Some mornings you just need pancakes. Not the sad, flat kind you scrape off a pan, but big, soft, fluffy ones that practically melt in your mouth. That’s exactly what I was craving the other day, so I whipped up my favorite Fluffy Buttermilk Pancakes. There’s something about the tang from the buttermilk combined with a tender crumb that just hits differently, and when I make a stack of these, I like to drizzle a little maple syrup, maybe a pat of butter, and of course, a few fresh berries if I have them. Honestly, it feels like a little slice of happiness first thing in the morning, and it’s also surprisingly easy to make.>>>

>>> Crepes Recipe

Recipe Details

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 8 pancakes
Calories: About 180 per pancake

Why You Will Love This Fluffy Buttermilk Pancakes Recipe

• They’re light, fluffy, and melt in your mouth.
  When I make these, I love seeing how high they puff up in the pan. You will notice the texture is soft and airy, the kind you dream about on a lazy weekend morning.
• The buttermilk adds the perfect tang.
  My preference is always using real buttermilk, but you can make a quick substitute if needed. You will love that subtle tang that balances the sweetness from syrup or toppings perfectly.
• Easy to customize and serve.
  I like stacking them high and adding whatever toppings I have on hand like fruit, chocolate chips, or a drizzle of caramel. You will enjoy how versatile these pancakes are for breakfast or brunch.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/4 cups buttermilk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

How To Make Fluffy Buttermilk Pancakes

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. My preference is a slightly lumpy batter because overmixing can make the pancakes tough.
4. Heat a nonstick skillet or griddle over medium heat and lightly grease it.
5. Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip and cook for another 1-2 minutes, until golden and cooked through.
7. Serve immediately with your favorite toppings like maple syrup, fresh fruit, chocolate chips, or butter.

Tips For The Best Fluffy Pancakes

• Do not overmix the batter.
  When I make these, I stop mixing when the flour is just incorporated. You will see that the pancakes rise better and stay soft.
• Let the pan get hot but not smoking.
  My preference is medium heat so the pancakes cook evenly and don’t burn. You will notice a golden exterior and tender inside.
• Use fresh buttermilk if possible.
  I like using real buttermilk for flavor and texture. You will love how it gives that classic fluffy, tangy pancake feel.

Substitutions

• Vegan option
  Use almond or oat milk mixed with a tablespoon of vinegar for a buttermilk substitute and a flax egg instead of a real egg. You will still get fluffy pancakes.
• Gluten-free option
  Swap in a 1-to-1 gluten-free flour blend. My preference is a blend with xanthan gum, and you will see they hold together well while staying soft.
• Add-ins
  Chocolate chips, blueberries, or cinnamon are all great. I like folding them in gently so the pancakes stay fluffy. You will enjoy the extra flavor pops in every bite.