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


  • 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:


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