Best Fluffy Buttermilk Pancakes: A Foolproof Breakfast Classic

Classic Fluffy Buttermilk Pancakes from Scratch

Start your morning right with these perfect buttermilk pancakes that are impossibly light, fluffy, and tender. This foolproof recipe yields a stack of golden breakfast treats that will have everyone asking for seconds!

Why These Homemade Buttermilk Pancakes Will Become Your Favorite

There’s something magical about a stack of homemade pancakes on a weekend morning. The tangy flavor from real buttermilk creates the perfect balance in these pancakes, while also reacting with the leavening agents to create that signature fluffiness we all crave.

This recipe has earned a stellar 4.7-star rating from over 4,000 reviewers, making it a trusted breakfast staple you’ll want to add to your repertoire.

Ingredients for Perfect Buttermilk Pancakes

• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups buttermilk
• 1/2 cup milk
• 3 large eggs
• 1/3 cup melted butter

How to Make the Best Buttermilk Pancakes

1. Prepare the dry mixture: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
2. Mix the wet ingredients: In a separate bowl, beat together the buttermilk, milk, eggs, and melted butter until smooth.
3. Keep mixtures separate: This is key! Don’t combine the wet and dry ingredients until you’re ready to cook. This prevents the leavening agents from activating too early.
4. Heat the griddle: Preheat a lightly greased griddle or frying pan over medium heat. You’ll know it’s ready when a few drops of water dance on the surface.
5. Combine and cook: When ready to cook, pour the wet ingredients into the dry ingredients and stir just until moistened (lumps are okay!). Pour about 1/4 cup of batter onto the hot griddle for each pancake.
6. Look for bubbles: Cook until bubbles form on the surface and the edges look dry, about 2-3 minutes.
7. Flip with confidence: Flip pancakes and cook until golden brown on the other side, about 1-2 minutes more.
8. Serve warm: Transfer to a plate and serve immediately with your favorite toppings.

Pro Tips for Pancake Success

• Don’t overmix the batter – Lumps are actually good! Overmixing develops gluten, which makes pancakes tough.
• Test your griddle temperature with a small drop of batter – if it sizzles immediately, you’re good to go.
• No buttermilk? Make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes.
• For extra flavor, add 1 teaspoon of vanilla extract to the wet ingredients.
• Keep pancakes warm in a 200°F oven while you finish cooking the batch.

Delicious Topping Ideas for Buttermilk Pancakes

While maple syrup is the classic choice, consider trying:

• Fresh berries and whipped cream
• Banana slices and honey
• Apple compote with cinnamon
• Chocolate chips and peanut butter
• Lemon juice and powdered sugar

Make-Ahead and Storage Tips

You can prepare the dry and wet ingredients separately the night before, storing the wet mixture in the refrigerator. Combine them just before cooking.

Leftover pancakes? Cool completely and:

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Place with parchment paper between layers in a freezer bag for up to 2 months.
• Reheat: Warm in the toaster, microwave, or oven until heated through.

Nutritional Information

Each serving of these buttermilk pancakes contains:

• Calories: 219 kcal
• Carbohydrates: 31g
• Protein: 7g
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 63mg
• Sodium: 516mg
• Fiber: 1g
• Sugar: 7g

Why Buttermilk Is Essential for Perfect Pancakes

Buttermilk is the secret ingredient that makes these pancakes exceptional. The acidity in buttermilk:

• Reacts with baking soda to create bubbles that make pancakes light and fluffy
• Tenderizes the gluten in flour for a softer texture
• Adds a subtle tangy flavor that balances the sweetness
• Creates that classic golden-brown exterior

Frequently Asked Questions About Buttermilk Pancakes

Why are my pancakes not fluffy?

You might be overmixing the batter, using old leavening agents, or cooking at too low a temperature. Remember to keep wet and dry ingredients separate until just before cooking.

Can I make the batter ahead of time?

For best results, keep wet and dry ingredients separate until ready to cook. Pre-mixed batter loses its leavening power as it sits.

How thick should pancake batter be?

Properly mixed buttermilk pancake batter should be pourable but thick enough to hold its shape briefly when dropped from a spoon.

Whether for a special weekend breakfast or a delicious breakfast-for-dinner option, these classic buttermilk pancakes are sure to become a family favorite that everyone will request again and again.