These fluffy buttermilk pancakes have soft, tender centers, lightly crisp edges, and just enough tang to balance maple syrup or fresh fruit. The batter comes together with everyday ingredients, and a short rest helps the pancakes cook up evenly for an easy weekend breakfast.
Why buttermilk makes tender pancakes
Buttermilk adds gentle acidity and a creamy texture. It reacts with baking soda to help the batter rise, while baking powder gives it extra lift. The goal is a thick batter with a few small lumps: mixing until perfectly smooth can make pancakes dense and chewy.
Ingredients and simple swaps
Use all-purpose flour, granulated sugar, baking powder, baking soda, fine salt, one egg, buttermilk, melted unsalted butter, and vanilla. Let the butter cool slightly before adding it so it does not scramble the egg. If you do not have buttermilk, stir 1 tablespoon of lemon juice into enough milk to make 1 1/2 cups, then let it stand for 5 minutes. The flavor and thickness may differ slightly from cultured buttermilk.
How to make fluffy buttermilk pancakes
Whisk the dry ingredients in one bowl and the egg, buttermilk, butter, and vanilla in another. Pour the wet mixture into the dry ingredients and stir only until the flour is moistened. A few small lumps are normal. Rest the batter for 5 minutes while a skillet heats over medium; this gives the flour time to hydrate and lets the leaveners begin working.
Lightly grease the skillet. Pour about 1/4 cup batter for each pancake and cook until bubbles appear and the edges look set, about 2 to 3 minutes. Flip once, then cook 1 to 2 minutes more. If the outside browns before the center sets, lower the heat a little. Grease the pan again between batches as needed.
Serving, storage, and make-ahead tips
Serve the pancakes warm with berries, sliced bananas, yogurt, or maple syrup. For a complete breakfast, pair them with fluffy scrambled eggs. Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish the batch. Refrigerate leftovers in a covered container for up to 3 days, or freeze them with parchment between each pancake for up to 2 months. Reheat from frozen in a toaster or warm oven.
Recipe card
Fluffy Buttermilk Pancakes
Ingredients
Method
- Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
- In a second bowl, whisk the egg, buttermilk, melted butter, and vanilla. Pour the wet mixture into the dry ingredients and stir just until no dry pockets remain; a few small lumps are fine.
- Let the batter rest for 5 minutes while a skillet or griddle heats over medium heat. Lightly grease the cooking surface with neutral oil.
- Pour about 1/4 cup batter per pancake onto the skillet. Cook until bubbles appear across the surface and the edges look set, about 2 to 3 minutes.
- Flip and cook the second side for 1 to 2 minutes, until golden and cooked through. Lower the heat if the pancakes brown before the centers set.
- Serve warm. This batch makes about 8 pancakes, or 4 servings of 2 pancakes each.
Estimated nutrition per serving
One serving is 2 pancakes, or one quarter of the batch. These figures are estimates and can vary with ingredient brands, pancake size, and the amount of oil used on the skillet. Toppings are not included.
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Carbohydrates | 56 g |
| Protein | 11 g |
| Total fat | 9 g |
| Saturated fat | 4 g |
| Fiber | 2 g |
| Total sugars | 11 g |
| Sodium | 500 mg |
More breakfast ideas
Browse the Breakfast recipes for more morning favorites, or visit our About page to meet Chef Vagner Carvalho and learn about SkilletGlow.
