Short description

I whip up a stack of thick, cloud-like buttermilk pancakes that are easy to make and taste amazing with any topping. They’ve got that perfect balance of fluffiness and richness.

Fluffy Buttermilk Pancakes

Why You’ll Love This Recipe

I adore how these pancakes turn out super fluffy yet hold their shape—no flat, dense discs here. The batter comes together in minutes with everyday ingredients, making Sunday morning breakfasts effortless. Plus, I can customize them with mix‑ins like berries, nuts, or chocolate chips to suit everyone’s mood.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups (250 g) all‑purpose flour
3 Tbsp (38 g) granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs, room temperature
2 to 2¼ cups buttermilk, room temperature
3 Tbsp unsalted butter, melted and slightly cooled
1 tsp vanilla extract

directions

I whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl I whisk together buttermilk, eggs, melted butter, and vanilla.
I pour wet into dry and stir just until combined—it’s okay if the batter is thick and slightly lumpy.
I let the batter rest for 30 minutes so it thickens and mellows.
I heat a griddle or skillet over medium, grease it with butter, and scoop ⅓ cup of batter per pancake.
I cook until edges look set and bubbles form in the center (about 3–4 minutes), then flip once and cook 2–3 more minutes until golden.
I serve them warm with maple syrup, fresh berries, or any favorite topping.

Servings and timing

Makes about 10 pancakes
Prep: 5 minutes
Cook: 10 minutes
Resting: 30 minutes
Total: ~45 minutes

Variations

Mix‑ins: I love folding in ½ to ¾ cup of fresh berries, chocolate chips, or sliced bananas right after pouring batter on the griddle.
Doubled batch: I double the recipe for a crowd and just use a bigger bowl.
Toppings: I switch between maple syrup, apple compote, blueberry sauce, or whipped cream—each gives a fun twist.

storage/reheating

I cool leftover pancakes completely, then store them in an airtight container or zip‑top bag:

Fridge: Up to 3 days
Freezer: Up to 2 months
To reheat, I use a toaster oven or microwave. For reheating frozen ones, I like a 350 °F oven for 6–8 minutes.

FAQs

Can I use this recipe to make waffles?

Technically yes, but the texture won’t be the same—I find waffle batter needs more fat. I prefer using a dedicated waffle recipe.

Can I substitute buttermilk?

Absolutely! I mix 2 Tbsp vinegar or lemon juice with regular milk, fill to 2 cups, and let it sit 10 minutes. It works great.

Why are my pancakes flat?

Often the leavening agents are old, or the batter was over‑mixed. Leaving a few lumps helps keep them fluffy.

Can I prep the batter ahead?

Yes—I refrigerate it, covered, for up to 3–4 hours. Any longer and the leavening starts to lose its power.

How do I store and freeze pancakes?

I store cooled pancakes in the fridge (3 days) or freezer (2 months). For frozen ones, I reheat in toaster oven or microwave.

Conclusion

I’ve found that resting the batter and not over-mixing are game changers for fluffy pancakes. I love how versatile they are—I can keep it classic or mix in berries, chocolate chips, or bananas. Storing and reheating is simple, making this recipe a weekend favorite and a quick weekday treat. Once I started making these, boxed mixes became a thing of the past!

Fluffy Buttermilk Pancakes

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Author: Chef Sara
Total Time: 45 minutes
Yield: 10 pancakes
Diet: Vegetarian

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Description

These fluffy buttermilk pancakes are thick, cloud-like, and incredibly easy to make. Perfectly balanced in fluffiness and richness, they pair well with a variety of toppings for a delicious breakfast treat.

Ingredients

2 cups (250 g) all-purpose flour

3 Tbsp (38 g) granulated sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

2 large eggs, room temperature

2 to 2¼ cups buttermilk, room temperature

3 Tbsp unsalted butter, melted and slightly cooled

1 tsp vanilla extract

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Instructions

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be thick and slightly lumpy.
Let the batter rest for 30 minutes to allow it to thicken and develop flavor.
Heat a griddle or skillet over medium heat and lightly grease with butter.
Scoop ⅓ cup of batter per pancake onto the skillet.
Cook until the edges look set and bubbles form in the center, about 3–4 minutes.
Flip and cook for another 2–3 minutes until golden brown.
Serve warm with your choice of maple syrup, fresh berries, or other toppings.

Notes

Don’t over-mix the batter—lumps help maintain fluffiness.
Resting the batter is key for thick, fluffy pancakes.
Customize with mix-ins like berries, chocolate chips, or bananas after pouring on the griddle.
Store leftovers in an airtight container: fridge for 3 days, freezer for 2 months.
Reheat in toaster oven, microwave, or 350 °F oven for 6–8 minutes if frozen.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American