Fluffy Buttermilk Pancakes
Classic American buttermilk pancakes with tall, tender centers and lightly crisp edges. This recipe uses real buttermilk plus a smart leavening combo for reliable lift and a balanced tang—perfect for weekend breakfasts or a make-ahead brunch spread.
Buttermilk pancakes are a cornerstone of American breakfast, and the “why” is as important as the “how.” Buttermilk’s acidity tenderizes the batter and boosts browning, while baking soda reacts to create quick lift. Once you understand that chemistry, fluffy pancakes stop being a mystery and start being repeatable.
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Servings
4
Ingredients
Dry Ingredients
- •2 cups (260 g) all-purpose flour
- •2 tbsp (25 g) granulated sugar
- •2 tsp baking powder
- •1 tsp baking soda
- •1 tsp kosher salt (or 1/2 tsp fine salt)
Wet Ingredients
- •2 cups (480 ml) buttermilk, well-shaken
- •2 large eggs
- •4 tbsp (57 g) unsalted butter, melted and slightly cooled (plus more for the pan)
- •1 tsp vanilla extract (optional)
For Serving (Optional)
- •Maple syrup
- •Butter
- •Fresh berries or sliced bananas
Instructions
- 1
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.
- 2
Mix wet ingredients: In a medium bowl, whisk buttermilk and eggs until smooth. Whisk in melted butter and vanilla (if using).
- 3
Combine gently: Pour wet ingredients into the dry ingredients. Fold with a spatula just until no dry pockets remain. The batter should look lumpy; overmixing makes pancakes tough and flat.
- 4
Rest the batter: Let the batter rest 5–10 minutes at room temperature. This hydrates the flour and helps the leaveners start working for a taller, more tender pancake.
- 5
Heat the griddle: Heat a nonstick skillet or griddle over medium to medium-low. Lightly butter the surface. The pan is ready when a drop of water sizzles and evaporates quickly.
- 6
Cook first side: Scoop about 1/3 cup batter per pancake onto the hot surface, leaving space to spread. Cook until bubbles form on top and the edges look set, 2–3 minutes.
- 7
Flip and finish: Flip and cook until golden brown and the center springs back lightly when touched, 1–2 minutes more. Adjust heat as needed—too hot browns the outside before the inside cooks.
- 8
Serve: Serve immediately with butter and maple syrup. If cooking in batches, keep pancakes warm on a sheet pan in a 200°F (95°C) oven.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.