Fluffy Buttermilk Pancakes
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Fluffy Buttermilk Pancakes

Tall, fluffy, golden. The only pancake recipe you need. Weekend mornings, sorted.

Prep 10 minCook 15 minTotal 25 minServes 4Cost $1.25/serving★ 4.8(342)

Servings

Est. total: $5.00 · $1.25/serving

Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.

Ingredients

  • 1 1/2 cup all-purpose flour
  • 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup buttermilk
  • 1 large egg
  • 3 tbsp unsalted butter (melted, plus more for griddle)
  • 1 tsp vanilla extract
  • 1/2 cup maple syrup (for serving)

Instructions

  1. 1

    Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl.

    1 1/2 cup all-purpose flour2 tbsp sugar1 1/2 tsp baking powder1/2 tsp baking soda1/2 tsp salt
  2. 2

    In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla until combined.

    1 1/4 cup buttermilk1 large egg3 tbsp unsalted butter1 tsp vanilla extract
  3. 3

    Pour wet into dry. Stir until JUST combined — lumps are good. Overmixing makes tough pancakes. Let batter rest 5 minutes.

    The lumps dissolve as they cook. Seriously, stop stirring.

  4. 4

    Heat a griddle or large nonstick pan over medium heat. Butter lightly. Pour ⅓ cup batter per pancake.

  5. 5

    Cook until bubbles form on surface and edges look set, about 2-3 minutes. Flip and cook 1-2 more minutes until golden brown.

    Flip only once. If you see bubbles popping and staying open, it's time.

  6. 6

    Serve immediately with warm maple syrup and butter.

    1/2 cup maple syrup

Pairs With

🧃Fresh Orange Juice$

Freshly squeezed, not from concentrate

Citrus acidity cuts through the butter and syrup richness

🍸Mimosa$$

Champagne and fresh orange juice, 50/50

Bubbles and citrus make pancakes feel like a celebration

🧃Hot Coffee$

Medium roast, black or with cream

The bitterness balances all that sweetness

Nutrition

95

Calories

2

Proteing

15

Carbsg

3

Fatg

Per serving. Estimated values. Not a substitute for professional dietary advice.

Tips

  • •Keep finished pancakes warm on a sheet pan in a 200°F oven while you cook the rest.
  • •For extra fluffy pancakes, separate the egg — whip the white to soft peaks and fold in last.

Substitutions

  • buttermilk → 1¼ cup milk + 1 tbsp white vinegar (let sit 5 min)
  • all-purpose flour → whole wheat flour (use ¾ cup white + ¾ cup wheat for best texture)
  • maple syrup → honey or fruit compote

Leftovers

Cool completely, stack with parchment between each. Freeze up to 2 months. Reheat in toaster.

Leftover Ideas

Toast from frozen for quick weekday breakfastMini pancake sandwiches with peanut butter and bananaCut into strips for kid-friendly dippers

Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.

Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.

Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.

Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.