Nothing beats a stack of Fluffy Buttermilk Pancakes fresh off the griddle. Soft on the inside, lightly crisp on the edges, and perfectly golden, these pancakes are a breakfast classic loved across the United States, United Kingdom, and Canada. The secret? Tangy buttermilk and the right mixing technique—simple ingredients, bakery-style results.
Whether it’s a cozy weekend brunch or a special morning treat, this recipe delivers pillowy, cloud-like pancakes every time.
🧈 Why Buttermilk Makes Pancakes Fluffier
Buttermilk’s gentle acidity:
Reacts with baking soda for extra lift
Tenderizes the batter
Adds a subtle tang that balances sweetness
Result: taller, softer, more flavorful pancakes.
🥣 Ingredients You’ll Need
Pancake Batter
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
2 large eggs
¼ cup melted butter (or oil)
1 teaspoon vanilla extract
For Cooking
Butter or oil for greasing the pan
🥞 Step-by-Step Instructions
🥣 Step 1: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
🥛 Step 2: Mix Wet Ingredients
In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
🌪 Step 3: Combine (Gently!)
Pour wet ingredients into the dry ingredients.
Stir just until combined—a few lumps are good!
Overmixing = flat pancakes.
🔥 Step 4: Rest the Batter
Let the batter rest 5–10 minutes.
This allows the flour to hydrate and the pancakes to puff up beautifully.
🥞 Step 5: Cook
Heat a non-stick skillet or griddle over medium heat.
Lightly grease with butter.
Pour ¼ cup batter per pancake.
Cook until bubbles form and edges look set (2–3 minutes).
Flip and cook another 1–2 minutes until golden.
💡 Practical Tips for Extra Fluffy Pancakes
Do not press pancakes after flipping
Keep heat medium—too hot browns before rising
Fresh baking soda makes a big difference
Resting the batter = taller pancakes
🌟 Delicious Variations
Blueberry Buttermilk Pancakes: Add fresh blueberries
Banana Pancakes: Fold in mashed ripe banana
Chocolate Chip Pancakes: Sprinkle chips after pouring batter
Whole Wheat Version: Replace ½ the flour with whole wheat
🍓 Best Toppings
Maple syrup (classic!)
Fresh berries
Whipped cream
Honey or fruit compote
Butter + powdered sugar
🧊 Storage & Freezing
Refrigerate cooked pancakes up to 3 days
Freeze stacked with parchment between layers up to 2 months
Reheat in toaster or oven for best texture
✅ Conclusion
These Fluffy Buttermilk Pancakes are everything a great breakfast should be—light, tender, and irresistibly comforting. Easy enough for everyday mornings and special enough for weekend brunch, this recipe is one you’ll come back to again and again.