Fluffy Buttermilk Pancakes🍖 Main

Name: Fluffy Buttermilk Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 16 servings
Ingredients: 2 cups all-purpose flour; 2 tbsp sugar; 2 tsp baking powder; 2 tsp baking soda; 1/2 tsp kosher salt; 2 1/2 cups store-bought buttermilk; 2 eggs; 1/4 cup butter, melted; vegetable or coconut oil for the pan

Airy, tender flapjacks with a gentle buttermilk bite, reminiscent of your favorite breakfast spot.

By Marcus Rivera, Kitchen Tips Editor

Prep: 5 minCook: 15 minServes: 16

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The secret to pancakes that rival your favorite diner lies in treating the batter with respect. These buttermilk beauties achieve their signature fluffiness through a double dose of leavening—both baking powder and baking soda work together with the acidic buttermilk to create those coveted air pockets. When you fold everything together, resist the urge to whisk away every lump. Those small bumps of flour are actually your insurance policy against tough, rubbery pancakes.

Timing is everything when it comes to the flip. Watch for bubbles to form across the entire surface of each pancake, and wait until they start to pop and leave little craters behind. The edges should look slightly dry and set. This patience pays off with pancakes that are golden on both sides and cooked evenly through the center, never raw in the middle.

Don't let leftover batter go to waste—it keeps well in the refrigerator for up to two days, though you may need to thin it with a splash of buttermilk before cooking. For a weekend twist, fold in fresh blueberries or chocolate chips just before ladling onto the griddle. These pancakes are equally delicious topped with classic maple syrup, a pat of salted butter and honey, or even savory accompaniments like crispy bacon and a drizzle of hot sauce for those who like to shake up breakfast traditions.

Ingredients

2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
2 tsp baking soda
1/2 tsp kosher salt
2 1/2 cups store-bought buttermilk
2 eggs
1/4 cup butter, melted
vegetable or coconut oil for the pan

Nutrition (Per 16 servings)*

120

Calories

Protein

16g

Carbs

Fat

Fiber

214mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Whisk together the flour, sugar, baking powder, baking soda, and kosher salt and set aside. Add the buttermilk and the eggs, whisk to combine, and then add the butter.
Whisk once more and then let the batter rest while the griddle or pan heats. Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle.
Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour about 1/3 cup of batter onto the griddle for each pancake.
Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.