Buttermilk Pancakes (Light and Fluffy) (2024)

The Best Buttermilk Pancakes! They’re super light and fluffy, take just 15 minutes to make and are guaranteed to make you ditch the boxed mix. No buttermilk? No problem! I’ve included a bunch of substitutions to guarantee this stack-o-flapjacks makes it to your breakfast table.

Nothing says “happy weekend” quite like a stack of fluffy pancakes. Whether they satisfy a carb craving (read: hangover helper) or allow your taste buds to travel back to your childhood breakfast table, one thing is certain: Buttermilk pancakes are the ultimate comfort food no matter which way you stack, slather, syrup’ize or slice ’em.

These Buttermilk Pancakes Are:

• Incredibly light and fluffy.
• Made with 8 simple ingredients.
• Can be made with buttermilk or a buttermilk substitute.
• Freezer-friendly.

Secret to Fluffy Pancakes

To make homemade pancakes that are just as light and flavorful as those from your local diner, or even your go-to boxed mix, it’s important not to overwork the batter. The real secret is to aim for a lumpy batter. This is because a lumpy batter creates pockets of air during cooking, which results in extra-fluffy pancakes with a tender texture.

Armed with this knowledge, now all that separates you from buttermilk pancake bliss is a few pantry items and just 15 minutes of your time.

Buttermilk Pancakes Video Tutorial

Ingredients

• All-purpose flour: The key is to measure the flour accurately by spooning it into the measuring cup and leveling it off. Overpacking the flour can result in dense pancakes.
• Baking powder: The magic ingredient that gives your pancakes their light and airy texture. Freshness is key here. Check its potency by adding a small amount to water – if it bubbles vigorously, it’s good to go.
• Baking soda: Works in tandem with the buttermilk to create the perfect rise. Make sure it’s not expired for the best leavening effect.
• Sugar: Just a touch of sugar enhances the flavor and promotes browning.
• Salt: Use fine salt to ensure even distribution in the batter, preventing pockets of saltiness in your pancakes.
• Buttermilk: The tangy star that adds flavor and tenderness. If you’re out of buttermilk, check out my buttermilk substitutes guide for all the different ways you can make buttermilk with ingredients you already have in your fridge and pantry.
• Egg: Ensure your egg is at room temperature for better incorporation into the batter.
• Unsalted butter: Let the melted butter cool slightly before introducing it to the batter for a seamless integration.

See the recipe card for full information on ingredients and quantities.

This ingredient lineup is very similar to my top-rated sheet pan pancakes recipe, which is a great option if you’re trying to feed a hungry crew or hordes of brunch guests at once.

No buttermilk? No problem! Add 1.5 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the “1.5 cup” mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly, then proceed with the recipe as directed.

How to Make Buttermilk Pancakes

Whipping up these buttermilk pancakes from scratch couldn’t be easier, but there are a few tips and tricks that will guarantee they end up light, fluffy and even better than your local diner’s.

1. Whisk together the dry ingredients.
2. In a separate bowl, whisk together the wet ingredients.
3. Combine the wet and dry ingredients. The batter should be thick enough that it drips rather than runs off the spoon and it should have some lumps still in it.

4. Cook the pancakes in a greased nonstick pan or griddle over medium-low heat. Use a ladle or measuring cup to drop dollops of the batter onto the hot pan. Once bubbles form, flip once and continue cooking 1 to 2 more minutes until cooked throughout.

Kelly’s Note: Patience is key. Wait until the bubbles formed on the surface burst and leave small craters before flipping. This ensures the pancakes are set and cooked on one side.

Meal Prep Tip: How to Freeze

I get this question a lot, “How long does the batter keep in the fridge if I’m not using all of it at once?” Storing the batter in the fridge isn’t ideal, as the leavening agents may lose their potency, resulting in less fluffy pancakes.

Instead, I recommend preparing the pancakes and freezing them. Flash-freeze them for 1-2 hours on a baking sheet before transferring to a resealable plastic freezer bag. You can store them in the freezer for up to 3 months. Reheat in a toaster oven or for 1 minute in the microwave.

• Glass Stacking Bowl Set – If you’re like me, you can never have enough prep bowls on hand.
• Electric Countertop Griddle or nonstick skillet
• Batter Dispenser – I’ve had this batter dispenser for years and absolutely love how it makes perfectly round pancakes of all sizes. Watch me use the batter dispenser in this YouTube Short. It also works great for cupcake batter and eliminates any mess with filling the cups!
• Fish Spatula – Its thin, flexible design is tailor-made for effortlessly sliding under and flipping pancakes.

Frequently Asked Questions

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.