Fluffy Homemade Buttermilk Pancakes

Homemade buttermilk pancakes on a white white background with fall leaves.

5 from 14 votes

Fluffy Homemade Buttermilk Pancakes

There’s nothing quite like a stack of warm, fluffy Homemade Buttermilk Pancakes to start the day! This recipe is simple and delicious, with basic ingredients like flour, eggs, and buttermilk. Perfect for breakfast or brunch, they’re sure to become a favorite of everyone at the table!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Brunch

Cuisine: American

Servings: pancakes

Calories: 189kcal

Author: Cynthia Christensen

Equipment

Ingredients

2 cups all-purpose flour
3 tablespoons sugar
2 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk room temperature
2 large eggs room temperature
1 ½ teaspoon vanilla
4 tablespoons unsalted butter melted and cooled

US Customary - Metric

Instructions

Melt 4 tablespoons of butter and set aside to cool. If your eggs and buttermilk are not at room temperature, place your eggs in a cup of warm water for 10 minutes and microwave your buttermilk for 30 seconds.
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a large measuring cup, whisk the buttermilk, eggs, and vanilla.
Pour the wet ingredients into the flour mixture and fold together until mostly combined. Finish mixing while drizzling in your melted and cooled butter. Set aside to rest for 15 minutes.
Heat a large nonstick skillet, or electric griddle, over medium-low heat. When warm, add a teaspoon or so of butter or oil. Drop ¼ cup scoops of pancake batter into pan. It will spread out a bit. After 2-3 minutes, bubbles will start to form and pop on the surface of the pancake.
When the bubbles on the edges look dry and airy, use a thin pancake spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 ½ minutes, or until the bottom of the pancake is golden brown.
Serve with butter and warm maple syrup or your favorite toppings

Notes

Buttermilk Substitutes: You can substitute with pancakes with milk if you like and leave out the baking soda (see recipe notes), but you may need less milk than you would buttermilk. Start with 1 ½ cups and add more if needed after the batter rests. You can also try my yogurt pancake recipe, if that's what you have on hand.

This is a thicker batter, making taller, fluffier pancakes. If you prefer a thinner batter, add a couple more tablespoons of liquid, up to ¼ cup, until you get the consistency you prefer.

Storage: If you have leftover pancakes, congratulations. You are stronger than I am. Moisture is the enemy of pancakes, so be sure to allow pancakes to cool completely then place in an airtight container in the refrigerator for up to 3 days.

Freezing: Let cool completely before individually wrapping each pancake in plastic wrap. Store in a freezer-safe bag for up to 3 months.

Reheating: If frozen, allow to thaw in the refrigerator overnight, or on the counter for 30 minutes. Reheat in the microwave for 1 minute, or until warm, or try popping them in the toaster for a crispy outside, fluffy inside treat.

Nutrition