Fluffy Buttermilk Pancakes

Name: Fluffy Buttermilk Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 45 min
Ingredients: 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

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by Haley // May 20, 2025

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Start your morning off with a batch of the best fluffy buttermilk pancakes! They are super easy to make and taste delicious with a variety of toppings. You’ll love how thick, yet light, they are. It’s the perfect family breakfast!

syrup poured over and dripping down stack of fluffy buttermilk pancakes.

Nothing quite makes your eyes light up early in the morning quite like a stack of fluffy pancakes being delivered to the breakfast table. They smell delicious and are begging for a generous pour of maple syrup. I love this recipe for buttermilk pancakes because they turn out light and fluffy every single time! Believe me when I say you’ll never used boxed mix again!

Table of Contents

Why You’ll Love This Recipe

Super fluffy texture. These pancakes are pillowy soft and fluffy like a cloud!
Easy to make. The batter comes together in just a few minutes with easy-to-find ingredients.
Versatile texture. Add your favorite mix-ins or toppings to customize your stack of pancakes.
Perfect family breakfast. Whip up a batch on Sunday morning and serve it alongside a savory dish, such as a sausage breakfast casserole or broccoli quiche.

Ingredient Notes

tabletop with bowls of ingredients to make buttermilk pancakes.

All purpose flour: Any brand of all purpose flour will work for this recipe. Be sure to measure your flour properly.
Baking powder and baking soda: These leavening agents help the batter rise and create that fluffy texture!
Salt: To help activate the leavening agent, add 1/2 teaspoon kosher salt.
Buttermilk: The acidity in buttermilk works with the leavening agents to creates softer, more tender pancakes.
Eggs: To help bind the ingredients, add two large eggs that are room temperature.
Sugar: For a touch of sweetness, a few tablespoons of sugar is used.
Vanilla: 100% pure vanilla extract adds a warm flavor.
Butter: Melted butter is used in the batter to add a rich taste. You’ll need a little extra to grease the griddle so the pancakes don’t stick.

Recipe Variations

Add some mix-ins. Fresh berries, nuts or chocolate chips are a delicious addition. I suggest 1/2 to 3/4 cup. You can also add sliced bananas! Immediately after the batter is added to the griddle, arrange some sliced banana pieces on top of the pancake.

Double the recipe. This recipe doubles easily if you’d like to make a large batch. Be sure to use a large enough mixing bowl.

Use your favorite toppings. Whether it’s maple syrup, apple compote or blueberry sauce, the options are endless! You can’t go wrong with a dollop of homemade whipped cream.

How to Make Fluffy Buttermilk Pancakes

photo collage demonstrating how to make batter for buttermilk pancakes in a mixing bowl and how to make pancakes on a griddle.

Whisk together the dry ingredients—flour, baking powder, baking soda, salt and sugar.
Mix together the wet ingredients—buttermilk, eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients. Mix just until combined.
Let the batter rest for 30 minutes.
Bring griddle to medium heat and grease with butter. Scoop 1/3 cup portions of batter and cook the pancakes. Flip when the edges are set and bubbles appear in the center.

Expert Tips

Check that the ingredients are fresh. This is particularly important for the baking power and baking soda (they help the batter rise). It’s also crucial the buttermilk is fresh since it helps thicken the batter.

Weigh the ingredients. Use a kitchen scale to weigh the flour. If you don’t have a scale, spoon and level the flour into the measuring cup. Never pack flour into the cup or scoop it directly from the bag.

Don’t over-mix the batter. Over-mixing will cause the batter to deflate. This will result in dense pancakes.

Flip only once. Avoid flipping the pancakes more than once as this will also cause the pancakes to deflate. You know they are ready to flip when the edges are set and the center of the pancakes starts to have small bubbles appear.

tabletop with a couple plates of buttermilk pancakes garnished with a pat of butter and fresh strawberries.

Make Ahead and Storage Tips

Make ahead the batter and keep it covered in the refrigerator for up to 3 or 4 hours. Any longer and the batter will start to deflate and the leavening agents will lose their effectiveness.

Make ahead the pancakes and keep them warm in the oven for those who are sleeping in.

Store pancakes in an airtight container or ziptop bag (make sure they are completely cooled first). Keep in the refrigerator for up to 3 days.

Freeze pancakes for up to 2 months. After they are completely cooled, place them in an airtight container or freezer bag. Store in the freezer and reheat in the toaster oven or microwave.

Recipe FAQ

Can I use this recipe to make waffles?

Technically yes, but the texture won’t be the same. Waffle batter typically has a bit more fat to get the crispy edges. I suggest trying my buttermilk waffle recipe instead!

Can I use buttermilk substitute?

Yes, place 2 Tablespoons white distilled vinegar (or fresh lemon juice) in a measuring cup. Add regular milk (whole or nonfat) and fill to the 2 cup measure. Stir and let the mixture sit for 10 minutes before using in the recipe.

Why are my pancakes flat?

it’s likely the leavening agents were old or expired. Another reason could be that the batter was over-mixed. It’s okay if there are a few lumps in the batter when the dry and wet ingredients are combined.