I’m revealing my foolproof approach to Homemade Buttermilk Pancakes, with simple tips and tricks that finally make skipping the box mix worth it.

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I always thought boxed mixes were fine until I made these. The texture is insane, fluffy and tall and they keep their shape on the plate.

I use real buttermilk and eggs, and a couple little tricks that changed everything, so if you want showy pancakes without the fuss, this is it. I swear you wont need the box again.

People call it Buttermilk Pancakes Easy when I share it, but its way more than a quick label. Serve them warm and watch everyone quiet down long enough to taste.

Ingredients

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THE BEST FLUFFY BUTTERMILK PANCAKES

All-purpose flour: Provides structure and carbs, some protein from gluten, gives chew.
Granulated sugar: Adds sweetness, helps browning, quick energy but adds empty calories if overused.
Baking powder and soda: Leaveners that trap air and make pancakes light and fluffy.
Buttermilk: Tangy and acidic, reacts with baking soda, tenderizes batter and adds flavor.
Eggs: Give structure moisture and protein, help bind ingredients and brown the surface.
Unsalted butter: Adds rich flavor and fat, makes pancakes tender and helps browning.
Vanilla extract: Small splash of aroma and sweetness, not required but makes them homey.

Ingredient Quantities

2 cups (240 g) all purpose flour

2 tablespoons (25 g) granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine salt

2 large eggs

2 cups (480 ml) buttermilk

1/4 cup (60 g) unsalted butter, melted

1 teaspoon vanilla extract

2 tablespoons neutral oil or extra melted butter for the pan (optional)

Butter and real maple syrup for serving

How to Make this

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1. Preheat a nonstick skillet or griddle to medium or about 350 to 375°F, and warm a 200°F oven if you want to keep pancakes warm. Melt 1/4 cup (60 g) unsalted butter and let it cool a little so it wont cook the eggs.

2. In a large bowl whisk together 2 cups (240 g) all purpose flour, 2 tablespoons (25 g) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon fine salt until evenly mixed.

3. In a separate bowl whisk 2 large eggs, 2 cups (480 ml) buttermilk, the cooled melted butter and 1 teaspoon vanilla extract until smooth.

4. Pour the wet into the dry and gently fold with a spatula or whisk until just combined. A few lumps are ok, dont overmix or the pancakes will get tough.

5. Let the batter rest 5 to 10 minutes. This gives the baking powder and baking soda time to start working and helps produce fluffier pancakes.

6. Optional extra-fluffy trick: separate the eggs before step 3, whisk the yolks with the buttermilk and butter, then beat the whites to soft peaks and fold them in at the end. It takes an extra minute but wow, taller pancakes.

7. Lightly oil the pan with 2 tablespoons neutral oil or a little extra melted butter and wipe off excess with a paper towel so the surface is slick but not greasy. Keep the heat at medium-low so pancakes brown slowly and cook through.

8. Use a 1/4 cup measure to pour batter for each pancake onto the skillet. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes, then flip and cook the other side 1 to 2 minutes until golden brown. Dont press them down.

9. Transfer finished pancakes to the warm oven on a baking sheet while you finish the batch. Serve warm with butter and real maple syrup and enjoy, they’re best right away.

Equipment Needed

1. Nonstick skillet or griddle (about 10–12 inch), preheated to medium
2. Baking sheet (to keep finished pancakes warm in a 200°F oven)
3. Large mixing bowl and a smaller bowl (for wet ingredients or separating eggs)
4. Whisk (for both dry and wet mixes)
5. Rubber spatula (for folding batter) and a flat turner for flipping pancakes
6. 1/4-cup measure plus measuring cups and measuring spoons (or a kitchen scale if you prefer grams)
7. Small electric mixer or hand whisk (optional, for whipping egg whites to soft peaks)
8. Paper towels or a pastry brush (to lightly oil the pan)

FAQ

Q: Why arent my pancakes super fluffy? A: Most likely you overmixed the batter, or your baking powder/soda is old. Mix until just combined, a few lumps are fine. Let the batter rest 5 to 10 minutes and cook on medium-low heat so they rise slowly.

Q: How do I know when to flip them? A: Wait for lots of small bubbles to form and start popping on the surface and the edges look set, about 2 to 3 minutes per side. Don’t press them down or they'll get dense.

Q: I dont have buttermilk. What can I use instead? A: Stir 2 tablespoons lemon juice or white vinegar into 2 cups milk, let sit 5 minutes till it thickens. You can also thin plain yogurt with a little milk. It works almost the same.

Q: Can I make the batter ahead or freeze pancakes? A: You can rest the batter up to 30 minutes at room temp or refrigerate up to 24 hours (add a pinch more baking powder if it sits long). Cooked pancakes freeze great between parchment layers for up to 2 months, reheat in a toaster or oven.

Q: Why do pancakes stick to the pan? A: Pan not hot enough, not enough fat, or your pan needs seasoning. Preheat pan, add a little oil or butter and wipe out excess, cook on medium-low, and avoid moving the pancake too soon.

Q: How do I keep pancakes warm without getting soggy? A: Put cooked pancakes on a wire rack set over a baking sheet in a 200°F (93°C) oven. That keeps them warm and lets steam escape so they dont get soggy. Stack only right before serving.

THE BEST FLUFFY BUTTERMILK PANCAKES Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1. You’ll get a nuttier, slightly denser pancake; dont overmix the batter and let it rest 5 minutes.
Buttermilk: no buttermilk, mix 2 cups milk with 2 tablespoons lemon juice or vinegar and sit 5 minutes, or thin plain yogurt with a little milk until pourable. Use the same volume, pancakes will be a touch less tangy.
Eggs: replace 2 large eggs with 1/2 cup unsweetened applesauce (1/4 cup per egg) or 1/2 cup mashed banana for extra flavor. Texture is a bit moister and denser, add 1/2 teaspoon extra baking powder if you want more lift.
Unsalted butter (melted): use 1/4 cup neutral oil like vegetable or canola, same amount, for a tender edge, or melted coconut oil for a hint of coconut. Butter gives best flavor but oil keeps them softer.

Pro Tips

1. Don’t overmix the batter, seriously. Fold until most of the flour is moistened and a few lumps remain, otherwise the gluten gets worked and the pancakes come out tough. Let the batter rest 5 to 10 minutes so the leaveners start doing their thing, then cook.

2. Temperature control matters more than fancy pans. Keep the skillet on medium low so pancakes brown slowly and cook through. Test with a tiny dollop first if you arent sure; if it darkens too fast turn the heat down, if it barely sizzles turn it up a bit.

3. Use just a slick of fat on the pan and wipe off the excess with a paper towel so the surface is lubricated not greasy. Clarified butter or a neutral oil is great because they brown less and wont burn as quickly. If you want showy tall pancakes, separate the eggs, beat the whites to soft peaks and fold them in at the end — takes an extra minute but worth it.

4. Keep finished pancakes warm but not steamy. Put them on a rack in a low oven or loosely tent with foil instead of stacking right away or they will get soggy. If you need to make them ahead reheat briefly on the griddle or in a toaster oven so they get a little surface crisp back.

THE BEST FLUFFY BUTTERMILK PANCAKES Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m revealing my foolproof approach to Homemade Buttermilk Pancakes, with simple tips and tricks that finally make skipping the box mix worth it.

Servings

servings

Calories

218

kcal

Equipment: 1. Nonstick skillet or griddle (about 10–12 inch), preheated to medium
2. Baking sheet (to keep finished pancakes warm in a 200°F oven)
3. Large mixing bowl and a smaller bowl (for wet ingredients or separating eggs)
4. Whisk (for both dry and wet mixes)
5. Rubber spatula (for folding batter) and a flat turner for flipping pancakes
6. 1/4-cup measure plus measuring cups and measuring spoons (or a kitchen scale if you prefer grams)
7. Small electric mixer or hand whisk (optional, for whipping egg whites to soft peaks)
8. Paper towels or a pastry brush (to lightly oil the pan)

Ingredients

2 cups (240 g) all purpose flour
2 tablespoons (25 g) granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
2 cups (480 ml) buttermilk
1/4 cup (60 g) unsalted butter, melted
1 teaspoon vanilla extract
2 tablespoons neutral oil or extra melted butter for the pan (optional)
Butter and real maple syrup for serving

Directions

Preheat a nonstick skillet or griddle to medium or about 350 to 375°F, and warm a 200°F oven if you want to keep pancakes warm. Melt 1/4 cup (60 g) unsalted butter and let it cool a little so it wont cook the eggs.
In a large bowl whisk together 2 cups (240 g) all purpose flour, 2 tablespoons (25 g) granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon fine salt until evenly mixed.
In a separate bowl whisk 2 large eggs, 2 cups (480 ml) buttermilk, the cooled melted butter and 1 teaspoon vanilla extract until smooth.
Pour the wet into the dry and gently fold with a spatula or whisk until just combined. A few lumps are ok, dont overmix or the pancakes will get tough.
Let the batter rest 5 to 10 minutes. This gives the baking powder and baking soda time to start working and helps produce fluffier pancakes.
Optional extra-fluffy trick: separate the eggs before step 3, whisk the yolks with the buttermilk and butter, then beat the whites to soft peaks and fold them in at the end. It takes an extra minute but wow, taller pancakes.
Lightly oil the pan with 2 tablespoons neutral oil or a little extra melted butter and wipe off excess with a paper towel so the surface is slick but not greasy. Keep the heat at medium-low so pancakes brown slowly and cook through.
Use a 1/4 cup measure to pour batter for each pancake onto the skillet. Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes, then flip and cook the other side 1 to 2 minutes until golden brown. Dont press them down.
Transfer finished pancakes to the warm oven on a baking sheet while you finish the batch. Serve warm with butter and real maple syrup and enjoy, they're best right away.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.