Fluffy Buttermilk Pancakes Recipe

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Ilse Raith Modified: March 25, 2022
Fluffy Buttermilk Pancakes Recipe

How To Make Fluffy Buttermilk Pancakes

Enjoy these buttermilk pancakes cooked into soft and golden treats with crisp edges. Pair with fruits or top with syrup for a delightful breakfast!

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • cupsall purpose flour
  • tbspsugar
  • tspbaking powder
  • ¾tspbaking soda
  • ¼tspsalt
  • cupsbuttermilk
  • 1large egg
  • 3tbspunsalted butter,melted
  • 2tspvanilla extract


  1. In a medium bowl sift together flour, sugar, baking powder, baking soda, and salt. Make sure there are no clumps.

  2. In a small bowl, whisk the egg until the yolk and the whites are combined. Add buttermilk, melted butter, and extract. Whisk until combined.

  3. Add the wet ingredients to dry ingredients and gently stir until just combined. If adding berries or chocolate, add them when the batter is not quite fully mixed.

  4. Continue mixing just until combined. Don’t over mix, or the pancakes will be rubbery, not light and fluffy.

  5. Set a large, flat-bottomed non-stick or well-seasoned cast-iron skillet over medium heat. Add butter.  

  6. Once the butter has melted and sizzles on the pan, scoop a rounded ¼ cup of batter onto the pan. Add additional scoops to cook more pancakes, spaced a few inches apart.

  7. Cook for about 3 minutes until bubbles form in the center of the pancake and the edges look slightly drier than the middle.

  8. Flip and cook for about 2 minutes on the other side. The cakes should be lightly golden on both sides with crispy edges.

  9. Serve with maple syrup or powdered sugar and fruit. If feeding a crowd keep warm on a plate in a low oven until ready to serve.

  10. To freeze and reheat, let the pancakes cool to room temperature, then layer between sheets of parchment paper and seal in a gallon-sized, zip-top bag.

  11. To reheat, spread a few frozen pancakes on a plate in a single layer (it’s ok if they overlap a little) and zap in the microwave for about 30 to 45 seconds, then pop them in the toaster.

  12. The microwave thaws them, and then the toaster to finishes the job and also provides the crisp fresh-off-the-griddle edges.


  • Calories: 153.13kcal
  • Fat: 3.94g
  • Saturated Fat: 2.25g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 1.04g
  • Polyunsaturated Fat: 0.31g
  • Carbohydrates: 23.99g
  • Fiber: 0.71g
  • Sugar: 3.94g
  • Protein: 4.77g
  • Cholesterol: 24.97mg
  • Sodium: 248.49mg
  • Calcium: 131.04mg
  • Potassium: 104.95mg
  • Iron: 1.41mg
  • Vitamin A: 37.38µg
  • Vitamin C: 0.46mg
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