How to Make Fluffy Pancakes (Buttermilk Pancake Recipe)

Looking for the best pancake recipe? These fluffy buttermilk pancakes are everything you want in perfect homemade pancakes – tall, tender, and incredibly delicious. This easy recipe from scratch will make you forget about boxed mix forever. Whether it’s your first time making a buttermilk pancake recipe or you’re an experienced home cook, this homemade pancake recipe delivers the fluffiest pancakes every single time. So let’s get started learning how to make fluffy pancakes!

Buttermilk Pancake Recipe

I used to be faithful to boxed pancake mix (and don’t hesitate to use it still if I need to), but pancake mix is expensive, and it takes so much for our family, that I decided at some point I needed to see if I could make them from scratch to save money.

And after coming across this recipe, I’ve never looked back. This recipe makes a big batch of perfect pancakes, and also enough for our big family. And if you need less, you might consider cutting it in half.

For us… we actually double it to make a really, really big batch. Because while pancakes are usually a breakfast food, we more often than not make them for supper, then eat the leftovers for breakfast the next day (or several days)… We also freeze the leftovers so we can make a really fast breakfast if we’re in a hurry.

Anyway. One more awesome thing about this recipe? It’s another one that my kids have mastered, so when we have breakfast-supper (as they call it), they cook it! Yay for nights off from cooking! Between the kids and the husband cooking, I really only have to cook 2-3 nights a week!

Why This is the Best Fluffy Pancake Recipe

This fluffy pancake recipe creates thick pancakes that are golden brown on the outside and impossibly light on the inside. 

Unlike flat pancakes from pancake mixes, these buttermilk pancakes stay fluffy and tall. The secret is in how you combine the wet ingredients and dry ingredients, plus letting the batter rest for the best results. 

Once you make this scratch recipe, you’ll understand why it’s considered the best fluffy pancakes you can make at home.

Tools Needed

• Large Mixing Bowl
• Hand Mixer
• Fine-Mesh Sifter or Sieve
• Measuring Cups and Measuring Spoons
• Small Ladle, optional
• Griddle or Large Skillet
• Spatula
• Whisk (optional, for sifting or stirring)
• Refrigerator-Safe Storage Container or Freezer Bags (for leftovers)

Ingredients

These ingredients are common pantry staples you probably already have or can easily grab at the grocery store.

• Buttermilk
• Whole Milk
• Eggs
• Vanilla Extract
• Butter
• White Sugar
• Baking Powder
• Baking Soda
• Salt
• All Purpose Flour
• Toppings: butter, syrup, blueberries (or other fresh berries), chocolate chips, whipped cream, etc.

Find the complete recipe with ingredient measurements in the recipe card below.

What if you don’t have buttermilk?

I’ve got great news for you! First, I have a post here explaining Everything You Ever Wanted to Know about Buttermilk. I also have a recipe here for how to make a buttermilk substitute, which comes in really handy if you don’t keep it in your fridge!

So we usually serve the pancakes warm with butter, syrup, and bacon or patty sausage. Oh, and a tall glass of ice cold milk! Get all that together and dig in!

One last note for you. I have in the past used all-purpose white flour, or whole wheat flour, or half & half. My family (including me) did not like the all-wheat. They tolerated the half/half but honestly… we all really prefer white flour. However, if you use whole wheat flour, it does work in this recipe!

How to Make Fluffy Pancakes

1. Add all of the liquid ingredients (buttermilk, milk, eggs, melted butter, vanilla) to a large bowl. Use a hand mixer to mix until well combined, about 1 minute on high speed.
2. Sift the dry ingredients (white sugar, baking powder, baking soda, salt, flour) together in a separate bowl. Add the dry ingredients to the wet ingredients and mix until the batter is smooth. The batter will be thick, and that’s okay. See notes below about the consistency.
3. If the batter feels too thick, add small amounts of milk and mix again until you reach a good pouring consistency.
4. Heat a griddle to 350°F. Ladle the batter onto the hot griddle. You can also use a measuring cup; we usually use about 1/3 cup of batter per pancake, but you can make them larger or smaller depending on your preference.
5. Cook until bubbles begin to form around the edges, then flip and cook until golden.
6. Continue cooking pancakes until all of the batter is used. The number of pancakes will vary depending on size, but this recipe makes enough for a family of eight and usually leaves a few leftovers. For our average size, we get around 25-30 pancakes.
7. Store leftover pancakes in the refrigerator 3-4 days or freeze them for later.

Pro Tips

• Add Milk or Buttermilk: I’m not sure why, but sometimes when we make this recipe, the batter is painfully thicker than other times. Maybe it’s different brands of buttermilk… maybe my kids can’t measure?! Haha! Either way, when that happens, I just add more milk or buttermilk until I get a good pancake consistency. We like to use a ladle to scoop the batter onto the griddle, and when I pour it out, I want it to actually pour and spread a little on its own. Not so thick that it just plops, and not such a thin batter that it runs and loses its shape. You’ll figure it out.
• Keep Pancakes Warm: As you finish each batch, place the pancakes on a baking sheet in a single layer in a 200°F oven to keep them warm. If you need to stack them, add parchment paper between the layers. Cover loosely with a damp paper towel so they don’t dry out while you finish cooking.
• Don’t Overmix: A slightly lumpy batter gives the best results. Overmixing develops the gluten and leads to tough, flat pancakes.
• Use Room Temperature Ingredients: Cold buttermilk and eggs can deflate your batter. Let them sit out for about 30 minutes before you start.
• Not sure if the griddle is hot enough? Sprinkle a few drops of water onto the cooking surface. If the water sizzles and evaporates right away, the surface is hot and ready for pancakes. If it just sits there, give it a little more time to heat up.
• Watch Your Heat: Low to medium heat works best. If your pancakes are browning too quickly, lower the heat.
• Use Fresh Baking Powder: Old baking powder won’t give you the rise you need. Make sure yours is fresh for the fluffiest pancakes.
• Measure Flour Correctly: Spoon the flour into your measuring cup and level it off. Too much flour will make the pancakes dense and heavy.
• Let the Batter Rest: White you can skip this suggestion, letting the batter rest for 5 to 10 minutes really does make a difference and helps turn basic pancakes into much fluffier pancakes.
• Don’t Press Down: Never press down on pancakes while they cook. You’ll squeeze out all the air that makes them fluffy.

Serving Suggestions

Stack your golden pancakes high and serve immediately with syrup and softened butter. These are the best pancakes to serve to your whole family on a weekend morning or even a weekday morning when you want something special.

Topping Ideas:

• Traditional maple syrup or other pancake syrup
• Fresh berries (blueberries, strawberries, raspberries)
• Chocolate chips (mix into batter for chocolate chip pancakes)
• Sour cream and honey
• Whipped cream
• Sliced bananas
• Peanut butter
• Pecans or walnuts

We love serving our pancakes with crispy bacon or sausage, and milk or orange juice.

Variations

Chocolate Chip Pancakes: Sprinkle chocolate chips onto each pancake right after pouring the batter into the pan.

Blueberry Buttermilk Pancakes: Gently fold fresh berries into the batter, or place them on each pancake as it cooks.

Banana Pancakes: Mash one ripe banana and fold into the batter for naturally sweet pancakes. Top with a few fresh slices and drizzle with honey.

Storing Leftover Pancakes

Refrigerator: Store leftover pancakes in an airtight container in the refrigerator for 3-4 days. Place parchment paper between layers to prevent sticking.

Freezer: For longer storage, place cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and freeze for up to 3 months. This way you can grab just one or two pancakes at a time.

Reheating: Reheat refrigerated pancakes in the microwave for 20-30 seconds, or in a toaster. For frozen pancakes, toast directly from frozen or microwave for 60-90 seconds.

FAQ

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