Fluffy buttermilk pancakes are soft, thick, and easy to make. They are perfect for breakfast with butter and syrup, and everyone loves their gentle, rich flavor. They cook quickly on a hot griddle or skillet.
I like to make these on lazy mornings, stacking them high and pretending I’m a pancake pro. My kids always cheer when they see the pancake tower!
If you want to save time, mix the batter ahead and keep it in the fridge. Just pour, cook, and enjoy—easy and delicious every time!
Ingredients & Substitutions
Flour: I use all-purpose flour for fluffy pancakes. If you want a lighter feel, try adding a bit of cornstarch. If you’re gluten-free, rice or almond flour works, but expect a slightly different texture.
Buttermilk: It gives pancakes tang and moisture. If you don’t have it, mix 1 cup milk with 1 tablespoon lemon juice or vinegar, wait 5 minutes, then use. Yogurt is a good substitute too.
Eggs: Eggs help bind and fluff the batter. If you want a vegan option, try mashed banana or flaxseed meal mixed with water—about 1 tablespoon flaxseed + 2.5 tbsp water per egg.
Baking Powder: It creates rise and fluffiness. Make sure it’s fresh for the best rise. If out, a pinch of baking soda with a splash of vinegar can work, but results vary.
Butter or Oil: I add melted butter for richness, but vegetable or canola oil works just as well. For a healthier twist, try applesauce in place of fat.
How do I flip pancakes without making a mess?
Wait until bubbles form on the surface and the edges look set—about 2-3 minutes. Use a wide spatula to gently slide under the pancake, lift, and flip quickly and confidently. Cook for another 1-2 minutes until golden brown.
- Don’t flip too early—wait for bubbles and edges to set.
- Use a wide, flat spatula for better control and less mess.
- Flip in one quick motion to prevent splatters or uneven cooking.
- Keep the pan at medium heat so pancakes cook evenly without burning.
How to Make Fluffy Buttermilk Pancakes?
Ingredients You’ll Need:
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
How Much Time Will You Need?
Prep time: 10 minutes. Cook time: 15 minutes. Rest time: none. Total time: about 25 minutes.
Step-by-Step Instructions:
1. Mix the dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Whisk the wet ingredients
In another bowl, beat the eggs. Add buttermilk and melted butter. Mix well until combined.
3. Combine wet and dry
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Do not overmix.
4. Preheat the skillet
Heat a non-stick skillet or griddle over medium heat. Lightly oil or butter the surface.
5. Cook the pancakes
Pour 1/4 cup batter onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook 2 more minutes.
6. Serve and enjoy
Transfer pancakes to plates. Serve warm with syrup, butter, or your favorite toppings.
