Homemade Fluffy Buttermilk Pancakes

These Fluffy Buttermilk Pancakes are the kind of breakfast you dream about: soft, thick, and perfectly golden with a subtle tang and hint of sweetness. Whether you enjoy them with just a drizzle of maple syrup or loaded with your favorite toppings, these pancakes are light, tender, and incredibly easy to make from scratch. This is a no-fail recipe that guarantees diner-style pancakes in the comfort of your own kitchen.

Why You’ll Love This Recipe

This recipe delivers on everything you want from a classic buttermilk pancake. The combination of baking powder and baking soda ensures they rise beautifully, while real buttermilk gives them their signature tang and fluffy texture. The batter comes together in one bowl with pantry staples, and there’s no need to separate egg whites or overcomplicate the method. Plus, the thick batter creates a soft and fluffy center every time. Serve with butter, syrup, or your favorite toppings for a breakfast that feels like a treat.

Ingredients

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

6 tablespoons unsalted butter, melted and slightly cooled (plus more for greasing the pan)
2¼ cups all-purpose flour
⅓ cup granulated sugar
1¼ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
2 cups buttermilk
1 teaspoon pure vanilla extract

Directions

1. Melt the butter first and set aside to cool slightly while you prepare the batter.

2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. In a separate bowl, whisk the eggs, buttermilk, and vanilla extract until combined. Whisk in the melted butter.

4. Pour the wet ingredients into the dry ingredients and gently whisk until just combined. The batter will be thick with a few small lumps—do not overmix.

5. Let the batter rest for 5–10 minutes while you heat your pan. This helps the batter thicken and results in fluffier pancakes.

6. Preheat a nonstick skillet or griddle over medium heat (or to 375°F if using an electric griddle). Grease lightly with butter or nonstick spray.

7. Pour a heaping ¼ cup of batter for each pancake onto the hot surface. Cook for about 2 minutes, or until the edges look set and holes form on the surface.

8. Flip and cook the other side for another 1–2 minutes, until golden brown and cooked through.

9. Repeat with remaining batter, greasing the pan between batches as needed.

10. Serve immediately with your choice of toppings.

Servings and timing

Makes: 14–16 pancakes (4-inch size)
Prep time: 20 minutes
Cook time: 4 minutes per batch
Total time: 30 minutes

Variations

• Add-ins: Fold in chocolate chips, blueberries, chopped nuts, or sprinkles before cooking.

• Whole Wheat: For a heartier version, try using a 50/50 mix of whole wheat and all-purpose flour.

• Lemon or Orange Zest: Add a teaspoon of citrus zest to the batter for a fresh twist.

• Birthday Pancakes: Add sprinkles and a drizzle of glaze instead of syrup for a fun celebration version.

• Mini Pancakes: Make silver dollar pancakes for kids or brunch platters.

Storage/Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 5 days.
To reheat, microwave individual pancakes for 20–30 seconds, or warm them in a 350°F oven for 6–8 minutes.
To freeze, place pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 3 months. Reheat from frozen in the microwave or oven.

FAQs

Can I make the batter the night before?

No. The baking powder and baking soda activate once wet, so the batter should be cooked shortly after mixing. However, you can prep the dry and wet ingredients separately and combine them in the morning.

Do I need to use real buttermilk?

Yes, real buttermilk is strongly recommended for flavor and texture. It also activates the baking soda. A DIY version with milk and vinegar or lemon juice will work in a pinch, but the results won’t be quite the same.

Can I use whole wheat flour?

It’s best to use a different recipe if you want 100% whole wheat pancakes, but you can substitute up to half the flour with whole wheat in this recipe.

Why are my pancakes not fluffy?

Overmixing is usually the cause. Stir the batter until just combined and let it rest before cooking.

How do I know when to flip the pancakes?

When you see holes forming on the surface and the edges look set (usually around 2 minutes), they’re ready to flip.

Can I use this batter for waffles?

Yes, you can use this batter for waffles. Just follow your waffle iron’s cooking instructions.

Should I use room temperature ingredients?

Yes, it’s best to use room temperature eggs and buttermilk so everything mixes smoothly without shocking the batter.

What can I serve with these pancakes?

Classic toppings like maple syrup and butter are great, or try whipped cream, berry sauce, cinnamon butter, or fresh fruit.

How thick should the batter be?

It should be thick but pourable, with small lumps. If it’s too thin, your pancakes may be flat.

Can I double the recipe?

Absolutely. This recipe doubles well—perfect for feeding a crowd or freezing extras for later.

Conclusion

These Fluffy Buttermilk Pancakes are a classic for a reason. Easy to make, endlessly customizable, and melt-in-your-mouth tender, they’re the perfect way to start your day. Whether you’re keeping it simple or going all-out with toppings, this pancake recipe is one you’ll turn to again and again.