Fluffy Buttermilk Pancakes
Tall, tender pancakes with crisp edges, made from pantry staples in one bowl. Buttermilk and a short rest give them their lift.
Fluffy Buttermilk Pancakes
- Prep
- 10 min
- Rest
- 5 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
Instructions
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a second bowl, whisk the buttermilk, eggs, melted butter and vanilla.
- Pour the wet ingredients into the dry and stir just until no dry flour remains. Small lumps are fine. Let the batter rest 5 minutes.
- Heat a skillet or griddle over medium heat and brush lightly with butter.
- Pour 1/3 cup batter per pancake. Cook until bubbles form on top and the edges look set, about 2 minutes.
- Flip and cook 1 to 2 minutes more, until golden. Keep warm in a 200°F oven while you cook the rest.
Why this recipe works
Buttermilk reacts with the baking soda for extra lift, and a 5-minute rest lets the flour hydrate so the pancakes rise tall instead of spreading thin. Medium heat gives golden outsides without raw centers.
Tips, substitutions & storage
- Swap: Use 2 cups milk plus 2 tbsp lemon juice or white vinegar instead of buttermilk (let it sit 5 minutes).
- Swap: Swap half the all-purpose flour for whole wheat flour for a heartier pancake.
- No buttermilk? Stir 2 tbsp lemon juice into 2 cups milk and let it sit 5 minutes.
- Overmixing makes pancakes tough — stop stirring as soon as the flour disappears.
- Add blueberries or chocolate chips on top of each pancake right after pouring, not into the bowl.
- Freeze cooled pancakes in a single layer, then bag them. Reheat in the toaster.
Nutrition (estimated, per serving)
- Calories
- 390
- Protein
- 12g
- Carbs
- 58g
- Fat
- 12g
- Fiber
- 2g
- Sugar
- 11g
- Sodium
- 690mg
Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.
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