One cozy Sunday morning I was in the mood for something warm and satisfying so I pulled out my griddle and made a batch of fluffy buttermilk pancakes and as they sizzled to golden perfection the kitchen filled with that nostalgic aroma of comfort and calm. The first bite was pillowy soft with just the right touch of tang and I knew I had found my go-to breakfast recipe.

Since then these fluffy buttermilk pancakes have been a regular part of my mornings and they’re light tall and irresistibly tender and whether it’s a lazy weekend or a special occasion breakfast they always bring smiles to the table.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
All-purpose flour – The foundation that keeps the pancakes fluffy yet stable
Baking powder – Gives the pancakes height and lightness
Baking soda – Reacts with buttermilk for an airy rise
Salt – Enhances the overall flavor
Granulated sugar – Adds just a hint of sweetness
Eggs – Provide structure and richness
Buttermilk – The secret to tangy flavor and a soft tender texture
Melted butter – Adds moisture and a rich taste
Vanilla extract – Boosts flavor with a warm sweet note

Tools You’ll Need

Mixing bowls – One for dry ingredients and another for wet ingredients
Whisk – To blend everything together smoothly
Measuring cups and spoons – For precise portions and consistency
Griddle or nonstick skillet – For evenly cooking each pancake
Spatula – To flip the pancakes without breaking them
Ladle or measuring cup – To pour even portions onto the griddle

Instructions

Step 1:

I start by preheating my griddle or skillet over medium heat while I mix the batter

Step 2:

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

Step 3:

In another bowl I whisk the eggs buttermilk melted butter and vanilla extract until smooth

Step 4:

I pour the wet ingredients into the dry and stir gently just until combined and I make sure not to overmix to keep the batter airy

Step 5:

I let the batter sit for about 5 minutes to thicken slightly and allow the leavening to activate

Step 6:

Once the griddle is hot I grease it lightly with butter and ladle the batter into round circles leaving space between each

Step 7:

I cook the pancakes until bubbles form on the surface and the edges begin to set then flip and cook another 1 to 2 minutes until golden brown

Step 8:

I serve them warm with butter maple syrup or any toppings I’m in the mood for

Tips

Don’t overmix the batter or your pancakes might turn out dense

Let the batter rest to give the baking soda time to react

Keep pancakes warm in a low oven while you finish the batch

Ways to Serve

Top with fresh berries and whipped cream for a brunch-worthy twist

Add chocolate chips or blueberries to the batter for a fun variation

Pair with crispy bacon or scrambled eggs for a full breakfast spread

Frequently Asked Questions

Can I substitute regular milk for buttermilk in fluffy buttermilk pancakes?

Yes just add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes

How do I store leftovers?

Cool completely and store in an airtight container in the fridge or freezer then reheat in a toaster or skillet

Can I make the batter ahead of time?

It’s best to make it fresh but you can mix dry ingredients the night before to save time

See You in the Kitchen

I hope you try these fluffy buttermilk pancakes and make them part of your morning routine too and they’re so easy and so good that once you taste them you won’t want to go back to the box mix. Let me know what toppings you use and how your stack turns out!

Happy Cooking!