Fluffy Buttermilk Pancakes
Tall, tender buttermilk pancakes with a lightly crisp edge. A ten-minute rest and a lumpy batter are the two secrets, and we explain exactly why both work.
By Molly
Updated · Published
- Prep
- Cook
- Total
- Yield
- 12 four-inch pancakes
- Level
- Easy
Every ingredient in grams and cups
Every weekend kitchen needs one pancake recipe you can make half-asleep. This is ours: tall, soft pancakes with a faint tang from the buttermilk and edges that crisp in the butter.
They aren’t complicated, but they are a little counter-intuitive. The batter should be lumpy, and you should wait before cooking it. Both feel wrong the first time, and both are why these pancakes are so fluffy. The sections below explain why. Once you understand the reasons, you can fix almost any pancake problem yourself.
We give every measurement by weight and by volume. If you have a scale, use the grams. A cup of flour can vary by 30 grams depending on how you fill it, and that’s the difference between pancakes that puff and pancakes that sit.
Why this recipe works
Acid plus soda equals lift
Buttermilk is acidic. When it meets baking soda it releases carbon dioxide right away, and the baking powder adds a second burst of gas on the hot griddle. Two leaveners give you height and a tender crumb.
Lumps mean tenderness
Stirring flour with liquid develops gluten, which makes pancakes chewy. Folding only until the dry flour disappears keeps gluten weak, and the small lumps hydrate during the rest.
The 10-minute rest
Resting lets the flour absorb liquid so the batter thickens, holds its bubbles and spreads less. You get taller pancakes with more even browning.
Cooled butter, not hot
Melted butter adds flavor and helps the edges crisp. Cooling it for a few minutes stops it from scrambling the eggs or setting into hard flecks in the cold buttermilk.
How to make fluffy buttermilk pancakes
What the key stages should look like. The complete method, with weights and timers, is in the recipe card.
Step 2: Mix the wet ingredients
Step 5: Cook the first side
Step 6: Flip and finish
How to know it’s done
- Bubbles across the surface pop and stay open as small holes. That's your cue to flip.
- The edges look dry and matte, not glossy.
- The underside is an even, deep golden brown. Peek with your spatula.
- After flipping, the center springs back when pressed lightly and no wet batter oozes from the sides.
Tips for success
- Your first pancake is a test. If it browns before the bubbles open, lower the heat. If it takes more than 3 minutes, raise it slightly.
- Use a ¼-cup measure or a portion scoop for pancakes that are the same size and cook evenly.
- Don't press pancakes with the spatula after flipping. It squeezes out the air you worked to keep.
Swaps & variations
- No buttermilk
- Stir 2 tablespoons (30 g) lemon juice or white vinegar into 2 cups minus 2 tablespoons (460 g) milk and let it stand for 10 minutes. Or whisk ¾ plain yogurt with ¼ milk by weight.
- Whole wheat
- Replace up to half the flour (125 g) with whole wheat flour and add 2 tablespoons extra buttermilk, because whole grains absorb more liquid.
- Blueberries
- Drop 4 or 5 berries onto each pancake right after pouring, rather than stirring them in, so they don't bleed into the batter.
Make ahead, storage & reheating
- Make ahead
- Whisk the dry ingredients together up to a month ahead and store them airtight. In the morning, add the wet ingredients and you're 15 minutes from breakfast.
- Store & reheat
- Cool completely, then refrigerate in an airtight container for up to 3 days, or freeze in a single layer before bagging for up to 2 months. Reheat in a toaster or a 350°F (175°C) oven until hot, about 8 minutes from frozen.
Frequently asked questions
Why are my pancakes flat?
The usual causes are overmixing, which knocks out air and builds gluten, expired baking powder, or skipping the rest. Also check that the flour was measured by weight or spooned and leveled, and not packed.
Can I make the batter the night before?
You can, but expect slightly flatter pancakes, because the baking soda reacts as soon as it touches buttermilk. If you want to prep ahead, mix the dry and wet ingredients separately, refrigerate the wet, and combine them in the morning.
What temperature should the griddle be?
About 350 to 375°F (175 to 190°C), which is medium on most stoves. Water droplets should dance across the surface before evaporating.
Helpful guides
- GuideHow to Tell When Pancakes Are Ready to FlipBubbles, matte edges and a golden underside are the three signs a pancake is ready to flip. Here's what each one means and how to set your heat so they line up.
- GuideWhy We Weigh Flour (And How to Measure It If You Don't)A cup of flour can weigh anywhere from 115 to 160 grams depending on how you fill it. Here's why that matters, and how to get consistent results with or without a scale.
The recipe
Fluffy Buttermilk Pancakes
Tall, tender buttermilk pancakes with a lightly crisp edge. A ten-minute rest and a lumpy batter are the two secrets, and we explain exactly why both work.
By Molly · https://breakfastbake.com/recipes/fluffy-buttermilk-pancakes/
- Prep
- Cook
- Total
- Yield
- 12 four-inch pancakes
- Level
- Easy
Scaled recipe: times and pan sizes may need adjusting. Grams are the most accurate way to measure a scaled recipe.
Ingredients
Equipment
- Digital kitchen scale
- 2 mixing bowls and a whisk
- Griddle or large nonstick skillet
- Thin, wide spatula
- ¼-cup measure or portion scoop
Method
Mix the dry ingredients
In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt for 20 seconds so the leaveners are evenly spread.
Mix the wet ingredients
In a second bowl or a large measuring jug, whisk the buttermilk, eggs and vanilla until smooth, then whisk in the melted butter in a thin stream.
Combine and rest
Pour the wet ingredients into the dry and fold with a spatula until no dry flour is visible. Stop while the batter is still lumpy. Let it rest for 10 minutes while the griddle heats.
Heat the griddle
Heat a griddle or large nonstick skillet over medium heat (about 350 to 375°F / 175 to 190°C) and brush lightly with butter or oil. A few drops of water should sizzle and skitter, not vanish instantly.
Cook the first side
Pour ¼-cup (60 ml) portions of batter onto the griddle, leaving space between them. Cook for 2 to 3 minutes, until bubbles on the surface pop and stay open and the edges look matte.
Flip and finish
Flip once and cook for 1 to 2 minutes more, until the center springs back when pressed. Serve right away, or keep warm on a rack in a 200°F (95°C) oven while you cook the rest.
Weights use the Breakfast Bake weight chart: flour is spooned into the cup and leveled (1 cup = 125 g).
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