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Home Eat Breakfasts

Best Fluffy Buttermilk Pancakes

5 from 3 votes
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By: Sarah BondUpdated: Feb 06, 2020 4 Comments

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Stack of the best buttermilk pancakes with berries on a white background.

These are seriously the BEST Fluffy Buttermilk Pancakes and blow the store bought mixes out of the water. Ultra-fluffy, melt in your mouth, and easy to make!

Stack of the best buttermilk pancakes with berries on a white background.

I’ll be the first to admit, I used to rely on Bisquick for any and all breakfast baked goods. Like I thought making pancakes with Bisquick was homemade pancakes. That is until I moved to Europe and suddenly boxed pancake mix wasn’t available for those Saturday morning pancake cravings.

So I did what I never thought possible and…made them from scratch. Which was when I realized you have everything you need to make amazing homemade pancakes (without needing yet another box cluttering up your pantry). Today I’m showing you my favorite Saturday morning breakfast, Fluffy Buttermilk Pancakes!

Stack of the best buttermilk pancakes with berries on a white background.

What does buttermilk do in pancakes?

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 the baking soda to make these the fluffiest pancakes (without having to add any baking powder).

You can use fresh or from-powder buttermilk (or even make your own buttermilk by combining 1 cup of cow’s milk with 1 tablespoon of lemon juice). Then it’s as simple as mixing everything together and cooking into golden, delicious pancakes!

Ingredients to make the best buttermilk pancakes recipes in a bowl on a white background.

Important Ingredients for Fluffy Buttermilk Pancakes

  • All-purpose flour: I haven’t tried a gluten-free version of this recipe, but try out these gluten-free Banana Pancakes if you’re looking for something of the sort!
  • Baking soda: Most pancake recipes use baking soda and baking powder. We just need baking soda today, because the acidity of the buttermilk is enough to activate the baking soda (baking powder has the “activators” already in it).
  • Buttermilk: The acidity of buttermilk makes these pancakes tender and fluffy by breaking the tough gluten in the flour.
  • Eggs: Along with the baking soda, eggs are going to give some seriously delicious volume to these buttermilk pancakes!
  • Melted butter: Finally, melted butter not only helps to keep the pancakes moist, but keeps them from sticking to the pan. Double win!
Ingredients to make the best buttermilk pancakes recipes in a bowl on a white background.

Hungry for more pancake recipes?

Here are a few more reader-favorite pancake recipe to try out on Saturday morning!

  • Pineapple Pancakes with Coconut Syrup
  • Fluffy Beer Pancakes (you read that right!)
  • Flourless Banana Pancakes
  • Better than Bisquick Vanilla Pancakes
Stack of the best buttermilk pancakes with berries on a white background.
Stack of the best buttermilk pancakes with berries on a white background.

Fluffy Buttermilk Pancakes

5 from 3 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Author: Sarah Bond
Calories: 422kcal
Servings: 12 pancakes
Print Rate
These are seriously the BEST Buttermilk Pancakes and blow the store bought mixes out of the water. Ultra-fluffy, melt in your mouth, and easy to make!

Ingredients

  • 2 cups all-purpose flour 240 g
  • 3 Tbsp granulated sugar
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 cups buttermilk 480 mL
  • 2 large eggs
  • 3 Tbsp unsalted butter melted, 45 g

Instructions 

  • Stir: Stir together flour, sugar, baking soda, and salt in a large bowl. In a separate bowl whisk buttermilk, eggs, and melted butter. Add buttermilk mixture to the dry ingredients, stirring until mostly combined (some lumps in the batter is okay, do not over stir).
  • Cook: Lightly grease a large saute pan and set over medium heat. Spoon 1/4 cup portions of pancake batter into the pan, cooking until you see bubbles form on top and bottom is golden brown. Flip and continue cooking until golden brown.
  • Serve: Set oven to 200 degrees F (95 C). Keep cooked pancakes warm by setting on an oven-safe baking sheet and placing in the oven.

Nutrition Information

Serving: 3pancakes Calories: 422kcal (21%) Carbohydrates: 62.8g (21%) Protein: 13.8g (28%) Fat: 12.8g (20%) Saturated Fat: 7g (44%) Cholesterol: 121mg (40%) Sodium: 990mg (43%) Potassium: 288mg (8%) Fiber: 1.7g (7%) Sugar: 15.2g (17%) Calcium: 130mg (13%) Iron: 3.4mg (19%)
Did You Make This?

Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

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This post first appeared over on Amanda’s Cookin’, where I’m a contributor.

You may also like...

  • If you’re out of milk or ready to try something new, these Beer Pancakes are right up your alley.
    Fluffy Beer Pancakes
  • Quinoa in a clear bowl on a red background with wooden spoons - This Overnight Quinoa Breakfast Porridge is a delicious excuse to break out your slow cooker. It tastes like strawberries and cream (while being a healthy, protein-packed way to start your day!)
    Overnight Quinoa Breakfast Porridge
  • Paleo pancakes with almond butter and berries on a blue background
    Paleo Banana Pancakes
  • Orange Chia Breakfast Pudding
    Orange Chia Seed Breakfast Pudding
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  1. Cali says

    Posted on 9/9 at 10:12 pm

    These are awesome! I used a bit extra buttermilk because the batter seemed a bit thick (and I needed to use the rest of it). They turned out extremely light and fluffy on the inside. I would 100% recommend this to others!!5 stars

    Reply
    • Sarah says

      Posted on 9/10 at 5:32 pm

      YAY! So happy to hear it, Cali! Enjoy! šŸ˜€

  2. Ronda Jackson says

    Posted on 1/27 at 7:09 am

    Excellent, fluffy and delicious!

    Reply
  3. Steve says

    Posted on 3/18 at 10:18 pm

    I didn’t have Buttermilk so I substituted with Yoghurt plus a couple of spoons of water to adjust the consistency, works well and also ate some with yoghurt and some plum compote. The last bit of batter I poured into the pan and just before flipping it over I sprinkled some raw sugar and a little cinnamon, makes crunchy little coating and nice to eat hot by its self or a little butter.5 stars

    Reply

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