Fluffy Buttermilk Pancakes
There’s nothing quite like waking up on a weekend morning to the smell of pancakes sizzling on the griddle. In our home, Sunday mornings are for pancakes, and this fluffy buttermilk pancake recipe has been a favorite for years. It’s light, airy, and packed with the rich, comforting flavors that make breakfast feel extra special.
What makes these pancakes so good? The secret is in the buttermilk. It gives them a beautifully soft and tender texture while adding just the right amount of tangy flavor. And the best part? This recipe is so easy to make with simple pantry ingredients!
So, whether you’re looking for the perfect weekend breakfast or a freezer-friendly option for busy mornings, this recipe will not disappoint.
Why You’ll Love These Buttermilk Pancakes
✔ Extra Fluffy & Soft – The buttermilk creates the perfect rise, making these pancakes thick and pillowy.
✔ Easy to Make – Just mix, rest, and cook! A beginner-friendly recipe.
✔ Meal-Prep Friendly – Make a big batch and freeze for quick breakfasts.
✔ Customizable – Add chocolate chips, blueberries, or a dash of cinnamon for variety.
Ingredients You’ll Need
Here’s everything you need to make the fluffiest buttermilk pancakes from scratch:
- 2 cups all-purpose flour – The base for the perfect pancake texture.
- 1/2 cup sugar – Adds a touch of sweetness.
- 4 tablespoons baking powder – Creates the light, fluffy rise.
- 1/2 teaspoon salt – Balances the sweetness and enhances flavor.
- 1/4 teaspoon baking soda – Works with the buttermilk for an even better rise.
- 1 3/4 cups buttermilk – The key to soft, tender pancakes!
- 1/4 cup melted butter – Adds richness and keeps the pancakes moist.
- 2 teaspoons vanilla or maple flavoring – Enhances the overall flavor.
- 1 large egg – Helps bind everything together.
📌 Tip: If you don’t have buttermilk, you can make your own! Just mix 1 3/4 cups of whole milk with 2 tablespoons of vinegar or lemon juice. Let it sit for 5 minutes before using.
How to Make Fluffy Buttermilk Pancakes
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt. This helps distribute everything evenly for the best texture.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together buttermilk, melted butter, vanilla (or maple flavoring), and the egg until well combined.
Step 3: Combine Wet & Dry Ingredients
Slowly pour the wet mixture into the dry ingredients. Gently mix until just combined—it’s okay if there are a few lumps! Overmixing can make the pancakes dense instead of fluffy.
Step 4: Let the Batter Rest
Let the batter sit for 20 minutes before cooking. This step is crucial! The buttermilk and baking powder need time to create those air pockets that make the pancakes extra fluffy.
Step 5: Cook the Pancakes
- Heat a buttered griddle or nonstick pan over medium heat.
- Use a ladle or 1/4 cup scoop to pour the batter onto the griddle.
- When bubbles form on top, flip the pancakes and cook for another 1-2 minutes until golden brown.
Step 6: Serve & Enjoy
Serve warm with homemade maple syrup, fresh fruit, or a dusting of powdered sugar.
📌 Pro Tip: To keep pancakes warm while cooking, place them on a baking sheet in a 200°F oven until ready to serve!
How to Store & Freeze Pancakes
These pancakes store beautifully and make a great meal-prep breakfast!
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Let pancakes cool completely, then place them in a freezer bag with parchment paper between layers. Freeze for up to 3 months.
- Reheat: Warm in the microwave, toaster, or oven until heated through.
📌 Freezing Tip: To avoid pancakes sticking together, flash-freeze them on a baking sheet for 30 minutes before transferring them to a freezer bag.
FAQs – Your Pancake Questions Answered!
Q: Can I use regular milk instead of buttermilk?
A: Yes! Buttermilk gives the pancakes the best texture, but regular milk works too. Just add 1/2 teaspoon of vinegar to mimic the acidity.
Q: Why are my pancakes flat instead of fluffy?
A: This usually happens if the batter was overmixed or if it didn’t rest long enough. Make sure to let it sit for 20 minutes before cooking!
Q: Can I make this batter ahead of time?
A: Yes! Store the batter in the fridge for up to 12 hours, but let it sit at room temperature for 10 minutes before cooking.
Q: How do I make thinner pancakes?
A: Add 1/4 cup more buttermilk to the batter for a thinner consistency.
If you’re looking for the ultimate fluffy buttermilk pancakes, this recipe is a must-try! Whether you’re making them for a cozy Sunday breakfast or meal-prepping for the week, these pancakes are always a hit.
So grab your whisk, pour yourself a cup of coffee, and enjoy the slow, simple joy of homemade pancakes. Because breakfast just tastes better when it’s made from scratch.
Pro Tips for the Fluffiest Pancakes
✔ Use buttermilk! It makes the pancakes extra soft and fluffy. If you don’t have any, make your own by mixing 1 ¾ cups of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
✔ Let the batter rest for 20 minutes. This step is crucial for extra fluffy pancakes!
✔ Don’t overmix! Stir the batter just until combined—lumps are okay. Overmixing will make the pancakes dense.
✔ Medium heat is best. Too high, and they’ll burn before cooking through; too low, and they’ll be pale and dry.
Serving Suggestions
Pair these fluffy buttermilk pancakes with:
✔ Homemade Maple Syrup (Recipe linked below!)
✔ Fresh fruit like strawberries, blueberries, or bananas
✔ A drizzle of honey or peanut butter for extra flavor
✔ A side of bacon or scrambled eggs for a complete breakfast
Fluffy Buttermilk Pancakes
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ½ cup sugar
- 4 tablespoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
Wet Ingredients:
- 1 ¾ cups buttermilk
- ¼ cup melted butter
- 2 teaspoons vanilla extract or maple flavoring
- 1 large egg
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda until evenly combined. Set aside.
- In a separate bowl, whisk together the buttermilk, melted butter, vanilla or maple flavoring, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy—do not overmix!
- Let the batter sit for 20 minutes to allow the buttermilk to activate the baking powder, making your pancakes extra fluffy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Ladle about ¼ cup of batter per pancake onto the hot surface.
- Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
- Flip and cook for another 1-2 minutes until golden brown.
- Serve warm with homemade maple syrup, fresh fruit, butter, or your favorite toppings!
Notes
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 ¾ cups whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
- Flavor Variations: Try adding cinnamon, nutmeg, or even a handful of chocolate chips for a fun twist.
- Storage Tips: Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Reheating: Warm pancakes in the toaster, microwave, or oven at 300°F for a few minutes.
- Serving Suggestions: Serve with fresh fruit, homemade maple syrup, or a pat of butter for extra indulgence.
✨ Did you try this recipe? Let me know in the comments how it turned out! And don’t forget to pin this recipe for later. 🥞💛
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