Fluffy buttermilk pancakes will get your morning off to the best start ever! Fluffy, thick, and buttery, top with syrup, jam, or even whipped cream and dive right in!
If I have that 30 minutes (or even 20) in the morning, these buttermilk pancakes are my go-to for a quick-and-easy breakfast I can make from scratch, get on a plate immediately, and clean up fairly easily.
These pancakes truly are the easiest, fluffiest ones you’ll ever make and once you make them, you’ll want to get up just a little bit early every morning to throw them on the griddle, listen to them sizzle, and enjoy just those few moments of peace before the daily chaos begins.
Why This Recipe Works
If you’re a lover of super fluffy pancakes, you’ve come to the right place! I’ve been making this buttermilk pancake recipe for years and it’s my go-to. In case you need any convincing, let me explain just why these pancakes are the best, and fluffiest, you’ll ever try.
Buttermilk — It adds a tiny bit of tangy flavor and it also makes the making soda and baking powder activate more easily, thus giving you the fluffiest pancakes ever! It also acts as a “tenderizer” as the acid in the buttermilk breaks down the gluten in the flour, so that the pancakes are softer, and easier to cut, chew, and eat.
Variety — These pancakes are perfect plain but see below for all the ways you can mix these up! So easy and versatile to make custom pancakes to suit everyone’s tastes.
Easily doubles — The only problem with this buttermilk pancakes recipe is that the pancakes are always gone way too fast! I almost always double it because leftovers keep in the fridge for up to 5 days or in the freezer for up to 3 months.
Pantry ingredients — There’s nothing fancy needed here, just your basic baking ingredients plus buttermilk (and I already have a workaround for that if you don’t have any). You want pancakes? You got ’em!
Here’s How You Make It
Fluffy buttermilk pancakes are a cinch to make, let me walk you through it.
- In a large bowl or the bowl of your stand mixer, whisk together the buttermilk, egg, vanilla, and oil.
- In a second, smaller bowl, combine the flour, baking soda, baking powder, salt, and sugar.
- Now add the dry ingredients to the wet and mix until just combined. (I use a wooden spoon for this, and not the stand mixer as it will over-mix.) A few lumps are okay.
- Using a ⅓ cup measuring cup (or smaller, see Tips below), scoop and pour the batter onto a greased griddle or large skillet set over medium-low heat.
- Let the pancakes cook for 3-4 minutes on the first side until the edges start to look dry and bubbles come to the surface of the batter. Flip and let the other side cook for 2-3 minutes until it’s cooked through and golden brown.
- Cook the remaining batter the same as above. And, now for the best part — serve those fluffy buttermilk pancakes with your favorite toppings and enjoy!
Ideas for Customizing Pancakes
These super flurry buttermilk pancakes are perfect just the way they are. BUT if you want to add a little something, something extra well, then these are also a perfect base recipe for adding in all kinds of fun ingredients, like:
- Add in 1 cup of berries for extra flavor, texture, color, and nutrition. My favorites are blueberries and blackberries.
- Bananas are simply a natural fit for pancakes. Blend them up into your batter, or add small pieces to the batter, or simply add them on top (or in between) your stack.
- Nuts make for delicious mix-ins to this buttermilk pancakes recipe. I like to add chopped walnuts, slivered almonds, or pecans, but any nut you love will work.
- Sometimes I’ll add in a half a cup of peanut butter to the batter to make it nice and nutty. Almond butter or another nut butter will work too. If your batter gets too thick, add a tablespoon or two of buttermilk to thin to desired consistency.
- Jams are my jam but also make a great addition to pancakes. I like to take a thinner jam or jelly and swirl it into the pancake right after I pour one onto the griddle. Jams and fruit syrups also make great pancakes toppings!
- Try adding canned pumpkin or pumpkin pie spice (or both) to your pancakes recipe. If you’re not sure how, try this recipe.
- Add a half teaspoon of ground cinnamon or nutmeg to the mix to make the pancakes a little more savory.
- Chocolate chips, of course, are the perfect addition to any homemade pancakes recipe. And, if you ask my husband, chocolate chip pancakes are the ONLY way to go!
- Add a teaspoon of fresh lemon zest and 1 teaspoon of poppy seeds for a lemony version of these fluffy pancakes.
- If you don’t have buttermilk, fear not. There is an easy workaround I use all the time as a buttermilk substitute: vinegar. To make your own, stir 1 tablespoon of white vinegar into 1 cup of regular milk and let it sit for 5 minutes before adding to this buttermilk pancakes recipe.
- To make more, smaller pancakes, use a ¼ cup measuring cup (or even an ice cream scoop would work) to put the batter onto the griddle for smaller “silver dollar” pancakes.
- To freeze the pancakes, stack with squares of wax paper in between. That way, when you go to grab a couple out of the freezer, they won’t all be stuck together.
More Pancake Recipes
- Japanese Souffle Pancakes
- German Pancakes
- Super Fluffy Blueberry Pancakes
- Apple Cinnamon Pancakes
- Banana Bread Pancakes
Did you make these super fluffy buttermilk pancakes? YAY! Please rate the recipe below!
Fluffiest Buttermilk Pancakes
- 1 cup buttermilk - see note for substitute
- 1 large egg
- 1 tablespoons oil - or butter melted
- ½ teaspoon vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons sugar
- In a large bowl whisk together buttermilk, egg, vanilla, and oil.
- In a medium bowl whisk together flour, baking soda, baking powder, salt, and sugar.
- Stir dry ingredients into wet ingredients until just combined - do not overmix, there may be a few lumps.
- Use 1/3 cup measuring cup to scoop and pour batter onto a greased griddle or large skillet over medium-low heat.
- Cook for 3-4 minutes until edges begin to look dry and bubbles form in the batter. Flip and cook another 2-3 minutes, undisturbed, until golden brown.
- Repeat with remaining batter and serve with butter, syrup, or fruit.
- To make your own buttermilk, stir 1 tablespoon of white vinegar into 1 cup regular milk. Let sit for 5 minutes.
- Makes about 8-10 pancakes depending on how much batter your pour for each one. For more, smaller pancakes, use a 1/4 cup measuring cup or use an ice scream scoop for silver dollar pancakes.
- Add 1 cup of blueberries, or one diced apple and 1/2 teaspoon of ground cinnamon, or one teaspoon of fresh lemon zest and one teaspoon of poppy seeds for some of my favorite variations.