Fluffy homemade buttermilk pancakes hot and ready in 15 minutes. Perfect for a quick but special weekday breakfast or an elaborate weekend brunch. These pancakes are easy to whip up and are incredibly delicious. Perfectly fluffy every single time! Soft and pillowy with a tender crumb, once you make these you will never go back to boxed.
My family will attest that growing up I was a pancake snob. I would only eat a certain type of pancakes. One time my mom tried to see if it was just in my head and made a certain boxed variety and hid all the evidence, I took one bite and knew. I couldn’t be fooled ha! So trust me when I tell you that these pancakes are amazing!
Our family’s favorite way to have these pancakes are with homemade buttermilk syrup. The combo goes perfect together and is hard to beat! My mouth is watering just thinking about it!
These pancakes are made with ingredients the majority of which you probably already have on hand, so you will be able to whip them up anytime you want.
- Flour: All purpose flour works best for a tender crumb.
- Sugar: Use granulated sugar.
- Baking Powder: This is the rising agent.
- Baking Soda: Another rising agent and along with the buttermilk is what creates extra fluffiness
- Salt: Balances out and enhances flavor. Use kosher salt or if using table salt reduce amount.
- Eggs: Use large eggs and slightly beat them before adding them in to the batter.
- Buttermilk: Must have ingredient, it creates the perfect tender texture and fluffiness, as well as delicious flavor.
- Vanilla: Adds a great boost in flavor and sweetness.
Making the Pancakes
These homemade fluffy buttermilk pancakes come together quickly and easily, the only thing to remember is to not over mix the batter so you keep them nice and fluffy. The batter will be thick and lumpy and you might see small streaks of flour. That is okay that is what it should look like.
- Combine dry ingredients. In a large bowl combine flour, sugar, baking soda, baking powder, and kosher salt. Using a whisk or spoon mix together and incorporate.
- Combine wet ingredients. In a separate bowl crack both eggs and slightly beat together. Then add buttermilk and pure vanilla extract.
- Incorporate all together. Pour wet ingredients into dry ingredients and using a spatula or wooden spoon mix together slowly. Be careful not to over mix.
Making the Pancakes continued. .
- Cook. Once the batter is mixed preheat non stick griddle, pan, or cast iron skillet to 350 degrees or medium/low heat. Make sure pan is greased and using a measuring cup, ladle 1/3 cup batter onto cooking surface. Cook pancakes until bubbles rise to surface and bottom is beginning to brown, this should take under 2 minutes. Flip and finish cooking for another 1 to 2 minutes until bottom is golden brown.
- Enjoy. Eat these while nice and warm with maple syrup, fruit and cream, or with homemade buttermilk syrup
Tips & Tricks
- Wait to heat up nonstick griddle or skillet until after the pancake mix has been made and mixed. Letting the batter rest for 5 to 10 minutes will give the ingredients more time to react to one another and results in fluffier pancakes.
- If you’re cooking various batches, keep the cooked pancakes warm on a baking sheet in a preheated 200 degree oven.
- I’ve said it already but its worth repeating. Don’t over mix the batter.
- If you want to go the extra mile, let your eggs and buttermilk come to room temperature before incorporating.
Fluffy Homemade Buttermilk Pancakes
- 2 cups all-purpose flour (measured by spooning in measuring cup and then leveling)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp coarse salt
- 1/4 cup granulated sugar
- 2 large eggs room temp
- 2 1/4 cups buttermilk room temp
- 1 tsp pure vanilla extract
- In a medium sized bowl combine dry ingredients. Add flour, baking soda, baking powder, salt, and sugar and mix.
- In a separate bowl crack eggs and whisk together. Then add buttermilk and vanilla extract. Mix to combine.
- Pour wet ingredients into dry ingredients and using a spatula or wooden spoon mix together slowly. Be careful not to over mix. Mix until just combined, this mixture is thick and lumpy and you may even see a little unincorporated flour and that is okay.
- Heat up nonstick griddle to 300-350 degrees or pan or cast iron skillet to medium/low heat.
- Make sure pan is greased and using a measuring cup, ladle 1/3 cup batter onto cooking surface. Cook pancakes until bubbles rise to surface and bottom is beginning to brown, this should take under 2 minutes. Flip and finish cooking for another 1 to 2 minutes until bottom is golden brown.
- Repeat with remaining batter and serve warm.
I often will make the whole batch even if I know they all wont be eaten because the leftovers make for great easy breakfast another day of the week.
- Completely cool pancakes and then transfer to an airtight container
- Any leftovers can be stored in an airtight container in the fridge for up to 1 week.
- Can you freeze them? Yes, leftovers can be stored in an airtight container or ziplock bag for up to 1 month.
While delicious on their own, these homemade fluffy buttermilk pancakes are easy to customize:
- Replace up to half of the flour with white whole wheat flour for a healthier breakfast.
- Before flipping your pancakes, sprinkle the tops with mini chocolate chips, blueberries, or thinly sliced bananas.
- Adding sprinkles to the dry ingredients and mixing with pancake batter makes for a special birthday breakfast treat.