Fluffy Buttermilk Pancakes

Recipe by ITALIAN FOOD RECIPECourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

Pencakes

Prep time

minutes

Cooking time

minutes

Calories

280

kcal

Total time

minutes

These fluffy buttermilk pancakes are light, soft, and golden with the perfect rise—all made using a simple homemade buttermilk substitute. With pantry staples and no special ingredients needed, this breakfast favorite comes together in just minutes. Ideal for weekends, family breakfasts, or meal prep, these pancakes will become a go-to morning recipe!

Ingredients

For Homemade Buttermilk Substitute
1 cup milk (whole or 2%)
1 tablespoon white vinegar or lemon juice
For the Pancake Batter
1 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
3 tablespoons melted butter (plus more for cooking)
1 teaspoon vanilla extract (optional)

Directions

Make Homemade Buttermilk
– Pour 1 cup of milk into a small bowl or measuring cup.
– Add 1 tablespoon of vinegar or lemon juice.
– Stir gently and let it sit for 5 minutes until slightly thickened.
Prepare Dry Ingredients
– In a large mixing bowl, whisk together:
– Flour
– Sugar
– Baking powder
– Baking soda
– Salt
Mix Wet Ingredients
– In another bowl, whisk the egg, melted butter, vanilla (if using), and homemade buttermilk.
Combine
– Pour the wet mixture into the dry ingredients.
– Stir gently until just combined. Do not overmix—some small lumps are okay.
Cook Pancakes
– Heat a non-stick skillet or griddle over medium heat.
– Lightly grease with butter or oil.
– Pour ¼ cup batter for each pancake.
– Cook until bubbles appear on top and edges look set (about 2 minutes).
– Flip and cook for another 1–2 minutes until golden and cooked through.
– Repeat with remaining batter.

Tips

Don’t overmix the batter—lumpy batter = fluffy pancakes.
Let the homemade buttermilk sit for at least 5 minutes before using.
Keep cooked pancakes warm by covering them with foil or placing them in a low-temperature oven.
Add-ins like chocolate chips, blueberries, or banana slices can be mixed in.

Nutrition (Per Serving – Approx.)

Calories: 280
Carbohydrates: 38g
Protein: 7g
Fat: 10g
Fiber: 1g
Sugar: 8g

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.

Fluffy Buttermilk Pancakes