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Introduction
Is there anything more comforting than a towering stack of golden, fluffy buttermilk pancakes, fresh off the griddle and drenched in warm maple syrup? I don’t think so! These best fluffy buttermilk pancakes are everything you dream of on a lazy weekend morning: light, airy, and melt-in-your-mouth delicious. Think classic diner pancakes but made right at home, with love, butter, and a splash of vanilla. Whether you’re making breakfast for the family or treating yourself to a cozy solo brunch, this recipe is your new go-to.
I still remember the first time I nailed this recipe. I served them up to my nieces one Sunday morning, and the table went completely quiet. That kind of quiet only means one thing: everyone’s too busy enjoying their pancakes to talk. Since then, it’s been a weekend tradition in our house. Now, I’m excited to pass it on to you.
If you’re all about those dreamy breakfast moments, you might also love these heart-shaped grilled cheese sandwiches for brunch or these classic French toast slices for something sweet and cozy.
Why You’ll Love This Recipe
Key Benefits
These pancakes check all the boxes:
- Super easy to make in just 30 minutes
- Made with pantry staples you probably already have
- Kid-approved and perfect for a crowd
- Fluffy and tender thanks to the buttermilk
- Budget-friendly and better than boxed mixes
You won’t need fancy equipment or special skills—just a bowl, a whisk, and your appetite.
Taste & Texture
These pancakes are soft and pillowy inside with just the right golden edges on the outside. Thanks to the buttermilk, they have that subtle tanginess that balances perfectly with sweet maple syrup. The edges get slightly crispy from the buttered griddle, while the centers stay light and airy. You’ll bite in and immediately understand why this is a recipe worth saving.
Dietary Attributes
This recipe can easily be adapted to suit various dietary needs. It’s naturally vegetarian and can be made gluten-free or dairy-free with a few easy swaps, which I’ll get into below.
Ingredients & Substitutions
Ingredient List
Here’s everything you need to make about 14 fluffy pancakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon (slightly rounded) baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 2 large eggs
- 2 cups buttermilk
- 1 tablespoon vanilla extract
- 4 tablespoons salted butter, melted (plus more for cooking)
For Serving:
- Whipped butter
- Maple syrup, warmed
Notes on Quality
If you can get your hands on fresh buttermilk, go for it. It truly makes a difference in flavor and texture. But even store-bought works wonderfully. For flour, stick with unbleached all-purpose if possible—it yields a softer pancake. And use real vanilla extract; it adds that bakery-style aroma that makes your kitchen smell heavenly.
Possible Substitutions
No buttermilk? No problem. Just stir 2 tablespoons of lemon juice or white vinegar into 2 cups of whole milk and let it sit for 10 minutes. It’ll curdle slightly and mimic that tangy buttermilk taste.
You can also:
- Swap all-purpose flour for 1:1 gluten-free flour
- Use plant-based butter and a non-dairy milk + vinegar combo for a dairy-free version
- Add blueberries, banana slices, or chocolate chips to the batter for a fun twist
Step-by-Step Instructions

- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract.
- Pour the wet ingredients over the dry ingredients and whisk gently. It’s okay if there are a few flour streaks.
- Drizzle in the melted butter and stir just until combined. Batter will be slightly lumpy. Don’t overmix.
- Let the batter rest, uncovered, for 15 minutes. This helps the gluten relax for ultra-fluffy pancakes.
- Heat a griddle or nonstick pan over medium-low heat. When it’s hot enough that a water droplet dances on the surface, brush it generously with melted butter.
- Pour 1/4 cup of batter per pancake onto the griddle.
- Cook until bubbles form and begin to pop on the surface—about 1-2 minutes. Flip and cook another 1-2 minutes on the other side.
- Avoid pressing down on the pancakes; this squishes out the fluffiness.
- Between batches, slide the griddle off the heat to wipe it clean and re-butter before continuing with the next round.
Expert Tips & Tricks
Best Practices
- Resting the batter is crucial for light, fluffy pancakes. Give it time to do its thing.
- Use a gentle hand when mixing—overworked batter = tough pancakes.
- Keep your griddle at a steady medium-low. Too hot and the outsides will burn before the insides cook through.
Common Mistakes
- Don’t skip the resting time
- Don’t overmix your batter
- Don’t cook on high heat
These three slip-ups can totally flatten your pancakes—literally.
Time-Saving Tips
You can make the batter the night before and store it covered in the fridge. Just give it a gentle stir in the morning. You can also freeze leftover pancakes and reheat them throughout the week.
Serving Suggestions
Pairings
These pancakes are fabulous with classic breakfast sides like crispy bacon or scrambled eggs. You could also serve them with a fresh fruit salad for balance. Looking for a savory option to accompany? Try a fluffy French omelette with fines herbes to elevate your breakfast table.
Presentation Ideas
Stack your pancakes high and add a pat of whipped butter on top. Drizzle warm maple syrup slowly and watch it cascade down the sides. A sprinkle of powdered sugar or some fresh berries makes it even more picture-perfect.
Beverage Pairings
Pair these with:
- Freshly brewed coffee or a vanilla latte
- A glass of cold orange juice
- For a fun brunch, a mimosa or breakfast sangria
Storage & Reheating
Leftover Storage
Store leftover pancakes in an airtight container in the fridge for up to 3 days. Or, freeze them in a zip-top bag with parchment paper between each pancake. They’ll keep well for up to 3 weeks.
Reheating Methods
- Oven: Bake at 250°F for 10 minutes
- Toaster: Pop them in for a quick crisp
- Microwave: Heat in 15-30 second bursts until warm, but be careful—they can get rubbery
Frequently Asked Questions
Substitutions & Adjustments
Can I use almond milk instead of buttermilk?
Yes! Use almond milk with 2 tablespoons of vinegar or lemon juice to replicate the tanginess.
Can I halve the recipe?
Absolutely. Cut all the ingredients in half for a smaller batch of about 7 pancakes.
Troubleshooting
Why are my pancakes flat?
You might have overmixed the batter or skipped the resting step. Also, check your baking powder’s freshness.
Why are they too brown?
The griddle might be too hot. Try reducing the heat slightly and clean off the surface between batches.
Variations & Customizations
Dietary Adaptations
- Gluten-Free: Use a 1:1 gluten-free flour mix
- Dairy-Free: Use non-dairy milk with vinegar and vegan butter
- Low-Sugar: Reduce the sugar to 1 tablespoon or omit altogether
Flavor Twists
- Add cinnamon and nutmeg for a cozy spice flavor
- Stir in mini chocolate chips for a kid-friendly treat
- Swirl in peanut butter or Nutella for extra indulgence
Seasonal/Holiday Versions
- Top with spiced apples in the fall
- Add crushed candy canes and white chocolate in winter
- Lemon zest and blueberries are lovely in spring
Conclusion
These fluffy buttermilk pancakes are the kind of recipe that becomes a family tradition. They’re simple to make, endlessly customizable, and just plain delicious. Whether you’re treating yourself on a slow Sunday morning or whipping up breakfast for a crew, these pancakes never disappoint.
Try them out and let me know how they turned out in the comments below! And don’t forget to pin this recipe or share your stack with us over on Pinterest. I love seeing your creations!
Hungry for more cozy breakfast ideas? Check out these other reader favorites:
- Heart-Shaped Grilled Cheese Sandwiches
- Classic French Toast Recipe
- French Omelette with Fines Herbes
Here’s to fluffy stacks and full hearts.



Best Fluffy Buttermilk Pancakes
- Total Time: 30 minutes
- Yield: 14 pancakes 1x
- Diet: Vegetarian
Description
These fluffy buttermilk pancakes are light, airy, and perfectly golden. They’re better than diner-style and ready in just 30 minutes. Serve warm with whipped butter and maple syrup for a breakfast your whole family will ask for again and again.
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon (slightly rounded) baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 large eggs
2 cups buttermilk
1 tablespoon vanilla extract
4 tablespoons salted butter, melted (plus more for cooking)
Whipped butter, for serving
Warm maple syrup, for serving
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt
In a separate bowl, whisk the eggs, buttermilk, and vanilla until combined
Pour the wet ingredients into the dry ingredients and stir gently until just combined with a few streaks of flour remaining
Pour in the melted butter and stir again until just incorporated
Let the batter rest, uncovered, for 15 minutes to relax the gluten
Heat a griddle or nonstick skillet over medium-low heat until hot
Brush the surface with melted butter and pour 1/4 cup batter per pancake
Cook 1 to 2 minutes, until bubbles form and begin to pop
Flip and cook for another 1 to 2 minutes until golden brown
Remove pancakes and repeat with remaining batter, buttering the pan between batches
Serve hot with whipped butter and maple syrup
Notes
For a homemade buttermilk substitute, mix 2 tablespoons of lemon juice or vinegar into 2 cups of whole milk and let sit for 10 minutes
Do not overmix the batter or press down the pancakes while cooking—they won’t be fluffy
Letting the batter rest helps create a lighter texture by allowing gluten to relax
To keep pancakes warm while cooking batches, place them on a baking sheet in a 200°F oven
Leftovers can be frozen between sheets of parchment in a sealed bag for up to 3 weeks
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 35mg