Six fluffy buttermilk pancakes with maple syrup and a thick pat of melting butter on a white plate.

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These fluffy buttermilk pancakes have golden tops, tender centers, and a little tang from cold buttermilk. The trick is to stop stirring as soon as the flour is moistened. Give that lumpy batter five minutes to rest while the griddle heats, then watch for bubbles and edges that are just starting to set.

Flour, sugar, leaveners, salt, eggs, buttermilk, melted butter, vanilla, and oil for pancakes.

Ingredients You'll Need

All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Large eggs
Cold buttermilk
Unsalted butter, melted and slightly cooled
Vanilla extract
Butter or oil for the griddle

Ingredient Notes and Substitutions

If you're out of buttermilk, mix 2 cups milk with 2 tablespoons vinegar or lemon juice and let it stand for 5 minutes. For a heartier batch, use whole wheat flour and add a splash more buttermilk if the batter is too thick. Fold blueberries, mini chocolate chips, or chopped pecans into the batter just before cooking.

Tools That Make It Easier

Large mixing bowl
Second mixing bowl
Whisk
Mixing spoon or spatula
Dry and liquid measuring cups
Measuring spoons
Griddle or large nonstick skillet
Pancake turner
Warm serving plate

How to Make Fluffy Buttermilk Pancakes

1. Mix the dry ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.

Whisking the dry pancake ingredients in a glass bowl.

2. Mix the wet ingredients. Beat the eggs in a separate bowl. Add the cold buttermilk, melted and slightly cooled butter, and vanilla, then whisk to combine.

Whisking eggs, buttermilk, melted butter, and vanilla.

3. Rest the batter. Pour the wet mixture into the dry mixture and stir gently just until the flour is moistened. Leave the lumps alone and let the batter rest for about 5 minutes while you heat the griddle.

Slightly lumpy buttermilk pancake batter in a glass bowl.

4. Cook and flip. Heat a griddle or large nonstick skillet over medium heat and grease it lightly with butter or oil. Pour about ¼ cup of batter per pancake. Cook for 2-3 minutes, until bubbles form and the edges begin to set, then flip and cook another 1-2 minutes, until golden and cooked through.

Pancakes bubbling on the griddle beside a golden flipped pancake.

5. Serve warm. Transfer the pancakes to a warm plate and repeat with the remaining batter. Serve right away with butter and maple syrup or your favorite toppings.

A tall stack of golden buttermilk pancakes with maple syrup and melting butter.

Keeping Leftovers Fresh

Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat in the microwave, toaster, or a warm oven until heated through. To freeze, lay the cooked pancakes in a single layer until firm, then transfer them to freezer bags. Toast them straight from frozen.

What to Serve With Buttermilk Pancakes

Serve with crispy bacon, breakfast sausage, or cheesy scrambled eggs. For a Southern twist, pass cinnamon butter or peach preserves. If you want a fruit topping, try blackberry syrup and simmer it down to the thickness you like. For dessert, layer a short stack with fresh fruit and whipped cream.

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Tell Me How It Turned Out

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Recipe

Fluffy Buttermilk Pancakes

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These fluffy buttermilk pancakes have golden tops and tender centers. Mix the batter gently, rest it for five minutes, and serve warm with butter and maple syrup.

Author: Jennifer
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 10-12 pancakes 1x

Ingredients

Units Scale

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
2 cups buttermilk (cold)
¼ cup unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
Butter or oil, for the griddle

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Instructions

Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
Beat the eggs separately. Add cold buttermilk, melted and slightly cooled butter, and vanilla. Whisk to combine.
Pour wet ingredients into dry. Stir gently just until the flour is moistened. Leave the lumps and rest about 5 minutes while the griddle heats.
Heat a griddle or large nonstick skillet over medium heat. Grease lightly with butter or oil. Pour ¼ cup batter per pancake. Cook 2-3 minutes until bubbles form and the edges start to set. Flip and cook 1-2 minutes more, until golden and cooked through. Transfer to a warm plate and repeat.
Serve immediately with butter, maple syrup, fresh fruit, whipped cream, or powdered sugar.

Notes

Substitutions: Mix 2 cups milk with 2 tablespoons vinegar or lemon juice and let stand 5 minutes. Fold in blueberries, mini chocolate chips, or chopped pecans just before cooking. For whole wheat pancakes, add a splash more buttermilk if the batter is too thick.
Serving: Try crispy bacon, breakfast sausage, or cheesy scrambled eggs. Layer with fruit and whipped cream for dessert, or serve with cinnamon butter or peach preserves.
Storage: Refrigerate airtight up to 3 days. Reheat in a microwave, toaster, or warm oven. Freeze in a single layer, transfer to freezer bags, and toast straight from frozen.