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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.

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!
4.93 from 132 votes
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.

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.
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