Fluffy Buttermilk Pancakes

Name: Fluffy Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 2 cups buttermilk (or 2 cups milk + 2 teaspoons lemon juice, rested 5 minutes); 2 large eggs; 3 tablespoons melted butter, plus more for the pan; 1 teaspoon vanilla extract

Weekend mornings deserve pancakes like these — thick, fluffy, and so tender they practically sigh under the fork. The batter comes together in one bowl in about five minutes, and the trick is restraint: mix until just combined and let a few lumps live. Those lumps are the difference between rubbery discs and clouds. Stack them high, drown them in maple syrup, and thank yourself for skipping the boxed mix.

Stack of fluffy pancakes topped with butter and syrup

By AmiraCuisinety Test Kitchen · recipe tested twice before publishing

Prep Time10 minutes

Cook Time15 minutes

Total Time25 minutes

Servings4

DifficultyEasy

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk (or 2 cups milk + 2 teaspoons lemon juice, rested 5 minutes)
2 large eggs
3 tablespoons melted butter, plus more for the pan
1 teaspoon vanilla extract

Instructions

Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla until combined.
Pour the wet ingredients into the dry and stir gently with a wooden spoon until just combined. The batter should be thick and lumpy — do not smooth it out.
Let the batter rest for 5–10 minutes while you heat a griddle or nonstick skillet over medium heat. It is ready when a drop of water skitters across the surface.
Butter the griddle lightly, then pour 1/4-cup rounds of batter. Cook until bubbles form on top and the edges look set, 2–3 minutes, then flip and cook 1–2 minutes more until golden.
Keep the finished pancakes warm in a low oven while you cook the rest. Serve stacked with butter and warm maple syrup.

Tips for Success

Buttermilk is the fluffy-maker. The acid reacts with the baking soda for extra lift — the lemon-juice substitute works great in a pinch.
Resist pressing the pancakes down with your spatula after flipping. It deflates all the air you worked to build.
The first pancake is the tester. If it browns too fast, lower the heat slightly before continuing with the rest.

Frequently Asked Questions

Can I make the batter the night before?

You can mix it and refrigerate overnight, though the pancakes will be slightly less tall. For the fluffiest results, cook the batter fresh — leftover cooked pancakes reheat beautifully in the toaster.

Can I freeze leftover pancakes?

Yes. Cool completely, layer between parchment in a freezer bag, and freeze up to 2 months. Pop them in the toaster or microwave to reheat.

No buttermilk — what now?

Stir 2 teaspoons of lemon juice or vinegar into 2 cups of milk and let it sit for 5 minutes. It will curdle slightly, and that is exactly what you want.

Why are my pancakes dense?

Almost always overmixing. Stir only until the flour disappears and accept the lumps — they dissolve as the pancakes cook.

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