they freeze beautifully, so you can make a big batch and have homemade pancakes ready to go on busy mornings. Just pop them in the toaster and you’re done.
Why You’ll Love This Recipe
Light and Fluffy: These pancakes are seriously fluffy. The buttermilk and baking soda reaction creates tons of air bubbles that make them rise beautifully. They’re tender without being dense.
Simple Ingredients: You probably have everything you need already. Flour, sugar, eggs, buttermilk, and butter. No weird ingredients or specialty items.
Quick to Make: From start to finish, you’re looking at maybe 20 minutes. Perfect for weekend mornings when you want something special but don’t want to spend all morning in the kitchen.
Freezer-Friendly: Make extra and freeze them. They reheat perfectly and taste just as good as fresh. Game changer for busy weekday mornings.
Family Favorite: Kids love these. Adults love these. Even picky eaters will eat these without complaining. Universal crowd-pleaser.
Ingredients You’ll Need
The buttermilk is what makes these pancakes special. It adds a subtle tang and reacts with the baking soda to create those fluffy, light pancakes. Don’t skip it or substitute with regular milk. If you don’t have buttermilk, you can make your own by adding a tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
Real butter (melted) adds flavor and richness. The eggs provide structure and help them rise. Everything works together to create the perfect pancake.
See the recipe card below for exact measurements.
How to Make Fluffy Buttermilk Pancakes
Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure it’s well combined so the leavening is evenly distributed.
Mix the Wet Ingredients: In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla. Beat it until everything is smooth and well combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Here’s the important part – stir until JUST combined. You should still see some lumps. If you overmix, your pancakes will be tough and dense. Those lumps are your friend. They’ll work themselves out as the pancakes cook.
Let It Rest: This is crucial. Let the batter rest for 5 minutes while you heat up your griddle. This gives the flour time to hydrate and the leavening time to activate. Your pancakes will be noticeably fluffier if you don’t skip this step.
Cook Them Right: Heat your griddle or large skillet over medium heat. Lightly grease it with butter. Pour about 1/4 cup of batter for each pancake. Don’t spread it out – just let it settle naturally for the best shape. Cook until you see bubbles forming on top and the edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden brown.
The first pancake is always a test pancake to get your temperature right. If it’s browning too fast, turn the heat down a bit.
Fluffy Buttermilk Pancakes
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons melted butter
- 1 teaspoon vanilla extract
- Butter and maple syrup for serving
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients. Stir until just combined. Don’t overmix – lumps are okay.
- Let batter rest for 5 minutes while you heat your griddle or skillet over medium heat.
- Lightly grease the cooking surface with butter.
- Pour 1/4 cup batter for each pancake. Cook until bubbles form on top and edges look set, about 2-3 minutes.
- Flip and cook another 1-2 minutes until golden brown.
- Serve hot with butter and maple syrup.
Notes
Tips and Tricks
Don’t Overmix: I can’t stress this enough. Lumpy batter makes fluffy pancakes. Smooth batter makes flat, tough pancakes. Mix until you barely see any dry flour, then stop.
Let the Batter Rest: Those 5 minutes make a real difference. The batter will thicken slightly and the pancakes will be lighter.
Medium Heat: Too hot and they’ll burn on the outside while staying raw inside. Too low and they’ll be dry. Medium heat is the sweet spot.
Only Flip Once: When you see bubbles forming and popping on top, that’s your cue to flip. Don’t flip them multiple times or press down on them with your spatula. Just one gentle flip.
Keep Them Warm: If you’re making a big batch, keep finished pancakes warm in a 200°F oven on a baking sheet while you cook the rest.
Variations and Substitutions
Blueberry Pancakes: Sprinkle fresh or frozen blueberries onto each pancake right after you pour the batter on the griddle. Don’t mix them into the batter or it’ll turn purple.
Chocolate Chip Pancakes: Same deal – sprinkle chocolate chips on each pancake after pouring. Mini chips work best.
Whole Wheat: Replace half the all-purpose flour with whole wheat flour for a heartier pancake. They won’t be quite as fluffy but they’re still good.
No Buttermilk: Mix 2 cups regular milk with 2 tablespoons lemon juice or white vinegar. Let it sit for 5 minutes. Use that instead of buttermilk.
Banana Pancakes: Add 1 mashed ripe banana to the wet ingredients. Reduces the sugar to 1 tablespoon since bananas are sweet.
Storage and Make-Ahead
Refrigerator: Leftover pancakes keep in the fridge for 3-4 days in an airtight container or zip-top bag. Reheat in the toaster or microwave.
Freezer: This is where pancakes really shine. Let them cool completely, then layer them with parchment paper between each pancake. Store in a freezer bag for up to 3 months. Reheat straight from frozen in the toaster or microwave.
Make the Batter Ahead: The batter keeps in the fridge overnight. It’ll thicken up, so you might need to thin it with a splash of buttermilk before cooking. Give it a gentle stir (don’t overmix) and you’re good to go.
What to Serve With Them
The classic butter and maple syrup is hard to beat, but here are some other options:
Fresh Berries: Strawberries, blueberries, or raspberries with a drizzle of honey.
Whipped Cream: A dollop of whipped cream makes them feel extra special.
Yogurt and Granola: Greek yogurt with some granola and a drizzle of maple syrup.
Bacon or Sausage: The sweet and salty combination is unbeatable.
Fried Eggs: For a complete breakfast plate.
Related Recipes
Looking for more breakfast ideas? Check these out:
- Instant Pot Chicken Fettuccine Alfredo – Not breakfast, but equally comforting
- Cliff’s Awesome Alfredo Sauce – Another crowd-pleaser
Final Thoughts
These fluffy buttermilk pancakes are the kind of recipe you’ll make over and over again. They’re simple, reliable, and always delicious. Make a big batch this weekend and stock your freezer. Future you will be grateful.
Pancakes or waffles? Settle this debate in the comments!
