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Fluffy Buttermilk Pancakes

There’s nothing like starting your day with a big stack of hot Fluffy Buttermilk Pancakes dripping with butter and pure maple syrup. These pancakes are slightly sweet with an airy texture due to beaten egg whites that are gently folded into the batter. A splash of pure vanilla and the flavor palate is complete.

Fluffy Buttermilk Pancakes

Easy Fluffy Buttermilk Pancakes Recipe

Classic buttermilk pancakes are like golden medallions encircled with those crispy edges that makes them impossible to resist. They’re admittedly indulgent, yet perfectly acceptable to be enjoyed first thing in the morning. My boys are huge fans of breakfast foods at any time of day. In fact, they love it when I make fruit filled pancakes, cheesy breakfast casseroles and twice baked potatoes with spinach, bacon and eggs for breakfast or for supper on busy weekdays. Breakfast food is comfort food in my kitchen.

Fluffy Buttermilk Pancakes

How to Make the Best Fluffy Buttermilk Pancakes Recipe

This recipe for scratch made fluffy buttermilk pancakes is my go-to and I highly recommend going the extra step of separating the eggs and whipping the egg whites before adding them to the pancake batter. It makes all the difference in the world to the texture. The hint of vanilla lends such a richness to the flavor that makes me return to this recipe over and over again.

  • Ingredients you’ll need to make this recipe for homemade Fluffy Buttermilk Pancakes: All purpose flour, granulated sugar, baking powder, baking soda, salt, buttermilk, melted butter, large eggs and vanilla extract. You’ll also need butter or vegetable oil for frying.
  • Separating the eggs and beating air into the egg whites is the secret to the fluffiest pancakes. Can you make this recipe without separating the eggs? Of course, yes you can. The texture will be different but they will still be quite delicious.
  • To make your own buttermilk: To each 1 cup of whole milk add 1 tablespoon of fresh lemon juice or white distilled vinegar. Let stand for 5 minutes, then stir and proceed with the recipe as written.
  • You could add whole berries such as blueberries or raspberries to the pancakes while they’re cooking. You could also sprinkle the pancake batter with toasted nuts or chocolate chips for the kiddos.
  • You can make and store leftover buttermilk pancakes for up to 3 days. You can also freeze pancakes for up to 1 month. Reheat pancakes in the microwave in seconds for a make ahead meal hack.

Fluffy Buttermilk Pancakes

More Southern Style Pancake Recipes to Make

Breakfast for dinner, or “brinner” is a real treat, especially when I whip-up the brunch foods we love but have little time to make on busy weekday mornings. More amazing pancake recipes you may like to try:


Fluffy Buttermilk Pancakes

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Fluffy Buttermilk Pancakes
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5 from 1 vote

Fluffy Buttermilk Pancakes

Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: buttermilk-pancakes, easy-pancake-recipes, fluffy-buttermilk-pancakes
Servings: 10 pancakes
Calories: 183kcal
Author: Melissa Sperka


  • 2 cups all purpose flour
  • 3 Tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk
  • 4 Tbsp butter melted plus additional for pan
  • 2 large eggs separated
  • 1 tsp pure vanilla extract
  • Maple syrup and butter for serving


  • Combine flour, sugar, baking powder, baking soda and salt. Sift using a whisk.
  • In a separate bowl whisk together the buttermilk, melted butter, egg yolks and vanilla.
  • Add the wet to the dry stirring just until combined.The mixture will be lumpy. Set aside.
  • Using an electric mixer, beat the egg whites until stiff peaks have formed. Fold into the batter.
  • Butter a cast iron skillet or griddle and heat to medium-high. Divide the pancake batter using a 1/4 cup measuring cup. (May use cooking spray in place of butter, if desired)
  • Cook until golden and the batter has bubbled on top for around 2 minutes per side, then flip.
  • Cook in batches adding more butter to the pan as needed. Keep warm until serving.
  • Serve drizzled with maple syrup and butter.


Serving: 1serving | Calories: 183kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 403mg | Potassium: 91mg | Fiber: 1g | Sugar: 6g | Vitamin A: 253IU | Calcium: 99mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!




  1. 5 stars
    The pancakes were like no other, crunchy on the edges and soft and tasty on the inside. Making them for the grandkids tomorrow.

    1. You can thin the batter to your liking, sure. Add in small amounts until you reach your desired consistency.

  2. Thanks for sharing your Fluffy Buttermilk Pancake recipe…they look so yummy! I’m forever trying new pancake recipes every weekend & come Sunday I’ll be fixing these 🙂 Do you think I could use the milk + lemon juice or vinegar in place of regular buttermilk?

    1. Hi Elizabeth, in a pinch sure. But, it’s always best if possible to use the real thing. Preferably NOT fat free.

  3. Hi Melissa,
    These pancakes look sooooo delicious and fluffy that i almost got my tongue on the screen to get a taste of them! I’m from the Netherlands and we eat a totally different type of pancake. You call those crêpes. But they’re like crêpes, only much bigger. And thin of course. I like your pancakes more! They’re so yummie to put your teeth in a cloud of deliciousness, nothing can beat that! I was looking since forever for a really good American pancake recipe and here i’ve found it! This will be my go to recipe when i want to eat pancakes, for sure! So Thank you for this great recipe and till next time.
    Have a great day and keep them going….those great recipes of yours!

    1. Hi Marja, thanks so much for visiting from the beautiful Netherlands. I’m delighted to share these with you, I share your love of pancakes and adore crepes, as well. Thanks so much for stopping by!

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