Fluffy Buttermilk Pancakes

Buttermilk Pancakes
Buttermilk Pancakes. Photo and Recipe by Diana Rattray
  • 25 mins
  • Prep: 10 mins,
  • Cook: 15 mins
  • Yield: 10 to 15 Pancakes
Ratings (19)

These wonderful buttermilk pancakes and light and fluffy, and absolutely delicious with lots of butter and maple syrup. Make these pancakes for your weekend family breakfast.

There's no need to separate and beat the egg whites, making the batter a super fast and easy preparation. 

If you don't have buttermilk, you can make a substitute with sweet milk. Add vinegar to regular milk and let it stand for a few minutes before you use it in the pancake batter. See the instructions below the recipe.

Related: Basic PancakesSouthern Buttermilk Cornmeal Pancakes

What You'll Need

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 2 large eggs
  • 2 cups buttermilk *
  • 3 tablespoons melted butter

How to Make It

  1. Heat the oven to 200 F if you want to keep pancakes warm to serve all at once.
  2. In a large bowl, combine the flour, baking powder, soda, salt, and sugar.
  3. Whisk eggs, buttermilk, and butter together in a small bowl. Combine the mixtures and stir until smooth, but don't overbeat.
  4. Heat a griddle over medium-low heat or lower, depending on your range. I use a gas range which is fairly hot, so I move it just a notch above the lowest setting or use a cast iron diffuser.
  1. Using a 1/4 to 1/3 cup measure, cook until you see bubbles across the top and the edges are somewhat dry looking. Flip over and brown the other side.
  2. Remove the pancakes to a plate or pan and keep warm in the preheated 200 F oven, if desired.
  3. Serve the hot pancakes with butter and syrup.
  4. Makes about 10 to 15 4- to 5-inch pancakes.

*Tip for making a buttermilk substitute with sweet milk: For each cup of buttermilk called for, put 1 tablespoon of vinegar or lemon juice in a 1-cup measure and then add milk to the one-cup mark. Let the milk stand for about 5 to 10 minutes to give it time to sour. Use it in the pancake batter or another recipe.

Tips and Variations

  • For an easier breakfast, prepare the batter the night before; cover the bowl and refrigerate until you're ready to cook.
  • For a little extra fluffiness, beat the egg whites separately and fold them into the batter just until incorporated.
  • Warm the syrup in a saucepan over medium heat or in the microwave. It will take about 45 seconds to heat 1/2 cup of syrup in the microwave.
  • Topping Ideas: Try finely chopped fresh strawberries, warmed jam or preserves, sour cream or yogurt sweetened with honey, or a fruit syrup.
  • Freeze leftover pancakes in a single layer and then put them in a freezer container separated with sheets of wax paper.
  • To reheat frozen pancakes, place them on a baking sheet and bake at 325 F for about 8 to 10 minutes, or until hot. If the pancakes are sturdy, pop them in the toaster and heat until hot.