fluffy pancakes with buttermilk recipe

Written ByJenny Smyth Posted on
fluffy pancakes with buttermilk recipe
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The Best fluffy pancakes with buttermilk recipe

I’m so excited to share with you my favorite fluffy pancakes with buttermilk recipe. This recipe has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The addition of buttermilk gives the pancakes a tangy flavor and a tender texture that’s hard to resist.

I love making these pancakes for breakfast on the weekends, but they’re also perfect for a quick weekday morning or as a special treat for family gatherings. My kids adore helping me in the kitchen, and this recipe is one of their favorites – they love being able to add blueberries or chocolate chips to make it their own. As for me, I appreciate how easy this recipe is to make and how versatile it is – I can easily double or triple the batch to feed a crowd.

Buttermilk adds a nice depth of flavor and helps to keep the pancakes moist, even when reheated. Plus, it’s a great way to use up any leftover buttermilk you might have on hand. When it comes to making these pancakes, I like to use high-quality ingredients, like farm-fresh eggs and real butter.

It makes all the difference in the world in terms of taste and texture. The key to making fluffy pancakes is to not overmix the batter – just stir until the wet and dry ingredients are combined, then let the mixture rest for a few minutes before cooking them up. This allows the flour to absorb all the liquid properly, resulting in light and airy pancakes that are just divine.

One of my favorite things about this recipe is how well it pairs with fresh fruit or syrup – it’s such a versatile topping that’s perfect for any occasion.

Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes

4.7 from 921 votes

Indulge in the perfect breakfast with these light and fluffy buttermilk pancakes. They are easy to make and delicious to eat.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Dry Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Wet Ingredients

2 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted

👨‍🍳Directions

1In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
2Mix well to ensure all dry ingredients are evenly distributed.
Set aside.
3In another bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
4The mixture should be smooth and free of lumps.
5Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined.
6Be careful not to overmix; a few lumps are okay.
7The batter should be slightly thick but pourable.
8Heat a non-stick skillet over medium heat.
9Lightly grease with butter or non-stick spray.
10Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake.
11Cook until bubbles form on the surface of the pancake, about 2-3 minutes.
12The edges should look set and the surface should be covered in bubbles.
13Flip the pancake and cook for another 1-2 minutes until the underside is golden brown and the pancake is cooked through.
14Use a spatula to gently press the pancake if necessary, but avoid pressing too hard to maintain fluffiness.
15Transfer the cooked pancake to a plate and repeat with the remaining batter, greasing the skillet as needed.
16Keep the cooked pancakes warm in a low-temperature oven or covered with a clean towel while you finish cooking the rest.
17Serve the pancakes warm, topped with your favorite syrup, fresh fruit, or whipped cream.
18Enjoy immediately for the best texture and flavor.

🔧Equipment

Large mixing bowl
Whisk
Non-stick skillet
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 10g💛Saturated Fat: 6g❤️Cholesterol: 100mg🧂Sodium: 800mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 10g🥩Protein: 12g

📝Notes

Tips: For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This allows the baking powder to activate fully.

Watch Video Of How Fluffy Buttermilk Pancakes Works

I hope you’ve enjoyed making these fluffy pancakes as much as we do! They’re always a hit at family gatherings or special occasions, and they’re so easy to whip up on busy weekdays when we need something quick and delicious.

One of my favorite things about this recipe is how well they freeze – simply wrap them individually in plastic wrap or aluminum foil and pop them into an airtight container for up to three months. To reheat them later, simply thaw overnight in the fridge then cook them up again on your griddle or skillet until golden brown.

❓ Frequently Asked Questions About Fluffy Buttermilk Pancakes

What type of flour should I use for this recipe?

I recommend using all-purpose flour for this recipe – it’s what I always use and it gives the best results. You can also experiment with whole wheat flour if you prefer a nuttier flavor.

How do I make sure my pancakes are fluffy?

Don’t overmix the batter! Just stir until everything is combined, then let it rest for a few minutes before cooking them up.

Can I use regular milk instead of buttermilk?

While you can substitute regular milk in a pinch, keep in mind that your pancakes will be slightly less tender and may not have as much flavor.

What if I don’t have any fresh berries on hand?

No problem! You can still make delicious fluffy pancakes without adding any toppings – just enjoy them plain or try adding some cinnamon or nutmeg instead.

Are these pancakes suitable for vegan diets?

Unfortunately not – this recipe uses eggs from dairy cows which aren’t suitable for vegan diets.

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