Fluffy Buttermilk Pancakes

Start your morning right with these light, fluffy buttermilk pancakes. Golden brown and perfectly tender, they're the ultimate breakfast comfort food.

Prep
10 min
Cook
15 min
Servings
4
Calories
320
Difficulty
Easy
Cuisine
American
Fluffy Buttermilk Pancakes - Breakfast recipe

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

Instructions

  1. Step 1: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Step 2: In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
  3. Step 3: Pour wet ingredients into dry ingredients and stir until just combined. A few lumps are okay.
  4. Step 4: Heat a griddle or non-stick pan over medium heat. Lightly grease with butter.
  5. Step 5: Pour 1/4 cup batter for each pancake. Cook until bubbles form on surface and edges look set, about 2-3 minutes.
  6. Step 6: Flip and cook another 1-2 minutes until golden brown. Serve with maple syrup and fresh berries.

👨‍🍳 Chef's Notes

💡 Pro Tips

  • • Do not overmix the batter — lumps are your friend. Overworking develops gluten and produces tough, flat pancakes.
  • • Let the batter rest for 5 minutes after mixing; this allows the baking powder to activate and gives you extra lift.
  • • Keep finished pancakes warm in a 200°F oven on a wire rack while you cook the rest — never stack them fresh or they steam and go soggy.
  • • The pan is ready when a few drops of water dance and evaporate on contact.

🔄 Variations

  • • Fold in 1/2 cup fresh blueberries or sliced banana just before pouring for a fruit-forward version.
  • • Add 1 teaspoon cinnamon and 1/4 teaspoon nutmeg for a warm, spiced flavour.
  • • For lemon-ricotta pancakes, replace 1/2 cup buttermilk with whole-milk ricotta and add the zest of one lemon.

📦 Storage

Cool completely, then stack with parchment between each pancake and refrigerate for up to 3 days. Freeze for up to 2 months; reheat straight from frozen in the toaster or a 350°F oven for 5 minutes.

🍽️ Serving Suggestions

  • • Top with real maple syrup, fresh berries, and a dusting of powdered sugar.
  • • A side of crispy bacon or breakfast sausage rounds this into a complete brunch.
  • • Whipped honey butter melts beautifully over a warm stack.