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Fluffy Buttermilk Pancakes

These pancakes are what weekend mornings are made for. They're incredibly light and fluffy on the inside with slightly crispy, golden edges. The buttermilk gives them a subtle tang that balances perfectly with maple syrup. I've been making these for years, and they never disappoint.

Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4

By Sarah Mitchell

Published: February 1, 2026 | Last Updated: February 5, 2026

Stack of fluffy buttermilk pancakes with butter and syrup

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 1/4 cup melted butter, plus more for cooking
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be lumpy – don't overmix!
  4. Let the batter rest for 5 minutes while you heat your griddle or pan over medium heat.
  5. Brush the griddle with a little butter. Pour 1/4 cup of batter for each pancake.
  6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  7. Flip and cook for another 2 minutes until golden brown.
  8. Serve immediately with butter and maple syrup, or keep warm in a 200°F oven while you finish the batch.

Tips & Variations

Don't overmix: A lumpy batter makes fluffier pancakes. Overmixing develops gluten, which makes them tough.

Temperature matters: If your pancakes brown too fast, lower the heat. Medium heat is usually perfect.

No buttermilk? Add 2 tablespoons of lemon juice to regular milk and let it sit for 5 minutes.

Add-ins: Try blueberries, chocolate chips, or sliced bananas. Just fold them in gently before cooking.

Nutrition Information

Per serving (3 pancakes)

Nutrient Amount
Calories 380
Total Fat 14g
Carbohydrates 52g
Protein 12g
Sodium 680mg

Frequently Asked Questions

Can I make these pancakes ahead of time?

Yes! Cook them fully, let cool, then freeze in a single layer. Reheat in the toaster or microwave. They'll keep for up to 2 months in the freezer.

Why are my pancakes flat and dense?

This usually happens when the batter is overmixed or the baking powder/soda is old. Make sure your leavening agents are fresh and mix just until combined.

Can I use whole wheat flour?

You can substitute half the all-purpose flour with whole wheat for a nuttier flavor. Using all whole wheat will make them denser, so I recommend a 50/50 mix.

What's the best way to keep pancakes warm?

Place them on a baking sheet in a 200°F oven in a single layer. Don't stack them or they'll get soggy.