If you’re searching for the ultimate breakfast treat, these Fluffy Buttermilk Pancakes are pure morning joy. Picture thick, golden pancakes with irresistibly soft centers and just the right touch of tang from real buttermilk. This recipe creates pancakes that are light as clouds, with that classic diner flavor everyone loves. Whether you’re flipping them for a leisurely weekend brunch or a cheerful family breakfast, Fluffy Buttermilk Pancakes are sure to steal the show and become your new go-to recipe.
Ingredients You’ll Need
There’s something magical about how a few humble ingredients come together to create the best pancakes you’ll ever taste. Each component plays a starring role in building the flavor, texture, and signature fluffiness of these Fluffy Buttermilk Pancakes.
- All-purpose flour: The sturdy base that gives your pancakes structure and that delightfully tender crumb.
- Granulated sugar: Just enough sweetness to balance the tangy buttermilk and bring out golden edges.
- Baking powder: This gives the pancakes extra lift, ensuring every bite is airy and light.
- Baking soda: Reacts with buttermilk for additional rise and that classic buttermilk flavor.
- Salt: A touch of salt sharpens all the other flavors—don’t skip it!
- Buttermilk: The key to fluffy, flavorful pancakes with a slight tang; use real buttermilk if you can.
- Large eggs: Eggs bind everything together and add richness for that perfect pancake texture.
- Unsalted butter (melted): Butter adds moisture, flavor, and helps give those irresistible crisp edges.
- Vanilla extract: Just a splash brings warmth and rounds out the flavor beautifully.
- Extra butter or oil for cooking: For greasing the skillet and getting those lovely golden-brown pancakes.
How to Make Fluffy Buttermilk Pancakes
Step 1: Mix the Dry Ingredients
Start by grabbing a large mixing bowl and whisking together the flour, sugar, baking powder, baking soda, and salt. This simple step ensures all your leaveners and seasonings are evenly distributed, setting the stage for perfectly risen Fluffy Buttermilk Pancakes every time.
Step 2: Whisk the Wet Ingredients
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until everything’s smooth and well combined. The buttermilk is the secret here—it reacts with the baking soda and powder to give these pancakes their signature height and flavor.
Step 3: Gently Combine
Pour the wet ingredients into the bowl of dry ingredients. Using a spatula or wooden spoon, mix gently until just combined. It’s okay if the batter is a little lumpy—overmixing is the enemy of fluffy pancakes, so a few streaks of flour are just fine.
Step 4: Let the Batter Rest
Let your batter sit for 5 to 10 minutes. This short rest gives the flour time to hydrate and the leaveners to start working, which results in even puffier Fluffy Buttermilk Pancakes.
Step 5: Cook the Pancakes
Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook the other side for another 1–2 minutes, until beautifully golden brown.
Step 6: Serve and Enjoy
Repeat with the remaining batter, adding more butter or oil to the skillet as needed. Serve your pancakes warm, stacked high and ready for your favorite toppings!
How to Serve Fluffy Buttermilk Pancakes
Garnishes
Give your pancakes the finishing touch with a generous pat of butter, a drizzle of warm maple syrup, or a dusting of powdered sugar. For a fruity flair, scatter fresh berries or banana slices on top. Whipped cream and a sprinkle of toasted nuts take Fluffy Buttermilk Pancakes to the next level of indulgence.
Side Dishes
Pair these pancakes with crispy bacon, sausage links, or scrambled eggs for a classic breakfast plate. If you’re feeling a little fancy, serve with a side of Greek yogurt and honey for a tangy, creamy contrast. And don’t forget a hot cup of coffee or a tall glass of orange juice to round out the meal!
Creative Ways to Present
Try layering your pancakes with sweetened ricotta, lemon curd, or chocolate spread for an eye-catching stack. For a brunch party, serve mini Fluffy Buttermilk Pancakes on skewers with fruit for a playful, portable treat. You can even cut pancakes into fun shapes for kids using cookie cutters—pancake hearts, anyone?
Make Ahead and Storage
Storing Leftovers
Leftover pancakes are a happy bonus! Let them cool completely, then stack between sheets of parchment or wax paper and place in an airtight container in the fridge. They’ll stay fresh and soft for up to 3 days, ready for a quick breakfast anytime.
Freezing
Fluffy Buttermilk Pancakes freeze beautifully. Arrange cooled pancakes in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag or container. They’ll keep for up to 2 months—perfect for meal prepping or surprise pancake cravings.
Reheating
To reheat, pop pancakes in the toaster or warm them in the oven at 300°F for a few minutes until heated through. For a quick fix, a few seconds in the microwave works too, though the edges may not be quite as crisp as freshly made.
FAQs
Can I make Fluffy Buttermilk Pancakes without real buttermilk?
Absolutely! If you don’t have buttermilk on hand, simply add 2 tablespoons of lemon juice or vinegar to regular milk, let it sit for 5 minutes, and use as a substitute. This quick trick gives you that lovely tang and lift.
Why does my pancake batter need to be lumpy?
Lumpy batter means you haven’t overmixed, which is key for fluffy pancakes. Overmixing develops gluten, making pancakes dense and tough—so embrace those lumps!
What’s the best way to keep pancakes warm for a crowd?
Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch. This keeps them warm and soft without drying them out until everyone’s ready to dig in.
Can I add mix-ins like blueberries or chocolate chips?
Definitely! Sprinkle berries, chocolate chips, or even chopped nuts onto the pancakes right after you pour the batter onto the skillet. This keeps them evenly distributed and prevents streaky batter.
How can I make my Fluffy Buttermilk Pancakes even thicker?
For extra-thick pancakes, let the batter rest a full 10 minutes and resist the urge to spread it out on the skillet. A little patience really pays off with sky-high stacks!
Final Thoughts
If you’re ready for pancakes that truly live up to their name, give these Fluffy Buttermilk Pancakes a try. They’re delightfully soft, golden, and practically melt in your mouth. Gather your favorite toppings and share this recipe with friends and family—you’ll want to make it again and again!
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Fluffy Buttermilk Pancakes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes (4 servings)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These fluffy buttermilk pancakes are the perfect homemade breakfast treat, light and airy with a tender crumb. Made with simple ingredients including buttermilk and vanilla, they cook up golden on a griddle and serve perfectly with butter and syrup or your favorite toppings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For Cooking
- Extra butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well blended.
- Make Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy; avoid overmixing to keep the pancakes fluffy.
- Rest Batter: Let the batter rest for 5 to 10 minutes to allow the leavening agents to activate and produce fluffier pancakes.
- Heat Skillet: Preheat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes.
- Flip and Finish Cooking: Flip each pancake and cook the other side for another 1 to 2 minutes until golden brown and cooked through.
- Serve: Repeat with remaining batter, greasing the skillet as needed. Serve warm topped with butter, syrup, or your favorite toppings.
Notes
- For extra fluffy pancakes, let the batter rest for up to 10 minutes before cooking.
- You can make homemade buttermilk by adding 2 tablespoons of lemon juice or vinegar to 2 cups of regular milk and letting it sit for 5 minutes.
- Be careful not to overmix the batter to avoid dense pancakes.
- Adjust the heat of the skillet as needed to prevent burning while ensuring pancakes cook through.
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 85 mg
