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Fluffy Buttermilk Pancakes

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Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes

By Amanda Lynn

Published October 15, 2025

(3)

These buttermilk pancakes are the epitome of a perfect weekend breakfast. Light, fluffy, and golden brown, they're everything a pancake should be.

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The secret to their fluffiness is the buttermilk, which reacts with the baking soda to create air pockets throughout the batter. Don't overmix - a few lumps are perfectly fine and will result in tender pancakes.

I love serving these with pure maple syrup and fresh berries, but they're also delicious with butter and powdered sugar, or even with a dollop of whipped cream.

Make a double batch and freeze the extras! They reheat beautifully in the toaster for quick weekday breakfasts.

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Fluffy Buttermilk Pancakes

(3 reviews)

Recipe

Prep:10 min

Cook:15 min

Total:25 min

Servings:4 servings

Fluffy Buttermilk Pancakes

(3 reviews)

Recipe Card

Prep Time:10 min

Cook Time:15 min

Total Time:25 min

Servings:4 servings

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Scale

Measurement

Ingredients

(Total: 9)

•2 cups all-purpose flour

•2 tablespoons sugar

•2 teaspoons baking powder

•1 teaspoon baking soda

•1/2 teaspoon salt

•2 cups buttermilk

•2 large eggs

•1/4 cup melted butter

•1 teaspoon vanilla extract

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix - a few lumps are fine.
Heat a griddle or large skillet over medium heat and lightly grease with butter or cooking spray.
Pour 1/4 cup of batter for each pancake onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook for another 1-2 minutes until golden brown on both sides.
Serve immediately with maple syrup, fresh berries, and butter.

Notes

For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.

Don't press down on the pancakes with your spatula - this will deflate them.

Keep cooked pancakes warm in a 200°F oven while you finish the batch.

These freeze well for up to 2 months. Reheat in the toaster or microwave.

Fluffy Buttermilk Pancakes

Ingredients

(Total: 9)

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

2 large eggs

1/4 cup melted butter

1 teaspoon vanilla extract

Kitchen Equipment

Large Mixing Bowl

Large Mixing Bowl

Whisk

Whisk

Griddle

Griddle

Measuring Cups

Measuring Cups

Spatula

Spatula

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