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A close-up of a stack of fluffy buttermilk pancakes on a white plate, drizzled with rich maple syrup and topped with a pat of butter. The plate sits on the white marble cooktop, ready to be served and enjoyed.

Fluffy Buttermilk Pancakes Recipe

Soft, fluffy, and golden brown, these buttermilk pancakes are a breakfast classic! Perfectly balanced with a slight tang, rich butteriness, and an airy texture—every bite melts in your mouth.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12
Calories 219 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Large non-stick skillet or griddle
  • Spatula
  • Ladle or measuring cup (for pouring batter)

Ingredients
  

  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 3 cups buttermilk
  • ½ cup milk
  • 3 large eggs
  • ⅓ cup butter melted

Instructions
 

  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
    A close-up of a glass mixing bowl on a white marble cooktop, containing all-purpose flour, white sugar, baking powder, baking soda, and salt. A metal whisk rests on the side after thoroughly combining the dry ingredients to ensure even texture for the pancake batter.
  • In another bowl, mix buttermilk, milk, eggs, and melted butter until smooth.
    A close-up of another glass mixing bowl on a white marble cooktop, where buttermilk, milk, eggs, and melted butter are being whisked together. The mixture is smooth and well combined, ready to be incorporated into the dry ingredients.
  • Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined (don’t overmix!).
    A close-up of the wet ingredients being gradually poured into the dry ingredients in a glass mixing bowl on a white marble cooktop. A wooden spoon gently stirs the mixture, leaving the batter slightly lumpy for a light and fluffy texture.
  • Heat a skillet or griddle over medium heat and lightly grease with butter or oil.
    A close-up of a black skillet on a white marble cooktop, lightly greased with butter. The pan is heated over medium heat, with a small pat of butter melting on the surface, creating a non-stick layer for perfectly cooked pancakes.
  • Pour about ¼ cup of batter for each pancake and cook until bubbles appear on the surface.
  • Flip and cook for another 1-2 minutes until golden brown.
    A close-up of a golden-brown pancake being flipped with a spatula on the black skillet over the white marble cooktop. The edges are crisp, and the surface has an even golden color, showing that it's cooked to perfection.
  • Repeat with the remaining batter, adjusting heat as needed.
  • Serve warm with butter, maple syrup, or your favorite toppings.
    A close-up of a stack of fluffy buttermilk pancakes on a white plate, drizzled with rich maple syrup and topped with a pat of butter. The plate sits on the white marble cooktop, ready to be served and enjoyed.