Fluffy Buttermilk Pancakes from Scratch

A stack of tall, golden pancakes is my favorite way to slow down on a weekend morning. These are soft and fluffy in the middle with just-crisp edges, exactly the way a pancake should be.

The batter comes together in one bowl with ingredients you almost certainly already have.

Prep: 10 min  |  Cook: 15 min  |  Total: 25 min  |  Serves: 4

The Secret to This Recipe

Don’t overmix the batter. Stir just until the flour disappears and leave the lumps. Overmixing develops gluten and gives you flat, chewy pancakes instead of tall, tender ones.

Fluffy Buttermilk Pancakes from Scratch

Tall, tender, golden buttermilk pancakes made from scratch. The ultimate weekend breakfast, stacked high and drizzled with syrup.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract

Method

 

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until combined.
3. Pour the wet ingredients into the dry and stir gently just until combined; the batter should still be lumpy. Let it rest for 5 minutes.
4. Heat a lightly greased griddle or nonstick skillet over medium heat. Pour about 1/4 cup of batter per pancake.
5. Cook until bubbles form on the surface and the edges look set, about 2 minutes, then flip and cook 1-2 minutes more until golden.
6. Repeat with the remaining batter, keeping cooked pancakes warm in a low oven.

Expert Tips

• Letting the batter rest for 5 minutes gives you noticeably fluffier pancakes.
• No buttermilk? Stir 2 tablespoons of lemon juice or vinegar into 2 cups of milk and let it sit for 5 minutes.
• Keep the heat at medium; too hot and the outsides burn before the centers cook.

Substitutions & Add-Ins

• Fold in a cup of blueberries or chocolate chips.
• Add a pinch of cinnamon to the dry ingredients.
• Swap half the flour for whole wheat for a heartier pancake.

How to Store Leftovers

Refrigerate leftovers for up to 3 days or freeze for up to 2 months. Reheat in the toaster or microwave for a quick breakfast.