These fluffy buttermilk pancakes are a weeknight lifesaver and a weekend show-off — light, tender, and reliably tall. I’ve made them dozens of times for family breakfasts and small dinner brunches, and they consistently turn out with a crisp edge and cloud-like center. My tests taught me a few small technique tweaks that make all the difference.
Why Make This Recipe
- Light, airy texture with a golden-brown exterior that tastes like weekend comfort.
- Uses simple pantry ingredients and comes together in about 30 minutes.
- Versatile: top with fruit, nuts, syrup, or savory toppings for different meals.
- Great for feeding a crowd — batter scales easily without losing texture.
- Personal insight: I love this recipe because the tang from the buttermilk keeps the pancakes tender without being greasy.
(If you enjoy exploring pancakes from other cuisines, check out this Baghrir recipe for a thin, spongy Moroccan pancake variation.)
Recipe Overview
Prep time: 10 minutes.
Cook time: 15–20 minutes (about 2–3 minutes per side).
Total time: 25–30 minutes.
Servings: 8 pancakes (about 3–4 servings).
Difficulty: Easy.
Method: Whisk dry ingredients, combine wet ingredients separately, fold gently, then cook on a preheated griddle or nonstick skillet at medium (about 375°F/190°C).
My Experience Making This Recipe
I tested this recipe on cast-iron and nonstick griddles to compare browning and heat control. I found that medium heat and a light hand when mixing consistently yield the tallest pancakes. Adjusting the resting time from zero to 5 minutes helped the bubbles stabilize and improved lift.
How to Make Fluffy Buttermilk Pancakes
Start by whisking 1 1/2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. In a separate bowl, beat 1 large egg with 1 1/4 cups buttermilk and 3 tablespoons melted butter; fold wet into dry just until combined — a few small lumps are fine. Let the batter rest 5 minutes while you preheat a skillet to medium (about 375°F/190°C); drop 1/4-cup portions onto the griddle, cook until bubbles form and edges set (about 2–3 minutes), then flip and cook another 1–2 minutes until golden.
Expert Tips for Success
- Measure flour correctly: spoon into the cup and level with a knife to avoid dense pancakes.
- Don’t overmix: stir until ingredients are combined; overmix develops gluten and makes pancakes tough.
- Preheat and maintain temperature: 375°F (190°C) gives golden color without burning; adjust to slightly lower if browning too fast.
- Use a 1/4-cup scoop or ladle for uniform pancakes; consistent size cooks evenly.
- Rest the batter 5 minutes so baking powder begins working and bubbles stabilize for better rise.
How to Serve Fluffy Buttermilk Pancakes
- Classic: stack with butter and real maple syrup, add a dusting of powdered sugar.
- Fruit-forward: top with macerated berries (toss berries with a teaspoon sugar) and lemon zest.
- Savory twist: serve with bacon slices and a dollop of crème fraîche or tangy yogurt.
- Presentation tip: stagger a small stack on warm plates and add texture with chopped toasted nuts.
Storage and Reheating Guide
Cool pancakes completely before storing to avoid sogginess.
Refrigerator: keep in an airtight container or wrapped in foil for up to 2 days.
Freezing: separate stacks with parchment and freeze flat in a freezer bag for up to 2 months.
Reheat from thawed in a 350°F (175°C) oven on a baking sheet for 8–10 minutes, or heat in a nonstick skillet over low heat for 1–2 minutes per side; microwave (30–45 seconds) works for single servings but can soften the crisp edge.
Recipe Variations
- Gluten-free: swap 1:1 gluten-free flour blend (with xanthan gum) and reduce mixing; expect slightly denser texture.
- Dairy-free: make a buttermilk substitute by mixing 1 1/4 cups unsweetened almond or oat milk with 1 tablespoon lemon juice, let sit 5 minutes. Use dairy-free margarine or oil.
- Egg-free: replace 1 egg with a flax egg (1 tbsp ground flax + 3 tbsp water, set 5 minutes); result is slightly less airy but still tender.
- Flavor add-ins: gently fold in 1/2 cup blueberries or 1 teaspoon vanilla extract for subtle flavor changes.
Nutritional Highlights
Buttermilk adds tang and contributes calcium and protein while keeping fat moderate when using 2% or low-fat milk alternatives.
Watch portions: one pancake (1/4 cup batter) is typically 100–150 calories depending on butter and toppings.
Allergens: contains wheat (gluten), dairy, and egg; see variations for gluten-free or dairy-free options.
Troubleshooting Common Issues
Problem: Pancakes are flat and thin. Solution: Check your baking powder (replace if over 6 months old) and avoid overmixing; a little rest helps activation.
Problem: Outside browns too fast but center is raw. Solution: Reduce heat slightly and cook a bit longer; use an oven at 200°F to keep finished pancakes warm while cooking the rest.
Problem: Pancakes are chewy or gummy. Solution: Do not overwork the batter and be precise with flour measurement — too much flour yields a dense crumb.
Frequently Asked Questions
Q: Can I use regular milk instead of buttermilk?
A: Yes — make a quick buttermilk substitute by adding 1 tablespoon white vinegar or lemon juice to 1 1/4 cups milk and let it sit 5 minutes; this replicates the acidity that tenderizes and reacts with baking soda for lift.
Q: How do I keep pancakes warm for a crowd?
A: Preheat your oven to 200°F (95°C) and place cooked pancakes on a baking sheet in a single layer or loosely tented with foil; this keeps them warm and prevents sogginess while you finish cooking.
Q: Can I make the batter ahead of time?
A: You can mix the dry ingredients ahead, but combine wet and dry no more than 30 minutes before cooking for best rise. If refrigerated overnight, expect slightly less height — bring batter to room temperature before cooking.
Q: How do I get evenly browned pancakes?
A: Use a heavy-bottomed skillet or griddle for even heat distribution, preheat to medium (about 375°F/190°C), and avoid crowding the pan so surface temperature stays consistent.
Conclusion
For more tested buttermilk pancake recipes and variations, see these helpful guides: The BEST Fluffy Buttermilk Pancakes – Mom On Timeout, The BEST Buttermilk Pancakes Recipe – Sugar Spun Run, Buttermilk Pancakes (Light and Fluffy), My Best Fluffy Buttermilk Pancakes – Sally’s Baking, and Buttermilk Pancakes Recipe.
Fluffy Buttermilk Pancakes
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Deliciously fluffy buttermilk pancakes that are light, tender, and perfect for any breakfast or brunch.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 1/4 cups buttermilk
- 3 tablespoons melted butter
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- In another bowl, beat the egg with buttermilk and melted butter.
- Fold the wet ingredients into the dry until just combined, leaving small lumps.
- Let the batter rest for 5 minutes.
- Preheat a skillet to medium (about 375°F/190°C).
- Drop 1/4-cup portions of batter onto the griddle.
- Cook until bubbles form and edges set (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden.
Notes
For best results, avoid overmixing and ensure proper flour measurement.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American