THE BEST FLUFFY BUTTERMILK PANCAKES Recipe

I’m sharing my go-to Homemade Buttermilk Pancakes recipe and the simple tricks I learned to get perfectly fluffy, tall stacks every single time.

I swear these are the Best Pancake Recipe I’ve found, and they somehow look like a diner miracle every time. I love how the tang of buttermilk plays with plain all purpose flour to make pancakes that puff up and wobble, not heavy like a cake.

People always ask if I used a mix, and nope, it’s just a few pantry staples and timing that do the trick. They read like Buttermilk Pancakes Fluffy on the plate, and honestly you’ll wanna know why they’re that tall.

Serve warm with butter, dig in and try not to stack them too high.

Ingredients

• All purpose flour: mostly carbs and protein, gives structure but little fiber.
• Sugar: adds sweetness and browning, pure carbs so adds calories.
• Baking powder and soda: make pancakes rise fast, produce airy texture, no nutrition.
• Buttermilk: tangy provides acidity for lift, adds protein and calcium, keeps crumbs moist.
• Eggs: add protein, moisture and richness, helps bind the batter and set structure.
• Butter: adds flavor and tenderness, rich fat, browns well, watch portion sizes.

Ingredient Quantities

• 2 cups all purpose flour (about 240 g)
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 large eggs, room temp
• 2 cups buttermilk (480 ml), shaken
• 1/4 cup unsalted butter, melted and slightly cooled (about 60 g)
• 1 teaspoon vanilla extract, optional but nice
• Extra butter or neutral oil for the griddle

How to Make this

1. Measure the dry ingredients: spoon 2 cups all purpose flour into the cup then level it off, stir in 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt in a big bowl so they are evenly distributed.

2. In another bowl whisk 2 large eggs with 2 cups shaken buttermilk, 1/4 cup melted and slightly cooled unsalted butter and 1 teaspoon vanilla if using; letting the eggs and buttermilk come closer to room temp helps make fluffier pancakes.

3. Make a well in the dry ingredients and pour the wet mixture in, then gently fold with a spatula or wooden spoon until mostly combined; do not overmix, a few small lumps are fine or you will get tough pancakes.

4. Let the batter rest 5 to 10 minutes while you heat your griddle or large skillet to medium, about 350 to 375 F if you use a thermometer; resting hydrates the flour and helps the batter rise.

5. Lightly grease the hot griddle with extra butter or a little neutral oil wiped on with a paper towel, wipe off any excess so the butter does not burn.

6. Use roughly a 1/4 cup measure or a small ladle to pour batter onto the griddle, leaving space between each pancake, cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes.

7. Flip once and cook the second side until golden and cooked through, about 1 to 2 minutes more; dont press down on them or youll squash all the air out.

8. If the griddle is cooking too fast lower the heat, and if the batter seems too thick add a splash more buttermilk; if too thin add a tablespoon of flour.

9. Keep finished pancakes warm on a rack in a low oven about 200 F while you finish the rest, then serve warm with butter and maple syrup.

Equipment Needed

1. Large mixing bowl (for the dry ingredients)
2. Medium mixing bowl + whisk (eggs, buttermilk, melted butter)
3. Measuring cups (2 cup and 1/4 cup) and measuring spoons
4. Rubber spatula or wooden spoon (to fold batter, dont overmix)
5. Griddle or large nonstick skillet (heat to medium, about 350 to 375 F)
6. Metal turner or spatula (for flipping pancakes)
7. Small ladle or 1/4 cup scoop (to portion batter evenly)
8. Instant-read thermometer (optional, for griddle temp)
9. Rimmed baking sheet and cooling rack plus paper towels (keep pancakes warm and wipe excess butter)

FAQ

THE BEST FLUFFY BUTTERMILK PANCAKES Recipe Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly heartier pancake, or use a 1:1 gluten free all-purpose blend (with xanthan gum) same volume if you need gluten free — it won’t be exactly the same but works well.
• Buttermilk: if you’re out mix 2 cups milk with 2 tablespoons lemon juice or white vinegar, let sit 5 minutes till it thickens. Or thin plain yogurt with milk 1 cup yogurt + 1 cup milk to make 2 cups.
• Eggs: for an egg-free option use 2 flax “eggs” made from 2 tbsp ground flaxseed + 6 tbsp water, stir and rest 5 minutes. You can also use 1/2 cup applesauce or mashed banana (adds sweetness and makes them a bit denser).
• Melted unsalted butter: replace with neutral oil (canola, vegetable, sunflower) 1:1, or use melted coconut oil 1:1 if you don’t mind a hint of coconut flavor.

Pro Tips

1. Weigh the flour if you can, its way more consistent than cups; if you must use cups spoon it into the cup and level it off so you dont pack it and end up with heavy, gummy pancakes.

2. Mix gently and stop early, a few lumps are fine; overmixing makes them tough. Let the batter rest a bit so the flour hydrates and the baking powder/baking soda start doing their thing, but dont wait forever or the bubbles will fade.

3. Get the griddle to the right temp by testing with a small drop of batter or a flick of water it should sizzle slowly not scream; use a little oil or clarified butter so things dont burn, and wipe off excess fat so the surface stays evenly hot.

4. Keep finished pancakes on a wire rack in a low oven to stay warm and crisp, dont stack them or theyll steam and go soggy; leftover pancakes freeze well between sheets of parchment and reheat great in a skillet or toaster oven to get back some browning.