If you’re searching for the best homemade pancake recipe, these Fluffy Buttermilk Pancakes are soft, thick, golden, and perfectly tender every time. With a lightly crisp exterior and airy interior, this easy breakfast recipe tastes just like diner-style pancakes—but made fresh in your own kitchen.
Perfect for family breakfast ideas, weekend brunch recipes, or even a small food business menu, these pancakes are simple, budget-friendly, and guaranteed to impress.
Ingredients
Dry Ingredients:
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2 cups all-purpose flour
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2 tablespoons sugar
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1 tablespoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
Wet Ingredients:
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2 cups buttermilk (room temperature)
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2 large eggs
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¼ cup melted butter (plus extra for cooking)
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1 teaspoon vanilla extract
Instructions
Step 1: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 2: Combine Wet Ingredients
In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
Step 3: Make the Batter
Pour the wet ingredients into the dry ingredients. Gently mix until just combined. Do not overmix—small lumps are perfectly fine. Overmixing can make pancakes dense instead of fluffy.
Step 4: Rest the Batter
Let the batter rest for 5–10 minutes. This allows the baking powder to activate and creates extra fluffy texture.
Step 5: Cook
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour about ¼ cup batter per pancake. Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook another 2 minutes until golden brown.
Step 6: Serve
Serve warm with maple syrup, fresh berries, whipped cream, or butter.
Pro Tips for Extra Fluffy Pancakes
✔ Use room-temperature ingredients
✔ Don’t overmix the batter
✔ Cook on medium—not high—heat
✔ Flip only once
✔ Keep finished pancakes warm in a 200°F (95°C) oven
Delicious Variations
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Add chocolate chips for a sweet twist
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Mix in blueberries for a fruity breakfast
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Use whole wheat flour for a healthier version
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Add cinnamon for warm flavor
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Top with peanut butter and banana for a high-protein breakfast
Storage & Reheating
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Store leftovers in an airtight container for up to 3 days.
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Freeze with parchment between layers for up to 2 months.
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Reheat in toaster or microwave.
Frequently Asked Questions
1. Can I make pancakes without buttermilk?
Yes! Mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let sit for 5 minutes as a substitute.
2. Why are my pancakes flat?
Your baking powder may be expired, or the batter may have been overmixed.
3. How do I make them thicker?
Use slightly less milk or add 1–2 tablespoons extra flour.
4. Can I make this dairy-free?
Use almond milk with vinegar and plant-based butter alternatives.
5. Are these good for meal prep?
Absolutely! They freeze beautifully and reheat quickly.
