No one can resist a stack of hot pancakes, and this recipe is the best when it comes to homemade, from scratch, fluffy ones! 8 simple ingredients and 10-15 minutes to devour this hot breakfast! You'll never use a box mix again!
Jump to:
Why You'll Love This Recipe
- Soft, fluffy pancakes that are easy to cut into bites, unlike a box mix with their tough, rubbery pancakes.
- This is my favorite pancake recipe! It makes perfect pancakes every time!!!
- Easy recipe for big breakfasts on special occasions or just a Monday morning!
Ingredient Notes and Substitutions
- Buttermilk - Did you run out of buttermilk? No worries! Measure 1 ⅛ cup regular milk into a measuring cup and whisk in 2 Tbs. white vinegar for a homemade buttermilk mixture. Let stand for 5 minutes before using.
- Olive Oil - You may substitute coconut oil, canola oil, or vegetable oil for the olive oil.
- Flour - Use all-purpose flour.
- Vanilla? - If you want to add a teaspoon of vanilla extract, feel free.
- Variations - Feel free to toss a handful of chocolate chips or fresh blueberries into the pancake batter before cooking!
Couple Things You'll Need
Step by Step Instructions
- Preheat an electric griddle (or large frying pan) to about 275 degrees.
- In a large bowl, whisk the flour, baking powder, baking soda, salt and sugar together.
- Add the wet ingredients, oil, egg, and buttermilk to the dry ingredients.
- Stir just until all the flour is mixed in and no streaks of flour remain. Over-mixing the batter will take the fluffiness out of your pancakes.
- Let the batter stand for 3 to 5 minutes, allowing the baking soda to react with the buttermilk, causing your batter to become "fluffy."
- Using a ¼ cup measuring cup for eight 4 to 5-inch pancakes or a ⅓ cup for six 6 to 7-inch pancakes, pour circles of batter onto the hot griddle.
- When the pancakes are golden on the bottom, and little air bubbles begin to appear on the top of the pancake, flip them over and cook on the other side until golden brown.
- Serve your perfect buttermilk pancakes hot with your favorite syrup!
My Favorite Syrup Recipes
Recipe FAQs and Expert Tips
What does buttermilk do in pancakes?
The buttermilk reacts with the baking soda, which causes the batter to puff up really fluffy, giving you those delicious fluffy pancakes. You can make your own buttermilk by whisking 2 Tbs white vinegar into roughly a cup of milk.
Can this batter be made a day ahead?
No, this pancake batter needs to be cooked immediately. The fluff created by the baking soda does deflate after a while.
What can I do with leftover pancakes?
You can cover a plate of these amazing pancakes with plastic wrap, put them in the fridge, and reheat them in the microwave or toaster later!
More Pancake Recipes
Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest, and Instagram!
Fluffy Buttermilk Pancakes Recipe
No one can resist a stack of hot pancakes, and this recipe is the best when it comes to homemade, from scratch, fluffy ones! 8 simple ingredients and 10-15 minutes to devour this hot breakfast!
Ingredients
- 1 ¼ Cups Flour
- ¼ Cup Sugar
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ Cup Canola Oil
- 1 Large Egg
- 1 ¼ Cups Buttermilk
Instructions
- Preheat an electric griddle to about 275 degrees.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, and sugar together.
- Add the oil, egg, and buttermilk to the dry ingredients. Stir just until all the flour is mixed in. Over-mixing the batter will take the fluffiness out of your pancakes.
- Let the batter stand for 3 to 5 minutes, allowing the baking soda to react with the buttermilk, causing your batter to become "fluffy".
- Using a ¼ cup measuring cup for eight 4 to 5-inch pancakes or a ⅓ cup for six 6 to 7-inch pancakes, pour circles of batter onto the electric griddle.
- When the pancakes are golden on the bottom and little bubbles begin to appear on the top of the pancake, flip them over and cook on the other side until golden brown.
- Serve hot with your favorite syrup!
Notes
- My favorite syrups for these pancakes are Lemon Cream Syrup, Raspberry Cream Syrup, and Cinnamon Cream Syrup!
Nutrition
Calories: 183kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 25mgSodium: 249mgPotassium: 64mgFiber: 0.4gSugar: 9gVitamin A: 92IUVitamin C: 1mgCalcium: 104mgIron: 1mg
Tried this recipe?Let us know how it was!
Jeff
Very delicious!!!
M.B.
These turned out perfect!!!
LS
Love these pancakes!!! Had then this morning. Grandkids snapped them up.