Fluffy Buttermilk Pancake Recipe

There’s nothing quite like waking up to a warm stack of fluffy, golden buttermilk pancakes. This classic breakfast favorite is simple to make, packed with comforting flavors, and loved by both kids and adults. Whether you’re prepping for a lazy Sunday brunch or looking for an easy weekday breakfast, this buttermilk pancake recipe is a game-changer.

With a soft, tender crumb and a slight tang from the buttermilk, these pancakes are the perfect base for syrup, fruit, or your favorite toppings. Best of all, you can make them in under 30 minutes with pantry staples!

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Why You’ll Love This Buttermilk Pancake Recipe

These pancakes are light, fluffy, and full of flavor—thanks to the magic of buttermilk and a few simple techniques. You’ll love how quick they come together with minimal effort. Unlike boxed mixes, these homemade pancakes are preservative-free and customizable. Whether you top them with maple syrup, fresh berries, or a pat of butter, they make breakfast feel special without being fussy. Plus, they’re freezer-friendly, making them great for meal prep.

Ingredients (Detailed Overview)

Here’s everything you need for the perfect buttermilk pancakes:

• All-purpose flour – Gives structure and softness to the pancakes.
• Baking powder + baking soda – A combination that ensures tall, fluffy pancakes with a light texture.
• Salt – Balances sweetness and enhances the flavor.
• Granulated sugar – Adds a touch of sweetness.
• Buttermilk – The star ingredient that creates tang and tender pancakes.
• Large eggs – Provide richness and help bind the ingredients.
• Melted unsalted butter – Adds flavor and moisture.
• Vanilla extract – Optional, but gives a cozy flavor boost.

Use fresh buttermilk if possible, or create a quick substitute by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of milk. Let it sit for 5–10 minutes before using.

Nutrition Information (Per Serving – 2 Pancakes)

• Calories: 290
• Carbohydrates: 36g
• Protein: 7g
• Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 70mg
• Sodium: 420mg
• Fiber: 1g
• Sugar: 6g

Note: Nutritional values may vary based on ingredient brands and portion sizes.

Make-Ahead and Storage Tips

These buttermilk pancakes are excellent for meal prepping. Once cooled, layer them with parchment paper and store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a zip-top bag with parchment between each pancake to prevent sticking. They’ll keep in the freezer for up to 2 months.

To reheat, simply microwave for 20–30 seconds per pancake, or warm them in a toaster or oven at 350°F (175°C) for 5–10 minutes. You can even reheat directly from frozen without thawing. If you’re making a large batch for brunch, keep cooked pancakes warm in the oven on a baking sheet at 200°F (95°C) until ready to serve. This recipe also doubles easily—so whip up a batch now and thank yourself later during busy mornings.

Tips for the Best Buttermilk Pancakes

Don’t Overmix the Batter
When combining the wet and dry ingredients, mix just until no streaks of flour remain. A few lumps are perfectly fine! Overmixing will develop the gluten in the flour, resulting in tough, chewy pancakes instead of soft, fluffy ones.

Let the Batter Rest
After mixing, let your pancake batter sit for 5–10 minutes. This allows the flour to hydrate fully and the leavening agents to activate, resulting in taller, fluffier pancakes with a better texture.

Use Medium Heat & Flip Once
Cook your pancakes on a medium-hot, greased skillet or griddle. When bubbles start to form and pop on the surface and the edges look set, flip once—don’t press them down! Pressing removes the airiness and can make them dense. Cook for another minute or two until golden brown and fully cooked inside.