Fluffy Buttermilk Pancakes
These homemade buttermilk pancakes are soft, pillowy, and irresistibly fluffy with a gentle tang from buttermilk. Perfect for cozy breakfasts, brunches, or breakfast-for-dinner, they come together quickly and are endlessly customizable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings (about 12 pancakes) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour (unbleached preferred)
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs, room temperature
- 2 cups buttermilk
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract (optional)
- Optional add-ins: 1/2 cup fresh berries (blueberries, strawberries, raspberries), 1/2 cup mini chocolate chips
- Optional toppings: maple syrup, honey, whipped cream, Greek yogurt, chopped nuts
Instructions
- Gather and measure all ingredients. If eggs are cold, place them in warm water for 5 minutes.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, lightly beat eggs. Add buttermilk, melted butter, and vanilla extract; whisk until combined.
- Pour wet ingredients into dry ingredients. Gently fold together with a spatula; do not overmix. A few lumps are okay.
- Fold in optional mix-ins like berries or chocolate chips, if using.
- Preheat a nonstick griddle or large skillet over medium heat (about 375°F). Add a light pat of butter.
- Test heat by sprinkling water on the surface; if it dances and evaporates, it’s ready.
- Use a 1/4 cup measuring cup or ladle to pour batter onto the hot surface, spacing pancakes about 2 inches apart.
- Cook undisturbed for 2-3 minutes, until bubbles form and edges look set. Flip gently with a spatula.
- Cook the second side for 1-2 minutes until golden brown. Transfer to a wire rack or plate.
- Repeat with remaining batter, adding more butter to the pan as needed.
- Serve immediately, stacked high with your favorite toppings.
Notes
For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. Use fresh baking powder and soda for best rise. Batter can be customized with mix-ins like berries, chocolate chips, or spices. Keep pancakes warm in a 200°F oven if cooking for a crowd. Leftovers freeze well and reheat in the toaster.
Nutrition
- Serving Size: 3 pancakes
- Calories: 300
- Sugar: 8
- Sodium: 650
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 2
- Protein: 8
Keywords: buttermilk pancakes, fluffy pancakes, homemade pancakes, breakfast, brunch, easy pancakes, classic pancakes, comfort food