The BEST Fluffy Buttermilk Pancakes have an irresistible softness and a slight tang that truly elevate the breakfast experience. They rise perfectly on the griddle, creating those defining fluffy layers. Each bite is a delightful blend of tender cakeiness and warmth, perfect for drenching in syrup or piling high with your favorite toppings—fruit, chocolate chips, or even whipped cream. This is not just another pancake recipe; it’s a morning invitation to pause and indulge in something special.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Fluffy Buttermilk Pancakes (Base Recipe for Any Topping)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Fluffy Buttermilk Pancakes (Base Recipe for Any Topping)

Fluffy Buttermilk Pancakes (Base Recipe for Any Topping)

I still remember the first time I perfected this recipe. It was a brisk Saturday morning, and the smell of the pancakes mingled with the aroma of coffee. My family gathered in the kitchen, laughter punctuating our wonderful breakfast routine. This recipe is easy enough for a weekday breakfast yet special enough that you’ll want to whip it up on weekends as well. Trust me, once you try these Fluffy Buttermilk Pancakes, you’ll have a foolproof base for culinary creativity, making mornings so much brighter!

Why You’ll Love This Recipe

Simple & Quick: In just about 15 minutes of prep and 22 minutes of cook time, you’ll have a delicious stack ready to serve.
Irresistible Flavor: The buttermilk brings a subtle tang and extra moisture, resulting in pancakes that absolutely melt in your mouth.
Eye-Catching Appeal: Stacked high and drizzled with syrup, these pancakes are breakfast’s fancy sidekick, sure to impress.
Flexible Serving: Perfect for breakfast, brunch, or even a midnight snack, these pancakes fit any occasion.
Diet-Friendly Options: Use dairy-free milk for a lighter version, making it easy to adjust for different dietary needs.

Ingredients You’ll Need

2 cups all-purpose flour: The base for our pancakes, providing structure and fluffiness. Feel free to substitute with a gluten-free flour blend for a gluten-free version.
2 teaspoons baking powder: This leavening agent is essential for light and fluffy pancakes.
1 teaspoon baking soda: It works alongside the baking powder to ensure a nice rise. If you’re out, you can use more baking powder.
½ teaspoon salt: Enhances flavor; don’t skip it as it balances sweetness.
2 tablespoons granulated sugar: Just the right amount to add a hint of sweetness without overwhelming the pancake.
2 cups buttermilk: This secret ingredient adds rich flavor and softness. If you don’t have buttermilk, mix 2 cups of milk with 2 tablespoons of vinegar and let it sit for a few minutes.
2 large eggs, lightly beaten: They bring richness and help bind the batter together.
1 teaspoon vanilla extract (optional): Adds a delicious aroma and flavor, elevating your pancakes even more.

How to Make Fluffy Buttermilk Pancakes (Base Recipe for Any Topping)

Whisk Dry Ingredients: In a large bowl or a glass measuring cup, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, ½ teaspoon of salt, and 2 tablespoons of granulated sugar until they’re well combined. This mix creates the perfect foundation for amazing fluffy pancakes.

Combine Wet Ingredients: Next, gently whisk in 2 cups of buttermilk, 2 large eggs (lightly beaten), and 1 teaspoon of vanilla extract until everything just comes together. Don’t worry if there are a few small lumps in the batter; they’re okay and disappear during cooking.

Rest the Batter: Let the batter rest for about 10 minutes. This allows the gluten to relax, resulting in super tender pancakes. It’s a small step that makes a big difference in texture.

Heat the Griddle: Preheat a large skillet or griddle over medium heat. You want it hot enough that a drop of water sizzles on contact—a perfect sign that it’s ready.

Prepare the Surface: Lightly spray the skillet with non-stick cooking spray or brush it with butter or oil to prevent sticking. This ensures those lovely golden-brown edges.

Ladle the Batter: Using a ladle, pour 1/3 to 1/2 cup of batter onto the hot griddle for each pancake. Give them some space to spread and rise—it makes flipping easier!

Flip and Cook: Once you see small bubbles forming on the surface and the edges starting to look set, it’s time to flip! Cook for another minute or until golden brown on both sides. This is when the aroma fills your kitchen.

Serve and Enjoy: Stack your fluffy pancakes high on a plate and serve with lots of butter and warm syrup. Now, enjoy their warmth and comfort with each delicious bite!

Storing & Reheating

You can store leftover pancakes at room temperature for about 2 hours, but for longer storage, place them in an airtight container and refrigerate for up to 3 days. If you want to store them for an extended period, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. When you’re ready to enjoy them again, reheat in a toaster or on a skillet over low heat for about 2–3 minutes on each side. Note that texture might change slightly upon reheating, but a bit of butter or syrup will help refresh them.

Chef’s Helpful Tips

Avoid Overmixing: When combining the wet and dry ingredients, remember that it’s okay for the batter to be a little lumpy. Overmixing can lead to dense pancakes.
Egg Temperature Matters: For the best results, ensure your eggs are at room temperature. This helps the batter come together more smoothly.
Griddle Temperature Check: If your griddle is too hot, your pancakes may burn on the outside before cooking through. Adjust the heat as necessary.
Thicker Batter for Fluffier Pancakes: If you prefer even fluffier pancakes, allow the batter to sit longer, giving it time to thicken.
Try Flavor Variations: Mix in blueberries, chocolate chips, or nuts to add an exciting twist to your pancakes every time.

Fluffy buttermilk pancakes are not just your ordinary breakfast. They promise warmth, flavor, and a cozy start to your day. Whether you top them with fresh fruits, drizzle them in honey, or savor them with maple syrup, the possibilities are endless and delicious. Each bite is a reminder of lazy mornings and loved ones gathered together.

Recipe FAQs

Can I make these pancakes ahead of time?

Absolutely! You can prepare the batter the night before and store it in the fridge. Just remember to give it a gentle stir before cooking. For fully cooked pancakes, they can be stacked with parchment paper in between, refrigerated or frozen, then reheated when needed.

What if I don’t have buttermilk?

No worries! If you’re out of buttermilk, just mix 2 cups of milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 5 minutes, and voila—you’ve made a quick substitute that works just as well!

How do I know when the pancakes are done cooking?

You’ll want to flip your pancakes when you see small bubbles rising to the surface and the edges look set. Once flipped, allow them to cook until golden brown. A perfect pancake should feel light and fluffy!

Can I make these pancakes gluten-free?

Certainly! Substitute the all-purpose flour with a gluten-free baking blend. Just ensure it has xanthan gum included, or add a teaspoon if your blend does not. Your pancakes can still be fluffy and delicious without gluten!

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Fluffy Buttermilk Pancakes (Base Recipe for Any Topping)

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Author: Dorothy
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12 pancakes 1x
Category: Breakfast
Method: Griddle
Cuisine: American

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Description

These Fluffy Buttermilk Pancakes are a delightful breakfast treat, bursting with flavor and made using easy-to-find ingredients like buttermilk and eggs. Perfect for a quick morning meal or brunch, this recipe results in airy, golden pancakes that are sure to satisfy any hungry stomach.

Ingredients

Scale

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

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Instructions

In a large bowl or glass measuring cup, whisk together the dry ingredients.
Add buttermilk, beaten eggs, and optional vanilla extract; stir until just combined, leaving some small lumps.
Allow the batter to rest for 10 minutes.
Preheat a large skillet or griddle over medium heat.
Coat the skillet with non-stick spray, butter, or oil.
Pour 1/3 to 1/2 cup of batter onto the griddle for each pancake.
Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve warm with butter and syrup.

Notes

Let batter rest for better texture.
Adjust cooking time based on heat level for perfect browning.
For added flavor, try mixing in chocolate chips or berries before cooking.