Best Fluffy Buttermilk Pancakes
This post may contain affiliate links. Read full disclosure.
These are the best fluffy buttermilk pancakes you’ve ever tasted. Like tender hotcakes from a pancake house, they almost melt in your mouth. Vanilla, sugar and melted butter in the batter makes them taste amazing. Serve with airy whipped butter and your favorite syrup.
📌 Pin Best Fluffy Buttermilk Pancakes
Put away the box of pancake mix and pull out your apron. I’m here to show you how to make the best buttermilk pancakes from scratch! Just like those from a breakfast diner.
🛒 Ingredients
For Buttermilk Pancakes
- All-Purpose Flour: Provides strength and structure for our buttermilk pancakes. When mixed with liquid (like buttermilk), a gluten framework develops that helps hold the other ingredients together.
- Granulated Sugar: Adds the perfect amount of sweetness to the pancake batter.
- Baking Powder: A leavening agent that’s important for thick fluffy pancakes.
- Baking Soda: Works in conjunction with baking powder for the ideal rise.
- Kosher Salt: Balances the flavor of the other ingredients.
- Large Eggs: Helps bind the ingredients together.
- Vanilla Extract: Enhances the flavor of the butter and sugar.
- Buttermilk: The ideal flavor for pancakes.
- Butter: Adds rich delicious moisture and a yummy buttery taste.
For Serving
- Whipped Butter: A traditional topping for buttermilk pancakes.
- Maple Syrup: This classic syrup tastes best when served warm. Feel free to substitute with your favorite pancake syrup flavor.
👩🏻🍳 Expert Tips
- For the fluffiest pancakes, let the pancake batter rest for 15 to 30 minutes, but ideally for 1 hour in the fridge. This gives the flour time to absorb the liquid so the batter becomes thicker, and for the buttermilk to work its magic for super fluffy pancakes.
- Prevent pancakes from being darker than the first batch by pulling the griddle away from heat for about 1 to 2 minutes, and wiping away the brown butter residue. This gives the griddle a chance to cool down a bit, and removes burnt butter from the pan, which helps subsequent batches of buttermilk pancakes have the same golden color as the first batch. Rebutter the griddle and pour on the pancake batter before returning the griddle to heat.
- When making pancakes for a crowd: Use a pancake batter dispenser. Not only does it help the cooking process go faster, you’ll have round buttermilk pancakes that are all about the same size. It’s ideal for functions like church and school pancake breakfasts.
- Keep pancakes warm in a warm (200°F) oven until all the pancakes are made. Place the hot cakes on a wire rack set that’s set over a rimmed baking sheet.
- For special occasions, serve pancakes on a buffet table with bowls of raspberries, blueberries, strawberries, bananas, homemade whipped cream, powdered sugar, whipped butter, and one or two types of pancake syrup. Everyone can build their own delicious stack of buttermilk pancakes and garnish them however they’d like.
📖 Recipe Steps
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together eggs, buttermilk and vanilla.
- Pour the wet ingredients over the dry ingredients. Whisk gently – just until the dry ingredients are almost incorporated. Pour melted butter over the batter. Mix until just combined (there will be lumps). Do not overmix. Allow the batter to rest, uncovered, for 10 to 15 minutes. It’ll thicken up a bit as it rests, which will make for lighter, fluffier pancakes.
- Heat a griddle to 350°F (on a gas stovetop, about medium/low), until the surface is hot enough for a droplet of water to skitter across it. Brush the hot griddle with a generous amount of melted butter. Pour batter, 1/4 cup for each pancake, onto the griddle.
- Cook for about 1 to 2 minutes, until bubbles form on the surface and begin to burst, and the bottoms are lightly brown. Flip (just once) and cook 1 to 2 minutes longer. Do NOT pat down the pancakes with your spatula. We don’t want to squish the hotcakes – we want fluffy buttermilk pancakes.
- Between batches, remove the griddle from heat (slide it over to unheated burners). Quickly wipe it down with a damp cloth. Immediately brush the surface with melted butter and pour pancake batter on the griddle for the next batch of hot cakes. Return the griddle to heat and continue cooking. Repeat the process until all the batter is used.
Expert Tip: Set pancakes on a wire rack set inside a rimmed baking sheet. Store them in a 200°F oven to keep them warm until serving time.
🧑🏼🍳 Recipe FAQ
These are the most commonly-asked questions for making the BEST buttermilk pancakes, and the most helpful answers for recipe success.
🥞 More Delicious Pancake Recipes
- Funfetti Pancakes from Scratch
- Aebleskiver Mini Pancakes
- Fluffy Pancakes from Scratch
- Sheet Pan Pancakes
- Chocolate Pancakes
- Lemon Blueberry Pancakes
Rate This Recipe ⭐️⭐️⭐️⭐️⭐️
Flavor testers rated this the BEST fluffy buttermilk pancake recipe. They loved the buttery taste of the hotcakes, and their tender airy texture. They said these taste just like hotcakes from a pancake house or breakfast diner. They were excited to have this recipe.
If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.
Best Fluffy Buttermilk Pancakes
- Total Time: 30 Minutes
- Yield: 14 Pancakes 1x
Description
These are the BEST fluffy buttermilk pancakes you’ll ever taste. They’re tender and airy, just like those from a pancake house. Serve with whipped butter and warm maple syrup. They almost melt in your mouth!
Ingredients
For Buttermilk Pancakes
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 2 large eggs
- 2 cups buttermilk
- 2 1/2 teaspoons vanilla extract
- 4 tablespoons butter, melted (plus more for cooking)
For Serving
- Whipped butter
- Maple syrup, warmed
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, whisk together eggs, buttermilk and vanilla. Pour the wet ingredients over the dry ingredients. Whisk gently with a light hand – just until the dry ingredients are almost incorporated. There may be a few streaks of flour in the batter, and this is fine.
- Pour melted butter over the batter. Mix until just combined (there will be lumps). Do not overmix or your pancakes will be flat. Allow the batter to rest, uncovered, for 15 minutes.
- Heat a griddle to 350°F (on a gas stovetop, about medium/low), until the surface is hot enough for a droplet of water to skitter across it. Brush the hot griddle with a generous amount of melted butter.
- Pour the batter, 1/4 cup for each pancake, onto the griddle. Cook for about 1 to 2 minutes, until bubbles form on the surface and begin to burst, and the bottoms are lightly brown. Flip (just once) and cook 1 to 2 minutes longer. Do NOT pat down the pancakes with your spatula. We don’t want to squish the hotcakes – we want fluffy buttermilk pancakes.
- Between batches, remove the griddle from heat (slide griddle over to unheated stovetop burners) and quickly wipe it clean with a damp kitchen cloth. Immediately brush the the griddle with melted butter. Pour batter onto the griddle for the next batch of pancakes. Return the griddle to heat and repeat the cooking process until all the batter is used.
- Serve and enjoy the pancakes with whipped butter and warm maple syrup.
Notes
Easy Buttermilk Substitute: Add 2 tablespoons lemon juice (or white vinegar) to a 2-cup glass measuring cup. Fill the rest of the measuring cup with whole milk. Gently stir to combine. Let the mixture sit for 10 to 15 minutes. The milk will slightly curdle which will give the mixture a buttermilk-like taste and texture.
Why we briefly remove the griddle from heat between batches: It gives us a chance to wipe off leftover butter that’s browned and can become burnt with the next batch of hot cakes. It also lets the pan shed some heat so the next batch of pancakes won’t be browner than the first.
For the fluffiest buttermilk pancakes, let the batter rest for 1 hour before using. Cover the bowl with plastic wrap (so the batter doesn’t dry out) and refrigerate. When the batter is first mixed, the flour’s gluten is tight. We want to give that gluten enough time to relax and unwind, so it can absorb the liquid in the batter and your pancakes will be perfectly light, fluffy and soft.
Freeze leftover pancakes the same day they’re made. Transfer them to an airtight container or zip-top bag, layering them between pieces of parchment paper. Freeze for up to 3 weeks. Reheat in a 250°F oven.
- Prep Time: 10 minutes
- Rest Time: 15 Minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Best Fluffy Buttermilk Pancakes 👉🏻 Join the Convo
What do think of this buttermilk pancakes recipe? Can you almost taste the homemade goodness? Are you excited to make them? Share your thoughts in the comments. I’d love to hear from you.
I literally never leave reviews on recipes. I made these and they are, hands down, the best pancakes ever. My 5 year old ate probably 5 or 6 pancakes.
Elizabeth, you’ve made my day! My heart is filled with happiness knowing how much your little one loved these pancakes! Thank you for sharing this with me. 🙂
I have made these 2x already….they are so delicious! and i freeze the extra for the week.
Good morning Clare! I am so happy to know that you love our family’s buttermilk pancakes recipe. Many good wishes to you and your family for a fabulous holiday season!
I love how fluffy these pancakes come out. Perfect every time!
Fluffy is right! Why did I never think of adding lemon juice before? It works with the baking soda to make these the fluffiest pancakes I have ever made, thanks!
This truly is one of the best pancake recipes I’ve tried! So fluffy and yummy!
oh my! I am a convenient box kinda girl, but on the weekends, I like to flex my domestic goddess muscle. Your recipe certain worked! Thanks very much for making it easy for me to pretend to be an amazing chef!
I love pancakes. These pancakes look and sound so delicious. I want to eat them now! Thanks for sharing.
Why do I have to see this? The picture makes me drool over this. Now I wanna make some or drop by the nearest coffee shop that offers pancakes too. Pinning this so I can go back on the recipe.
Omg, these look so good!
OMG, now I want those pancakes… they look yummy
They look delicious! I wish I had one right now Yum Yum Yum :)
You have done such an amazing job with the pictures. You really make me want to try this recipe. Love how you have garnished them with berries.
I am a sucker for buttermilk pancakes, but I never have time to make them anymore! This seems like a simple recipe, so I definitely need to try it out !
Your pancakes are literally calling me. You did it great and your photos are sooo awesome. They make me even more hungry! haha
Hmm…those looks amazing, I have to try them. I bet my husband will them all :))
Buttermilk pancakes!!! and fresh berries is so perfect. I get such a delightful feeling seeing these kinds of good stuff. I love it. Bookmarked this too.
These look scrumptious. I wonder if I can make these with coconut cream instead of buttermilk. Question about the griddle pan. How easy is it to clean? I bought a cast iron one once and threw it out. It was a total disaster.
Pancakes are my favorite weekend breakfast treat, so I know what recipe I will be trying this Sunday!
Now I’m hungry!! Your photos are so beautiful I can almost taste the pancakes! :)
I am no way near as skilled as you when it comes to making food but your buttermilk pancakes are practically leaving me salivating at the screen. Its a good thing I am alone in my room otherwise people might be wondering why it looks like I am about to make out with my screen haha. Yum pinning for later x
I love pancakes! Mine never look this pretty! These look perfect!
Yummers! Your pancake recipe sounds amazing! I might have to try using the batter in my waffle maker sometime.
The pancakes look perfect, moist and delicious. I use buttermilk in most of my baking and the outcome is always mind blowing.
My husband loves pancakes too. I think it I should funny that your husband had his fork ready and waiting. I will definitely have to try this recipe. My husband has a birthday this weekend, I think I will make these for him.
Wow this buttermilk pancake recipe looks so delicious and easy to make. Pancakes are always a big hit in my house. I will have to try this recipe on the weekend.
I will have to try this. I have always just used box mix and it gets boring. This sounds so good!
Oh yum! These pancakes look amazing. I actually make pancakes for dinner a lot, so I’m keeping this recipe in mind!
This looks real good. I can’t remember the last time I’ve had pancake. Now I want some.
I have never used buttermilk but seeing how nice your pancakes look, it’s something I am defo going to change. I am getting so hungry just looking at the pictures!
Pancakes are my fave breakfast! I love how your recipe makes the pancakes fluffy!
Mmmm I love love love buttermilk pancakes on weekends when we make big family breakfasts, and these look amazing!! I’m so curious about the Pinch of Yum photography workshops too. That’s awesome that you got to go to it!
I’m such a sucker for good buttermilk pancakes. I love that they can be paired with pretty much any breakfast food. They look amazing!
Pancakes are my favorite! These look delicious!
Dara, I guarantee you’ll absolutely love the scrumptious results when making this recipe for The Best Buttermilk Pancakes. Thanks so much for stopping by and leaving a sweet comment. :-)