Fluffy Buttermilk Pancakes

To me there is nothing better than waking up on a Saturday or Sunday morning after a long week of work and rewarding myself with a big plate of pancakes. You know what I mean, right? I know you do. Sometimes a girl just has to treat herself.

When I'm in the mood for pancakes, this is the recipe I always use. It's been my go-to for a few years now. Buttermilk pancakes are my favorite. The flavor and texture is always on point. With this recipe, you'll yield a fluffy, light pancake every time. If you thought making homemade pancakes was complicated, then think again! This process is basically two or three steps. So give this a chance and then sit back, relax and indulge in the syrupy goodness.


To begin this recipe:

Ensure your spatula and your griddle or pan are greased well with cooking spray. Also pre-heat the griddle or pan on very low heat.

Sift together the dry ingredients and combine the wet ingredients.

I like using a cutter to help make the circles easier, but this is totally optional.

Melt the butter and let it come up to room temperature.

Whisk all the wet ingredients together until uniform. Then, whisk in the room temp. melted butter. Mix until well combined and uniform in color.

Now, combine the wet with the dry and fold with your rubber spatula until just combined. The key here is we don't want to see the flour anymore, but a few lumps are fine. Big pockets of flour are not okay.

Now, let the mixture sit for 10 minutes.

Over medium to medium-low heat, begin cooking your pancakes. I like to take a liquid measuring cup and pour the batter out of that. Let it set up. The first pancake will take longer and look uglier than all the others. Don't ask me why. That's just how it is. The first side of each pancake will take longer than the other side. I like to flip my pancakes twice to ensure even cooking. Also, use a swift motion when flipping! You'll know it's time to flip when bubbles start to form on top and the edges begin to set. Of course, you can always lift the pancake and take a peak at the other side. After the first pancake, I usually turn down the heat to a medium low to low heat.



Once you flip, this side should take about a minute to cook.


Time to plate up and eat up! My favorite part...


Fluffy, golden, tall pancakes ready to be devoured.


See how I do it:

Fluffy Buttermilk Pancakes

To me there is nothing better than waking up on a Saturday or Sunday morning... Breakfast Fluffy Buttermilk Pancakes European Print This
Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 ½ cups buttermilk
  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1 tablespoon malted milk powder
  • 4 tablespoons sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 whole eggs
  • 4 tablespoons melted butter
  • cooking spray


Grease your spatula and griddle or pan well.

Pre-heat your griddle or pan over very low heat.

In a large bowl, sift together the flours, malted milk powder, baking soda, salt, and baking powder. Set aside.

In another large bowl, pour in buttermilk. Whisk in the vanilla extract, eggs and melted room temp butter and whisk to combine.

Combine the wet and dry ingredients and fold in until just combined. Make sure to fold in until huge pockets of flour are gone, but a few lumps remain.

Cover with plastic wrap and allow the batter to sit for 10 minutes.

Uncover and on a pre-heated, greased griddle or pan, place your first half cup of batter over medium to medium-low heat and flip after a 3-4 minutes and cook the other side for a couple of minutes. Adjust heating and timing based on first pancake.

Continue to cook the remaining batter and top as you please. Enjoy warm!



The recipe is updated, but post/video isn't. Please use the recipe as your guide. I'll be updating the video and post in the near future. Note as of 3.15.20.


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