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Fluffy Buttermilk Pancakes

These fluffy buttermilk pancakes are the perfect breakfast treat! Soft, airy, and golden, they’re quick to make and guaranteed to impress. Whether topped with classic syrup or loaded with fresh fruit, these pancakes will become your go-to recipe for mornings.

  • Total Time: 30 minutes
  • Yield: 12 pancakes (serves 4–6) 1x

Ingredients

Scale

For the Pancakes:

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk
  • 3 tablespoons unsalted butter, melted (plus extra for greasing)

Optional Add-Ins:

  • 1 teaspoon vanilla extract
  • ½ cup fresh or frozen blueberries
  • ½ cup chocolate chips

Instructions

  • Prepare the Batter:
    • In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
    • In a separate bowl, beat the eggs, then add buttermilk and melted butter. Mix until well combined.
    • Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few lumps in the batter are okay; avoid overmixing to ensure fluffy pancakes.
  • Preheat the Pan:
    • Heat a non-stick pan or griddle over medium heat. Lightly grease with a small amount of butter or oil.
  • Cook the Pancakes:
    • Use a ¼-cup measuring cup to pour batter onto the hot pan, spacing pancakes a few inches apart.
    • Cook until bubbles appear on the surface and the edges look set (about 2–3 minutes).
    • Flip the pancakes and cook the other side for 1–2 minutes, or until golden brown.
  • Serve and Enjoy:
    • Transfer cooked pancakes to a plate. Repeat with the remaining batter.
    • Serve warm with your favorite toppings.

Notes

  • Make-Ahead Tip: Pancake batter can be prepared in advance and stored in the refrigerator for up to 24 hours. Stir gently before use.
  • Freezing Pancakes: Cooked pancakes can be frozen. Stack them with parchment paper between each pancake and store in an airtight container or freezer bag for up to 2 months.
  • Reheating Tip: Reheat pancakes in the microwave, oven, or toaster for a quick and easy breakfast.
  • Author: Chef Crenn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 pancake
  • Calories: 120
  • Sugar: 3g
  • Sodium: 180mg
  • Fat: 5g
  • Saturated Fat: 2g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 40mg

Keywords: Fluffy Buttermilk Pancakes, Pancake Recipe, Breakfast Pancakes, Easy Pancakes, Buttermilk Pancakes