Light and Fluffy Buttermilk Pancakes

from 128 votes

The Best Buttermilk Pancakes! They’re super light and fluffy, take just 15 minutes to make and are guaranteed to make you ditch the boxed mix. No buttermilk? No problem! I’ve included a bunch of substitutions to guarantee this stack-o-flapjacks makes it to your breakfast table.

A tall stack of buttermilk pancakes dripping with maple syrup and topped with two pads of butter. Orange juice and fruit are in the background.

Nothing says “happy weekend” quite like a stack of fluffy pancakes. Whether they satisfy a carb craving (read: hangover helper) or allow your taste buds to travel back to your childhood breakfast table, one thing is certain: Buttermilk pancakes are the ultimate comfort food no matter which way you stack, slather, syrup’ize or slice ’em.

These Buttermilk Pancakes Are:

  • Incredibly light and fluffy.
  • Made with 8 simple ingredients.
  • Can be made with buttermilk or a buttermilk substitute.
  • Freezer-friendly.

Secret to Fluffy Pancakes

To make homemade pancakes that are just as light and flavorful as those from your local diner, or even your go-to boxed mix, it’s important not to overwork the batter. The real secret is to aim for a lumpy batter. This is because a lumpy batter creates pockets of air during cooking, which results in extra-fluffy pancakes with a tender texture.

Armed with this knowledge, now all that separates you from buttermilk pancake bliss is a few pantry items and just 15 minutes of your time.

Buttermilk Pancakes Video Tutorial

Best Buttermilk Pancakes Recipe – Light and Fluffy!

In this tutorial, you’ll learn how to make the best buttermilk pancakes that are so light and fluffy they’ll rival your local diner’s! Don’t miss all of my tips and tricks for perfect pancakes!

Join Kelly in her kitchen as she makes the fluffiest buttermilk pancakes ever. She’ll share all of her tips and tricks, including her surprising must-have kitchen tool.

Ingredients

Various sizes of glass bowls containing these ingredients: buttermilk, baking soda, all-purpose flour, butter, salt, baking powder, sugar and a whole egg.
  • All-purpose flour: The key is to measure the flour accurately by spooning it into the measuring cup and leveling it off. Overpacking the flour can result in dense pancakes.
  • Baking powder: The magic ingredient that gives your pancakes their light and airy texture. Freshness is key here. Check its potency by adding a small amount to water – if it bubbles vigorously, it’s good to go.
  • Baking soda: Works in tandem with the buttermilk to create the perfect rise. Make sure it’s not expired for the best leavening effect. 
  • Sugar: Just a touch of sugar enhances the flavor and promotes browning. 
  • Salt: Use fine salt to ensure even distribution in the batter, preventing pockets of saltiness in your pancakes.
  • Buttermilk: The tangy star that adds flavor and tenderness. If you’re out of buttermilk, check out my buttermilk substitutes guide for all the different ways you can make buttermilk with ingredients you already have in your fridge and pantry.
  • Egg: Ensure your egg is at room temperature for better incorporation into the batter.
  • Unsalted butter: Let the melted butter cool slightly before introducing it to the batter for a seamless integration.

See the recipe card for full information on ingredients and quantities.

This ingredient lineup is very similar to my top-rated sheet pan pancakes recipe, which is a great option if you’re trying to feed a hungry crew or hordes of brunch guests at once. 

No buttermilk? No problem! Add 1.5 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the “1.5 cup” mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly, then proceed with the recipe as directed.

How to Make Buttermilk Pancakes

Whipping up these buttermilk pancakes from scratch couldn’t be easier, but there are a few tips and tricks that will guarantee they end up light, fluffy and even better than your local diner’s. 

  1. Whisk together the dry ingredients. 
  2. In a separate bowl, whisk together the wet ingredients. 
  3. Combine the wet and dry ingredients. The batter should be thick enough that it drips rather than runs off the spoon and it should have some lumps still in it.
  1. Cook the pancakes in a greased nonstick pan or griddle over medium-low heat. Use a ladle or measuring cup to drop dollops of the batter onto the hot pan. Once bubbles form, flip once and continue cooking 1 to 2 more minutes until cooked throughout.

Kelly’s Note: Patience is key. Wait until the bubbles formed on the surface burst and leave small craters before flipping. This ensures the pancakes are set and cooked on one side.

Two rows of golden brown pancakes on a griddle.

Tips and Tricks

  • Use a spatula to flip the pancakes gently. A quick, confident flip will help maintain their fluffy structure.
  • Serve these immediately for the best experience. If making a large batch, keep the cooked pancakes warm in a preheated oven (200°F) while finishing the rest.
  • Serving bacon alongside your pancakes? Cook the pancakes in bacon grease. The flavor and texture is hard to beat. (And for a really fun twist, try these bacon pancake dippers!)

Meal Prep Tip: How to Freeze

I get this question a lot, “How long does the batter keep in the fridge if I’m not using all of it at once?” Storing the batter in the fridge isn’t ideal, as the leavening agents may lose their potency, resulting in less fluffy pancakes. 

Instead, I recommend preparing the pancakes and freezing them. Flash-freeze them for 1-2 hours on a baking sheet before transferring to a resealable plastic freezer bag. You can store them in the freezer for up to 3 months. Reheat in a toaster oven or for 1 minute in the microwave.

Best Tools for Perfect Pancakes

Frequently Asked Questions

Can I make the batter in advance?

I wouldn’t recommend that as the leavening agents won’t retain as much ability to cause the pancakes to puff (and hence, be fluffy instead of dense!).

Why are my buttermilk pancakes not fluffy?

Your buttermilk pancakes might not be fluffy if you mix the batter too much or if your leavening agents (baking powder and baking soda) are old. Also, make sure your cooking temperature is just right – not too high. That way, you’ll get those light and fluffy pancakes you’re craving!

Should you let buttermilk pancake batter rest?

Yes, I recommend letting the batter rest for 10-15 minutes. This break helps the flour soak up the liquid, making the batter smoother and enhancing the texture of the pancakes. Resting the batter also allows for any gluten that may have developed during mixing to relax, leading to more tender pancakes.

Stack of light and fluffy buttermilk pancakes topped with butter and maple syrup.

More Pancake Recipes You’ll Love

Keep the flapjack party rockin’ with more classic and creative pancake recipes that will make you flip.

Breakfast

Light and Fluffy Buttermilk Pancakes

Skip the store-bought pancake mix in favor of this 15-minute recipe for light and fluffy homemade buttermilk pancakes!
Author: Kelly Senyei
4.93 from 128 votes
A tall stack of buttermilk pancakes dripping with maple syrup and topped with two pads of butter. Orange juice and fruit are in the background.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients 

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk or buttermilk substitute (See Kelly's Notes)
  • 1 large egg
  • 2 Tablespoons unsalted butter, melted

Instructions 

  • In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.
  • In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined. (There should be lumps in the batter.)
  • Place a nonstick pan or griddle over medium-low heat. Grease it with oil. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.

Kelly’s Notes

  • No buttermilk? No problem! Add 1.5 tablespoons of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the “1.5 cup” mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly, then proceed with the recipe as directed.
  • Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy. The batter should be thick enough that it drips rather than runs off the spoon and it should have some lumps still in it.
  • Patience is key. Wait until the bubbles formed on the surface burst and leave small craters before flipping. This ensures the pancakes are set and cooked on one side.
  • For an alternative to vegetable oil (and if bacon is on the menu), try cooking the pancakes in bacon grease. The flavor and texture is hard to beat.
  • Meal prep tip: Flash-freeze cooked pancakes for 1-2 hours on a baking sheet before transferring to a resealable plastic freezer bag. You can store the pancakes in the freezer for up to 3 months. Reheat them in a toaster oven or for 1 minute in the microwave.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 305kcal, Carbohydrates: 44g, Protein: 9g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 65mg, Sodium: 395mg, Potassium: 388mg, Fiber: 1g, Sugar: 7g, Vitamin A: 385IU, Calcium: 203mg, Iron: 2.5mg

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Comments

  1. 5 stars
    I just finished gulping down 2 pancakes and all I can say is “No more Box Mix”.

    Your recipe is delicious. Thank you for sharing and I love the substitution for buttermilk, it may come in handy

  2. 5 stars
    My family loved this recipe. I didn’t change a thing. I didn’t have buttermilk so I followed your tip.
    My only suggested change is this time I’m doubling the recipe!
    Going to make again this weekend. This time I have buttermilk.

  3. 4 stars
    I’m confused and stuck help! Says add 1 1/2 cups buttermilk in recipe then Kelly’s note makes 1cup of butter milk substitute. So do we only add one cup or one and a half?!

    1. Sorry for the confusion, Gabby. As the recipe states, you’ll need 1.5 cups buttermilk or buttermilk substitute.

  4. 4 stars
    I had to put a little more buttermilk in these because they were too thick. Also could have use another tablespoon of sugar. Other than that they were good

  5. 4 stars
    great! A lot like Krusteaz, tough not as light and fluffy. Buttermilk comes through nicely and pancakes cook well.

    1. I’m glad you enjoyed the recipe, Addie! the real secret to guaranteeing homemade pancakes are just as light and flavorful as those from your go-to boxed mix, is to not overwork the batter. Lumpy batter is the key to perfect pancakes. :)

  6. Hi Kelly,
    You’re the professionally trained chef, so I guess I shouldn’t question this, lol. I’ve read other articles which say that the lemon juice is just OK, but doesn’t deliver the same result as real buttermilk.

    What about the powdered cultured buttermilk powder from Saco. Will that substitute, OK? I rarely go to buy buttermilk and if I buy for a recipe, most of the carton gets thrown away after it goes bad. I use the Saco and add 4 tbls in the dry ingredients for each cup of buttermilk in the recipe, and then add 1 cup of water to the wet ingredients so the powder doesn’t lump up.

    I’ve never actually compared the taste of the lemon juice or the Saco cultured powder to real buttermilk. Have you ever tried?

    1. Hi Dave! Thanks so much for your question. I’ve never used Saco before so I’m not sure how the results would compare, however I have done the milk/lemon juice combo (1 cup milk + 1 Tablespoon lemon juice; let sit 5 mins then use as “buttermilk”) and that has worked great as an alternative to buying buttermilk. Hope this helps!

  7. These sound delish and I will certainly give this recipe a try. But I must admit that I buy Aretha Frankenstein’s pancake mix and to me they are the best i’ve ever had as far as boxed mix goes. But the mix is pricey so i’ve been on the lookout for something that’s more wallet friendly and your recipe sounds like it will fit the bill!

      1. 5 stars
        Great recipe, and provides a very airy pancake. My wife and I love these. I always have a little pumpkin mix leftover after making pies and use it in this recipe. I cut back a little on the buttermilk to compensate for the added liquid.

      2. I love the idea of adding leftover pumpkin mix! I’m so thrilled you and your wife have been enjoying the recipe, Eric!

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