Homemade Fluffy Buttermilk Pancakes

A close-up view of a stack of Fluffy Buttermilk Pancakes on a white plate with fresh fruit next to the pancakes and maple syrup being poured over the top.

Homemade Fluffy Buttermilk Pancakes

Course: Breakfast / Brunch

Cuisine: American

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings:

Calories: 476kcal

Author: Kris Longwell

These tall, diner-style buttermilk pancakes are golden brown with crisp, buttery edges and an ultra-fluffy, melt-in-your-mouth center. Made from scratch with simple pantry staples, they are effortless to cook on an outdoor flat-top griddle or standard indoor skillet for the ultimate weekend breakfast!

Print Recipe

Equipment

flat-top griddle or large skillet
batter dispenser optional, but helpful for making perfectly shaped pancakes

Ingredients

2 cups all-purpose flour
3 tablespoon granulated sugar
2 teaspoon baking soda
¾ teaspoon fine sea salt or regular table salt
2 cups buttermilk preferably whole, and room temperature
2 large eggs preferably room temperature
4 tablespoon unsalted butter melted, plus extra for cooking and serving
1 teaspoon vanilla extract
vegetable oil for cooking the pancakes
maple syrup preferably warmed, for serving

Instructions

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until completely uniform
In a separate medium bowl or large measuring cup, whisk the buttermilk, eggs, melted butter, and vanilla extract together until smooth.
Pour the wet mixture into the dry mixture. Using a rubber spatula, fold the ingredients together just until no dry pockets of flour remain. Tip: The batter should look lumpy. If you mix until it’s silky smooth, gluten will form, and the pancakes will turn out tough and flat instead of fluffy.
Transfer the batter into your batter dispenser (or leave it in the bowl if ladling). Let it rest undisturbed for 10 to 15 minutes.
Heat your griddle or skillet to medium-low heat.
Lightly oil the surface, then melt a small pat of butter directly where you plan to drop the pancakes. Do this for each pancake.
Add about ½ cup of the batter over the oil/butter. The batter will pool out into a thick, uniform disc. Cook, undisturbed, for 2 to 3 minutes. Look for bubbles rising through the surface that pop and stay open like tiny craters, and edges that look set and matte (no longer glossy).
Slip a wide griddle spatula underneath in one swift motion and flip. Cook the second side for 1½ to 2 minutes, until deeply golden brown and cooked through.
Transfer immediately to a warm platter. Top with generous slabs of softened salted butter and warm pure maple syrup.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Don’t Overmix: A lumpy batter is essential for fluffy pancakes! Stir just until the flour pockets disappear. Overmixing develops gluten and makes them dense and chewy.
The 10-Minute Rest: Don't skip resting the batter. This allows the flour to fully hydrate and the leaveners to activate, resulting in maximum fluffiness and height on the griddle.
Buttermilk Substitute: In a pinch, add 2 tablespoons of fresh lemon juice or white distilled vinegar to a 2-cup liquid measuring cup, fill to the 2-cup line with whole milk, and let sit for 5 minutes before using.
Portioning: For true diner-sized pancakes, use ½ cup of batter per pancake. A handheld batter dispenser creates perfectly round, mess-free circles, but a ½-cup measuring scoop or large ladle works great, too.
Griddle Heat Control: Cooking on low to medium-low heat (aim for 325°F–350°F / 165°C–175°C) is key. The combination of a drop of oil and a pat of butter prevents scorching while creating those crisp, golden diner-style edges.
Storage & Freezing: Store leftover cooked pancakes in an airtight container in the refrigerator for up to 4 days, or freeze layered between parchment paper in a freezer bag for up to 2 months. Reheat straight from the freezer in a toaster or warm oven.

Nutrition