Tall, tender, and golden — the only pancake recipe you will ever need
Fluffy Buttermilk Pancakes
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
About 12 pancakes
Difficulty
Easy
Cost
Budget
$
Sarah Chen
(Updated )
There is a reason buttermilk pancakes have been a weekend breakfast institution for generations. When done right, they are pillowy, slightly tangy from the buttermilk, golden-crisp on the outside, and so tender on the inside that they practically dissolve on your tongue. This recipe nails all of those qualities, and it does it with nothing more than basic pantry ingredients.
The key to pancake perfection comes down to two things: buttermilk and restraint. The buttermilk reacts with baking soda to create tiny carbon dioxide bubbles that make the batter impossibly light. And the restraint? That means mixing the batter just until combined — lumps are not just acceptable, they are essential. Overmixing develops gluten, and gluten turns fluffy pancakes into hockey pucks.
Stack them high, drown them in real maple syrup, and add whatever toppings make your heart sing — fresh berries, sliced bananas, a pat of butter, a dusting of powdered sugar. This is weekend breakfast at its most perfect and unhurried.
Ingredients
- 2 cups 2 cups all-purpose flour
- 2 tablespoons 2 tablespoons granulated sugar
- 1 teaspoon 1 teaspoon baking powder
- 1 teaspoon 1 teaspoon baking soda
- 0.5 teaspoon 1/2 teaspoon kosher salt
- 2 cups 2 cups buttermilk
- 2 2 large eggs
- 3 tablespoons 3 tablespoons unsalted butter, melted, melted and slightly cooled
- 1 teaspoon 1 teaspoon vanilla extract
- Butter or oil for the griddle, for cooking
Instructions
- 1
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Make a well in the center.
- 2
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined.
Note:Make sure the melted butter has cooled slightly so it does not scramble the eggs.
- 3
Pour the wet ingredients into the well of the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. The batter should be lumpy — do not overmix.
Note:A few streaks of flour are perfectly fine. Overmixing is the number one cause of tough, flat pancakes.
- 45 minutes
Let the batter rest for 5 minutes. You will see bubbles forming on the surface as the leaveners activate.
Note:This rest period is the secret to extra-fluffy pancakes. Do not skip it.
- 5Medium-low
Heat a griddle or large non-stick skillet over medium-low heat. Add a small pat of butter and let it melt and coat the surface.
- 62-3 minutes
Pour 1/3 cup of batter per pancake onto the griddle, leaving space between each. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Note:Wait for bubbles to appear across the entire surface and begin to pop before flipping.
- 71-2 minutes
Flip the pancakes gently and cook for an additional 1-2 minutes until golden brown on the bottom and cooked through.
- 8200°F
Transfer cooked pancakes to a wire rack set inside a baking sheet in a 200°F oven to keep warm while you cook the remaining batches. Serve stacked with butter and maple syrup.
Note:Keeping them on a rack rather than stacked on a plate prevents them from steaming and getting soggy.
Substitutions
Buttermilk2 cups milk plus 2 tablespoons lemon juice or white vinegar
Stir and let sit for 5 minutes to curdle. This homemade buttermilk works nearly as well.
All-purpose flourWhite whole wheat flour or gluten-free 1:1 flour blend
Whole wheat will produce denser pancakes. Gluten-free blends work but the texture is slightly different.
EggsFlax eggs (1 tablespoon ground flax + 3 tablespoons water per egg)
Pancakes will be slightly less fluffy but still good. Let the flax eggs gel for 5 minutes before using.
Tips & Storage
Pro Tips
The single most important rule: do not overmix the batter. Stir until just combined and stop. Lumps are your friend.
Test your griddle temperature by flicking a few drops of water on it — they should sizzle and evaporate within a second or two. If they sit and steam, it is not hot enough.
Medium-low heat is the sweet spot. Too high and the outside burns before the inside cooks through.
For blueberry pancakes, scatter berries on top of the batter after pouring rather than folding them in, which prevents them from staining the batter purple.
Freeze leftover pancakes in a single layer on a baking sheet, then transfer to a zip-top bag. They reheat beautifully in a toaster.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days, separating layers with parchment paper to prevent sticking. For longer storage, freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.
Reheating
The toaster is the best way to reheat frozen or refrigerated pancakes — they come out crisp on the outside and warm throughout. A 350°F oven also works well: spread them in a single layer on a baking sheet and heat for 5-7 minutes. The microwave will make them soft and a bit rubbery, but it works in a pinch — wrap in a damp paper towel and microwave for 30-45 seconds.
Nutrition Facts
Per serving (3 pancakes) · 4 servings
Calories340
Protein10g
Carbohydrates46g
Fat12g
Fiber1g
Sugar10g
Sodium580mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Why are my pancakes flat?
- The most common causes are overmixing the batter, using old baking soda or baking powder (test by adding a pinch to vinegar — it should bubble vigorously), or cooking at too high a heat, which sets the outside before the batter has time to rise.
- Can I make the batter the night before?
- You can mix the dry and wet ingredients separately and combine them in the morning, but do not let mixed batter sit overnight. The leavening agents begin working immediately and will lose their power, resulting in flat pancakes.
- What if I do not have buttermilk?
- Add 2 tablespoons of white vinegar or lemon juice to 2 cups of regular milk. Stir and let it sit for 5 minutes until it curdles slightly. This is a reliable substitute.
- How do I keep pancakes warm for a crowd?
- Place finished pancakes on a wire rack set inside a baking sheet in a 200°F oven. The rack allows air to circulate underneath so the bottoms do not get soggy.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
View all recipes →You Might Also Like
American
Roasted Vegetable Soup
A silky, deeply flavored soup made from vegetables that are roasted until caramelized before being blended into a velvety puree. Healthy, warming, and packed with flavor.
1 hr 5 min
Easy
ItalianAmerican
Garlic Butter Shrimp Pasta
Plump shrimp sauteed in a rich garlic butter sauce with white wine and lemon, tossed with linguine. An elegant dinner that comes together in under 25 minutes.
25 min
Easy
AmericanItalian
Classic Caesar Salad
A properly made Caesar salad with creamy homemade dressing, crunchy garlic croutons, and generous shaved Parmesan over crisp romaine hearts.
30 min
Easy
AmericanMexican
Classic Beef Chili
Rich, slow-simmered beef chili with layers of smoky spice, tender beans, and a thick tomato base. The ultimate comfort food for cool weather and game days.
1 hr 45 min
Easy