If you’re longing for breakfast magic that rivals your favorite neighborhood diner, these Fluffy Buttermilk Pancakes are here to turn your kitchen into the coziest brunch spot in town. Imagine golden edges, cloudlike centers, and the gentle tang of buttermilk in every bite—these are pancakes that truly earn their name. Whether you’re serving a special weekend stack or just want a dash of morning comfort, this easy and reliable recipe is perfect for anyone ready to fall in love with breakfast all over again.

Ingredients You’ll Need
There’s something magical about a short and simple ingredient list where every addition brings out the absolute best in your pancakes. Gather these key players for Fluffy Buttermilk Pancakes and you’ll be rewarded with sky-high, tender results that delight every bite.
- All-purpose flour: Provides the base structure for the pancakes, ensuring just the right bite and texture.
- Granulated sugar: Adds a gentle sweetness to balance the tang from the buttermilk.
- Baking powder: Gives the pancakes an extra lift and those signature fluffy pockets.
- Baking soda: Reacts with the acidity in buttermilk for the ultimate rise.
- Salt: Enhances all the flavors and keeps the sweetness balanced.
- Buttermilk (room temperature): Delivers unrivaled tenderness and that classic tangy touch.
- Large eggs (room temperature): Bind everything together and add richness for melt-in-your-mouth results.
- Unsalted butter (melted): Adds moistness and a rich flavor backbone to each fluffy bite.
- Pure vanilla extract: Brings a lovely warmth and aromatic sweetness to the batter.
- Extra butter or oil (for the griddle): Ensures golden tops and no sticking—don’t skip it!
- Maple syrup and fresh berries: The classic and irresistible finish to any stack of Fluffy Buttermilk Pancakes.
How to Make Fluffy Buttermilk Pancakes
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This helps to evenly distribute the leaveners and salt, which is a secret to getting consistent fluffiness and a proper rise in each and every pancake. Mixing your dry ingredients first keeps your pancakes light and airy.
Step 2: Combine the Wet Ingredients
In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until everything is smooth and well blended. Using room temperature ingredients helps prevent the melted butter from seizing up, ensuring your batter mixes up extra smooth for those signature Fluffy Buttermilk Pancakes.
Step 3: Bring Them Together Gently
Pour the wet ingredients over the dry mixture, and stir gently with a spatula or wooden spoon. This is where pancake magic happens—be careful not to overmix! A few lumps are perfectly fine and actually make your pancakes fluffier, so resist the urge to stir until the batter is completely smooth.
Step 4: Let the Batter Rest
Give your batter a little rest for about 5–10 minutes while you heat up the griddle. This short pause lets the flour fully hydrate and the leaveners get to work, resulting in even lighter, more tender Fluffy Buttermilk Pancakes. It’s a tiny step that pays off big-time!
Step 5: Preheat and Grease Your Griddle
Preheat a griddle or large skillet over medium heat, then lightly grease it with butter or oil. Starting with a hot, well-greased surface ensures effortlessly golden pancakes with perfectly crisp edges. Don’t skip testing a drop of water—it should sizzle gently when it hits the surface.
Step 6: Cook the Pancakes
Pour about 1/4 cup of batter per pancake onto the hot griddle. Let them cook until you see bubbles forming on the surface and the edges start to look set, usually about 2–3 minutes. Flip gently (without pressing down!) and cook for another 1–2 minutes until both sides are a beautiful golden brown. Each pancake becomes a little pillowy round of breakfast joy.
Step 7: Serve and Enjoy
Stack your freshly griddled Fluffy Buttermilk Pancakes high and serve immediately while they’re warm. For the ultimate experience, top with plenty of maple syrup and scatter fresh berries on top—the combination is pure morning heaven.
How to Serve Fluffy Buttermilk Pancakes

Garnishes
For a finishing touch that makes every bite feel special, sprinkle your pancakes with powdered sugar, top with a pat of soft butter, or crown the stack with a large handful of your favorite fresh berries. These simple add-ons highlight the rich flavor and gorgeous texture of Fluffy Buttermilk Pancakes and make them Instagram-worthy, too.
Side Dishes
Fluffy Buttermilk Pancakes pair beautifully with crispy bacon, turkey sausage, or scrambled eggs for a more filling plate. For lighter sides, try a bowl of mixed fruit or creamy yogurt with a dollop of honey—these sides complement the pancakes without overpowering their delicate flavor.
Creative Ways to Present
Hosting brunch? Create a DIY pancake bar with bowls of assorted toppings: mini chocolate chips, toasted nuts, whipped cream, lemon curd, or even nut butter. For a more elegant vibe, layer pancakes with sweetened mascarpone or ricotta between them and drizzle with berry compote for an unforgettable centerpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Fluffy Buttermilk Pancakes (lucky you!), let them cool to room temperature. Stack them between layers of parchment paper and store in an airtight container in the refrigerator for up to three days. They’ll reheat beautifully and taste nearly as fresh as day one.
Freezing
Fluffy Buttermilk Pancakes are surprisingly freezer-friendly. Stack cooled pancakes with a piece of parchment or wax paper between each, then wrap tightly or seal in a zip-top freezer bag. They’ll keep for up to two months and can be reheated straight from frozen—perfect for busy mornings!
Reheating
For best results, reheat pancakes on a baking sheet in a 350°F (175°C) oven for about 8–10 minutes, or pop them in the toaster for a quick fix. Microwaving works, too—just cover them with a damp paper towel and heat in 20-second bursts to keep them tender and moist. They crisp up nicely in a skillet with a pat of butter as well.
FAQs
Can I make Fluffy Buttermilk Pancakes without buttermilk?
Absolutely! If you’re out of buttermilk, use 2 cups of milk with 2 tablespoons of lemon juice or white vinegar stirred in. Let it sit for 5 minutes to thicken and curdle, then proceed with the recipe for pancakes that are still wonderfully fluffy.
Why should I let the batter rest before cooking?
Letting the batter rest gives the gluten a chance to relax and the leaveners more time to activate, which ensures your Fluffy Buttermilk Pancakes bake up tender and extra airy. It’s a small but mighty step for the best texture!
Can I add mix-ins to this pancake batter?
Definitely! Fold in a handful of chocolate chips, blueberries, or chopped nuts just before cooking for a personalized twist. Just be careful not to overmix at this stage, so your pancakes stay fluffy.
How can I make sure my pancakes stay fluffy when flipping?
Resist pressing down with your spatula after flipping—this squeezes out all the precious air bubbles that give Fluffy Buttermilk Pancakes their signature lift. Use a gentle hand and you’ll be rewarded with the thickest, most cloudlike pancakes.
What’s the best way to keep pancakes warm if I’m making a big batch?
Place cooked pancakes on a baking sheet in a single layer and keep them in a 200°F (95°C) oven until all are ready to serve. This keeps them warm, soft, and just as delicious as when they came off the griddle.
Final Thoughts
If you’re searching for the ultimate breakfast treat, give these Fluffy Buttermilk Pancakes a try—your mornings (and everyone around your table) will thank you! Nothing says “cozy comfort” like a fresh stack you made from scratch. Grab your apron and get flipping—deliciousness awaits!
Print
Fluffy Buttermilk Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
Learn how to make the fluffiest buttermilk pancakes with this easy and delicious recipe. Perfect for a cozy weekend breakfast with family and friends!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 2 cups buttermilk (room temperature)
- 2 large eggs (room temperature)
- 1/4 cup unsalted butter (melted)
- 1 teaspoon pure vanilla extract
For Serving:
- Extra butter or oil for the griddle
- Maple syrup
- Fresh berries
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients: In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until combined.
- Combine and Rest: Pour the wet ingredients into the dry ingredients and gently mix until just combined; do not overmix. Let the batter rest for 5-10 minutes.
- Cook Pancakes: Preheat a griddle or skillet over medium heat. Grease with butter or oil. Pour 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.
- Serve: Enjoy warm with maple syrup and fresh berries.
Notes
- For extra fluffy pancakes, avoid pressing down with the spatula when flipping.
- If you don’t have buttermilk, make a substitute by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of milk and letting it sit for 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg