Ultra-Fluffy Buttermilk Pancakes
So you want pancakes that puff up like tiny clouds but still taste like breakfast-level sin?
Good news: these Ultra-Fluffy Buttermilk Pancakes are fast, forgiving, and perfect for people who take their syrup very seriously. No weird equipment, no twelve-step folding process — just batter, heat, and a little patience (which you’ll mostly ignore).
Why This Recipe is Awesome
Because it’s basically pancake sorcery. The buttermilk + baking soda reaction gives you lift without drama. It’s idiot-proof — even if you forget to whisk like a pro, they’ll still turn out pillowy.
Quick to mix, faster to eat, and impressive enough to make someone believe you’ve been secretly watching cooking shows for months. FYI: you will want seconds.
Ingredients You’ll Need
- 1 ½ cups (190 g) all-purpose flour — the reliable base.
- 3 tbsp granulated sugar — a little sweetness, not a dessert.
- 1 tsp baking powder — helps the rise.
- ½ tsp baking soda — buttermilk’s BFF.
- ½ tsp fine salt — balances the sweet.
- 1 ¼ cups (300 ml) buttermilk — the secret to fluff. (See subs below.)
- 1 large egg — for structure and richness.
- 3 tbsp unsalted butter, melted + a touch more for the pan — don’t burn it.
- 1 tsp vanilla extract (optional, but delightful).
- Optional: fresh berries, chocolate chips, or banana slices for toppings.
Step-by-Step Instructions
- Mix dry ingredients. In a big bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Yes, use a big bowl so you can drumroll into it later.
- Combine wet ingredients. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla until smooth. If your butter is too hot, cool it 30 seconds — we don’t want scrambled egg pancakes.
- Fold, don’t overmix. Pour the wet into the dry and gently fold until the big streaks disappear. It’s okay if the batter is a tad lumpy — overmixing makes tough pancakes. Stop when it’s mostly combined.
- Heat the pan. Warm a nonstick skillet or griddle over medium heat. Drop a small bit of batter — it should sizzle softly. Add a tiny pat of butter or oil if the surface looks dry.
- Spoon and watch. Use a ¼-cup scoop for each pancake. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip and cook the other side 1–2 minutes until golden.
- Keep warm (optional). If you’re stacking a bunch, keep them on a baking sheet in a 200°F (95°C) oven — short nap, not sauna.
- Serve immediately. Butter, maple syrup, fruit, or go rogue with Nutella. Eat while hot.
Nutritional facts
| Serving Size | Calories | Total Fat | Carbs | Protein | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 pancake (approx. 1/6 recipe) | 160 kcal | 7 g | 19 g | 4 g | 0.8 g | 6 g |
This is an estimate for one pancake when the recipe yields about 6 medium pancakes. Nutritionally, these pancakes give a quick source of carbs and moderate protein from the egg and buttermilk — ideal for a morning energy boost. Benefit: buttermilk adds calcium and helps with digestion for some folks (thanks, probiotics). IMO, pair with fruit and a protein (yogurt or eggs) to make a fuller meal that keeps you going longer.
Common Mistakes to Avoid
- Overmixing the batter. If you go full blender, you’ll get pancakes that feel like rubber coasters. Fold gently.
- Pan too hot or too cold. Too hot = burnt outside, raw inside. Too cold = dense, sad pancakes. Aim for medium heat.
- Flipping too early or too often. Let the bubbles do the talking; flip once. Repeated flips = unhappy pancake.
- Using old leaveners. Baking powder/soda older than their expiry? Replace them — they stop being useful like expired coupons.
- Skipping the butter. It adds flavor and helps browning. Don’t be stingy.
Alternatives & Substitutions
- No buttermilk? Mix 1 cup milk + 1 tbsp lemon juice or vinegar; rest 5 minutes. Works like a charm.
- Want whole grain? Swap up to half the flour for whole wheat — flavor and density increase, so add an extra tablespoon of buttermilk if batter seems thick.
- Dairy-free? Use plant milk + 1 tbsp apple cider vinegar; swap butter for coconut oil or vegan butter. Texture changes slightly but still tasty.
- Eggless? Use a flax “egg” (1 tbsp ground flax + 3 tbsp water, rest 5 min) — pancakes will be a hair denser.
Personally, I prefer real buttermilk and butter because life is short and pancakes deserve it. But the subs are solid when you’re in a pinch.
FAQ (Frequently Asked Questions)
Can I make the batter ahead of time?
Yes, you can refrigerate batter for up to 24 hours. Expect slightly flatter pancakes (baking powder loses oomph), so add a pinch more baking powder right before cooking if you care.
Why are my pancakes flat even with baking powder?
Either your leaveners are old, or you overmixed and killed the air. Fresh baking powder + gentle folding = taller cakes. Also, use hot enough pan.
Can I freeze pancakes?
Totally. Flash-freeze on a tray, then bag. Reheat in toaster or oven. They survive like breakfast ninjas.
Can I add mix-ins like chocolate chips?
Yes — sprinkle them onto the batter after it’s on the griddle, don’t stir them into the whole bowl (they sink otherwise).
Is buttermilk necessary?
It’s not strictly necessary, but it gives the texture and tang. Regular milk + acid works in a pinch. Don’t skip the acid.
How do I get uniform pancakes?
Use a ¼-cup scoop and a ring mold, or just eyeball consistently. Keep pan level and batter at room temp for even cooking.
Can I make these gluten-free?
Yes — use a 1:1 gluten-free flour blend with xanthan gum if your blend lacks it. Texture shifts a bit, but still lovely.
Final Thoughts
There you go — fluffy stacks in minutes, with minimal drama and maximum breakfast glory. Pro tip: keep a little extra melted butter in a jar for the pan; it makes life tastier and cleanup slightly more bearable. Now go impress someone — or just yourself — with these pancakes. You’ve earned syrup and glory.
