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Breakfast · American

Fluffy Buttermilk Pancakes

Tall, tender buttermilk pancakes made with pantry staples. Makes about 12 pancakes in 30 minutes.

By AllRecipeZonePublished Awaiting kitchen test
Prep
10 min
Cook
20 min
Total
30 min
Makes
about 12 pancakes
Level
Easy
Vegetarian
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A tall stack of fluffy pancakes topped with blueberries and maple syrup

Buttermilk gives these pancakes their tang and lift: its acidity reacts with the baking soda to make the batter rise as it cooks.

Mix the batter only until no dry flour remains. A few lumps are fine. Overmixing develops gluten and makes pancakes tough and flat.

Recipe card

Fluffy Buttermilk Pancakes

4 servings

Ingredients

Equipment

  • Large non-stick skillet or griddle
  • Two mixing bowls
  • Whisk

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

  2. In a second bowl, whisk the buttermilk and eggs, then whisk in the melted butter.

  3. Pour the wet ingredients into the dry and fold with a spatula just until no streaks of flour remain. Leave the lumps. Rest the batter for 5 minutes.

  4. Heat a skillet or griddle over medium heat and brush lightly with butter. The pan is ready when a drop of water sizzles and skitters.

  5. Pour ¼ cup (60 ml) of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook until golden underneath, 1 to 2 minutes more.

  6. Keep finished pancakes warm on a rack in a 200°F (95°C) oven while you cook the rest.

Times are estimates. Status: Awaiting kitchen test (what this means).

Nutrition is not listed. We publish nutrition only after calculating it from a recognised food-composition database.

Tips for success

  • The first pancake is a test. If it browns before the centre cooks, lower the heat slightly.
  • Weighing the flour gives the most consistent results. A cup of flour scooped straight from the bag can weigh 20% more than a spooned and levelled cup.

Substitutions

Buttermilk
2 cups (480 ml) milk mixed with 2 tablespoons lemon juice or white vinegar; let it stand 5 minutes first.

Storage and make-ahead

Fridge

Keep cooked pancakes covered in the fridge for up to 3 days.

Freezer

Freeze in a single layer, then transfer to a bag with parchment between them. Keeps 2 months.

Reheating

Reheat in a toaster or a 350°F (175°C) oven until hot, 5 to 10 minutes.

Make ahead

Mix the dry ingredients the night before. Combine with the wet ingredients just before cooking, because the leavening starts working as soon as the buttermilk is added.

Questions and troubleshooting

Why are my pancakes flat?

The usual causes are overmixed batter, old baking powder or soda, or batter left standing too long before cooking. Check the dates on your leaveners.

Can I add blueberries?

Yes. Scatter berries onto each pancake right after pouring the batter, rather than stirring them in, so they do not turn the batter purple.

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