Introduction
I make these fluffy buttermilk pancakes almost every Sunday morning, and my kids ask for them by name. What makes this recipe stand out is the buttermilk — it gives the pancakes a slight tang and makes them rise up thick and fluffy on the griddle. The trick is not overmixing the batter; a few lumps are totally fine and actually help keep things light. These are perfect for a lazy weekend breakfast, but they’re easy enough to whip up on a busy weekday too. If you love pancake morning, you’ll also want to try these blueberry lemon ricotta pancakes — they’re a beautiful variation with a bright citrus twist.
Quick Answer
To make fluffy buttermilk pancakes, whisk together flour, baking powder, baking soda, and salt, then combine with buttermilk, eggs, and melted butter. Cook on a greased griddle over medium heat for 2-3 minutes per side. The whole batch is ready in about 25 minutes.
Why You’ll Love This Recipe
These fluffy buttermilk pancakes turn out soft and pillowy every single time, with crispy golden edges that get a little crunch from the butter in the pan. The batter comes together in one bowl with basic pantry staples, so there’s no special equipment needed.
They’re endlessly versatile — add chocolate chips, blueberries, or a sprinkle of cinnamon and they taste like a totally different breakfast. Kids love them, and they reheat well, so leftovers aren’t wasted.
This recipe is also pretty forgiving. Even if your batter looks a little thick or a little thin, it usually still works out great.
About the Ingredients
Buttermilk
Buttermilk is what makes these pancakes so fluffy and gives them that classic tangy flavor. The acidity reacts with the baking soda to create lots of bubbles, which means a lighter pancake. Don’t have buttermilk? Mix one cup of regular milk with a tablespoon of white vinegar or lemon juice and let it sit for 5 minutes. According to Healthline’s guide to buttermilk nutrition, buttermilk is also lower in fat than regular milk while still delivering a rich, creamy texture in baked goods.
All-Purpose Flour
Plain all-purpose flour gives these pancakes their structure without making them heavy. Spoon the flour into your measuring cup and level it off — packing it down can make the pancakes dense.
Baking Powder and Baking Soda
Using both leaveners together is the secret to that extra fluffy texture. Baking soda reacts with the buttermilk’s acidity for a quick rise, while baking powder adds extra lift as the pancakes cook.
Eggs
Eggs add richness and help bind everything together. They also help the pancakes hold their shape so they don’t fall apart when you flip them.
Melted Butter
Melted butter adds flavor and keeps the pancakes moist. You can swap in melted coconut oil or a neutral vegetable oil if that’s what you have on hand.
Tips and Tricks
Don’t overmix the batter — stir just until the dry ingredients disappear. A few small lumps are totally normal and actually help keep your fluffy buttermilk pancakes light instead of tough.
Let the batter rest for about 5 minutes before cooking. This gives the leaveners time to activate and helps the pancakes puff up more on the griddle.
Make sure your pan or griddle is properly preheated before adding batter. If it’s not hot enough, the pancakes will spread out thin instead of holding their fluffy shape. These fluffy buttermilk pancakes also pair beautifully with a jar of homemade small batch blackberry jam without pectin — it takes about 25 minutes to make and tastes incredible spooned over a warm stack.
Pro Tips
For extra-fluffy pancakes, separate the eggs and whip the egg whites separately until soft peaks form, then fold them into the batter at the end. This adds even more air and height.
Keep cooked pancakes warm in a 200°F oven on a wire rack while you finish the rest of the batch. Stacking them directly on a plate traps steam and makes them soggy.
If you like a deeper flavor, brown the butter before adding it to the batter. It only takes a couple extra minutes and adds a nutty, almost caramel-like taste.
Step-by-Step Instructions
- In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk 2 cups buttermilk, 2 large eggs, and ¼ cup melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are fine — don’t overmix or your pancakes will turn out dense.
- Let the batter rest for 5 minutes while your pan heats up.
- Heat a griddle or non-stick pan over medium heat and lightly grease it with butter or oil.
- Pour about ¼ cup of batter per pancake onto the hot pan.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook the other side until golden brown, about 1-2 minutes more.
- Repeat with the remaining batter, adding more butter to the pan as needed.
- Serve warm with maple syrup, butter, or your favorite toppings.
Variations
For blueberry buttermilk pancakes, fold 1 cup of fresh or frozen blueberries into the batter right before cooking.
For a chocolate version, stir in ½ cup of chocolate chips for a fun weekend treat the kids will love.
If you want a healthier spin, swap half the flour for whole wheat flour — the pancakes will be slightly denser but still fluffy.
For a cinnamon-spiced version, add 1 teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients.
You can also make these dairy-free by using a plant-based buttermilk substitute (plant milk plus vinegar) and dairy-free butter.
How to Store
Let leftover pancakes cool completely, then store them in an airtight container in the fridge for up to 4 days. Reheat in the toaster or microwave until warmed through.
To freeze, lay pancakes flat on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 2 months and can go straight from freezer to toaster.
Frequently Asked Questions
Can I make the batter ahead of time?
You can mix the dry ingredients the night before, but it’s best to combine wet and dry ingredients right before cooking for the fluffiest buttermilk pancakes.
Why are my pancakes flat instead of fluffy?
This usually means the baking powder or baking soda is old, or the pan wasn’t hot enough when the batter hit it.
Can I use regular milk instead of buttermilk?
Yes, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.
Why is my batter lumpy?
A few lumps are normal and actually a good sign — overmixing to remove them will make your pancakes tough.
Can I double this recipe?
Yes, this recipe doubles easily. Just keep the pan at the right temperature and don’t overcrowd it.
What’s the best way to keep pancakes warm while cooking the rest?
Place cooked pancakes on a wire rack in a 200°F oven so they stay warm without getting soggy.
Can I make these pancakes gluten-free?
Yes, swap the all-purpose flour for a 1:1 gluten-free baking blend for similar results.
What else can I make for a pancake breakfast spread?
These fluffy buttermilk pancakes go great alongside our high-protein cottage cheese banana pancakes if you want to mix a classic stack with a protein-packed option — both cook on the same griddle at the same time.
Fluffy Buttermilk Pancakes From Scratch
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, eggs, and melted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are fine.
- Let the batter rest for 5 minutes while the pan heats up.
- Heat a griddle or non-stick pan over medium heat and lightly grease with butter.
- Pour about 1/4 cup of batter per pancake onto the hot pan.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook the other side until golden brown, about 1-2 minutes more.
- Repeat with the remaining batter, adding more butter to the pan as needed.
- Serve warm with maple syrup, butter, or your favorite toppings.