Fluffy Buttermilk Pancakes From Scratch

There's something special about a stack of warm, golden pancakes on a weekend morning. These fluffy buttermilk pancakes from scratch are tall, soft and tender, with a slightly tangy taste, just like the ones at a good diner. You don't need a mix. You only need basic pantry ingredients and about 25 minutes.

Why This Recipe Works

• Buttermilk is acidic. It reacts with baking soda to make lots of bubbles, so pancakes rise tall.
• Both baking powder and baking soda give double lift.
• Melted butter in the batter makes them rich and tender.
• Resting the batter lets the flour soak up liquid and the bubbles form.
• Gentle mixing keeps them soft instead of chewy.

Quick Facts

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes
• Makes: about 12 pancakes (4 servings)
• Difficulty: Easy

Ingredients

• 2 cups (250 g) all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups (480 ml) buttermilk
• 2 large eggs
• 3 tablespoons (45 g) butter, melted and slightly cooled, plus more for the pan
• 1 teaspoon vanilla extract

No Buttermilk? Make Your Own

Pour 1 tablespoon lemon juice or white vinegar into a measuring cup. Add milk up to 1 cup. Stir and let it sit 5–10 minutes until slightly thick. For this recipe, make 2 cups (2 tablespoons lemon juice + milk to 2 cups).

You can also mix ¾ cup plain yogurt with ¼ cup milk for each cup of buttermilk.

Step 1: Mix the Dry Ingredients

In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt. Make a well in the center.

Step 2: Mix the Wet Ingredients

In another bowl, whisk the buttermilk and eggs. Slowly whisk in the melted butter and vanilla.

Butter clumping? Cold buttermilk can firm up the butter. That's fine; small bits will melt as they cook. Or let the buttermilk sit out 10 minutes first.

Step 3: Combine Gently

Pour the wet ingredients into the dry ingredients. Stir with a spatula or whisk just until combined, about 10–15 strokes. The batter should be lumpy. Small lumps are good.

Overmixing develops gluten, which makes pancakes flat and chewy.

Step 4: Rest the Batter

Let the batter rest for 5–10 minutes. You'll see bubbles form on top, and it will get thicker. Don't stir it again.

Step 5: Heat the Griddle

Heat a nonstick pan or griddle over medium heat (about 350–375°F on an electric griddle). Lightly brush with butter or oil.

Test the heat: Flick a few drops of water on the pan. They should sizzle and dance. If they disappear at once, it's too hot. If they just sit there, it's not hot enough.

The first pancake is often a test. Adjust the heat after it.

Step 6: Cook the Pancakes

Pour about ⅓ cup of batter onto the pan for each pancake. Don't spread it; let it spread by itself.

Cook for 2–3 minutes, until:

• Bubbles form on the surface and some pop.
• The edges look dry and set.
• The bottom is golden brown.

Flip once and cook 1–2 minutes more until golden and cooked through.

Don't press the pancakes with the spatula. It squeezes out the air.

Step 7: Keep Warm and Serve

Keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest. Don't stack them on a plate; they get soggy from steam.

Serve with butter and warm maple syrup, or your favorite toppings.

Topping Ideas

• Butter and maple syrup
• Fresh berries and whipped cream
• Sliced banana and honey
• Peanut butter and jam
• Homemade caramel sauce and sliced apples
• Chocolate chips and powdered sugar

Tips for the Fluffiest Pancakes

• Use fresh baking powder and soda. Old leavening gives flat pancakes.
• Measure flour correctly. Spoon it into the cup and level it off.
• Leave the lumps.
• Rest the batter.
• Medium heat. Too hot burns the outside before the middle cooks.
• Flip only once.

Common Problems

Flat pancakes. Overmixed batter or old leavening. Mix less and check your baking powder.

Raw inside, dark outside. The pan is too hot. Lower the heat and cook a little longer.

Pale and tough. The pan wasn't hot enough or the batter was overmixed.

Batter too thick. Add a splash of buttermilk or milk.

Batter too thin. Add 1–2 tablespoons of flour.

Variations

• Blueberry: Drop blueberries onto each pancake right after pouring the batter.
• Chocolate chip: Sprinkle chips on before flipping.
• Banana: Add thin banana slices on top before flipping.
• Cinnamon: Add 1 teaspoon cinnamon to the dry ingredients.
• Whole wheat: Use half white whole wheat flour.
• Lemon ricotta: Add lemon zest and ½ cup ricotta to the wet ingredients.

Make Ahead and Freeze

Dry mix: Mix the dry ingredients and keep them in a jar for up to 3 months. Add the wet ingredients when you want pancakes.

Batter: Best used right away. It can sit in the fridge for a few hours but loses some fluffiness.

Freeze cooked pancakes: Cool completely, lay them flat on a tray and freeze for 1 hour. Then put them in a freezer bag with parchment between them. Keep up to 2 months.

Reheat: Toaster, microwave (30–45 seconds for 2 pancakes) or a 350°F oven for 10 minutes.

Storage

Fridge: Cooked pancakes keep 3 days in an airtight container.

Nutrition Estimate

Per serving (3 pancakes, without toppings):

• Calories: about 380
• Protein: about 12 g
• Carbohydrates: about 56 g
• Fat: about 12 g

FAQs

What makes buttermilk pancakes fluffy?

Buttermilk's acid reacts with baking soda to make bubbles. Gentle mixing keeps those bubbles in.

Can I use regular milk?

Yes, but make a quick buttermilk with lemon juice or vinegar for the best rise and taste.

Why are my pancakes flat?

The batter was overmixed, or your baking powder or soda is old.

What heat is best for pancakes?

Medium heat, about 350–375°F on an electric griddle.

Can I make the batter the night before?

It's best fresh. Overnight batter loses some lift because the leavening starts working right away.

How do I know when to flip?

When bubbles pop on top and the edges look dry, usually after 2–3 minutes.

More Recipes to Try

• Fluffy Greek Yogurt Pancakes (coming soon)
• Easy Caramel Sauce Without Heavy Cream (coming soon)
• Easy Moist Banana Bread (coming soon)
• Browse all recipes

A Final Note

Use real buttermilk, leave the lumps, rest the batter and cook on medium heat. Follow those simple rules and you'll make tall, fluffy diner-style pancakes every weekend.