These classic Buttermilk Pancakes strike the perfect balance between comfort and convenience, making them an ideal choice for busy mornings or lazy weekends.
What sets this recipe apart is its incredibly soft, fluffy texture and rich, tangy flavor thanks to the buttermilk—a natural leavening booster that works beautifully with baking soda and powder.
20-Minute Fluffy Buttermilk Pancakes
Equipment
- 1 Griddle (or large skillet)
- 1 Mixing Bowls (1 large, 1 medium)
- Measuring Cups and Spoons
- 1 Silicone Spatula
- 1 ¼ Cup Measuring Scoop
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups buttermilk
- 2 large eggs lightly beaten
- 2 tablespoons unsalted butter melted
- 2 tablespoons milk for thinning, as needed
Optional: Fresh blueberries or chocolate chips (for topping before flipping)
Instructions
- Preheat the Cooking Surface: Set your griddle to 350°F or warm a large nonstick skillet over medium heat. Lightly grease the surface with butter or non-stick spray for a golden, nonstick finish.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined. This step helps avoid clumps and ensures a consistent batter.
- Combine Wet Ingredients: In a separate bowl or large measuring cup, mix the buttermilk, beaten eggs, and melted butter.Stir gently to blend; you don’t need to whisk aggressively.
- Form the Pancake Batter: Gradually add the wet mixture to the bowl of dry ingredients. Stir just until the flour disappears—lumps are totally fine! Overmixing will create tough pancakes. Add the milk one tablespoon at a time to loosen the batter if it’s too thick; it should pour slowly but smoothly.
- Cook the Pancakes: Use a ¼-cup scoop to ladle the batter onto the hot griddle. If you’re adding toppings like blueberries or chocolate chips, sprinkle them on now before flipping. Let the pancakes cook undisturbed until small bubbles form on the surface and the edges begin to look set—about 2 to 3 minutes.
- Flip and Finish: Gently flip each pancake with a spatula and cook the other side for 1 to 2 more minutes, or until golden brown and cooked through. Transfer finished pancakes to a plate and keep warm while cooking the rest.
- Serve and Enjoy: Serve the pancakes warm with your favorite syrup, fresh fruit, or whipped cream for a delightful breakfast or brunch treat.
Notes
- Storing Leftovers: Keep extra pancakes in an airtight container in the fridge for up to 3 days. They reheat well in the microwave or toaster oven.
- Freezer Tip: Freeze cooked pancakes in a single layer on a baking sheet. Once solid (after about 30 minutes), stack them in a freezer bag or container. This prevents sticking and keeps them fresh for up to 3 months.
- Add-Ins: For a boost of flavor or nutrition, consider folding in chopped nuts, shredded coconut, or mashed banana into the batter.
- Dairy-Free Version: Use plant-based milk mixed with a tablespoon of lemon juice in place of buttermilk, and substitute the butter with melted coconut oil or a dairy-free margarine.
With just a handful of pantry staples, it’s both quick and budget-friendly.
Despite being an indulgent breakfast treat, these pancakes offer modest nutritional value: each serving provides 5 grams of protein and just 139 calories.
With only 2 grams of saturated fat and minimal sugar, they are lighter than traditional pancake mixes.
You can even enhance the nutrition by folding in blueberries for antioxidants or topping with a dollop of Greek yogurt for extra protein.
Best of all, they store and freeze well, making them a practical option for meal prep or feeding a crowd.
Must-Have Tools for Perfect Results
Griddle Pan:
Ensures even cooking and golden edges for multiple pancakes at once. A must-have for families or batch cooking, it can also be used for grilled sandwiches, eggs, or hash browns.
Mixing Bowls (Large and Medium):
Essential for separating wet and dry ingredients before combining. Durable and versatile, they’re useful for baking, marinating, and tossing salads.
Measuring Cups and Spoons:
Guarantees precision with flour, sugar, and leavening agents—critical in pancake texture. They’re indispensable tools in both baking and cooking.
Silicone Spatula:
Ideal for gently folding batter and scraping every bit out of the bowl without deflating the mixture. Heat-resistant and flexible, it’s also great for stirring sauces or flipping delicate foods.
¼ Cup Measuring Scoop:
Perfect for portioning out uniform pancakes for even cooking. Beyond pancakes, use it for muffins, cookies, or portion-controlled meals.
Chef’s Secrets for Fluffy Pancakes
What makes pancakes turn out extra fluffy and tender?
It’s all in the mixing technique and ingredients. One key secret is to avoid overmixing the batter.
Stir just until the dry flour is incorporated into the wet ingredients—lumps are actually a good sign. Overworking the batter develops gluten, which leads to tougher pancakes. Buttermilk plays a critical role, too.
Its acidity reacts with the baking soda and powder to create air bubbles that puff the pancakes up.
For the fluffiest texture, let the batter sit for 5–10 minutes before cooking; this allows the ingredients to hydrate and bubbles to develop naturally.
And lastly, make sure your griddle or pan is evenly heated—too hot and the outside burns before the inside cooks through; too cold and you won’t get that signature golden brown color.
Tasty Ways to Serve Pancakes
Buttermilk pancakes are incredibly versatile and easy to pair with a wide variety of toppings and sides.
For a traditional twist, drizzle them with maple syrup and add a pat of butter.
Fresh berries like strawberries, raspberries, or blueberries add vibrant flavor and antioxidants.
If you’re feeling indulgent, top them with whipped cream and a sprinkle of powdered sugar.
For added protein, serve alongside scrambled eggs, turkey sausage, or Greek yogurt.
You can even transform them into a fun brunch board with small bowls of toppings like jam, nut butter, chocolate chips, and sliced bananas.
Whether sweet or savory, these pancakes adapt beautifully to any breakfast or brunch table.
Best Ways to Store Leftovers
Leftover pancakes store surprisingly well, making this recipe great for prepping ahead.
Once cooled completely, stack the pancakes with a piece of parchment paper between each one to prevent sticking.
Store them in an airtight container or a resealable bag in the refrigerator for up to 3 days. For longer storage, use the freezer: lay the pancakes out on a baking sheet in a single layer and freeze for about 30 minutes.
Then transfer them to a freezer-safe bag or container. This method, known as flash freezing, keeps them from sticking together.
To reheat, simply pop them in the toaster, toaster oven, or microwave. They’ll taste just as soft and fluffy as when freshly made.
Common Pancake Questions Answered Clearly
1. Can I use regular milk instead of buttermilk?
Yes, but you’ll need to create a quick substitute. Mix 2 cups of milk with 2 tablespoons of lemon juice or vinegar, let it sit for 5–10 minutes, and use it in place of buttermilk. It mimics the acidity buttermilk provides.
2. Why are my pancakes flat instead of fluffy?
Flat pancakes are often caused by overmixing or expired leavening agents. Make sure to mix gently and use fresh baking powder and baking soda for optimal rise.
3. Can I make the batter ahead of time?
It’s best to prepare the batter right before cooking for the fluffiest texture. However, you can mix the dry and wet ingredients separately and combine them just before cooking to save time.
4. What’s the best way to keep pancakes warm while cooking the rest?
Place cooked pancakes on a baking sheet in a 200°F (90°C) oven while you finish cooking the batch. This keeps them warm without drying them out.
5. Are these pancakes freezer-friendly?
Absolutely. After cooling, freeze them in a single layer and then store them in a freezer-safe bag. Reheat directly from frozen using a toaster or microwave for a quick breakfast.
