No ImageHow to Make Fluffy Buttermilk Pancakes

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  1. Henry

    OH WOW! I’m not a ‘chef’ so your GREAT explanation of how and what the ingredients do and react together finally made sense to me….Thanks!


    • Summer

      Hi, Henry! I’m happy to hear the detailed instructions were helpful. Happy New Year!

  2. Tess

    These were yummy! I happened to have buttermilk on hand and was able to make these this morning! Delicious!!


    • Summer

      Hi, Tess! I’m so glad you liked them! Thanks for letting us know!

  3. Carrie

    This recipe is crazy good. I’ve made it at least twice. My kids love it. They really ARE fluffy!


    • Summer

      Hi, Carrie! I’m so glad your kids love the pancakes! Thanks for letting us know!

  4. Andrea Miller

    Would love to try the recipe ..suggestions for buttermilk alternative..lactose intolerant household
    Thank you !

    • Summer

      Hi, Andrea! Great question! I would substitute a nut milk, such as almond, and add maybe a 1/4 tsp of vinegar. That will mimic the acid in buttermilk. Good luck

  5. Jeff McNeal

    Okay, this is pretty much the way I make pancakes, actually pretty much EXACTLY. Now for something weird, or at least it’s what most think when they hear it. I grew up in NE PA where we have some rather odd foods, (Anyone ever try scrapple?). Anyway one of the best things we like to put in buttermilk pancakes is whole corn, yep, corn kernels. Either cut off an ear of corn from the night before, or frozen that’s been warmed slightly in the microwave. Everyone thinks this is strange right up until they try it. My daughter won’t have pancakes any other way, she prefers it to blueberry, banana or even chocolate chip. And the corn goes so well with real maple syrup. Give it a try

  6. hikerwife

    Sounds really good. But you’ll get even fluffier pancakes is you separate the egg, add the yolk when adding wet to dry. Whip the egg whites and fold in after all ingredients are mixed together. I do the same thing with my waffles and cornbread.

    • chefpaulo

      Ms. Hikerwife, You beat me to it by a day. I’ve always separated the eggs and whipped the whites before gently folding them into the other wet ingredients. I agree with all else.

      And Jeff, I’m in Philly (home of scrapple – every part of the pig except the squeal) and my grandmother often made pancakes with corn, although she called them corn fritters. Happy memories, for sure.

    • [email protected]

      Hi, Hikerwife! Great tip! Thanks for sharing.