Perfect Fluffy Buttermilk Pancakes From Scratch

Ditch the pancake mix and make these lofty, fluffy homemade buttermilk pancakes instead! Made from scratch with thick and tangy cultured buttermilk, these pancakes are golden with slightly crisp edges and fluffy centers. Serve warm with butter and maple syrup! Recipe yields 12 pancakes.

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Say hello to your go-to weekend breakfast: the fluffiest classic buttermilk pancakes! My family requests these almost every Saturday morning, and it’s easy to see why.

They’re so simple to make from scratch and very unfussy—no need to separate the eggs, or whip up the egg whites! Mix the dry ingredients in a large bowl, the wet ingredients in a smaller bowl, and fold them together until just combined. Here’s to the best, most approachable pancakes ever.

Craving more breakfast ideas? Try my Belgian waffle recipe next!

Success Tips

• Mix gently and don’t overdo it! Lumpy pancake batter is the key to the fluffiest pancakes, and overmixing makes them tough instead of tender.
• Rest the batter. In my recipe tests, I found that the last batch of pancakes cooked were fluffier than the first. The solution: Letting the batter rest for about 5 minutes before cooking gives the flour time to hydrate for the most pillowy pancakes.
• Cook a test pancake first. If you’re new to making pancakes or it’s been a while, start with a test pancake to ensure your skillet or griddle is at the right temp. Medium heat is usually perfect, but you may need to experiment a bit to find the temperature that works best for you.

How to Make Buttermilk Pancakes

Combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Whisk to combine, then make a well in the center.

Combine buttermilk, eggs, melted butter, and vanilla extract in a medium bowl. Whisk for about a minute until smooth.

Add buttermilk mixture to flour mixture and gently fold in just until combined. A lumpy batter is perfectly ok! Let the batter rest for 5 minutes while heating a large nonstick skillet.

Portion out the batter with a 1/3 cup measuring scoop. Cook pancakes until the edges are set and the bubbles on the surface are beginning to burst, then flip and cook until the other side is golden brown. A thin, flexible spatula works well to flip the pancakes.

Transfer pancakes to the oven to keep warm or serve a stack immediately with your favorite toppings! I also love them topped with honey butter – so good!

More favorite breakfast recipes:

• Coffee Cake Muffins
• Overnight Yeast Waffles
• Sour Cream Coffee Cake

Perfect Fluffy Buttermilk Pancakes From Scratch

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Laura Kasavan
• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Total Time: 14 minutes
• Yield: 12 4-inch pancakes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

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Description

Ditch the pancake mix and make these lofty, fluffy homemade buttermilk pancakes instead! Made from scratch with thick and tangy cultured buttermilk, these pancakes are golden with slightly crisp edges and fluffy centers. Serve warm with butter and maple syrup!

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Ingredients

• 2 cups (280 g) all-purpose flour
• 2 Tbsp (25 g) granulated sugar
• 1 tsp (5 g) baking powder
• 1/2 tsp baking soda
• 1/2 tsp (3 g) salt
• 2 cups (480 g) buttermilk, at room temperature
• 2 large eggs (100 g), at room temperature
• 1/4 cup (56 g) unsalted butter, melted and cooled
• 1 tsp (4 g) vanilla extract
• Maple syrup and butter, for serving

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Instructions

1. Preheat oven to 225°F. Place a wire rack on a rimmed baking sheet and place in the middle of the oven to keep cooked pancakes warm.
2. Make pancakes: Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, eggs, melted butter, and vanilla in a medium bowl. Whisk well for 1 minute until smooth. Add buttermilk mixture to flour mixture and fold in just until incorporated. Expect a lumpy batter – totally ok! Do not overmix.
3. Let batter stand for 5 minutes and heat a lightly oiled large nonstick skillet over medium heat.
4. Cook pancakes: Spray a 1/3 measuring cup with nonstick spray. Use the measuring cup to pour a scant 1/3 cup of batter onto the preheated skillet. Cook until edges are set and bubbles on the surface are beginning to burst, about 2 minutes. Flip pancakes with a silicone spatula and cook until the other side is golden brown, about 2 minutes. Repeat with remaining batter.
5. Serve pancakes immediately, or transfer to the wire rack in the oven to keep warm until you’re ready to enjoy.

Notes

Freeze pancakes: Let pancakes cool completely, then layer between pieces of wax paper and transfer to a freezer bag. Freeze for up to 2 months. When you’re ready to enjoy, re-heat in a warm oven or in a warm skillet with a pat of butter until heated through.

Adapted from The Cook’s Illustrated Cookbook.

Photography by Saltwater Studio