Ultra-Fluffy Buttermilk Pancakes Recipe
If there’s one breakfast treat that truly feels like a warm hug on a Sunday morning, it’s Ultra-Fluffy Buttermilk Pancakes. Each generous bite is even softer and lighter than the last, with a golden, slightly crisp edge and a tangy, buttery center that begs for a cascade of maple syrup. Whether you’re looking to impress guests or simply want to spoil yourself (and maybe someone special), this classic recipe for ultra-fluffy buttermilk pancakes delivers a stack that’s impossibly airy, tender, and utterly comforting.
Ingredients You’ll Need
These pancakes come together with simple pantry staples, but don’t be fooled—every ingredient plays a starring role in the texture, flavor, and color of your final pancake stack. Having everything ready means you’re just a short flip away from breakfast perfection.
- All-purpose flour: Provides the structure—resist the urge to substitute, as it gives that signature pancake fluff.
- Granulated sugar: Adds just the right amount of sweetness, letting buttermilk shine through.
- Baking powder: Responsible for the initial lift that makes these pancakes ultra-fluffy.
- Baking soda: Reacts with the acidic buttermilk for extra tenderness and that irresistible tang.
- Salt: Balances sweetness and brightens all the flavors in the batter.
- Buttermilk: The secret to signature tang and moist, cloud-like interiors.
- Large eggs: Bind everything together and contribute to a rich, custardy crumb.
- Unsalted butter (melted and slightly cooled): For buttery depth and golden-brown edges.
- Vanilla extract: Adds a fragrant warmth—don’t skip for the full experience!
- Butter or oil for the skillet: Ensures perfect release (and those irresistible golden edges).
How to Make Ultra-Fluffy Buttermilk Pancakes
Step 1: Gather and Prep Your Ingredients
Set yourself up for pancake success by assembling every ingredient before you start mixing. Melt the butter and let it cool slightly, crack the eggs, and measure out everything else. This way, you’ll be able to move quickly and keep your batter perfectly fluffy.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, combine the flour, granulated sugar, baking powder, baking soda, and salt. Whisking these together ensures even distribution of leaveners, so every pancake is soft and perfectly risen.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the buttermilk, large eggs, melted butter, and vanilla extract until smooth and blended. This combination is what gives Ultra-Fluffy Buttermilk Pancakes their extra-special taste and pillowy texture.
Step 4: Combine Wet and Dry—But Don’t Overmix
Pour the wet ingredients into the dry mixture. Gently fold everything together with a spatula or spoon until just combined—some lumps are actually ideal. Overmixing breaks down those air pockets, so for truly ultra-fluffy buttermilk pancakes, stir only until everything is moistened.
Step 5: Let the Batter Rest
Let the batter sit for 5–10 minutes. This short rest allows the baking powder and soda to react, resulting in a thicker batter and higher, light-as-air pancakes when you cook them—well worth the tiny wait.
Step 6: Heat and Grease Your Skillet
While the batter rests, heat a nonstick skillet or griddle over medium heat. Brush with butter or oil, making sure the surface is evenly coated but not dripping. This ensures pancakes that cook evenly and release with ease.
Step 7: Scoop and Cook
Use a ¼ cup measure to portion the batter for each pancake onto the hot skillet. Watch as small bubbles form on the surface after 2–3 minutes. Flip gently, then cook for another 1–2 minutes. Your Ultra-Fluffy Buttermilk Pancakes should be beautifully golden outside and irresistibly tender inside.
Step 8: Serve Warm
Stack pancakes on a plate as you go, keeping them tented with foil if needed to stay warm. Now comes that blissful moment: add butter, pour over maple syrup, or try your favorite toppings. Dig in and embrace breakfast heaven!
How to Serve Ultra-Fluffy Buttermilk Pancakes
Garnishes
Sometimes, a classic stack is best with just a knob of butter and a river of real maple syrup, but Ultra-Fluffy Buttermilk Pancakes shine with a splash of extras. Try fresh berries for tartness, dollops of whipped cream for decadence, or a sprinkle of toasted nuts for crunch. For a fruity twist, warm apple or berry compote pairs beautifully.
Side Dishes
Elevate your brunch spread by serving these pancakes alongside crispy bacon, oven-roasted breakfast potatoes, or a simple yogurt parfait. Sliced oranges or grapefruit cut the richness, while a cup of hot coffee pulls everything together for the ultimate breakfast experience.
Creative Ways to Present
Take your presentation up a notch by stacking pancakes high and threading them with skewers for a playful brunch centerpiece. Try making pancake “sliders” with fillings like Nutella or cream cheese and strawberries in between. Or build a pancake board, offering an array of toppings and syrups for friends and family to customize their stacks.
Make Ahead and Storage
Storing Leftovers
If you’ve made more ultra-fluffy buttermilk pancakes than you can eat in one sitting (lucky you!), let them cool to room temperature. Wrap stacks tightly in plastic wrap or place in an airtight container, and refrigerate for up to 3 days. They’ll stay tender and ready for breakfast in a pinch.
Freezing
These pancakes freeze fantastically! Arrange cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep their fluffy texture for up to 2 months—just grab and go when those cravings hit.
Reheating
For the fluffiest results, reheat pancakes in a toaster oven or oven at 350°F for a few minutes, or use a nonstick skillet over low heat. The microwave works in a pinch, but only for short bursts to prevent sogginess—cover with a damp paper towel for best results.
FAQs
Can I make Ultra-Fluffy Buttermilk Pancakes without buttermilk?
If you’re out of buttermilk, you can make a quick substitute: mix 2 cups of milk with 2 tablespoons of lemon juice or white vinegar, let it sit for 5 minutes, then use as directed. While the tang won’t be identical, your pancakes will still turn out delicious.
What’s the secret to making pancakes extra thick and fluffy?
Resist overmixing—lumps are your friend! And don’t skip that short rest after mixing the batter. It gives the leaveners time to create air bubbles, resulting in those high-rise, ultra-fluffy buttermilk pancakes every time.
Can I make these pancakes gluten-free?
Absolutely—simply swap the all-purpose flour for your favorite gluten-free blend (look for those designed for baking). Note that the texture may be a bit different, so check the batter consistency and adjust with a splash more buttermilk if needed.
How do I know when the pancakes are ready to flip?
Wait until the edges look set and you see bubbles forming across the surface. Lift gently with a spatula; if the underside is golden brown, it’s time to flip! Let the second side cook just until set for the ultimate ultra-fluffy buttermilk pancakes.
Can I add mix-ins like blueberries or chocolate chips?
Yes! Scatter mix-ins over each pancake right after ladling the batter onto the skillet. This helps them stay suspended and avoids streaky batter. Blueberries, chocolate chips, chopped nuts, or diced bananas are all outstanding choices.
Final Thoughts
There’s just something magical about a tall stack of Ultra-Fluffy Buttermilk Pancakes—each bite promises cozy comfort and a burst of homemade goodness. Don’t wait for a special occasion; treat yourself and your loved ones to a plateful soon. You’ll find yourself craving these pancakes again and again!
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Ultra-Fluffy Buttermilk Pancakes Recipe
- Total Time: 25 minutes
- Yield: 10 pancakes 1x
- Diet: Vegetarian
Description
Enjoy a delightful breakfast with these ultra-fluffy buttermilk pancakes. Easy to make and incredibly delicious, these pancakes are a perfect way to start your day.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 2 cups buttermilk
- 2 large eggs
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
Butter or oil for the skillet.
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until combined.
- Combine Wet and Dry Mixtures: Pour wet ingredients into the dry ingredients and gently mix until just combined. Some lumps are okay.
- Rest the Batter: Let the batter rest for 5–10 minutes to thicken and rise.
- Cook Pancakes: Heat a skillet, grease with butter or oil, scoop batter onto skillet, cook for 2–3 minutes until bubbles form, flip, and cook for another 1–2 minutes until golden brown.
- Serve: Serve warm with maple syrup, butter, or toppings of your choice.
Notes
- Don’t overmix the batter—lumps are key to fluffiness.
- For extra height, cover the pan loosely with a lid while cooking.
- These pancakes freeze well—cool completely, then store in a freezer-safe bag for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 170
- Sugar: 4g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
