Start your day right with a stack of perfectly fluffy buttermilk pancakes. These pancakes are light, thick, and absolutely delicious, providing the perfect base for a variety of toppings and mix-ins. Whether you’re cooking for the family or craving a breakfast treat, these pancakes are sure to impress!

Why You’ll Love This Recipe

There’s a reason this recipe is a favorite for so many people! The texture of these pancakes is unbeatable—they’re light and fluffy on the inside with a slight crispness on the outside. The batter is simple to make with easy-to-find ingredients, and they cook up quickly, making them perfect for a busy morning. You can even customize your pancakes by adding your favorite mix-ins, such as chocolate chips, berries, or nuts. Plus, you can top them off with syrup, fruit, whipped cream, or anything else you desire. No more boxed mixes—these pancakes are the real deal!

Ingredients

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

• 2 cups (250 g) all-purpose flour

• 3 tablespoons (38 g) granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 large eggs, room temperature

• 2 to 2 ¼ cups buttermilk, room temperature

• 3 tablespoons unsalted butter, melted and slightly cooled

• 1 teaspoon vanilla extract

Directions

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

2. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.

3. Pour the wet ingredients into the dry ingredients and mix gently until just combined. The batter should be thick and slightly lumpy. Avoid over-mixing to prevent dense pancakes.

4. Let the batter rest for 30 minutes. This allows the buttermilk to thicken and gives the pancakes their signature fluffiness.

5. Heat a pancake griddle or large skillet over medium heat. Add a tablespoon of butter to grease the pan.

6. Once the pan is hot and the butter is melted, scoop about 1/3 cup of batter onto the griddle for each pancake.

7. Cook the pancakes until the edges are set and bubbles appear on the surface, about 3–4 minutes. Flip and cook for another 2–3 minutes until golden brown.

8. Serve the pancakes warm with maple syrup, fresh berries, or your favorite toppings.

Servings and Timing

• Servings: This recipe yields approximately 10 pancakes.

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Resting Time: 30 minutes

• Total Time: 45 minutes

Variations

• Mix-ins: Add ½ to ¾ cup of your favorite mix-ins, such as fresh berries, nuts, or chocolate chips. You can even top the pancakes with sliced bananas for added flavor.

• Double the Recipe: If you’re cooking for a crowd, easily double the ingredients to make a larger batch.

• Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar to a cup of whole milk. Let it sit for a few minutes to thicken before using.

• Toppings: Whether you love maple syrup, honey, fresh fruit, or whipped cream, these pancakes are perfect for any topping you desire.

Storage/Reheating

• Make-Ahead: The pancake batter can be prepared ahead of time and stored in the refrigerator for up to 3–4 hours. However, it’s best to use it sooner for the best fluffiness.

• Storing Leftovers: After the pancakes have cooled, store them in an airtight container or zip-top bag in the refrigerator for up to 3 days.

• Freezing: For longer storage, freeze the pancakes for up to 2 months. Once cooled, place them in an airtight container or freezer bag. Reheat them in a toaster oven or microwave.

FAQs

1. Why are my pancakes not fluffy?

Ensure you don’t overmix the batter, as this can cause the pancakes to become dense. Also, make sure your baking powder and baking soda are fresh.

2. Can I use whole milk instead of buttermilk?

Yes, but buttermilk adds a unique tang and helps the pancakes rise. You can substitute with a milk-vinegar mixture (1 tablespoon vinegar to 1 cup milk) if needed.

3. Can I use a non-stick skillet instead of a griddle?

Yes, a non-stick skillet works well. Just be sure to grease it with butter to prevent sticking.

4. How do I know when to flip my pancakes?

Flip the pancake when the edges start to set, and you see bubbles forming in the center of the pancake. This usually takes about 3–4 minutes.

5. Can I add chocolate chips to the batter?

Absolutely! Fold in ½ to ¾ cup of chocolate chips or any other mix-ins you like, such as nuts or berries.

6. How can I make my pancakes even fluffier?

Let the batter rest for 30 minutes before cooking. This allows the ingredients to work together for the fluffiest texture.

7. Can I make these pancakes without eggs?

Yes, you can use an egg substitute such as flaxseed meal mixed with water, or a store-bought egg replacer.

8. What type of flour should I use?

All-purpose flour works best for these pancakes. Be sure to measure it correctly using the spoon-and-level method for accuracy.

9. Can I freeze leftover pancakes?

Yes! Once they have cooled, place the pancakes in an airtight container or freezer bag and store them for up to 2 months. Reheat them in the toaster or microwave.

10. How do I make sure the pancakes don’t stick to the pan?

Be sure to grease the griddle or skillet with butter or cooking spray. This will ensure your pancakes cook evenly and don’t stick.

Conclusion

Fluffy buttermilk pancakes are a classic breakfast favorite that everyone will love. With just a few simple ingredients and easy-to-follow steps, you can create a breakfast that’s perfect for any occasion. Whether you’re enjoying them with maple syrup, fruit, or chocolate chips, this recipe will make your mornings brighter and tastier! Enjoy!