These fluffy buttermilk pancakes are everything I want in a breakfast classic—light, tender, golden on the outside, and irresistibly delicious. With simple ingredients and an easy-to-follow method, I can whip up a batch in no time for a cozy morning treat. Whether I’m making them for a lazy weekend breakfast or a quick weekday delight, this recipe never fails to deliver that homemade comfort I crave.
Why You’ll Love This Recipe
I love how this pancake recipe strikes the perfect balance between airy texture and rich flavor. The buttermilk brings a subtle tang that pairs beautifully with the sweet syrup, while the batter stays soft and fluffy without being overly heavy. Resting the batter for just a few minutes works like magic, giving me picture-perfect pancakes every time. Plus, it’s an incredibly forgiving recipe—even if I’m not a morning person, I can make these with ease.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all‑purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons granulated sugar
2 cups buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract (optional)
Directions
I start by whisking together the flour, baking powder, baking soda, salt, and sugar in a large bowl.
Next, I whisk in the buttermilk, eggs, and vanilla extract just until combined—it’s totally fine if the batter has a few lumps.
I let the batter rest for 10 minutes to help the texture develop.
While the batter rests, I heat a large skillet or griddle over medium heat.
I grease the surface with nonstick spray, butter, or oil—whatever I have on hand.
Using a ladle, I pour about ⅓ to ½ cup of batter for each pancake onto the hot surface.
I flip the pancakes once small bubbles form on the surface and the edges look set, then cook the other side until golden brown.
I serve them warm with butter and syrup—pure comfort on a plate.
Servings and timing
This recipe makes about 12 pancakes. I typically prepare everything in just 15 minutes and cook them in around 7 minutes, giving me a total of 22 minutes from start to finish. It’s ideal when I need something satisfying but quick.
Variations
I sometimes toss fresh blueberries or sliced bananas into the batter before cooking for a fruity twist.
For a slightly nuttier flavor, I swap out ¼ cup of the flour for whole wheat flour.
I’ve even added a handful of mini chocolate chips for a kid-friendly version that’s always a hit.
If I want extra richness, I replace half the buttermilk with sour cream.
storage/reheating
When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. For longer storage, I freeze the pancakes with parchment paper between each one and keep them in a freezer-safe bag for up to 2 months.
To reheat, I pop them in the microwave for about 20–30 seconds or warm them in a toaster for a crispier edge. They taste just as great the next day!
FAQs
How do I know when to flip the pancakes?
I look for small bubbles forming on the surface and check that the edges look slightly dry. That’s my signal to flip for perfectly golden results.
Can I make this recipe without buttermilk?
Yes, when I don’t have buttermilk, I mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar and let it sit for 5–10 minutes as a substitute.
What if my pancakes are turning out too flat?
Flat pancakes usually mean the batter was overmixed. I mix just until the ingredients come together and let the batter rest for better lift.
Can I make the batter ahead of time?
I prefer to make the batter fresh, but I’ve made it a few hours in advance and kept it covered in the fridge. Just a quick stir before cooking does the trick.
What’s the best way to keep pancakes warm while cooking a batch?
I keep my oven at 200°F and place cooked pancakes on a baking sheet inside to stay warm until I’m ready to serve everything at once.
Conclusion
This fluffy buttermilk pancake recipe has earned a permanent spot in my breakfast routine. It's reliable, delicious, and endlessly adaptable. Whether I’m making them for a big family brunch or a quiet morning treat, they always turn out beautifully. Once I tasted how light and tender they are, I stopped reaching for boxed mixes altogether.
Leave a Reply