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

Fluffy Buttermilk Pancakes

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!
Course Baked Goods, Breakfasts
Cuisine American
Keyword best buttermilk pancakes, buttermilk pancakes, fluffy buttermilk pancakes, fluffy pancakes
Diet Vegan
Occasion Birthdays, Christmas, Easter, Valentine's Day
Time 30 minutes or less, 45 minutes or less
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 pancakes
Calories 422kcal
Author Sarah Bond


  • 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


  • 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.


Serving: 3pancakes | Calories: 422kcal | Carbohydrates: 62.8g | Protein: 13.8g | Fat: 12.8g | Saturated Fat: 7g | Cholesterol: 121mg | Sodium: 990mg | Potassium: 288mg | Fiber: 1.7g | Sugar: 15.2g | Calcium: 130mg | Iron: 3.4mg