Breakfast

Fluffy Buttermilk Pancakes

Tall, tender pancakes with golden edges, made from pantry staples.

By Daniel Ortiz · 2026-10-04 · 4 min read

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Serves: 4

Ingredients

• 1 3/4 cups (220 g) all-purpose flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups (360 ml) buttermilk
• 2 large eggs
• 3 tbsp melted butter, plus more for the pan

Instructions

1. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, whisk the buttermilk, eggs, and melted butter.
3. Pour the wet mixture into the dry and stir just until combined. Lumps are fine. Rest 5 minutes.
4. Heat a buttered skillet over medium heat. Pour 1/3 cup batter per pancake and cook until bubbles form, about 2 minutes.
5. Flip and cook another 1 to 2 minutes until golden. Serve warm with maple syrup.

Tips

• Do not overmix; it makes pancakes tough.
• Keep finished pancakes in a 200°F (95°C) oven while you cook the rest.

Substitutions

No buttermilk? Stir 1 tbsp lemon juice into 1 1/2 cups milk and wait 5 minutes.

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