Print

Fluffy Buttermilk Pancakes Recipe Easy 5-Step Homemade Breakfast

fluffy buttermilk pancakes recipe - featured image

These fluffy buttermilk pancakes are soft, airy, and bursting with a subtle tang, perfect for a comforting breakfast that comes together quickly with simple pantry staples.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups (300 ml) buttermilk
  • 2 large eggs, room temperature
  • 4 tablespoons (60 g) unsalted butter, melted, plus extra for cooking
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Mix Dry Ingredients (5 minutes): In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Ensure leavening agents are fresh.
  2. Combine Wet Ingredients (3 minutes): In a separate bowl, beat eggs with buttermilk and melted butter. Add vanilla extract if using.
  3. Bring Batter Together (2 minutes): Pour wet mixture into dry ingredients and gently fold until just combined with some lumps. Let batter rest for 5-10 minutes.
  4. Heat the Pan (2 minutes): Warm a non-stick skillet or griddle over medium heat. Lightly brush with melted butter.
  5. Cook the Pancakes (15 minutes): Pour batter onto hot surface using a ladle or 1/4 cup measuring cup. Cook until bubbles form and edges set (2-3 minutes), flip and cook other side 1-2 minutes until golden brown. Serve immediately.

Notes

Do not overmix the batter; a few lumps are fine. Let the batter rest to hydrate flour and activate leavening. Use medium heat to avoid burning. Flip pancakes only once when bubbles form and edges look set. For dairy-free, substitute buttermilk with coconut yogurt thinned with water or almond milk with apple cider vinegar. For gluten-free, use a 1-to-1 gluten-free flour blend.

Nutrition

Keywords: fluffy pancakes, buttermilk pancakes, easy breakfast, homemade pancakes, weekend brunch, comfort food