Fluffy Buttermilk Pancakes
Light, Tender, Perfectly Golden Pancakes Every Time
There’s nothing quite like waking up to a stack of golden, fluffy pancakes. Their soft texture, buttery aroma, and sweet maple syrup drizzle make breakfast feel like a celebration.
Fluffy Buttermilk Pancakes are a classic breakfast staple, but the secret lies in understanding why the batter rises, how to get the perfect texture, and how to cook them evenly golden.
Why Buttermilk?
Buttermilk is the unsung hero of pancake recipes:
- Acidic reaction: The acid in buttermilk reacts with baking soda or baking powder to create air bubbles, making pancakes light and fluffy.
- Tender texture: The proteins in buttermilk prevent toughness.
- Flavor depth: Adds subtle tang, enhancing sweetness from maple syrup or toppings.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter, plus extra for cooking
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently stir until just combined — lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and brush lightly with butter.
- Pour 1/4 cup batter per pancake onto the skillet.
- Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip carefully and cook 1–2 minutes more until golden brown.
- Repeat with remaining batter, brushing skillet with butter as needed.
- Stack pancakes on a plate, top with butter, and drizzle maple syrup before serving.
Tips for Perfect Fluffy Pancakes
- Do not overmix: Stir until just combined to avoid dense pancakes.
- Room temperature ingredients: Eggs and buttermilk at room temp improve fluffiness.
- Resting the batter: Let batter sit 5–10 minutes for air bubbles to develop.
- Even heat: Medium heat ensures pancakes cook evenly without burning.
- Keep warm: Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.
Serving Ideas
- Classic: Butter and maple syrup
- Fruit toppings: Fresh berries, banana slices, or apple compote
- Sweet extras: Chocolate chips, whipped cream, or caramel drizzle
- Savory twist: Crispy bacon or sausage on the side
Storage & Reheating
- Store leftover pancakes in an airtight container for 2–3 days in the fridge.
- Reheat in the microwave (20–30 seconds) or toaster for quick breakfast.
- Freeze in a single layer, then stack with parchment paper. Reheat in toaster or oven.
Fluffy Buttermilk Pancakes
Light, tender, and perfectly golden pancakes made with buttermilk, eggs, and butter. Ideal for breakfast or brunch.
Ingredients
Equipment
Method
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently stir until just combined. Lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and brush lightly with butter.
- Pour 1/4 cup batter per pancake onto skillet.
- Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip carefully and cook 1–2 minutes more until golden brown.
- Repeat with remaining batter, brushing skillet with butter as needed.
- Stack pancakes on a plate, top with butter, and drizzle maple syrup before serving.
Notes
Do not overmix the batter. Resting the batter 5–10 minutes improves fluffiness. Keep cooked pancakes warm in a 200°F oven if needed.
