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The Best Fluffy Buttermilk Pancakes From Scratch

Close-up of a tall stack of fluffy buttermilk pancakes topped with melting butter and drizzled with syrup.
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Make thick, diner-style buttermilk pancakes that are light and fluffy every time. This easy recipe delivers classic results better than any boxed mix for your weekend brunch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted, plus more for the griddle
  • 1 teaspoon vanilla extract (optional)
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. Combine wet ingredients: In a separate medium bowl, whisk together the buttermilk, eggs, and melted butter. If using, add the vanilla extract and cinnamon now.
  3. Mix batter: Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Stop mixing when you still see a few small lumps; overmixing develops gluten and makes pancakes tough. This is key for fluffy pancakes.
  4. Rest the batter: Let the batter rest at room temperature for 5 to 10 minutes. This allows the leavening agents to activate, creating thicker pancakes.
  5. Heat the griddle: Heat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray. The griddle is ready when a drop of water sizzles immediately.
  6. Cook pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look set.
  7. Flip and finish: Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  8. Serve immediately: Stack the pancakes and serve hot with your favorite toppings.

Notes

  • For extra thick pancakes, do not spread the batter on the griddle; let it sit in a mound.
  • If you do not have buttermilk, mix 1 3/4 cups of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • Keep finished pancakes warm in a single layer on a baking sheet in a 200°F oven while you cook the remaining batter.

Nutrition

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