There’s something incredibly nostalgic about waking up to the smell of pancakes sizzling on the skillet.
These fluffy buttermilk pancakes aren’t just light and tender—they’re rich in flavor with a hint of vanilla that makes every bite feel like a warm hug.
I still remember the first time I made these using pancake rings.
The texture was a total game changer—super tall, perfectly cooked edges, and a soft, airy middle.
These pancakes bring joy to slow Sunday mornings, surprise brunches, or even a sweet weekday breakfast treat.
Why You’ll Love This Recipe
Fluffy and golden – These pancakes puff up beautifully every time.
Simple pantry ingredients – Everything is already in your kitchen.
Quick to prep – From mixing to griddle in under 10 minutes.
Just sweet enough – Balanced flavor that pairs with any topping.
Family favorite – Both kids and adults ask for seconds.
What You’ll Need (Ingredient Highlights)
Eggs: Add structure and richness.
Buttermilk: The star of the show! It reacts with the baking soda to create a fluffy, tender crumb.
Sugar: Just enough to balance the tang and bring out a gentle sweetness.
Vanilla extract: Adds depth and warmth to the flavor.
Salt: Enhances all the other flavors.
Flour: Use all-purpose for a perfect balance of texture.
Baking powder + baking soda: This combo ensures maximum rise and fluffiness.
Pro Tips Before You Start
Use room temperature eggs and buttermilk for smoother blending and better texture.
Don’t overmix the batter—lumps are okay! Overmixing can lead to tough pancakes.
Lightly spray your pancake rings inside and out to prevent sticking.
Cook on medium-low heat to give the centers time to cook without burning the outside.
How to Make Fluffy Buttermilk Pancakes
Step 1: Prepare the Batter
In a blender or mixing bowl, combine the eggs, buttermilk, sugar, vanilla, and salt.
Blend or whisk on low until well combined.
Add the flour, baking powder, and baking soda.
Blend just until incorporated.
The batter will be thick—don’t worry, that’s what gives the pancakes their height!
Step 2: Preheat the Skillet
Heat a non-stick skillet or griddle over medium-low heat.
Spray with non-stick cooking spray or brush lightly with oil.
Spray the inside of your pancake ring molds with oil and place them on the skillet.
Step 3: Cook the Pancakes
Pour the batter into each ring until about halfway full.
Let the pancake cook undisturbed until bubbles form across the top and the edges look slightly set (about 3–4 minutes).
Carefully lift the ring off (or leave it on if it helps the pancake hold shape), flip the pancake, and cook another 2–3 minutes until the bottom is golden brown and the center is fully cooked.
Step 4: Repeat and Serve
Repeat with remaining batter, greasing rings and skillet as needed.
Serve warm with your favorite toppings—syrup, fruit, whipped cream, or even nut butter.
What to Serve It With
Warm maple syrup or honey drizzle
Fresh berries, banana slices, or sautéed apples
A dollop of whipped cream or vanilla yogurt
Crispy bacon or breakfast sausage
A side of scrambled eggs for protein
Variations / Substitutions
No buttermilk? Use ¾ cup whole milk + 1 tbsp lemon juice or vinegar. Let sit for 5 minutes.
Add-ins: Mix chocolate chips, blueberries, or chopped nuts directly into the batter.
Make it dairy-free: Use almond or oat milk with a splash of lemon juice + vegan butter or oil.
Gluten-free version: Use a 1:1 gluten-free flour blend.
Spice it up: Add a pinch of cinnamon or nutmeg for cozy flavor.
Storage & Leftovers
Fridge: Store in an airtight container for up to 3 days.
Freezer: Let pancakes cool completely, then stack with parchment between each and freeze in a zip-top bag for up to 2 months.
Reheating: Toast in a toaster, warm in a skillet, or microwave for 30 seconds.
FAQs
Can I make the batter ahead of time?
Yes, but it’s best used within 12 hours.
Store it covered in the fridge and stir gently before using.
Do I have to use pancake rings?
Not at all! They help create tall pancakes, but you can also cook these free-form like regular pancakes.
What if I don’t have a blender?
Just whisk the ingredients together by hand in a large bowl. It’ll still turn out great!
How do I know when to flip the pancake?
Look for bubbles on the surface and slightly dry edges. That’s your sign to flip.
Can I use self-rising flour?
You can, but omit the baking powder and baking soda if doing so.
Is buttermilk really necessary?
It’s key to the fluffy texture and flavor, but a homemade substitute works in a pinch.
Why are my pancakes too dense?
Overmixing the batter or not cooking long enough can make pancakes dense.
Stir just until combined and use medium-low heat.
Final Thoughts
These fluffy buttermilk pancakes are more than a recipe—they’re a breakfast ritual I’ll never get tired of.
Whether I’m treating myself on a slow morning or impressing guests at brunch, they never fail to hit the spot.
There’s just something magical about that first bite: golden crisp edges, a soft, fluffy center, and the comforting sweetness of vanilla and buttermilk.
If you haven’t tried ring pancakes before, now’s the time—and trust me, you’ll be hooked!
Fluffy Buttermilk Pancakes
Ingredients
Method
- In a blender (or large bowl), combine eggs, buttermilk, sugar, vanilla extract, and salt.
- Blend or whisk on low until smooth.
- Add flour, baking powder, and baking soda.
- Blend or stir until just combined—do not overmix.
- Heat a non-stick skillet over medium-low and coat it with non-stick spray.
- Spray the inside of the pancake ring as well and place on the skillet.
- See full steps with tips & photos → https://theboatshedcafe.com/fluffy-buttermilk-pancakes/
