Fluffy Buttermilk Pancakes

There’s nothing quite like a cozy stack of fluffy buttermilk pancakes to brighten a slow morning.

I love making these on Sundays, when the world feels softer and slower, and the scent of golden batter and warm butter fills the kitchen.

Every bite takes me back to the simple joy of homemade breakfasts and lazy conversations.

Why You’ll Love This Recipe

Pillowy-soft texture that melts in your mouth

Buttermilk adds a subtle tang and keeps them moist

Just the right amount of sweetness

Reliable and quick – perfect even on busy mornings

Easy to customize with add-ins like fruit or chocolate chips

What You’ll Need (Ingredient Highlights)

All-purpose flour – Creates the perfect soft and fluffy base.

Granulated sugar – Just a touch to sweeten the batter.

Baking powder + baking soda – These two leavening agents work together for ideal rise.

Salt – A pinch to enhance flavor and balance the sweetness.

Buttermilk – The star ingredient for tenderness and tang.

Egg – Adds richness and structure.

Canola or vegetable oil – Keeps the pancakes moist and tender.

Melted butter – For that buttery depth and richness.

Pro Tips Before You Start

Don’t overmix your batter—stir just until combined for the fluffiest texture.

Let the batter rest for 5–10 minutes before cooking to activate the leaveners.

Use a ladle or measuring cup for evenly sized pancakes.

A nonstick skillet or griddle works best—keep it at medium heat.

Flip only once, when bubbles form and edges start to look dry.

How to Make Fluffy Buttermilk Pancakes

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.

Step 2: Combine the Wet Ingredients

In a separate bowl, whisk the buttermilk with the egg, canola oil, and melted butter until smooth and fully incorporated.

Step 3: Fold Wet and Dry Together

Pour the wet mixture into the dry ingredients.

Switch to a wooden spoon or spatula, and gently stir until just combined.

The batter should be thick and slightly lumpy—don’t overmix.

Step 4: Let the Batter Rest

Set the bowl aside and allow the batter to rest for 5–10 minutes.

This helps the flour hydrate and leads to fluffier pancakes.

Step 5: Heat the Skillet

Preheat a non-stick skillet or griddle over medium heat (around 325°F).

Lightly grease the surface only if needed, then wipe away any excess oil with a paper towel.

Step 6: Cook the Pancakes

Scoop about 1/3 cup of batter per pancake onto the hot surface.

Gently shape into circles if needed.

Cook for about 2 minutes, or until bubbles form on the surface and the edges start to look set.

Step 7: Flip and Finish

Carefully flip each pancake and cook for another 1–2 minutes, or until golden brown on both sides.

Avoid pressing down with the spatula to keep them light and airy.

Step 8: Serve and Enjoy

Transfer the pancakes to a plate and serve warm with butter, syrup, or your favorite toppings.

For extra flair, try fresh berries, whipped cream, or a drizzle of honey!

What to Serve It With

Maple syrup and salted butter

Fresh berries or sliced bananas

Whipped cream or yogurt

A side of crispy bacon or sausage

Hot coffee or fresh orange juice

Variations / Substitutions

Add-ins: Fold in blueberries, chocolate chips, or chopped nuts before cooking.

Dairy-free: Use almond milk with a splash of lemon juice in place of buttermilk.

Gluten-free: Swap the flour with your favorite 1:1 gluten-free blend.

Spiced: Add cinnamon or vanilla extract to the batter for extra warmth.

Storage & Leftovers

Refrigerate: Store leftover pancakes in an airtight container for up to 3 days.

Freeze: Stack with parchment between and freeze for up to 2 months.

Reheat: Toast or microwave until warmed through—still fluffy and delicious.

FAQs

Can I make the batter ahead of time?

It’s best to cook the batter right after mixing.

You can prep dry and wet separately ahead, then combine before cooking.

Why are my pancakes not fluffy?

Overmixing the batter or skipping the resting time can deflate your pancakes. Stir gently and let it rest before cooking.

Can I use milk instead of buttermilk?

You can, but you’ll lose some of the tang and tenderness.

For best results, mix milk with lemon juice or vinegar as a substitute.

Can I freeze the pancakes?
Yes! Let them cool completely, then freeze with parchment between each.

Reheat in a toaster or oven.

What’s the best way to keep pancakes warm?

Place cooked pancakes on a baking sheet in a 200°F oven until ready to serve.

Can I double the recipe?

Absolutely. It doubles (or halves) beautifully for small or large groups.

Do I need to grease a non-stick skillet?

Only lightly if needed. Too much oil can make the edges too crispy or greasy.

Final Thoughts

These fluffy buttermilk pancakes are the kind of recipe that never goes out of style.

Whether you’re flipping them for family brunch or treating yourself on a weekday morning, they bring warmth and comfort to every bite.

Once you master this base, the possibilities are endless.