Fluffy Buttermilk Pancakes

These buttermilk pancakes are thick, soft in the middle and lightly crisp at the edges, the kind that soak up maple syrup without turning soggy. They come together in one bowl with pantry staples, and you can have a full stack on the table in about 25 minutes.

Buttermilk is what makes them special. Its acidity reacts with the baking soda to create lots of tiny bubbles, which gives you that tall, airy texture, and it adds a gentle tang that makes them taste like diner pancakes.

Below you will find the exact griddle temperature, how to tell when to flip, and the one mixing mistake that makes pancakes flat and rubbery.

Why You’ll Love This Recipe

• Tall and fluffy with crisp golden edges
• Made from scratch in one bowl
• Batter can be mixed the night before
• Freezes well for quick weekday breakfasts

Ingredient Notes

Buttermilk: Real buttermilk gives the best rise and flavor. In a pinch, stir 2 tablespoons of lemon juice or white vinegar into 2 cups of milk and let it sit 5 minutes.

Baking powder and baking soda: Both are needed. Baking soda reacts with the buttermilk, and baking powder adds extra lift. Make sure they are fresh, since old leaveners give flat pancakes.

Flour: Spoon flour into the cup and level it, or weigh it. Packed flour makes thick, dry pancakes.

See the recipe card below for full measurements.

How to Make Fluffy Buttermilk Pancakes

1. Mix the dry ingredients

   In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

2. Mix the wet ingredients

   In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted butter and vanilla until smooth.

3. Combine gently

   Pour the wet ingredients into the dry ingredients and stir with a spatula just until no dry streaks of flour remain. The batter should be thick and lumpy. Do not overmix.

4. Rest the batter

   Let the batter rest for 5 to 10 minutes while the griddle heats. You will see bubbles form, which means the leaveners are working.

5. Heat the griddle

   Heat a griddle or large nonstick skillet over medium heat, or set an electric griddle to 350°F to 375°F (175°C to 190°C). Lightly grease with butter.

6. Cook the pancakes

   Pour about 1/4 cup of batter per pancake. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set and dry. Flip once and cook 1 to 2 minutes more, until golden on the bottom.

7. Keep warm and serve

   Keep finished pancakes on a baking sheet in a 200°F (95°C) oven while you cook the rest. Serve with butter and maple syrup.

Tips for the Best Results

• Lumps in the batter are good. Smooth batter means the gluten is overworked and the pancakes will be tough.
• Test with one small pancake first. If it browns before bubbles form, lower the heat.
• Wipe the griddle with a paper towel between batches so leftover butter does not burn.
• Do not press pancakes with the spatula after flipping. It squeezes out the air.

Common Mistakes to Avoid

Substitutions

• Buttermilk: 2 cups milk plus 2 tbsp lemon juice or white vinegar, rested 5 minutes.
• All-purpose flour: Up to half white whole wheat flour for a heartier pancake.
• Butter in the batter: Neutral oil such as canola or vegetable oil, same amount.

What to Serve With It

• Maple syrup and butter
• Fresh berries and whipped cream
• A bowl of fresh fruit salad
• Scrambled eggs

Storage and Reheating

Fridge: Store cooled pancakes in an airtight container for up to 3 days.

Freezer: Freeze in a single layer on a baking sheet, then move to a freezer bag with parchment between layers for up to 2 months.

Reheat: Toast frozen pancakes in a toaster, or warm in a 350°F (175°C) oven for 8 to 10 minutes.

Tools That Make This Easier