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–+ servings

Fluffy Buttermilk Pancakes: The Best Breakfast Staple

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!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Rest Time 5 minutes
Total Time 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4

Ingredients
  

  • 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.
Keyword buttermilk pancakes, easy pancakes recipe, fluffy pancakes, homemade pancakes
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