Fluffy Buttermilk Pancakes Recipe

Jump To Recipe
Avatar Author's default profile picture
Ilse Published: March 19, 2021 Modified: June 1, 2021

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
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Continue Reading Below
Continue Reading Below

Related Pancakes Recipes


Souffle Pancakes

These souffle pancakes taste like sweet pillowy clouds that deliciously…
Total 25 mins
Continue Reading Below

    Leave a comment

    Replying to