Here’s a perfect, extra fluffy buttermilk pancake recipe — tall, soft, and airy with that classic tang from the buttermilk.
🥞 Fluffy Buttermilk Pancakes
Ingredients (makes 10–12 pancakes)
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups buttermilk
- 2 large eggs
- 4 tbsp melted butter (plus more for the pan)
- 1 tsp vanilla extract (optional)
Instructions
1. Mix dry ingredients
In a large bowl whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
2. Mix wet ingredients
In a separate bowl whisk:
- Buttermilk
- Eggs
- Melted butter
- Vanilla (if using)
3. Combine
- Pour wet ingredients into dry.
- Stir gently until just combined — batter should be a little lumpy.
- Let batter rest 5 minutes to activate the leavening and boost fluffiness.
4. Cook
- Heat a nonstick pan or griddle over medium heat.
- Butter the surface lightly.
- Pour ¼ cup batter per pancake.
- Cook until bubbles form on top and edges look set (about 2 minutes).
- Flip and cook another 1–2 minutes until golden.
5. Serve
Enjoy with butter, warm syrup, berries, whipped cream, or powdered sugar.
✨ Tips for the Fluffiest Pancakes
- Don’t overmix — lumpy batter = fluffy pancakes.
- Let batter rest 5–10 minutes.
- Don’t press down with the spatula after flipping.
- Use fresh baking soda & powder for full rise.
- Add a splash more buttermilk if batter is too thick.
Variations
- Blueberry: Add fresh berries to the batter on the griddle.
- Chocolate chip: Sprinkle chips after pouring batter.
- Cinnamon swirl: Drop a cinnamon-sugar butter swirl into each pancake.
Want thick diner-style pancakes, banana buttermilk pancakes, or a small-batch version?
