Why You’ll Love This Recipe

The Fluffiest Buttermilk Pancakes are a breakfast favorite known for their soft, airy texture and rich, tangy flavor. Thanks to the magic of buttermilk and a few simple ingredients, these pancakes rise tall and tender every time. Perfect for weekend brunches or lazy mornings, they’re delicious served with butter, syrup, or your favorite toppings.

ingredients

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

all-purpose flourbaking powderbaking sodasaltgranulated sugarsalted buttermilkeggsunsalted buttermeltvanilla extract

directions

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

In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are okay.

Let the batter rest for 5-10 minutes to allow the leavening agents to activate.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip and cook for another 1-2 minutes until golden and cooked through.

Repeat with the remaining batter, adjusting heat as needed.

Serve warm with butter, maple syrup, fresh berries, or toppings of your choice.

Servings and timing

This recipe yields approximately 12 pancakes.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes

Variations

Add blueberries, chocolate chips, or banana slices to the batter for extra flavor.

Use whole wheat flour for a heartier, slightly nutty version.

Swap vanilla extract with almond extract for a unique twist.

Top with whipped cream and jam for a dessert-like pancake experience.

storage/reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.Freeze in a single layer, then transfer to a bag or container for up to 2 months.Reheat in a toaster, oven, or microwave until warmed through.

FAQs

Why is buttermilk used in pancakes?

Buttermilk adds acidity which reacts with baking soda to create a fluffier texture, and it also gives a tangy flavor.

Can I substitute regular milk?

Yes, but mix in 1 tablespoon of lemon juice or vinegar per cup of milk and let it sit for 5 minutes before using.

Why are my pancakes not fluffy?

Overmixing the batter or not letting it rest can prevent the pancakes from rising properly.

Can I make the batter ahead of time?

It’s best fresh, but you can mix the dry and wet ingredients separately and combine right before cooking.

Are these pancakes sweet?

They have a mild sweetness, perfect for adding syrup or other toppings.

Can I make these dairy-free?

Use plant-based milk with lemon juice and a dairy-free butter substitute.

What can I use instead of eggs?

Try a flax egg (1 tbsp flaxseed meal + 3 tbsp water) or a commercial egg replacer.

Can I cook these without a non-stick pan?

Yes, use a well-greased cast iron or stainless steel skillet over medium-low heat.

Do I need to sift the flour?

Not required, but sifting can help avoid lumps and make for a lighter batter.

How do I know when to flip the pancakes?

Flip when bubbles form and the edges start to look set.

Conclusion

The Fluffiest Buttermilk Pancakes are everything you want in a breakfast treat—light, tender, golden, and bursting with comforting flavor. Whether you’re serving them plain or loaded with toppings, they’re sure to bring smiles to the table. Easy to make and even easier to love, this recipe will quickly become a go-to in your morning rotation.