There’s something undeniably comforting about a stack of fluffy pancakes on a Sunday morning. The aroma wafting through the kitchen, the anticipation of that first bite, and the joy of sharing them with loved ones make pancakes a breakfast classic. Today, I’m thrilled to share a recipe that guarantees you’ll be flipping up The BEST Fluffy Buttermilk Pancakes. With a few simple ingredients and a method that’s easy to follow, you’ll have fluffy, golden pancakes ready in no time.

Why You’ll Love This Recipe

These pancakes are everything you could want in a breakfast treat. They’re light, fluffy, and perfectly tender, with a subtle tang from the buttermilk that elevates their flavor. Whether you’re drenching them in maple syrup, topping them with fresh berries, or enjoying them plain, these pancakes are versatile enough to satisfy any palate. Plus, they’re made with simple pantry staples, making them a go-to recipe for busy mornings or lazy weekends.

Ingredient Checklist

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons granulated sugar
2 cups buttermilk
2 large eggs, slightly beaten
1 teaspoon vanilla extract (optional)

Essential Tools for Success

Large mixing bowl: For combining your dry and wet ingredients.
Whisk: To ensure everything is mixed thoroughly and to avoid lumps.
Non-stick skillet or griddle: For even cooking and easy flipping.
Spatula: To flip your pancakes with ease.
Measuring cups and spoons: For precise measurements of ingredients.

Make The BEST Fluffy Buttermilk Pancakes: A Simple Method

Step 1: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined. This step is crucial as it ensures even distribution of the leavening agents, resulting in perfectly fluffy pancakes.

Step 2: Mix Wet Ingredients

In a separate bowl, combine the buttermilk, beaten eggs, and vanilla extract (if using). Whisk until smooth. The buttermilk not only adds flavor but also helps to create a tender texture.

Step 3: Combine Wet and Dry Mixtures

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon until just combined. It’s okay if there are a few lumps—overmixing can lead to dense pancakes.

Step 4: Preheat the Skillet

Heat a non-stick skillet or griddle over medium heat. You can test if it’s ready by splashing a few drops of water onto the surface; if they sizzle and evaporate quickly, it’s time to cook.

Step 5: Cook the Pancakes

Lightly grease the skillet with a little butter or oil. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes on the other side until golden brown.

Step 6: Serve and Enjoy!

Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. Serve with your favorite toppings, such as syrup, fruit, or whipped cream. Enjoy your delicious stack of The BEST Fluffy Buttermilk Pancakes!

No-Store Runs Needed

All-purpose flour: A pantry staple, perfect for baking.
Baking powder & baking soda: Essential for that fluffy rise.
Salt: Enhances the flavors of your pancakes.
Granulated sugar: Adds a touch of sweetness.
Buttermilk: If you don’t have buttermilk, you can easily make your own by mixing milk with a splash of vinegar or lemon juice and letting it sit for a few minutes.
Eggs: Always a kitchen essential.
Vanilla extract: Optional, but it adds a lovely depth of flavor.

Notes from the Test Kitchen

For the fluffiest pancakes, be sure not to overmix the batter. A few lumps are perfectly fine! If you prefer thicker pancakes, you can reduce the amount of buttermilk slightly. Feel free to experiment by adding chocolate chips, blueberries, or nuts to the batter for extra flavor and texture.

Storing, Freezing & Reheating

If you have any leftover pancakes, you can store them in an airtight container in the refrigerator for up to 3 days. To freeze, place parchment paper between layers of pancakes in a freezer-safe container. They will keep for up to 2 months. To reheat, simply pop them in the toaster or microwave until warmed through. You’ll have breakfast ready in no time!

Questions People Ask

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. The pancakes may be denser, but they can still be delicious!

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can make a quick substitute by mixing 2 cups of milk with 2 tablespoons of vinegar or lemon juice. Let it sit for about 5 minutes before using.

Can I make the batter ahead of time?

While pancake batter is best used fresh, you can prepare it up to an hour in advance. If you need to store it longer, I recommend storing the dry and wet ingredients separately and mixing them just before cooking.

How do I know when the pancakes are done cooking?

Pancakes are ready to flip when bubbles form on the surface and the edges look set. If they’re golden brown on both sides, they’re good to go!

Make It Tonight

There’s no reason to wait for the weekend to enjoy a delicious stack of pancakes. With this recipe for The BEST Fluffy Buttermilk Pancakes, you can treat yourself any day of the week. Gather your ingredients, follow the steps, and savor the delightful taste of homemade pancakes. They’re sure to become a beloved breakfast staple in your household!