How to Make Fluffy Buttermilk Pancakes

Enjoy these fluffy buttermilk pancakes on their own, mix in fresh berries or chocolate chips, or top with sliced bananas for a delectable weekend breakfast treat.

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Yield: 12 4-inch pancakes

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/4 cups buttermilk
  • 1 large egg
  • 3 tablespoons melted unsalted butter
  • 2 teaspoons vanilla extract

Special equipment:

Method

1 Sift together the dry ingredients: In a medium bowl sift together flour, sugar, baking powder, baking soda, and salt. Make sure there are no clumps.

2 Whisk together the wet ingredients: In a small bowl, whisk egg until the yolk and the white are combined. Add buttermilk, melted butter, and extract. Whisk until combined.

3 Make the pancake batter: Add the wet ingredients to dry ingredients and gently stir until just combined. If adding berries or chocolate, add them when the batter is not quite fully mixed. Continue mixing just until combined. Don’t over mix, or your pancakes will be rubbery not light and fluffy.

Buttermilk Pancake Recipe add the wet and dry together Buttermilk Pancakes from Scratch mix the batter

4 Heat the skillet: Set a large, flat-bottomed non-stick or well-seasoned cast iron skillet over medium heat. Add butter. Once the butter has melted and sizzles on the pan, scoop a rounded 1/4 cup of batter onto the pan. Add additional scoops to cook more pancakes, spaced a few inches apart.

Cook until you see bubbles forming in the center of the pancake and the edges look slightly drier than the middle, about 3 minutes. Flip and cook for about 2 minutes on the other side. The cakes should be lightly golden on both sides with crispy edges.

Fluffy Buttermilk Pancakes from Scratch add to the skillet Buttermilk Pancake Recipe cook the pancakes

5 Serve: Serve with maple syrup or powdered sugar and fruit. If feeding a crowd keep warm on a plate in a low oven until ready to serve.

To freeze and reheat: Let the pancakes cool to room temperature, then layer between sheets of parchment paper and seal in a gallon-sized, zip-top bag.

To reheat, spread a few frozen pancakes on a plate in a single layer (it's ok if they overlap a little) and zap in the microwave for about 30 to 45 seconds, then pop them in the toaster. The microwave thaws them, and then the toaster to finishes the job and also provides the crisp fresh-off-the-griddle edges.

Buttermilk Pancakes from Scratch serve the pancakes

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Comments

  • Helle

    Love the pancakes. I use cardamom in the pancake mix, instead of vanilla.

    xxxxxyyyyy

    • Summer

      Hi, Helle! Ohhh, cardamom sounds delicious! Great idea! Thanks for letting us know you liked the pancakes and for sharing your flavor variation!

  • 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!

    xxxxxyyyyy

    • Summer

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

  • Tess

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

    xxxxxyyyyy

    • Summer

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

  • Carrie

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

    xxxxxyyyyy

    • Summer

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

  • 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

  • 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

  • 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.

    • [email protected]

      Hi, Hikerwife! Great tip! Thanks for sharing.

    • 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.