Fluffy Buttermilk Pancakes

This recipe produces classic American-style pancakes with a soft, airy texture and a pleasant tang from buttermilk. The key to their lightness lies in the chemical reaction between acidic buttermilk and alkaline baking soda, which creates carbon dioxide bubbles in the batter for a significant lift.

The method emphasizes gentle mixing to keep the pancakes tender. Overworking the batter develops gluten in the flour, resulting in a chewy, tough texture instead of the desired soft crumb. Allowing the batter to rest for a few minutes before cooking is another important step, as it lets the flour fully absorb the liquid and gives the leavening agents a head start.

When cooked on a properly heated griddle, these pancakes puff up well, developing a uniformly golden-brown exterior while remaining moist and fluffy inside. They offer a simple, satisfying flavor that pairs well with classic toppings like maple syrup and butter. For another great breakfast option, try this recipe for overnight oats with variations.

Ingredients

Makes Makes about 12 (4-inch) pancakes

• 2 cups (250 g) all-purpose flour
• 2 tablespoons (25 g) granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups (480 ml) buttermilk, shaken well
• 2 large eggs
• 4 tablespoons (56 g) unsalted butter, melted, plus more butter or neutral oil for the griddle

Method

1. Combine dry ingredients In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until they are well combined.
2. Combine wet ingredients In a separate medium bowl, whisk the buttermilk and eggs together until smooth. Slowly whisk in the melted butter until it is incorporated.
3. Mix the batter Pour the wet ingredients into the bowl with the dry ingredients. Gently fold them together with a spatula just until the flour is moistened. The batter should be lumpy; do not overmix.
4. Rest the batter Let the batter rest at room temperature for at least 10 minutes. This allows the leavening to activate and the gluten to relax, which contributes to a more tender pancake.
5. Heat the griddle Place a nonstick griddle or large skillet over medium heat. To check if it's ready, flick a drop of water onto the surface; it should sizzle and evaporate quickly. Lightly grease the surface with butter or neutral oil.
6. Cook the pancakes Pour about 1/4 cup (60 ml) of batter per pancake onto the hot griddle, leaving space between them. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set.
7. Flip and finish Carefully flip the pancakes and cook for another 1 to 2 minutes, until the other side is golden brown and the center is cooked through. Repeat with the remaining batter, adding more butter or oil to the griddle as needed.

Tips for Better Pancakes

Paying attention to a few details in the process can make a noticeable difference in the final texture of your pancakes.

• Do not overmix: This is a key step for achieving a fluffy texture. When you combine the wet and dry ingredients, mix just until you no longer see large patches of dry flour. A lumpy batter is a good sign. Overmixing develops gluten, which will make the pancakes tough and dense rather than light and airy.
• Room temperature ingredients: If you have the time, letting the eggs and buttermilk sit out for about 20 to 30 minutes to come closer to room temperature can help them incorporate more easily into the batter. This promotes a smoother, more uniform mixture without requiring extra stirring.
• Manage griddle temperature: An evenly heated griddle is important. If it’s too hot, the outside of the pancakes will burn before the inside is cooked. If it’s not hot enough, they won’t puff up properly and can become greasy. It may be necessary to adjust the heat between batches.
• Keep pancakes warm: To serve everyone at once with warm pancakes, place a baking sheet in an oven set to 200°F (95°C). As each batch is finished, transfer the cooked pancakes to the sheet in a single layer to keep them warm.

Swaps and Variations

Ingredient Substitutions

If you do not have buttermilk on hand, you can make a substitute. For every 1 cup (240 ml) of buttermilk, use 1 cup of regular milk mixed with 1 tablespoon of either lemon juice or white vinegar. Let the mixture stand for 5 to 10 minutes until it curdles slightly before using.

Flavor Add-ins

You can customize the batter with different additions. We suggest adding them just before cooking.

• Fruit: Gently fold in about 1 cup of fresh or frozen blueberries, chopped strawberries, or sliced bananas into the batter. If you enjoy baking with bananas, our easy one-bowl banana bread is another recipe to try. You can also drop a few pieces of fruit onto each pancake right after you pour the batter onto the griddle.
• Spices: Add 1/2 teaspoon of ground cinnamon or a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.
• Chocolate: For a sweeter option, fold in 1/2 cup (about 90 g) of chocolate chips.
• Whole Grains: For a different texture, you can replace up to half of the all-purpose flour with whole wheat flour. For example, use 1 cup (125 g) of all-purpose flour and 1 cup (120 g) of whole wheat flour. The pancakes will be denser and have a nuttier flavor.

Storing and Reheating

Store leftover pancakes in an airtight container or resealable bag in the refrigerator. Use refrigerated leftovers within 3 to 4 days.

Pancakes also freeze well. Let them cool completely, then stack them with a piece of parchment paper between each one to prevent sticking. Place the stack in a freezer-safe bag or container. They can be frozen for up to 2 months. Reheat frozen pancakes directly in a toaster, toaster oven, or microwave until warmed through.

This recipe was drafted with AI assistance and checked by our editors for measures, timings and food safety. It has not been through a test kitchen. How our recipes are made.