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These are hands-down the fluffiest, melt-in-your-mouth buttermilk pancakes you’ll ever taste (see ya later, box mix!). Tested, loved, and devoured by thousands, this 20-minute recipe is virtually foolproof.
Pair these pancakes with Breakfast Fruit Salad and Sheet Pan Eggs to save stove space!
save this recipe!world’s Fluffiest Pancakes
If you’ve ever turned to boxed pancake mix for those Saturday morning breakfasts (no judgment—we’ve all been there), it’s time to up your game!
Making pancakes from scratch is way easier than you think, and guess what? You probably already have all the ingredients sitting in your pantry right now.
These fluffy buttermilk pancakes are what dreams are made of (we’re talking light, airy, and melt-in-your-mouth good). One bite will have you seriously questioning why you ever settled for Bisquick. Let’s do this!
Reader rating
Will powdered buttermilk work?
I prefer using fresh buttermilk here, which has a nicer flavor and thicker texture. In a pinch, you could use powdered buttermilk, but the flavor won’t be quite as good.
What does buttermilk do?
You may be wondering, “Why buttermilk in pancakes?” To which I would say, “Because MAGIC”. Buttermilk works wonders for making your pancakes fluffy and tender. The acidity in the buttermilk reacts with baking soda to make these the fluffiest pancakes (no baking powder needed).
Switch It Up!
Gluten-Free: I haven’t tried a gluten-free version of these buttermilk pancakes, but you can try our gluten-free banana pancakes if you’re looking for something similar!
Berry-Licious: Add frozen or fresh fruit (blueberries, raspberries, strawberries would be delish!) directly into the batter before cooking.
Protein Punch: Add a scoop of your favorite protein powder in place of some flour for a post-workout breakfast with an extra protein kick!
Whole Wheat: For a healthier twist, swap half of the all-purpose flour with whole wheat flour. (You’ll get a nice nutty flavor and boost the fiber content!)
Fluffy Buttermilk Pancakes (No Baking Powder)
Ingredients
- 2 cups all-purpose flour, 240 g
- 3 Tbsp granulated sugar
- 2 tsp baking soda
- ½ tsp salt
- 2 cups buttermilk, 480 mL
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup unsalted butter, melted
Instructions
- Stir Dry Ingredients: In a large bowl, combine 2 cups all-purpose flour, 3 Tbsp granulated sugar, 2 tsp baking soda, and ½ tsp salt.
- Stir Wet Ingredients: In a separate bowl, whisk 2 cups buttermilk, 2 large eggs, and 1 tsp vanilla extract. While whisking, streamin ¼ cup unsalted butter (melted). Its okay if the butter solidifes a bit when it hits the milk.
- Stir It All Together: Add the buttermilk mixture to the dry ingredients, stirring until mostly combined (some lumps in the batter are okay, do not over-stir). Let pancake batter rest while you heat the pan (it's best to let it rest for at least 5 minutes before cooking).
- Cook: Lightly grease a large nonstick skillet and set over medium/low heat. Spoon ½-cup portions of pancake batter into the pan, cooking until you see bubbles form on top and the bottom is golden brown. Flip and continue cooking until golden brown.
- Serve: Keep cooked pancakes warm until serving by wrapping them in a clean kitchen towel or by placing on a baking sheet in a 200°F oven.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
My family loved this!