About This Recipe

This is the fluffy buttermilk pancake recipe that will ruin all other pancakes for you. The secret is a combination of baking powder and baking soda reacting with the acidic buttermilk to create hundreds of tiny air bubbles — resulting in pancakes that are impossibly tall, soft as a pillow, and golden-crisp at the edges. One bowl, 20 minutes, and zero special skills required. This is the most searched pancake recipe from scratch in the US for a reason: it genuinely works every time.

Why You'll Love It

  • Taller and fluffier than any box mix — the buttermilk makes all the difference
  • One bowl, minimal cleanup, ready in 20 minutes
  • Freezer-friendly: make a big batch and reheat all week
  • Endlessly customizable — add blueberries, chocolate chips, or banana slices

Fluffy Buttermilk Pancakes

Fluffy buttermilk pancakes
5 min
Prep
15 min
Cook
20 min
Total
4
Servings
⭐ 4.9
Rating
320
Calories

Ingredients

  • 2 cups all-purpose flour
  • 2 cups buttermilk
  • 2 large eggs
  • 3 tbsp melted butter
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla extract
  • Butter for the pan
  • Maple syrup to serve
  • Fresh berries to serve

Instructions

  1. 1Mix dry ingredients Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
  2. 2Mix wet ingredients Whisk buttermilk, eggs, melted butter, and vanilla in a separate bowl.
  3. 3Combine — don't overmix Fold wet into dry until just combined. Batter should be lumpy.
  4. 4Rest 5 minutes Let batter sit while you preheat a buttered skillet over medium heat.
  5. 5Cook Pour ¼ cup per pancake. Cook until bubbles form and edges look set, ~2–3 min, then flip once.
  6. 6Serve Stack with maple syrup, a pat of butter, and fresh berries.

Ingredients

2 cups all-purpose flour 2 cups buttermilk 2 large eggs 3 tbsp melted butter 2 tbsp granulated sugar 2 tsp baking powder 1 tsp baking soda ½ tsp salt 1 tsp vanilla extract Butter for the pan Maple syrup to serve Fresh berries to serve

Step-by-Step Instructions

  1. 1

    Combine the dry ingredients

    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center.

  2. 2

    Mix the wet ingredients

    In a separate bowl or large measuring cup, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined.

  3. 3

    Combine — don't overmix

    Pour the wet mixture into the dry well. Fold together with a spatula using as few strokes as possible. The batter should be lumpy — this is essential. Overmixing develops gluten and makes flat, rubbery pancakes. Stop as soon as no dry flour remains.

  4. 4

    Rest the batter

    Let the batter rest undisturbed for 5 minutes while you preheat a non-stick skillet or griddle over medium heat. This rest activates the leavening and is the key to maximum fluffiness.

  5. 5

    Cook to golden perfection

    Lightly butter the pan. Pour ¼ cup of batter per pancake. Cook until bubbles form across the surface and the edges look dry and set — about 2–3 minutes. Flip once with a decisive motion and cook 1–2 more minutes. Never press down on the pancakes.

  6. 6

    Serve immediately

    Stack 3 pancakes per plate. Serve with real maple syrup, fresh berries, and a pat of butter melting down the sides.

Pro Tips

🏆 Chef's Tips
  • No buttermilk? Add 2 tbsp of white vinegar or lemon juice to 2 cups of regular milk. Let it sit 5 minutes and curdle — instant buttermilk.
  • Keep finished pancakes warm in a 200°F (90°C) oven on a baking sheet while you cook the rest.
  • Test pan heat by flicking a drop of water — it should sizzle and evaporate immediately.
  • For blueberry pancakes, scatter berries directly onto the batter after pouring, don't mix them in.

Frequently Asked Questions

The most common cause is overmixing. The second is old baking powder — test yours by dropping a teaspoon into hot water. If it bubbles vigorously, it's active. Also make sure your buttermilk is acidic enough to react with the baking soda.
Yes — mix the dry and wet ingredients separately and refrigerate both. Combine them in the morning and let rest 5 minutes. The baking soda will still react once mixed. Don't store already-mixed batter, as it loses its lift.
Cool completely, then layer in a zip-lock bag with parchment between each pancake. Freeze for up to 3 months. Reheat in the toaster for 1–2 minutes or microwave for 30 seconds. They taste nearly as good as fresh.

Nutrition Per Serving (3 pancakes)

320
Calories
9g
Protein
48g
Carbs
10g
Fat
1g
Fiber
12g
Sugar
420mg
Sodium
5g
Sat. Fat