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Stack of fluffy buttermilk pancakes topped with butter and maple syrup

Fluffy Buttermilk Pancakes From Scratch

Soft, fluffy buttermilk pancakes made from scratch with golden, crispy edges. A simple one-bowl recipe perfect for weekend breakfasts.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients

Ingredients
  • 2 cups all-purpose flour spooned and leveled
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk or milk plus vinegar substitute
  • 2 large eggs
  • 1/4 cup melted butter plus extra for cooking

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or non-stick pan

Method

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the buttermilk, eggs, and melted butter until combined.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are fine.
  4. Let the batter rest for 5 minutes while the pan heats up.
  5. Heat a griddle or non-stick pan over medium heat and lightly grease with butter.
  6. Pour about 1/4 cup of batter per pancake onto the hot pan.
  7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  8. Flip and cook the other side until golden brown, about 1-2 minutes more.
  9. Repeat with the remaining batter, adding more butter to the pan as needed.
  10. Serve warm with maple syrup, butter, or your favorite toppings.

Notes

For extra fluffy pancakes, whip egg whites separately and fold into the batter at the end.