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Quick and Easy Fluffy Buttermilk Pancakes

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Adding buttermilk to pancake batter makes them fluffy and pillowy soft!
Quick and Easy Fluffy Buttermilk Pancakes (4)

Adding buttermilk to pancake batter makes them fluffy and pillowy soft. If you haven’t tried them yet, please do so! Remember to add baking soda as well as baking powder because the acidity in the buttermilk needs the alkali in the baking soda to produce the fluffiest texture!

Fluffy Buttermilk Pancakes

Ingredients For Fluffy Buttermilk Pancakes

To make the best buttermilk pancakes you need the following ingredients:

  • All-purpose flour (or gluten-free flour if needed)
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Salt
  • Buttermilk (or coconut milk for a vegan option)
  • Eggs (or egg substitute for a vegan option)
  • Vanilla extract
  • Butter (or avocado oil for a vegan option)

Quick and Easy Fluffy Buttermilk Pancakes (4)

How To Make The Fluffiest Buttermilk Pancakes

  1. In a large bowl whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt until well combined.
  2. In a separate bowl, combine the buttermilk, eggs, and vanilla extract, until well mixed together.
  3. Pour the wet ingredients into the dry and add the melted butter.
  4. Use a wooden spoon or spatula to combine all ingredients just until you see no streaks of dry flour in the batter. Do not overmix! It doesn’t matter if the batter is lumpy. Let the batter stand at room temperature for 10 mins.
  5. Heat a skillet or griddle over medium heat and spray it with non-cooking spray or butter.
  6. Scoop ½ cup of batter into the hot skillet and cook until bubbles appear on the top of the pancakes. Flip them over and cook for 1-2 minutes on the other side until golden brown. Repeat until you use all the batter. You may need to adjust the temperature to medium-low as the skillet gets hotter.

Fluffy Buttermilk Pancakes

Can I Make The Batter Ahead Of Time?

I do not recommend it. If you let the batter rest for too long, the chemical reaction from the acid in the buttermilk and the alkali in the baking soda may have ended and the bubbles produced disappeared.

Can I Freeze Leftover Pancakes?

You can. Let them cool completely and place them on a baking sheet in a single layer inside the freezer. Once hard, you can transfer them to a freezer bag or airtight container.

Quick and Easy Fluffy Buttermilk Pancakes (4)

Quick and Easy Fluffy Buttermilk Pancakes

Adding buttermilk to pancake batter makes them fluffy and pillowy soft!
5 from 1 vote
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8 SERVINGS
Calories: 231kcal
Author: Katherine - Yummfully

Equipment

  • 2 medium-sized bowls
  • Whisk
  • Spatula
  • Skillet or griddle

Ingredients

  • 2 cups all-purpose flour
  • 3 ½ tbsp granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 2 ¼ cups buttermilk
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 4 tbsp melted butter

Instructions

  • Whisk together the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt, until well combined.
  • Combine the buttermilk, eggs, and vanilla extract in a separate bowl until well combined.
  • Pour the wet ingredients into the dry and add the melted butter.
  • Use a wooden spoon or spatula to combine all ingredients until you see no streaks of dry flour in the batter. Do not overmix! It doesn’t matter if the batter is lumpy. Let the batter stand at room temperature for 10 mins.
  • Heat a skillet or griddle over medium heat, and spray it with non-cooking spray or butter.
  • Scoop ½ cup of batter into the hot skillet and cook until bubbles appear on the top of the pancakes. Flip them over and cook for 1-2 minutes on the other side until golden brown. Repeat until you use all the batter. You may need to adjust the temperature to medium-low as the skillet gets hotter.

Nutrition

Calories: 231kcal | Carbohydrates: 32g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 389mg | Potassium: 158mg | Fiber: 1g | Sugar: 8g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 10mg

Frequently Asked Questions

What If I Don’t Have Buttermilk?

You can make your own by adding 1 ½ tbsp of white vinegar or lemon juice to one cup of milk.

What If My Batter is Too Thick or Too Thin?

If you feel the batter is too thick, add a bit more buttermilk, and if it is too thin, add a bit more flour.
Why Are My Pancakes Flat?

This may be due to various reasons:

  • The batter was overmixed
  • The baking powder or baking soda you used may be too old and lost its power
  • You need to let the batter rest for a few minutes for the baking powder and baking soda to activate

My Pancakes Aren’t Golden Brown, Why?

To ensure the pancakes are golden brown, the skillet has to be hot before you pour the batter in. Heat the skillet over medium heat, reduce to medium-low, and then add then pour in the batter.

What Toppings or Mix-Ins Can I Add?

You can mix chocolate chips, chopped nuts, or chopped fruit into the batter, and top them with honey, maple syrup, or chopped fruit and Greek yogurt.

Fluffy Buttermilk Pancakes

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