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Stack of Light and Fluffy Buttermilk Pancakes topped with butter and maple syrup with orange juice and fruit in 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 126 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.

Kelly's Notes:

  • No buttermilk? No problem! Add 1 tablespoon of lemon juice or vinegar to a liquid measuring cup, then pour in milk (any variety) up to the "1 cup" mark. Stir the mixture then let it sit for 5 minutes until it curdles and thickens slightly. Proceed with the recipe as directed.
  • Do not overmix the batter or the pancakes will be dense and flat rather than light and fluffy.
  • 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.
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