Fluffy Buttermilk Pancakes {From Scratch}

This post may contain affiliate links. Please read my disclosure policy.

The best, quick, easy, thick, fluffy buttermilk pancakes recipe from scratch, homemade with simple ingredients in 20 minutes. Light, soft, airy and slightly tangy.

Nothing says Saturday morning relaxation like these fluffy flapjacks! They are so easy to make from scratch, that you won’t mind the few extra minutes it takes to whip them up. Your family will be happy, full, and content after a stack of these smothered in butter and maple syrup. If you are in need of a more decadent version, try these Fluffy Chocolate Pancakes {With Fudge Sauce}. For a bright, sweet version give these Lemon Blueberry Pancakes {So Fluffy} a try.

Easy Fluffy Buttermilk Pancakes Stacked in a White Dish

How to make easy homemade fluffy buttermilk pancakes recipe from scratch? 

  1. Whisk dry ingredients– Including flour, baking powder, baking soda sugar.
  2. Mix wet ingredients– Including buttermilk, eggs, butter, vanilla extract, almond extract.
  3. Add wet to dry mixture– Until combined.
  4. Let batter rest– At room temperature.
  5. Cook pancakes– Until done on both sides.
  6. Serve– With maple syrup and butter. Enjoy!
Slice of Fluffy Pancakes on a Fork- Closeup Shot

What is the key to making pancakes rise and fluffy?

Leavening agents like baking powder and baking soda, eggs, and the resting time is crucial. Make sure the leavening agents are fresh so that they can help the pancakes rise as much as possible. The eggs, when beaten, help create a light and airy pancake, and the rest time allows the starches to swell so that they become even more fluffy.

Why are my pancakes flat? 

This may be the result of overly wet batter. Make sure to measure all of your ingredients accurately so that there is a correct ratio of wet to dry ingredients. This can also result from over-mixing, old leavening agents, and not resting the batter.

Key ingredients for best buttermilk pancakes

  • Flour– Use All-Purpose for best results.
  • Buttermilk– To add a nice tang.
  • Leavening agents– Including baking soda and powder.
  • Eggs– To make them light and airy.
  • Sugar– I used granulated to add sweetness.

Homemade buttermilk substitute

Simply add 1 Tbsp of lemon juice or white vinegar to a 1 cup measuring cup. Then, fill the remainder of the cup with whole milk. Pour this into a bowl, and then repeat the process to make 2 cups worth of buttermilk. Stir the mixture gently and let it rest for about 5 minutes.

Pancake toppings

Syrup– Such as Maple, Nutella Syrup {2 Ingredients}, or even fruit syrups.

Nut butters– Such as almond, peanut, cashew, or sun butter.

Fruit– Such as strawberries, blueberries, raspberries, blackberries, bananas, or apples.

Yogurt– Vanilla would be yummy, or Greek yogurt for added protein.

Granola– Pick your favorite version, and sprinkle it on top.

Whipped cream– Such as this How to Make Homemade Stabilized Whipped Cream, or even Chocolate Whipped Cream {3 Ingredients}.

Butter– Grass-fed is my favorite.

Pie fillings– Like this How to Make Strawberry Pie Filling, How to Make Raspberry Pie Filling, How to Make Blueberry Pie Filling, How to Make Peach Pie Filling, or Homemade Apple Pie Filling.

Jams/jelly– Such as Easy Homemade Strawberry Jam, or your store-bought favorite.

Chocolate– Such as Easy Chocolate Ganache {2 Ingredients} or Chocolate Ganache Frosting {2 Ingredients}.

Caramel– Like this Homemade Caramel Sauce or Dulce De Leche.

Frostings– Such as Chocolate Cream Cheese FrostingChocolate Buttercream Frosting RecipeCaramel Frosting {3 Ingredients}, or Peanut Butter Frosting {4 Ingredients}.

Variations for fluffy pancakes

Other sweetener options- You can use coconut sugar, brown sugar, or even a sugar alternative.

Try other extracts– I used almond and vanilla, but you could try maple, or even lemon extract.

Color the batter– Add food coloring for fun for holidays for kids.

Add fruit– Such as apple or banana pieces.

Add chocolate chips– I like mini chocolate chips, and you can use dark, milk, semisweet, or even white chocolate.

Add nuts– Such as finely chopped walnuts, pecans, peanuts, or macadamia.

Add spices– Such as cinnamon, ginger, nutmeg, cardamom, or even pumpkin or apple pie spice.

Add cocoa powder– For a chocolate version.

Tips and techniques 

When to flip pancakes? When the top and sides become bubbly, that means it’s time to flip them.

Don’t flip too many times– Because this will cause them to deflate, and become flat.

Don’t over cook the pancakes– Because they will burn and taste bad.

Don’t over mix the batter– Because it will make the pancakes dense as opposed to airy and fluffy.

Must rest the batter– Because this step is crucial to get fluffy pancakes.

Use full fat ingredients– Because it adds so much flavor.

Must use nonstick pan or girdle– Because this prevents the batter from sticking, making it possible to flip the pancakes.

Don’t crowd the pan or girdle– Because that makes it harder to flip the pancakes.

How much batter per pancake? I use a 1/3 cup batter per pancake for nice sized pancakes.

Heat griddle before adding batter– Because this makes the batter cook immediately and therefore maintains the nice round shape, instead of spreading all over a cold pan.

Use unsalted butter– Because this prevents them from becoming too salty.

The batter will be lumpy– This is good and normal, do not over-mix the batter.

Best Pancakes With Maple Syrup and Butter in White Dish- Overhead Shot


Refrigerate– In a sealed container for up to 2 days.

Freeze– In a freezer safe bag or container for up to 1 month.

Reheat– In the microwave.

More pancake recipes

Easy Fluffy Buttermilk Pancakes Stacked in a White Dish
Print Recipe Pin Recipe
5 from 1 rating
Rate this Recipe »

Fluffy Buttermilk Pancakes

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
The best, quick, easy, thick, fluffy buttermilk pancakes recipe from scratch, homemade with simple ingredients in 20 minutes. Light, soft, airy and slightly tangy.
Yield: 4 People



  • In a large mixing bowl, whisk together flour, baking powder, baking soda sugar until combined.
  • In another mixing bowl, mix together buttermilk, eggs, butter, vanilla extract, almond extract until smooth.
  • Add this wet mixture to the dry mixture and mix until combined. Do not over mix. There will be some lumps and that's perfectly fine.
  • Let this pancake batter rest at room temperture for 10 minutes. This is important. Please do not skip this step.
  • Heat a griddle or a nonstick pan over medium heat and spray some oil. 
  • Pour about 1/3 cup batter on the hot pan.
  • When the top and sides become bubbly, flip and cook the other side until done. Do not flip again!
  • Serve with maple syrup and butter. Enjoy.


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for 2 days and reheated in the microwave. 


Calories: 435kcal, Carbohydrates: 60g, Protein: 13g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 500mg, Potassium: 264mg, Fiber: 2g, Sugar: 12g, Vitamin A: 579IU, Calcium: 162mg, Iron: 3mg
Course: Breakfast
Cuisine: American
Calories: 435
Author: Abeer Rizvi

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating