These Ultra-Fluffy Buttermilk Pancakes are the ultimate weekend breakfast treat. Soft, airy, and perfectly golden brown, they’re the perfect start to your day. With just the right amount of sweetness and a light, pillowy texture, these pancakes will become your new go-to recipe for a comforting and delicious breakfast!
Why You’ll Love This Recipe
There’s nothing quite like a stack of freshly made pancakes, and these ultra-fluffy buttermilk pancakes are the best kind. The buttermilk makes them incredibly tender, while the combination of baking powder and melted butter ensures they are light and airy. These pancakes are quick to whip up, and with their slightly tangy flavor from the buttermilk, they pair perfectly with syrup, fresh fruit, or any topping you love. Whether you’re feeding a crowd or enjoying a cozy breakfast for one, this recipe is sure to impress.
Ingredients
-
1 1/2 cups all-purpose flour
-
2 tablespoons sugar
-
1 tablespoon baking powder
-
1/2 teaspoon salt
-
1 cup buttermilk
-
1 large egg
-
2 tablespoons butter, melted
-
1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
-
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
-
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—lumps are okay!
-
Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or cooking spray.
-
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
-
Serve immediately with your favorite syrup, fresh fruit, or toppings of your choice.
Servings and timing
-
Servings: 4 servings
-
Prep Time: 5 minutes
-
Cooking Time: 10 minutes
-
Total Time: 15 minutes
Variations
-
Add-ins: Add chocolate chips, blueberries, or banana slices to the batter for extra flavor and texture.
-
Vegan version: Use a plant-based milk (like almond or oat milk) and substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and plant-based butter.
-
Spiced version: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.
Storage/Reheating
-
Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
-
Freezing: These pancakes freeze well! After cooling, stack them with parchment paper in between and store in a freezer-safe bag for up to 2 months. Reheat in the microwave or toaster.
-
Reheating: To reheat, simply microwave individual pancakes for about 15-20 seconds or toast them for a crispy finish.
FAQs
Can I use regular milk instead of buttermilk?
While buttermilk gives the pancakes their signature fluffy texture and slight tang, you can substitute regular milk with a splash of lemon juice or vinegar to mimic buttermilk. Just add 1 tablespoon of lemon juice or vinegar to the cup of milk, stir, and let it sit for 5 minutes before using.
How do I know when to flip the pancakes?
You’ll know it’s time to flip when bubbles form on the surface of the pancake and the edges look set. Gently lift the edge with a spatula to check if it’s golden brown before flipping.
Can I make the batter ahead of time?
Yes, you can prepare the pancake batter the night before and store it in the refrigerator. Be sure to give it a good stir before using, as it may thicken in the fridge.
Can I add fruit to the batter?
Absolutely! You can stir in fresh or frozen fruit like blueberries, diced bananas, or raspberries directly into the batter before cooking.
Can I make these pancakes gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. You may need to add a little more liquid depending on the consistency of the flour blend you use.
How can I make the pancakes fluffier?
For even fluffier pancakes, separate the egg and beat the egg white until stiff peaks form. Gently fold the egg white into the batter just before cooking for an extra light texture.
Can I use a different type of flour?
Yes, you can use whole wheat flour for a heartier pancake, but keep in mind it may make the texture denser. For a gluten-free version, you can use a gluten-free flour blend.
Conclusion
These Ultra-Fluffy Buttermilk Pancakes are a breakfast dream come true—soft, light, and perfectly golden brown. Whether you’re serving them on a lazy weekend morning or preparing a special brunch, these pancakes are sure to impress. With endless topping possibilities and easy-to-follow steps, they’re a delicious and satisfying way to start your day! Enjoy the comfort and sweetness in every bite.
Print
Ultra-Fluffy Buttermilk Pancakes
These Ultra-Fluffy Buttermilk Pancakes are the perfect breakfast treat, combining soft, airy, and golden-brown goodness. With just the right amount of sweetness and a delicate, pillowy texture, these pancakes will quickly become your go-to recipe for a comforting breakfast. Made with buttermilk, they offer a tangy flavor that pairs perfectly with syrup, fresh fruit, or any topping you love.
- Total Time: 15 minutes
- Yield: 4 servings
Ingredients
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons butter, melted
1 teaspoon vanilla extract
Instructions
-
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
-
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
-
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Lumps are okay—don’t overmix!
-
Heat a non-stick skillet or griddle over medium heat and grease lightly with butter or cooking spray.
-
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
-
Serve immediately with syrup, fresh fruit, or your favorite toppings.
Notes
-
Add-ins: Feel free to mix in chocolate chips, blueberries, or banana slices for added flavor and texture.
-
Vegan: Use plant-based milk (like almond or oat) and substitute the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
-
Spiced: Add a pinch of cinnamon or nutmeg for a warm, spiced twist.
-
For fluffier pancakes, separate the egg and beat the egg white until stiff peaks form, then fold it into the batter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
