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World TableKitchen · A world of homemade
United States · Homemade, your way

Fluffy Buttermilk Pancakes

Cook golden buttermilk pancakes with soft centers and lightly crisp edges, using a simple batter that rests briefly before hitting the skillet.

Prep time
10 min
Cook time
15 min
Total time
30 min
Servings
4
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VegetarianFamily Friendly
Golden pancakes with berries and syrup on a wooden plate; a photographed serving suggestion.
Photo: Nicola Barts · Source · Pexels License. Photographed pancake serving suggestion with berries and syrup, as suggested in the recipe. Not a photograph of a test of this exact batter.

Buttermilk gives these pancakes a gentle tang and works with baking soda to lift the batter. A few small lumps are welcome; excessive mixing can make pancakes chewy. Let the skillet heat fully before the first batch, then adjust the burner as needed. This recipe makes about twelve pancakes, with three pancakes per serving.

A better start to your pancake batter

Measure the flour gently rather than packing it into the cup, and use the measurement system you prefer throughout the recipe. Stir the wet and dry mixtures just until combined. A few small lumps are normal; trying to remove every lump can make the pancakes less tender.

Give the pan time to warm, then adjust the heat after the first pancake. A surface that is too hot can darken the outside before the center cooks. Turn each pancake once when the edges begin to look set and bubbles appear, following the method below.

Troubleshooting this recipe

Why are my pancakes flat?

Old leavening, an overmixed batter, or a pan that is not at the right temperature can all contribute. Check ingredient dates, avoid beating the finished batter, and let the cooking cues guide you rather than pressing pancakes down with a spatula.

Should I keep adding flour to a thin batter?

Do not add large amounts immediately. First check that the original ingredients were measured correctly and allow any rest called for in the method. Extra flour changes the balance and can make the pancakes dense.

Let’s make it

Fluffy Buttermilk Pancakes

Serves 4 · Prep 10 min · Cook 15 min · Rest 5 min · Total 30 min

Ingredients

Step-by-step instructions

  1. Whisk flour, sugar, baking powder, baking soda, and salt in a bowl. In another bowl, whisk buttermilk, eggs, melted butter, and vanilla.
  2. Pour wet ingredients into dry ingredients. Fold gently until flour is moistened; leave small lumps. Rest the batter for 5 minutes.
  3. Heat a large nonstick skillet or griddle over medium heat. Brush with a little of the oil.
  4. For each pancake, add about 1/4 cup batter. Cook for 2 to 3 minutes, until bubbles appear and the edges look set. Flip and cook another 1 to 2 minutes, until the center is cooked through.
  5. Repeat in batches, using the remaining oil as needed. Serve warm.

A few kitchen notes

  • Lower the heat if the outside browns before the middle sets.

Ingredient substitutions

  • Replace vanilla with 1/2 teaspoon almond extract for a different flavor.

Storage & reheating

Refrigerate within 2 hours for 3 days, or freeze with parchment between pancakes for 2 months.

What to serve with it

Serve with maple syrup, sliced bananas, or berries.

A conversation around the table

Comments & kitchen questions

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Questions from the kitchen

Can I make Fluffy Buttermilk Pancakes ahead?

Refrigerate within 2 hours for 3 days, or freeze with parchment between pancakes for 2 months.

What if I can’t find an ingredient?

Replace vanilla with 1/2 teaspoon almond extract for a different flavor.

Keep a little inspiration handy

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