Fluffy, golden-brown pancakes that practically melt in your mouth — what’s not to love? The BEST Fluffy Buttermilk Pancakes are an irresistible start to any morning, transforming breakfast into a delightful occasion. Their tender, fluffy texture comes from a perfect balance of buttermilk and eggs, while the hint of sweetness makes them feel extra special without being overly indulgent. Pair them with your favorite toppings, and you’ve got a dish that pleases everyone around the table.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Fluffy Buttermilk Pancakes (Base Recipe for Any Topping)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Fluffy Buttermilk Pancakes (Base Recipe for Any Topping)

Fluffy Buttermilk Pancakes (Base Recipe for Any Topping)

I fondly remember the first time I whipped up these pancakes in my tiny kitchen, the aroma enveloping my home and bringing everyone to the breakfast table. The batter came together effortlessly, and watching those little bubbles form on the surface as they cooked was sheer joy. It’s a straightforward recipe that requires no fancy equipment — just a good whisk and a ladle. Whether you’re sportily flipping pancakes for a lazy Sunday brunch or hosting a festive breakfast gathering, these fluffy wonders will earn a spot in your recipe collection.

Why You’ll Love This Recipe

Simple & Quick: With only 15 minutes of prep time, you’ll have a stack of warm pancakes ready in no time!
Irresistible Flavor: The buttermilk adds a delightful tang that perfectly complements the sweetness, creating a taste that’s incredibly addictive.
Eye-Catching Appeal: Light, fluffy stacks that are as fun to look at as they are to eat — perfect for Instagramming your brunch!
Flexible Serving: Enjoy them for breakfast, as a midnight snack, or even at a cozy get-together with loved ones.
Adaptable Toppings: From fresh berries to chocolate chips or maple syrup, each meal can be a new creation.

Ingredients You’ll Need

2 cups all-purpose flour: This is the base of your pancakes. Look for unbleached all-purpose flour for the best results.
2 teaspoons baking powder: This helps the pancakes rise and gives them their fluffy texture; don’t confuse it with baking soda!
1 teaspoon baking soda: Works alongside the baking powder for extra fluffiness, reacting with buttermilk for lift.
½ teaspoon salt: Enhances the flavors and balances the sweetness.
2 tablespoons granulated sugar: Adds a touch of sweetness without overpowering the other flavors. You can substitute with brown sugar for a deeper flavor.
2 cups buttermilk: The secret to an incredibly tender pancake! If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk.
2 large eggs, lightly beaten: These provide structure and moisture.
1 teaspoon vanilla extract (optional): A sprinkle of vanilla adds a delightful scent and flavor to the pancakes.

How to Make Fluffy Buttermilk Pancakes (Base Recipe for Any Topping)

Whisk Dry Ingredients: In a large mixing bowl or a glass measuring cup, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and 2 tablespoons granulated sugar. This blend creates the structure and flavor needed for perfect pancakes.

Combine Wet Ingredients: Add 2 cups buttermilk and 2 lightly beaten large eggs to the dry mixture. If you’re using it, toss in 1 teaspoon of vanilla extract as well. Gently mix until just combined — a few small lumps are okay! Avoid overmixing, as this can make your pancakes tough.

Let Batter Rest: Allow the pancake batter to rest for 10 minutes. This crucial step lets the gluten relax, resulting in fluffy pancakes that won’t become dense when cooked.

Preheat Cooking Surface: Heat a large skillet or griddle over medium heat. If you’re using an electric griddle, set it to 375°F (190°C). Feel free to test if it’s hot enough by sprinkling a few drops of water — they should dance and evaporate right away.

Prepare Surface: Spray the hot surface with non-stick cooking spray or brush it lightly with melted butter or oil. This subtle coating ensures that your pancakes won’t stick, making flipping easier.

Ladle Batter: Pour about 1/3 to 1/2 cup of pancake batter onto the heated surface for each pancake. Leave enough space between each for them to expand.

Cook Until Bubbly: Keep an eye on the pancakes, cooking them until small bubbles form on the surface. This usually takes about 2-3 minutes.

Flip and Finish Cooking: When those bubbles first appear, carefully flip each pancake. Cook for another 1-2 minutes on the other side, or until golden brown. A well-cooked pancake should feel soft and springy to the touch.

Serve Warm: Serve the pancakes hot right off the griddle, topped with butter and syrup or any of your favorite toppings. Fresh fruit, whipped cream, or a sprinkle of powdered sugar are delicious options!

Storing & Reheating

Leftover pancakes can be stored at room temperature for about 2 hours, or in the refrigerator for up to 3 days in an airtight container. For longer storage, wrap individual pancakes in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. To reheat, simply pop them in the toaster or microwave for about 30 seconds. Keep in mind that the texture might change slightly, so adding a dab of butter can help refresh that delightful taste.

Chef’s Helpful Tips

Avoid overmixing the batter to prevent tough pancakes — a few lumps are perfectly fine.
It’s best to use room temperature eggs and buttermilk for a smoother batter.
If pancakes start browning too quickly, lower your heat. You want them to cook evenly and completely.
Test pancakes by gently pressing them; if they spring back, they’re done!
Consider making a batch ahead of time and freezing them for quick breakfasts on busy mornings.

Fluffy Buttermilk Pancakes are more than just a breakfast option; they are an experience. This base recipe is incredibly versatile and serves as a great springboard for creativity. You can add chocolate chips, nuts, or even fresh fruits into the batter to create your unique twist. Whether you are craving something sweet or savory, there’s no limit to how you can dress up these pancakes.

So gather your favorite toppings, invite friends over, and showcase your pancake skills! No matter how you choose to serve them, I can guarantee they’ll be the star of your breakfast table. Your kitchen is about to smell amazing, and your family will be coming back for seconds — if you’re willing to share!

Recipe FAQs

Can I use regular milk instead of buttermilk?

Absolutely! If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of regular milk. Let it sit for about 5 minutes until it curdles slightly — it works beautifully in this pancake recipe!

How do I make the pancakes extra fluffy?

For extra fluffy pancakes, ensure that your baking powder and baking soda are fresh. Also, remember to let your batter rest before cooking. This resting period allows the flour to hydrate and create a fluffier texture.

Can I make these pancakes ahead of time?

Yes, indeed! You can make a double batch and freeze them to enjoy later. Simply cool the pancakes completely, then stack them with parchment paper in between and wrap tightly in plastic wrap.

What toppings go well with these pancakes?

The beauty of pancakes is their versatility! From classic maple syrup to fresh berries, whipped cream, or even a drizzle of chocolate sauce, the options are endless. Feel free to get creative and mix and match your favorites!

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Fluffy Buttermilk Pancakes (Base Recipe for Any Topping)

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Author: Dorothy
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12 servings 1x
Category: Breakfast
Method: Griddling
Cuisine: American

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Description

These fluffy buttermilk pancakes are a beloved breakfast choice and perfect for any topping. With a simple blend of flour, buttermilk, and eggs, they promise inviting flavor and comfort, making them ideal for a quick family meal!

Ingredients

Scale

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons granulated sugar
2 cups buttermilk
2 large eggs lightly beaten
1 teaspoon vanilla extract optional

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Instructions

In a large bowl or a glass measuring cup, whisk together the dry ingredients.
Add in the buttermilk, eggs, and optional vanilla extract, whisking until just combined. It is okay if small lumps remain.
Allow the pancake batter to rest for about 10 minutes.
Preheat a large skillet or griddle over medium heat.
Lightly coat the skillet with non-stick cooking spray or brush with butter or oil.
Pour 1/3 to 1/2 cup of batter onto the griddle for each pancake.
When small bubbles form on the surface, flip the pancakes and cook until they are golden brown on the other side.
Serve pancakes warm with butter and syrup.

Notes

For extra fluffiness, let the batter rest a bit longer before cooking.
Pancakes can be held in a warm oven to keep them hot until ready to serve.
Feel free to add chocolate chips, blueberries, or other toppings while cooking.