Name: Fluffy Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/2 cups (190 g) all-purpose flour; 1 tbsp baking powder; 1/2 tsp baking soda; 1 tbsp sugar; 1/2 tsp kosher salt; 1 1/4 cups (300 ml) cold buttermilk; 1 large egg; 3 tbsp melted butter (cooled); 1 tsp vanilla

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These Fluffy Buttermilk Pancakes are the kind that puff up tall, stay tender inside, and get a golden, crisp edge every time. I’ve made them dozens of times for busy weekend breakfasts and casual brunches — they’re forgiving and reliably delicious. If you love a soft, slightly tangy pancake, this is a go-to recipe I return to again and again; see a similar take here: fluffy buttermilk pancakes.

Why Make This Recipe

They taste light and tender with a pleasant tang from real buttermilk that balances sweet toppings.
Quick to mix: about 10 minutes prep and a short cook time makes them weeknight-friendly.
Versatile — they take mix-ins (blueberries, chocolate chips) and savory twists equally well.
Great for feeding a crowd: multiply the batter easily without losing texture.
Personal insight: I love this recipe because the batter tolerates slight overmixing and still gives good lift, making it perfect when mornings are rushed; try a festive twist for holidays like the one linked here: holiday-style buttermilk treats.

Recipe Overview

Prep time: 10 minutes
Cook time: 15 minutes (makes ~8–10 pancakes)
Total time: 25 minutes
Servings: 4 (2–3 pancakes per person)
Difficulty: Easy
Method: Stovetop griddle or frying pan; cook over medium heat (about 350–375°F / 175–190°C) until bubbles form, flip, and finish until golden.

My Experience Making This Recipe

I tested this batter with different flours and buttermilk ratios to find a consistent rise and tender crumb. I learned that a short rest (5–10 minutes) helps the flour hydrate and produces a slightly taller pancake without extra leavening. Using a preheated cast-iron skillet or electric griddle made the biggest difference in even color and timing.

How to Make Fluffy Buttermilk Pancakes

Start by whisking the dry ingredients: 1 1/2 cups (190 g) all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tbsp sugar, and 1/2 tsp kosher salt. In a separate bowl combine 1 1/4 cups (300 ml) cold buttermilk, 1 large egg, 3 tbsp melted butter (cooled), and 1 tsp vanilla. Pour the wet into the dry and fold gently until just combined — a few small lumps are fine. Let the batter rest 5–10 minutes while you heat a nonstick skillet or 10-inch cast-iron pan over medium (350–375°F). Spoon 1/4-cup portions of batter, cook until bubbles form and edges set (about 2–3 minutes), then flip and cook another 1–2 minutes. Expect light, fluffy pancakes with a tender interior and golden exterior.

Expert Tips for Success

Measure flour by spooning it into the cup and leveling or weigh 190 g to avoid a dense batter.
Use cold buttermilk for brightness; if you don’t have it, mix 1 1/4 cups milk with 1 tbsp lemon juice and let sit 5 minutes (works in a pinch).
Preheat your pan and keep it between 350–375°F; use an infrared thermometer or test with a small drop of batter — it should sizzle gently, not burn.
Don’t overmix: stir until the flour is moistened. Overworked batter develops gluten and yields flat, tough pancakes. For flavor experiments and color tips, check this green-pancake variation: matcha pancake ideas.
Use a thin metal spatula and slide it all the way under the pancake before flipping to preserve the air bubbles and avoid deflating.

How to Serve Fluffy Buttermilk Pancakes

Classic: stack with real maple syrup and a pat of butter, finishing with flaky salt for contrast.
Fruit-forward: top with warm macerated berries or a blueberry compote and whipped cream; for a lighter option, pair with cottage-cheese-based toppings like these berry cloud ideas: blueberry cottage-cheese variations.
Brunch spread: serve alongside scrambled eggs, crisp bacon or sausage, and a small green salad for balance.
Global twist: plate them with warm spiced honey and orange zest for a Moroccan-inspired brunch; for inspiration, see pancake variations like baghrir: Moroccan semolina pancakes.

Storage and Reheating Guide

Refrigerator: cool pancakes completely, stack with parchment between layers, store in an airtight container for up to 2 days.
Freezer: flash-freeze single layers on a baking sheet, then transfer to a zip-top bag or airtight container; freeze up to 2 months.
Reheat from fridge: place on a baking sheet in a 350°F (175°C) oven for 6–10 minutes until warmed through.
Reheat from frozen: toaster or air fryer at 350°F for 3–6 minutes works great to restore crisp edges; avoid microwaving unless you need speed — 20–30 seconds will warm but can make them soft.

Recipe Variations

Gluten-free: replace with 1:1 gluten-free flour blend (190 g) and add 1/4 tsp xanthan gum if your blend lacks it; cook a touch longer on low heat.
Dairy-free: use unsweetened almond or oat milk plus 1 tbsp vinegar as a buttermilk substitute, and replace butter with melted coconut oil.
Protein-rich: fold in 1/2 cup ricotta or cottage cheese for a creamier, slightly denser pancake with extra protein.
Flavor add-ins: gently fold in 3/4 cup fresh blueberries, 1/2 cup chocolate chips, or 1 tsp grated lemon zest for variety; avoid stirring too much after additions.

Nutritional Highlights

These pancakes provide calcium and some protein from buttermilk and egg, making them a more balanced treat than plain batter.
They are carbohydrate-forward (from flour) and include fats from butter; portion control (2–3 pancakes) helps keep servings reasonable.
Allergens: contains wheat (gluten), dairy, and egg. For those with allergies, follow the gluten-free or dairy-free variations above.

Troubleshooting Common Issues

Pancakes are flat: likely overmixed batter or expired baking powder/baking soda. Solution: mix until just combined and check freshness of leavening (replace if >6 months).
Centers are raw while outsides burn: pan is too hot. Lower heat to medium (350–375°F) and finish over gentler heat or cover briefly to cook through.
Tough or rubbery texture: overworking batter develops gluten. Stir minimally and rest only briefly.

Frequently Asked Questions

Q1: Can I make the batter the night before?
A1: You can mix dry ingredients the night before and combine wet in the morning for best lift. If you mix the full batter overnight, the baking powder’s action diminishes and pancakes may be less fluffy; whisk in 1/2 tsp extra baking powder in the morning to refresh lift.

Q2: What’s the best pan to use for even browning?
A2: A well-seasoned 10–12 inch cast-iron skillet or an electric griddle gives the most even heat and predictable color. Nonstick pans are easiest for flipping, but they won’t give the same edge crispness as cast iron.

Q3: How do I keep a stack of pancakes warm without drying them out?
A3: Place cooked pancakes in a single layer on a wire rack over a baking sheet in a 200–225°F (95–110°C) oven. The rack prevents steaming and keeps edges from getting soggy while you finish the batch.

Q4: Can I make these without sugar for a savory version?
A4: Yes — omit the tablespoon of sugar and add a pinch more salt and 1–2 tbsp finely chopped herbs or grated cheese for savory pancakes. Reduce heat slightly to avoid burning the savory bits.

Conclusion

If you want another tested take on classic pancakes, check out this well-loved recipe: The BEST Fluffy Buttermilk Pancakes – Mom On Timeout. It’s a helpful companion to this guide and offers extra visual tips and tweaks.

Fluffy Buttermilk Pancakes