These fluffy buttermilk pancakes are thick, tender, and golden brown with a soft, melt-in-your-mouth texture. They are rich in flavor, thanks to the slight tang of real buttermilk and the warmth of vanilla. Whether you serve them with maple syrup, fresh berries, or a pat of butter, these pancakes deliver classic comfort with every bite. Perfect for weekend mornings, brunch gatherings, or even breakfast-for-dinner, this recipe is simple, reliable, and endlessly versatile.
Why You’ll Love This Recipe
Light and fluffy texture with golden crisp edges
Quick and easy to make with common ingredients
Buttermilk gives a rich flavor and soft crumb
Easily customizable with fruits, chocolate chips, or spices
Freezes and reheats well for meal prep or busy mornings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 tablespoons unsalted butter, melted and slightly cooled
2 cups (250g) all-purpose flour, spooned and leveled
2 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs, at room temperature
1¾ cups (420ml) buttermilk, at room temperature
1 teaspoon pure vanilla extract
Directions
Melt the Butter Begin by melting the butter and setting it aside to cool slightly. You don’t want it too hot when combining with the eggs to prevent curdling.
Mix Dry Ingredients In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure the ingredients are well blended and lump-free.
Combine Wet Ingredients In a separate bowl, whisk the eggs until smooth. Add the buttermilk and vanilla extract, then whisk in the cooled melted butter until fully combined.
Combine Wet and Dry Pour the wet mixture into the bowl of dry ingredients. Gently fold with a whisk or rubber spatula until just combined. A few small lumps are fine — overmixing will make the pancakes dense.
Preheat the Griddle or Skillet Heat a nonstick griddle or skillet over medium heat. Lightly grease with butter or nonstick spray. The surface is ready when a few drops of water sizzle and evaporate quickly.
Cook the Pancakes Scoop about ¼ cup of batter for each pancake onto the hot surface. Use the back of the measuring cup to gently spread into a circle. Cook for about 2–3 minutes until bubbles form on the surface and the edges look set.
Flip and Finish Cooking Flip the pancake and cook the other side for about 1–2 minutes or until golden brown and cooked through. Adjust heat if they are browning too quickly.
Serve Warm Serve immediately or transfer cooked pancakes to a 200°F (93°C) oven to keep warm while finishing the rest. Enjoy with your favorite toppings.
Servings and timing
Yield: Approximately 14–16 pancakes (about 4 inches in diameter)
Prep time: 20 minutes
Cook time: 4 minutes per batch
Total time: 30 minutes
Variations
Blueberry Pancakes: Fold 1 cup of fresh or frozen blueberries into the batter just before cooking.
Chocolate Chip Pancakes: Add ½ to ¾ cup mini chocolate chips for a sweet twist.
Cinnamon Swirl: Mix ½ teaspoon ground cinnamon into the dry ingredients or swirl cinnamon sugar into the batter as it cooks.
Whole Wheat Option: Use 1 cup all-purpose flour and 1 cup whole wheat flour for a heartier version.
Citrus Zest: Add 1 teaspoon of lemon or orange zest to the wet ingredients for a bright flavor.
Storage/Reheating
Refrigerator: Store cooled pancakes in an airtight container for up to 5 days.
Freezer: Freeze pancakes in a single layer on a baking sheet, then transfer to a freezer bag. Store up to 3 months.
To Reheat (Microwave): Wrap in a paper towel and microwave 20–30 seconds per pancake.
To Reheat (Oven): Place in a 350°F (177°C) oven for 6–8 minutes. Cover with foil to prevent drying.
To Reheat (Toaster): Reheat individual pancakes straight from the freezer for a quick, crispy edge.
FAQs
What type of buttermilk should I use?
Both low-fat and full-fat buttermilk work well. Full-fat gives a richer texture, but either will activate the baking soda and deliver fluffiness.
Can I use regular milk instead of buttermilk?
Yes, but the flavor and texture will change. For a homemade substitute, mix 1 tablespoon of vinegar or lemon juice with 1¾ cups of milk. Let it sit for 5–10 minutes before using.
How do I keep pancakes from getting tough?
Avoid overmixing the batter. Stir just until the dry and wet ingredients are combined — some lumps are okay.
Can I make the batter ahead of time?
You can mix the dry and wet ingredients separately and store them overnight. Combine right before cooking to keep the leavening agents active.
Why are my pancakes not fluffy?
Using old baking powder or baking soda, overmixing the batter, or letting the batter sit too long can all reduce fluffiness. Make sure ingredients are fresh and cook promptly.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. Results may vary depending on the brand, so test with a small batch first.
Can I make mini pancakes?
Yes, use 1 to 2 tablespoons of batter per pancake. Great for kids or stacking into pancake bites.
How do I know when to flip the pancakes?
Wait until you see bubbles on the surface and the edges begin to look set, about 2–3 minutes. Then flip and cook the second side.
What toppings go well with these pancakes?
Classic options include maple syrup, butter, whipped cream, fresh berries, sliced bananas, or a drizzle of peanut butter or Nutella.
Can I freeze the batter?
Freezing batter is not recommended, as the leavening agents lose effectiveness. Cook all the pancakes first and freeze them instead.
Conclusion
These fluffy buttermilk pancakes are a comforting classic that’s simple to prepare and endlessly satisfying. With a tender interior, golden surface, and just the right amount of tang, they are perfect for any morning you want to make feel special. Whether you’re making a full brunch spread or a quick weekday breakfast, this recipe delivers reliable results and delicious flavor every time.
