Fluffy Homemade Buttermilk Pancakes from Scratch Recipe

Introduction

These fluffy homemade buttermilk pancakes are soft, tender, and perfect for a cozy breakfast or weekend brunch. Made with simple ingredients and a gentle folding technique, they have a light texture with a subtle tang that everyone will love.

Ingredients

• 1 ½ cups (190 grams) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons granulated sugar
• 1 ¼ cups (300 ml) buttermilk
• 2 large eggs, room temperature
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract (optional)

Instructions

1. Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
2. Step 2: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3. Step 3: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula just until combined; some lumps are okay. Do not overmix.
4. Step 4: Preheat a non-stick skillet or griddle over medium heat for about 5 minutes. Lightly grease with butter or oil before the first pancake only.
5. Step 5: Using a ¼ cup (60 ml) measuring cup, pour batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Step 6: Flip carefully and cook another 1-2 minutes until golden and cooked through.
7. Step 7: Place cooked pancakes on a cooling rack or warm oven rack (200°F / 95°C) to keep warm while finishing the batch.

Tips & Variations

• Do not overmix the batter; a few lumps are fine to ensure fluffiness.
• Use room temperature eggs for better mixing and texture.
• Let the batter rest for 10 minutes if possible to hydrate the flour and improve fluffiness.
• Flip pancakes only once to keep them tender and golden.
• Preheat the pan properly and adjust heat as needed to avoid burning.
• For a dairy-free option, substitute buttermilk with a mixture of milk and lemon juice or vinegar.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat by warming them in a toaster, oven, or skillet until heated through. For longer storage, freeze pancakes separated by parchment paper for up to 1 month, then reheat directly from frozen.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours. Let it come to room temperature and give it a gentle stir before cooking.

What if I don’t have buttermilk?

You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 ¼ cups of milk. Let it sit for 5 minutes before using.

Fluffy Homemade Buttermilk Pancakes from Scratch Recipe

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★★★★★

4.6 from 175 reviews

These fluffy homemade buttermilk pancakes are soft, tender, and perfect for a cozy breakfast or weekend brunch. Made from simple, pantry-friendly ingredients and a special folding technique, they deliver a light texture with a delicate tang from the buttermilk. Ideal for serving with maple syrup, fresh fruit, or your favorite breakfast toppings.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 8 servings (approximately 16 pancakes) 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups (190 grams) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 tablespoons granulated sugar

Wet Ingredients

• 1 ¼ cups (300 ml) buttermilk
• 2 large eggs, room temperature
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract (optional)

Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined to ensure an even rise and flavor.
2. Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and well blended.
3. Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula just until combined; it’s okay if the batter is a bit lumpy to keep the pancakes fluffy. Avoid overmixing to maintain tenderness.
4. Preheat Skillet: Preheat a non-stick skillet or griddle over medium heat for about 5 minutes. Lightly grease with butter or oil only before cooking the first pancake to prevent sticking.
5. Cook Pancakes: Using a ¼ cup (60 ml) measuring cup, pour batter onto the hot skillet. Cook until bubbles form on the surface and edges look set, approximately 2-3 minutes.
6. Flip and Finish: Carefully flip the pancakes and cook an additional 1-2 minutes until golden brown and cooked through.
7. Keep Warm: Place cooked pancakes on a cooling rack or in a warm oven set to 200°F (95°C) to keep them warm while cooking the remaining batter.

Notes

• Do not overmix the batter; a few lumps are fine for fluffier pancakes.
• Use room temperature eggs for better batter consistency.
• Let the batter rest for 10 minutes when possible to hydrate the flour and improve texture.
• Flip pancakes only once to avoid deflating them.
• Preheat the pan properly and adjust the heat as needed to prevent burning.

Keywords: buttermilk pancakes, fluffy pancakes, homemade pancakes, easy breakfast, brunch recipe, scratch pancakes