When it comes to comfort food breakfasts, few things rival the sheer joy of a tall stack of fluffy homemade buttermilk pancakes. Golden on the outside, tender on the inside, and perfectly paired with a pat of butter and a drizzle of maple syrup, these pancakes are more than just food—they’re a warm hug on a plate. Whether you’re making them for a lazy Sunday brunch, a family breakfast, or even dinner (because breakfast for dinner is always a good idea), this buttermilk pancake recipe will quickly become a household favorite.

In this article, we’ll dive into the perfect buttermilk pancake recipe, explore why buttermilk makes such a difference, share pro tips for achieving fluffy pancakes every time, and provide fun variations you can try to suit your taste. By the end, you’ll have everything you need to master this beloved breakfast staple.

Why Buttermilk is the Secret to Perfect Pancakes

One of the most common questions home cooks ask is: “What’s so special about buttermilk?” The answer lies in the science. Buttermilk is slightly acidic, which reacts with the baking soda and baking powder in the batter. This chemical reaction creates tiny bubbles of carbon dioxide, leading to extra lift and fluffiness.

Additionally, buttermilk adds a subtle tang that balances out the sweetness of the pancakes. It also tenderizes the gluten in the flour, resulting in pancakes that are soft and melt-in-your-mouth instead of chewy.

If you’ve only ever made pancakes with regular milk, prepare to be amazed by the difference.

Ingredients for Fluffy Buttermilk Pancakes

You don’t need anything fancy to make these pancakes—just simple pantry staples:

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups buttermilk (shake before measuring)
2 large eggs
¼ cup unsalted butter, melted (plus extra for greasing the pan)
1 teaspoon vanilla extract

Optional toppings: maple syrup, fresh berries, sliced bananas, whipped cream, powdered sugar.

Instructions

Follow these steps for guaranteed fluffy results:

Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Whisk the Wet Ingredients: In another bowl, combine the buttermilk, eggs, melted butter, and vanilla extract. Mix until smooth.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently stir with a spatula until just combined. Do not overmix—lumps are perfectly fine and actually encouraged for fluffy pancakes.
Rest the Batter: Let the batter sit for 5–10 minutes. This allows the baking soda and buttermilk reaction to kick in, giving your pancakes extra lift.
Heat the Pan: Place a nonstick skillet or griddle over medium heat and lightly grease with butter.
Cook the Pancakes: Pour about ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes). Flip and cook for another 1–2 minutes until golden brown.
Serve Warm: Stack pancakes high, top with butter, drizzle with maple syrup, and add your favorite toppings.