Fluffy Buttermilk Pancakes

These fluffy buttermilk pancakes are the best I’ve ever had! They are easy to make and perfect for weekend breakfasts! Serve warm with butter and maple syrup, or your choice of toppings!

In our family, we’ve been making pancakes for Sunday morning breakfasts for a couple of years now. My kids just love them. This has led me to try LOTS of pancake recipes over the past few years and this fluffy buttermilk pancakes recipe has become our absolute favorite and go-to recipe. Make pancakes part of your weekend breakfast routine, too (if you haven’t already)!

Instead of butter and maple syrup, I like to top my pancakes with fresh fruits and homemade whipped cream. What toppings do you like most with your pancakes?

Tips for Making Pancakes

• Do not overmix the batter. This results in dense and tough pancakes rather than fluffy pancakes. The batter should be lumpy.
• Use a spatula to flip the pancakes. A wide and flexible spatula, like a fish spatula, works best. To flip a pancake, slide a spatula underneath and gently flip it over just using your wrist.

If you make this recipe, I’d love to know how it turned out! Please let me know by giving it a star rating and leaving a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it! I’d love to see your fluffy buttermilk pancakes!

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Fluffy Buttermilk Pancakes

By Christina

Yields: 4 servings

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Resting Time: 30 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

These fluffy buttermilk pancakes are the best I’ve ever had! They are easy to make and perfect for weekend breakfasts! Serve warm with butter and maple syrup, or your choice of toppings!

Ingredients

For the Batter

• 1 1/2 cups (188 g) all-purpose flour
• 2 teaspoons (9 g) baking powder
• 1/4 teaspoon (1 g) baking soda
• 1 tablespoon (12.5 g) sugar
• 1/4 teaspoon (1.5 g) salt
• 1 large egg
• 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
• 1 1/2 cups (360 ml) buttermilk

For Serving

• Butter
• Maple syrup

Instructions

• In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
• In a medium bowl, beat the egg then whisk in the melted butter and buttermilk.
• Add the wet ingredients to the dry ingredients and stir just until combined. (Do not overmix. The batter should be lumpy.)
• Let the batter rest at room temperature for 30 minutes.
• Heat a nonstick pan or griddle over medium-low heat. Lightly grease it with oil.
• Add 1/4 to 1/3 cup of batter to the pan for each pancake, spacing the pancakes at least 1 inch apart from each other. Once bubbles form across the entire surface of the pancake and the bottom is golden brown, after about 2-3 minutes, flip the pancake once and continue cooking for another 1-2 minutes or until the other side is golden brown. Repeat the cooking process with the remaining batter. Adjust the heat setting if necessary. Regrease the pan or griddle if necessary.
• Serve the pancakes immediately topped with butter and maple syrup, or other toppings.

Notes

Storage & Freezing Instructions: Pancakes taste best right after they are made. Any leftover pancakes can be stored in an airtight container in the refrigerator for 2-3 days. The cooled pancakes can also be frozen for up to 3 months. Reheat in a toaster or as desired.

Adapted from Just a Taste.

Did You Make This Recipe?

I’d love to know how it turned out! Please leave a comment below. Or snap a photo and tag @teatimeontheporch on Instagram so I can see it!