Buttermilk pancakes are a timeless American breakfast favorite, but even with a simple ingredient list, many people still reach for the box mix because it seems “easier.” Unfortunately, home bakers often end up with pancakes that are dense, flat, rubbery, or have burnt outsides and raw centers—plus, they sometimes lack that rich, flavorful taste. Today, we’re going to change that with my fool-proof buttermilk pancake recipe that guarantees light, fluffy, and delicious pancakes every time. This recipe creates pancakes that are not only incredibly fluffy but also packed with rich, satisfying flavor. Once you try these, you’ll never find yourself reaching for that box mix again. The texture is perfectly light and airy, while the flavor is so much more vibrant and delicious than anything you’ll get from pre-made pancake mixes. With every bite, you’ll taste the difference, and making pancakes from scratch will become your new go-to for breakfast.
Ingredients
2 cups all-purpose flour (250g)
3 tbsp sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 ¼ cups buttermilk (530ml)
2 large eggs, lightly beaten (preferably at room temperature)
1 tsp vanilla extract
4 tbsp unsalted butter, melted and cooled (57g)
Directions
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix wet ingredients: In a separate bowl, whisk together buttermilk, eggs, and vanilla. Slowly drizzle in melted butter while whisking until combined (it’s fine if it curdles).
Combine: Pour wet ingredients into dry ingredients and stir gently with a wooden spoon until just combined. Don’t overmix—it’s fine if there are a few flour streaks.
Heat the skillet: Spray a non-stick skillet with cooking spray or brush with oil. Heat on medium-low for about 5 minutes, making sure it’s hot by hovering your hand above it.
Cook pancakes: Pour about ½-⅔ cup of batter into the pan for each pancake. Cook until edges set and bubbles form on top, then flip and cook for a few more minutes until golden brown.
Serve: Repeat until all batter is used, spraying or oiling the pan between batches. Serve warm with butter and maple syrup!
