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Fluffy Buttermilk Pancakes

By Martis Guleryan Updated

In short: Whisk flour, sugar, baking powder, baking soda and salt into buttermilk, eggs and melted butter, rest the lumpy batter 5–10 minutes, then cook ¼-cup scoops on a 350°F griddle about 2–3 minutes per side. Makes about 14 pancakes.

  • 30 min
  • 4 servings
  • Easy
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A tall stack of fluffy buttermilk pancakes with butter, maple syrup and blueberries
Illustrative AI-generated photo.

Why you’ll love this recipe

Buttermilk does two jobs here: its tang reacts with baking soda for extra lift, and it gives the pancakes a richer flavor than plain milk.

  • Pantry ingredients — nothing special to buy if you keep buttermilk (or use the swap below).
  • Make-ahead friendly — they freeze and toast beautifully.
  • Easy to double for a crowd.

Ingredient substitutions

Instead ofYou can use
ButtermilkStir 2 tablespoons of lemon juice or white vinegar into enough milk to make 2 cups. Let stand 5 minutes.
All-purpose flourUp to half white whole wheat flour for a nuttier pancake.
A fork cutting into a stack of fluffy pancakes as syrup pours over

Fluffy Buttermilk Pancakes

Prep
10 min
Cook
20 min
Total
30 min

Ingredients

Servings
4 servings

Dry ingredients

Wet ingredients

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Mix the dry ingredients

    In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

  2. Step 2: Mix the wet ingredients

    In another bowl, whisk the buttermilk and eggs, then whisk in the melted butter and vanilla.

  3. Step 3: Combine — gently

    Pour the wet ingredients into the dry and fold with a spatula just until no dry flour remains. The batter should be thick and lumpy.

    Tip: Overmixing develops gluten and makes pancakes tough and flat. Lumps are good.

  4. Step 4: Rest the batter

    Let the batter rest 5–10 minutes while the griddle heats. It will thicken and turn slightly bubbly.

  5. Step 5: Heat the griddle

    Heat a griddle to 350°F (175°C) or a large nonstick skillet over medium heat. Brush lightly with butter.

  6. Step 6: Cook the pancakes

    Scoop ¼ cup of batter per pancake. Cook 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook 1–2 minutes more until golden.

  7. Step 7: Keep warm

    Hold finished pancakes on a baking sheet in a 200°F (95°C) oven while you cook the rest.

Equipment

Tips for the best results

  • Spoon flour into the measuring cup and level it off, or weigh it. Scooping packs in extra flour and makes thick, dry pancakes.
  • The first pancake shows you how hot the pan is. Adjust the heat if it browns too fast or too slowly.
  • Do not press down on pancakes after flipping — it squeezes out the air.

Storage, reheating and freezing

Refrigerator
Cool completely and refrigerate in a sealed bag for up to 3 days.
Reheating
Toast in a toaster or warm in a 350°F oven for 5–8 minutes. Microwaving works but makes them softer.
Freezing
Freeze in a single layer on a baking sheet, then transfer to a freezer bag with parchment between layers. Keeps up to 2 months for best quality.

Frequently asked questions

Why are my pancakes flat?

The batter was overmixed, the leavening was old, or the batter sat too long before cooking. Check that your baking powder is fresh and fold the batter only until combined.

Can I make the batter the night before?

Mix the dry ingredients the night before and the wet ingredients in the morning. Fully mixed batter loses lift as the leavening reacts.

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

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