Fluffy Buttermilk Pancakes Recipe
Light, fluffy buttermilk pancakes with golden edges and tender centers. A classic homemade breakfast that's perfect with butter, maple syrup, and fresh berries.
By RecipeLily Editorial Team · Published October 22, 2026 · Updated November 13, 2026
Nothing brings the family to the breakfast table quite like a warm stack of fluffy buttermilk pancakes. With their golden edges, soft centers, and rich buttery flavor, these classic pancakes make any morning feel special.
The secret to their light texture is the combination of tangy buttermilk, baking powder, and baking soda. Together, they help create beautifully risen pancakes that are tender on the inside and lightly golden on the outside.
Serve them with a pat of butter, a generous drizzle of pure maple syrup, and fresh strawberries or blueberries. They're a wonderful choice for weekend breakfasts, family brunches, or a cozy morning at home.
RecipeLily.com
Fluffy Buttermilk Pancakes Recipe
- Vegetarian
- Prep Time
- 10 mins
- Cook Time
- 20 mins
- Additional
- 5 mins
- Total Time
- 35 mins
- Servings
- 4
- Yield
- About 12 (4-inch) pancakes
Ingredients
Servings: 4
- For the Pancakes
- For Serving
Directions
Step 1
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
Step 2
In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Step 3
Pour the wet ingredients into the dry ingredients. Gently stir with a spatula just until combined. The batter should remain slightly lumpy; avoid overmixing.
Step 4
Let the pancake batter rest for approximately 5 minutes while heating a large nonstick skillet or griddle over medium-low to medium heat.
Step 5
Lightly grease the cooking surface with a small amount of oil or butter. Pour approximately 1/4 cup of batter onto the griddle for each pancake, leaving space between them.
Step 6
Cook for about 2–3 minutes, until bubbles appear on the surface and the edges begin to look set. Carefully flip each pancake using a spatula.
Step 7
Cook for another 1–2 minutes, until the second side is golden brown and the center is fully cooked. Adjust the heat if the pancakes brown too quickly.
Step 8
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, lightly greasing the skillet as needed.
Step 9
Stack the pancakes on serving plates and top with butter, pure maple syrup, and optional fresh berries. Serve warm.
Cook’s Notes
For fluffy pancakes, avoid overmixing the batter. A few small lumps are perfectly fine.
Use real buttermilk for its tangy flavor and to help the baking soda create a light texture.
Cook over medium-low to medium heat so the pancakes have time to cook through without burning.
For even-sized pancakes, use a 1/4-cup measuring cup to portion the batter.
Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while preparing the remaining batch.
Refrigerate leftover pancakes in an airtight container at 40°F (4°C) or below for up to 3–4 days, or freeze for longer storage. Reheat thoroughly before serving.
For extra flavor, add fresh blueberries or a few chocolate chips to the batter just after pouring it onto the griddle.
