Name: The BEST Fluffy Buttermilk Pancakes
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3 tbsp granulated sugar; 2 cups buttermilk; 2 large eggs, lightly beaten; 1 tsp vanilla extract (optional); Butter, oil, or non-stick spray for greasing

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These fluffy buttermilk pancakes are my go-to breakfast when I want something cozy, indulgent, and irresistibly delicious. They come together quickly, cook up light and airy, and taste so much better than any boxed mix. With just a drizzle of warm maple syrup and a pat of melting butter, I feel like I’m starting the day in the best way possible.

The BEST Fluffy Buttermilk Pancakes

Why You’ll Love This Recipe

I love how easy these pancakes are to whip up, yet they deliver that diner-style fluffiness and flavor every single time. The buttermilk gives them a tender texture and a subtle tang that makes them stand out from ordinary pancakes. I don’t have to worry about fancy equipment either—just a simple bowl, whisk, and hot griddle. Plus, I can have a stack ready in under half an hour, which makes them perfect for busy mornings or lazy weekend brunches.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
baking soda
salt
granulated sugar
buttermilk
large eggs, lightly beaten
vanilla extract (optional)

Directions

I whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl.
I add the buttermilk, eggs, and vanilla extract, whisking just until combined. A few small lumps are perfectly fine.
I let the batter rest for about 10 minutes while preheating my griddle or skillet over medium heat.
I lightly grease the cooking surface with butter, oil, or non-stick spray.
I ladle about 1/3 to 1/2 cup of batter for each pancake.
When small bubbles appear on the surface, I flip the pancake and cook the other side until golden brown.
I serve them immediately with warm syrup and butter.

Servings and timing

This recipe makes about 12 pancakes, serving 4 to 6 people. Prep time is around 15 minutes, and cooking takes about 7 minutes, for a total time of roughly 22 minutes.

Variations

I sometimes add fresh blueberries or sliced bananas to the batter for a fruity twist.
For a dessert version, I sprinkle mini chocolate chips into the pancakes before flipping.
If I’m feeling festive, I mix in a bit of cinnamon and nutmeg for a warm spice flavor.
When I want extra fluff, I separate the eggs and fold in whipped egg whites at the end.

storage/reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them in a single layer before transferring to a freezer bag—they keep for about 2 months. To reheat, I pop them in the toaster for a crisp edge or warm them in the microwave for about 30 seconds.

FAQs

How do I make these pancakes without buttermilk?

I mix 2 cups of milk with 2 tablespoons of white vinegar or lemon juice and let it sit for 10 minutes before using.

Can I make the batter ahead of time?

I prefer making the batter fresh, but I can mix the dry ingredients the night before and combine them with the wet ingredients in the morning.

Why should I let the batter rest?

Resting helps the gluten relax and gives the baking powder and soda time to start working, which makes the pancakes fluffier.

What’s the best way to keep pancakes warm before serving?

I place them on a baking sheet in a 200°F (93°C) oven until ready to serve.

Can I make these gluten-free?

Yes, I swap the all-purpose flour for a good-quality gluten-free blend that contains xanthan gum.

Conclusion

I keep coming back to these fluffy buttermilk pancakes because they never fail me. They’re simple, quick, and absolutely delicious, making them just as perfect for a special holiday breakfast as they are for a lazy Sunday morning. Once I tried this recipe, I knew it would become a permanent part of my breakfast rotation.