Fluffy Buttermilk Pancakes: The Best Breakfast Staple

There’s something magical about a fresh stack of homemade buttermilk pancakes. The golden-brown edges, the soft and airy center, and that rich, buttery flavor all come together for a breakfast that just hits different. Whether you’re whipping these up for a cozy weekend brunch or meal-prepping for the week, these buttermilk pancakes are the real deal. Forget the store-bought mix—once you see how easy and delicious homemade pancakes can be, there’s no turning back!

Why You Need to Make These Pancakes

You ever had one of those pancake stacks that just melts in your mouth? That’s what we’re making today. Buttermilk pancakes are next-level because that buttermilk adds a slight tang, making them ultra-light and flavorful. These pancakes are the perfect balance of fluffy and slightly crisp on the outside. Plus, they’re super customizable—you can add fruit, chocolate chips, or even a savory twist if you’re feeling adventurous. And let’s be real, making pancakes from scratch just makes breakfast feel special. Whether you’re serving up a big family breakfast or just treating yourself, this is a recipe you need in your back pocket.

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients:

• 2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract

For Cooking:

• Butter or oil for the griddle

Step-by-Step Guide to Making Buttermilk Pancakes

1. Mix the Dry Ingredients

Start by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl. This ensures everything is evenly distributed and makes for a perfect pancake rise.

2. Prepare the Wet Ingredients

In another bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. Make sure the butter is slightly cooled before adding it, so it doesn’t scramble the eggs.

3. Combine the Wet and Dry Mixtures

Slowly pour the wet ingredients into the dry mixture, stirring gently with a spatula or wooden spoon. Don’t overmix—it’s okay if the batter is a little lumpy. Overmixing will make the pancakes dense instead of light and fluffy.

4. Let the Batter Rest

Let the batter sit for about 5-10 minutes. This helps the ingredients hydrate and allows the baking soda and buttermilk to do their thing, giving you extra fluffy pancakes.

5. Heat Up the Griddle

Preheat a griddle or nonstick pan over medium heat. Lightly grease it with butter or oil. You’ll know it’s ready when a few drops of water sizzle on contact.

6. Cook the Pancakes

Using a ladle or measuring cup, pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles start to form on the surface and the edges look set (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.

7. Serve and Enjoy

Stack them up and serve with your favorite toppings. Whether it’s syrup, butter, or fresh fruit, you’re in for a treat!

Expert Tips & Tricks

• Use fresh ingredients – Make sure your baking powder and baking soda aren’t expired for the best rise.
• Don’t overmix – A few lumps in the batter are okay! Overmixing will give you dense pancakes.
• Let the batter rest – 10 minutes is all it takes for fluffier pancakes.
• Adjust the heat as needed – Too high, and they’ll burn; too low, and they won’t cook through properly.
• Use a measuring cup for even sizes – This keeps your pancakes uniform for that perfect stack.

15 Pancake Variations

1. Blueberry Buttermilk Pancakes – Fold in fresh or frozen blueberries.
2. Chocolate Chip Pancakes – Add semi-sweet or milk chocolate chips.
3. Banana Nut Pancakes – Mix in mashed banana and chopped walnuts.
4. Cinnamon Swirl Pancakes – Add cinnamon sugar swirls for a cinnamon roll effect.
5. Lemon Poppyseed Pancakes – Zest some lemon and add poppy seeds.
6. Peach Cobbler Pancakes – Fold in diced peaches and a sprinkle of brown sugar.
7. Pumpkin Spice Pancakes – Add canned pumpkin and pumpkin pie spice.
8. Strawberry Shortcake Pancakes – Top with fresh strawberries and whipped cream.
9. Apple Cinnamon Pancakes – Fold in diced apples and cinnamon.
10. Oreo Pancakes – Crushed Oreos in the batter for a cookies-and-cream twist.
11. Peanut Butter Pancakes – Swirl in peanut butter for a nutty flavor.
12. Carrot Cake Pancakes – Grated carrots and a pinch of nutmeg.
13. Mocha Pancakes – Cocoa powder and a little espresso powder.
14. Savory Pancakes – Skip the sugar and add shredded cheese and herbs.
15. Maple Bacon Pancakes – Crumbled bacon and a drizzle of maple syrup.

What to Serve With Buttermilk Pancakes

1. Classic maple syrup
2. Whipped cream
3. Fresh fruit (bananas, berries, peaches)
4. Nutella
5. Peanut butter
6. Honey
7. Greek yogurt
8. Scrambled eggs
9. Bacon
10. Sausage links
11. Breakfast potatoes
12. Fruit compote
13. Butter and powdered sugar
14. Chocolate drizzle
15. Caramelized pecans

Storage Tips

Refrigerate: Store leftover pancakes in an airtight container for up to 4 days.

Freeze: Stack pancakes with parchment paper in between and freeze for up to 2 months.

Reheat: Pop them in the toaster, oven, or microwave for a quick breakfast.

How Much Should I Make for Family Gatherings?

A good rule of thumb is about 2-3 pancakes per person. So for a family of 5, plan on making 15 pancakes. If you’ve got a big crowd, double or triple the recipe.

How Far in Advance Can I Make Buttermilk Pancakes?

You can make these pancakes 1-2 days in advance and store them in the fridge. For longer storage, freeze them. Just reheat when ready to serve!

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Fluffy Buttermilk Pancakes: The Best Breakfast Staple

5 from 1 vote

Prep: 5 minutes mins

Cook: 10 minutes mins

Rest Time: 5 minutes mins

Total: 20 minutes mins

Servings: 4

Start your morning off right with these light, fluffy, and golden Buttermilk Pancakes—made from scratch and packed with rich, buttery flavor. The buttermilk brings that signature tang while keeping every bite tender and soft. Perfect for weekend brunch, family breakfasts, or when you just want to treat yourself. Stack ‘em high, drizzle with syrup, top with your favorites, and dig in!

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Ingredients  

1x2x3x

• ▢ 2 cups all-purpose flour
• ▢ 2 tablespoons granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 2 cups buttermilk
• ▢ 2 large eggs
• ▢ 1/4 cup unsalted butter melted
• ▢ 1 teaspoon vanilla extract
• ▢ Butter or oil for the griddle

Instructions 

• Mix Dry Ingredients:
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Mix Wet Ingredients:
• In another bowl, whisk together buttermilk, eggs, melted butter (cooled), and vanilla.
• Combine:
• Gently stir wet ingredients into dry using a spatula. Don’t overmix—some lumps are okay.
• Rest Batter:
• Let the batter rest for 5–10 minutes to help activate leavening and boost fluffiness.
• Preheat Griddle:
• Heat a nonstick pan or griddle over medium heat. Lightly grease with butter or oil.
• Cook Pancakes:
• Pour 1/4 cup of batter per pancake. Cook for 2–3 minutes until bubbles form and edges are set. Flip and cook 1–2 more minutes until golden brown.
• Serve:
• Stack ’em up and top with syrup, fruit, butter, whipped cream, or any favorites.

Notes

Don’t Overmix: Keep the batter slightly lumpy to avoid tough pancakes.

Rest the Batter: Letting it sit improves texture.

Perfect Flip: Wait for bubbles and set edges before flipping.

Even Portions: Use 1/4 cup batter per pancake for consistency.

Make-Ahead: Store leftovers in the fridge up to 4 days, or freeze for 2 months.

Customize: Add blueberries, chocolate chips, bananas, or even bacon to the batter.

Toppings: Try syrup, whipped cream, fresh berries, Nutella, or honey.

Feeds a Crowd: Double or triple the recipe for brunch parties.

Griddle Heat: Use medium heat—avoid burning or undercooking.

Use Real Buttermilk: It makes a huge difference in flavor and lift.

Keep Warm: Store cooked pancakes in a 200°F oven while finishing the batch.

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