Fluffy buttermilk pancakes are soft, thick, and perfect for breakfast. Made with simple ingredients like flour, eggs, and buttermilk, they turn out golden and tasty every time.
I like to add a little extra butter or berries on top. These pancakes make Sunday mornings feel extra special—my family always asks for another stack!
If you want them extra soft, let the batter rest for a few minutes before cooking.
Ingredients & Substitutions
Buttermilk: This adds tang and makes the pancakes extra moist. I often use regular milk with a splash of lemon juice if I run out. For a richer taste, you can use Greek yogurt or sour cream instead, adjusting the liquid slightly.
Flour: All-purpose flour creates the fluffy texture. I recommend spooning and leveling the flour for consistency. Whole wheat flour can be substituted for more fiber, but it may make the pancakes denser.
Baking Powder: It makes the pancakes rise and fluffy. Always check expiration because stale powder won’t work well. You can try baking soda + vinegar if you don’t have baking powder, but use less baking soda.
Egg: It helps bind the batter and adds structure. An extra egg will make the pancakes richer. For an egg-free version, try flaxseed meal or applesauce, but the texture may be slightly different.
Butter or Oil: Provides moisture and tenderness. I like melted butter for flavor, but vegetable oil works fine. Coconut oil is a tasty alternative if you like a hint of coconut flavor.
How do I prevent my pancakes from sticking to the pan?
Make sure your skillet is hot before pouring batter—test with a few drops of water; if they dance, it’s ready. Use a non-stick pan or cast iron with a light coating of butter or oil. Don’t overcrowd, and give each pancake space to cook evenly.
- Heat the pan over medium and let it get hot.
- Lightly brush or spray the surface with butter or oil.
- Use a gentle hand when pouring batter to keep pancakes from merging or sticking.
- Reduce heat if pancakes brown too fast or stick.
- Flip only when bubbles form on the surface and edges look set.
How to Make Fluffy Buttermilk Pancakes?
Ingredients You’ll Need:
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup melted butter or vegetable oil
How Much Time Will You Need?
Preparation time: 10 minutes. Cooking time: 15 minutes. Total time: 25 minutes.
Step-by-Step Instructions:
1. Mix the dry ingredients
In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
2. Whisk the wet ingredients
In another bowl, beat the eggs. Then add buttermilk and melted butter. Mix well.
3. Combine wet and dry
Pour the wet ingredients into the dry. Gently fold just until combined. Do not overmix.
4. Preheat the griddle
Heat a skillet or griddle over medium heat. Lightly grease with butter or oil.
5. Pour and cook the pancakes
Pour 1/4 cup batter for each pancake. Cook until bubbles form and edges look set, about 2-3 minutes.
6. Flip and finish cooking
Flip pancakes. Cook for another 2-3 minutes until golden brown and cooked through. Serve warm.
