Fluffy Buttermilk Pancakes

Introduction

These Fluffy Buttermilk Pancakes are light, soft, and beautifully golden with the perfect rise. Made using a simple homemade buttermilk substitute and everyday pantry staples, this easy breakfast recipe comes together in minutes—no special ingredients required. Perfect for weekend mornings, family breakfasts, or make-ahead meal prep, these pancakes are sure to become a favorite.

Recipe Details

• Course: Breakfast
• Cuisine: American
• Difficulty: Easy
• Servings: 8 pancakes
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Calories: ~280 per serving

Ingredients

Homemade Buttermilk

• 1 cup milk (whole or 2%)
• 1 tablespoon white vinegar or lemon juice

Pancake Batter

• 1½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• 3 tablespoons butter, melted (plus more for cooking)
• 1 teaspoon vanilla extract (optional)

Instructions

1. Make the Homemade Buttermilk

Pour milk into a small bowl or measuring cup. Add vinegar or lemon juice, stir gently, and let sit for 5 minutes until slightly thickened.

2. Prepare the Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. Mix the Wet Ingredients

In a separate bowl, whisk the egg, melted butter, vanilla (if using), and homemade buttermilk.

4. Combine the Batter

Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix. A few small lumps are perfectly fine.

5. Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Pour about ¼ cup of batter per pancake. Cook for 2 minutes, until bubbles form on the surface and edges look set. Flip and cook for another 1–2 minutes until golden and cooked through. Repeat with remaining batter.

Tips for Best Pancakes

• Avoid overmixing—lumpy batter makes fluffier pancakes.
• Let the homemade buttermilk rest for the full 5 minutes before using.
• Keep cooked pancakes warm by covering with foil or placing in a low oven.
• Add chocolate chips, blueberries, or banana slices for variety.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Stack with parchment paper between pancakes and freeze for up to 2 months.
• Reheat: Warm in the microwave, toaster, or skillet until heated through.

FAQs

1. Can I use almond or oat milk instead?
Yes, any milk works for the substitute, but whole or 2% gives the best texture.

2. Why are my pancakes flat?
Overmixing or expired baking powder can prevent fluffiness.

3. Can I make the batter ahead of time?
It’s best fresh, but you can refrigerate the batter for up to 24 hours.