These fluffy buttermilk pancakes are soft, thick, and lightly sweet perfect for a weekend breakfast or brunch. Made from scratch with simple ingredients, they’re quick to make and taste better than store-bought mixes. You can enjoy them plain or top them with maple syrup, fresh berries, whipped cream, or your favorite pancake toppings.

Prep Time: 15 mins	Chill Time: 5 mins	Total Time: 20 mins
Servings: 5 People	Yield: 11 Pancakes	Jump to Recipe

Key Ingredients

All-purpose flour: Forms the base of your pancakes, keeping them soft and fluffy.
Baking powder & baking soda: Help the pancakes rise and become airy.
Buttermilk: Adds tangy flavor and makes the pancakes extra soft.
Egg: Binds the ingredients and adds richness.
Butter: Gives flavor and keeps the pancakes moist.
Sugar & vanilla extract: Light sweetness and a hint of flavor.

Pro tip: Don’t overmix the batter; a few lumps are fine. Overmixing makes pancakes dense instead of fluffy.

Fluffy Buttermilk Pancakes Recipe Ingredients

What to Serve with Pancakes

Fluffy pancakes are very versatile. Here are some tasty ideas:

Syrups: Maple syrup, honey, or fruit syrup.
Fruits: Fresh berries, banana slices, or cooked apples.
Creamy toppings: Whipped cream, yogurt, or cream cheese spread.
Extras: Chocolate chips, nuts, or a drizzle of caramel or peanut butter.
Savory twist: Add crispy bacon or sausage on the side for a hearty breakfast.

Fluffy Homemade Buttermilk Pancakes

Emily Hartwell

Start your morning with these soft and fluffy buttermilk pancakes. Lightly sweet, golden brown, and perfectly thick, they’re great with maple syrup, fresh berries, or your favorite toppings.

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Prep Time 15

Cook Time 5

Total Time 20

Course Breakfast, brunch

Cuisine American

Servings 5 People

Calories 200 kcal

Ingredients

1½ cups 190g all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
1¼ cups 300ml buttermilk
3 tablespoons unsalted butter melted and cooled (plus extra for cooking)
1 teaspoon vanilla extract

Instructions

Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix wet ingredients: In another bowl, whisk together the egg, buttermilk, melted butter, and vanilla extract.
Combine: Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are fine; don’t overmix.
Heat the pan: Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter.
Cook the pancakes: Pour ¼ cup of batter for each pancake. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and fluffy.
Serve warm: Keep cooked pancakes warm in a low oven while cooking the rest. Serve with syrup, fresh fruit, or your favorite toppings.

Notes

Tips & Variations

Make ahead: Pancakes freeze well for up to 3 months. Reheat in the microwave or oven.
Add-ins: Fold in chocolate chips, blueberries, or nuts into the batter before cooking.
Substitutions: You can use low-fat buttermilk or homemade buttermilk (1 tbsp vinegar or lemon juice in 1¼ cups milk).
Extra fluff: Don’t overmix the batter and cook on medium heat to prevent burning.

FAQs

Yes! Mix the dry and wet ingredients separately and store in the fridge. Add melted butter just before cooking.

You can, but pancakes may be less tangy and slightly less fluffy. For best results, make homemade buttermilk (1 tbsp lemon juice or vinegar + 1 cup milk).

Preheat your oven to 200°F (93°C) and place cooked pancakes on a wire rack inside the oven.

Yes! Freeze cooked pancakes in a single layer with parchment paper in between. Reheat in the microwave or oven when needed.

Absolutely! Add blueberries, chocolate chips, or nuts to the batter before cooking for extra flavor.

Fluffy Buttermilk Pancakes Recipe

Key Ingredients

What to Serve with Pancakes