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Classic Fluffy Buttermilk Pancakes

Thick, tender, and incredibly fluffy buttermilk pancakes that are perfect for a weekend breakfast. This beginner-friendly recipe guarantees golden-brown edges and a soft, airy center.

Prep 10 min Cook 15 min Total 35 min Level Beginner

Serves 4

Ingredients

Dry Ingredients

2 cups all-purpose flour — spooned and leveled
3 tablespoons granulated sugar
2 teaspoons baking powder — ensure it is fresh for the best rise
1 teaspoon baking soda — reacts with buttermilk for fluffiness
0.5 teaspoon kosher salt

Wet Ingredients

2 cups buttermilk — room temperature is best
2 whole large eggs — room temperature
0.25 cup unsalted butter — melted and slightly cooled
1 teaspoon vanilla extract

For Cooking

2 tablespoons unsalted butter or neutral oil — for greasing the pan

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
~2 min
Whisking dry ingredients thoroughly prevents pockets of baking soda that can taste bitter.
In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
~2 min
If your buttermilk is cold, slowly drizzle in the melted butter while whisking to prevent the butter from solidifying into clumps.
Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until just combined. Do not overmix; lumps are perfectly fine and expected.
~1 min
Overmixing develops gluten, which leads to tough, flat pancakes. Stop mixing as soon as you no longer see dry flour streaks.
Let the batter rest undisturbed at room temperature for 10 minutes.
~10 min
Resting is crucial! It gives the flour time to hydrate and the baking powder/soda time to activate, resulting in maximum fluffiness.
While the batter rests, heat a griddle or large nonstick skillet over medium-low heat. Once warm, lightly grease with a little butter or oil, wiping away any excess with a paper towel.
~5 min
Temperature management is key. If the pan is too hot, the outside will burn before the inside cooks. A medium-low heat allows the pancakes to cook evenly and rise gently.
Using a 1/4 cup measuring cup or a ladle, scoop the batter onto the hot pan, leaving an inch or two between each pancake.
~2 min
Cook until the edges look set and dry, and bubbles begin to form and pop on the surface (about 2 to 3 minutes).
~3 min
Wait for the bubbles to pop and stay open before flipping; this indicates the structural integrity is ready for a flip.
Flip carefully with a flat spatula and cook the other side until golden brown (about 1 to 2 minutes more). Remove to a warm plate and repeat with the remaining batter.
~10 min
Never press down on the pancakes with your spatula after flipping! That will press all the airy fluffiness right out of them.

Nutrition

420

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

720

Sodium (mg)

125

Cholesterol (mg)

Equipment

large mixing bowl
medium mixing bowl
whisk
silicone spatula
griddle or large nonstick skillet
1/4 cup measuring cup or ladle
flat turner spatula

Tips & Storage

To keep pancakes warm while cooking batches, place them on a wire rack set over a baking sheet in a 200°F (95°C) oven.
For the lightest texture, ensure your baking powder and baking soda are not expired.
If you don't have buttermilk, make a quick substitute: mix 2 cups of milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Wipe the pan clean with a paper towel between batches to prevent residual butter from burning.
Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, lay them flat on a baking sheet to freeze individually, then transfer to a freezer bag for up to 2 months. Reheat in a toaster or oven.