Fluffy Buttermilk Pancakes
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Fluffy Buttermilk Pancakes
These buttermilk pancakes come out tall, light, and golden in about 20 minutes. The trick is simple: whisk the dry and wet separately, then fold them together until barely combined and leave the lumps alone. Overmixing is what flattens pancakes and makes them tough. This batter makes about twelve 4-inch pancakes, enough for four, and works on a griddle or a single nonstick pan.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted, plus more for the pan
- 1 teaspoon vanilla extract
Directions
- Heat a griddle or large nonstick skillet over medium heat. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- In a second bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
- Pour the wet into the dry. Fold with a spatula just until no dry streaks remain. Lumps are fine. Rest the batter 5 minutes.
- Lightly butter the hot surface. Pour 1/4 cup batter per pancake. Cook until bubbles form on top and the edges look set, about 2 minutes.
- Flip once and cook until golden, 1 to 2 minutes more. Hold finished pancakes on a rack in a 200F oven to stay warm.
- Serve hot with butter and maple syrup.
Tips and variations
- Real buttermilk gives the best lift and tang. With none on hand, stir 2 tablespoons lemon juice or white vinegar into 2 cups milk and wait 5 minutes.
- Do not overmix. A few lumps mean tender pancakes.
- Wait for bubbles before flipping, and flip only once.
- For blueberry or chocolate-chip pancakes, scatter them onto each pancake after pouring, not into the batter.
- Cooked pancakes freeze well. Reheat straight from frozen in a toaster.
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Common questions
- Why are my pancakes flat
- Usually overmixing or tired leavener. Fold just until combined, and make sure the baking powder and baking soda are fresh.
- Can I make the batter the night before
- Mix the dry ingredients ahead and store them, but combine the wet and dry in the morning. The leavener starts working the moment it gets wet.
- What if I have no buttermilk
- Stir 2 tablespoons lemon juice or white vinegar into 2 cups milk, wait 5 minutes, and use it in place of the buttermilk.
- Griddle or skillet
- A flat griddle holds even heat and cooks several at once. A nonstick skillet is fine for smaller batches.
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