If you’re on the hunt for the ultimate breakfast or brunch treat, these Super Fluffy Buttermilk Pancakes are it. We’re talking crispy golden edges, soft pillowy centers, and a sky-high rise that makes them feel like a diner special, but better, because you made them at home, in your PJs, without the $6 coffee. WIN!
When my kids were little, they used to call these “cloud cakes” and honestly, the name stuck. I’ve been making pancakes for 16 years (yes, I counted), testing, tweaking, and chasing that perfect balance of fluff and flavor. This is the recipe we always circle back to on slow Sunday mornings, birthday breakfasts, or any day we need a little extra cozy.
If you love breakfast treats, you've got to try my Lemon Ricotta Pancakes, my Easy French Crepes or my Eggnog French Toast Casserole (because eggnog deserves to shine outside of December)!
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Why You'll Love This Recipe
Cloud-Like Texture: The combination of buttermilk, baking powder, and baking soda creates pancakes that are irresistibly light and fluffy, practically floating off the plate.
Simple Ingredients: With common pantry ingredients, you can achieve breakfast perfection. This recipe proves that extraordinary doesn't have to be complicated.
Customizable: Super fluffy buttermilk pancakes are a canvas for your creativity. Add blueberries, chocolate chips, or sliced bananas to tailor each batch to your taste.
Quick and Easy: Whisk together a batch in minutes, making them a perfect choice for weekday breakfasts or lazy weekend brunches.
Make Ahead: Perfect for freezing and reheating, so you can enjoy pancakes anytime
The Fluffiness Factor
We all love a super fluffy buttermilk pancake, but let’s be honest, nailing that cloud-like texture can feel like chasing a unicorn. The secret? A little kitchen chemistry. The tangy buttermilk teams up with baking soda, and when the two meet, magic happens, tiny bubbles form and expand when they hit the heat, turning your batter into airy, pillowy perfection.
It’s the kind of science I can get behind, especially when it results in a stack of diner-worthy pancakes at home.
Ingredients
Full recipe and instructions in the recipe card at the end of this post
Buttermilk: Room temp buttermilk really makes a difference! If you don't have time to bring it to room temperature just pop it in the microwave for 30 seconds or so. Buttermilk's acidity reacts with baking soda to create bubbles, resulting in a light and airy texture. The tanginess adds a delightful flavor dimension. If you don't have buttermilk just add one tablespoon of lemon juice or vinegar to regular milk and let it sit for five minutes. Et voila!
Baking Powder and Baking Soda: This dynamic duo is responsible for the pancakes' rise. Baking powder provides immediate lift, while baking soda reacts with the buttermilk for an extra boost.
Unsalted Butter: Melted butter not only adds richness but also contributes to the pancakes' tenderness. Its subtle flavor enhances the overall taste of each bite.
Vanilla Extract: A touch of vanilla brings warmth and depth, turning your pancakes into a comforting and aromatic delight.
Instructions
Full recipe and instructions in the recipe card at the end of this post
Step 1: Sift your dry ingredients and combine. I like to use a measuring scale for precise measurements.
Step 2: Combine your room temperature eggs and buttermilk with the vanilla and melted butter.
Step 3: Add wet ingredients to dry ingredients and combine. Make sure to gently fold without over mixing. Lumps are a good thing.
Step 4: Heat your pan on medium heat and melt a little butter. I use a ½ cup measuring cup to scoop my batter or you can use an ice cream scooper.
Step 5: Flip once nice and golden. About 3-4 minutes.
Step 6: Top with some butter and syrup and serve!
How To Store
Refrigeration: Allow any leftover pancakes to cool before storing them in an airtight container in the refrigerator. Refrigerate for up to 2 days.
Freezing: To freeze pancakes, place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen pancakes to a freezer bag, separating each with parchment paper. Store in the freezer for up to 2 months.
Reheating: For refrigerated pancakes, gently warm in the microwave or on a griddle for a few seconds until heated through. For frozen pancakes reheat in a toaster or oven for a quick and delicious breakfast.
FAQ
While all-purpose flour is recommended for its balanced texture, you can experiment with whole wheat or alternative flours. Keep in mind that the results may vary.
No, it is recommended that you only prepare your dry ingredients ahead of time. Once you add in your wet ingredients, you want to make them immediately. The more time you wait the less effective the leavening ingredients will become.
Buttermilk contributes to the unique texture and flavor. However, you can create a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
Pour the batter onto the griddle using a measuring cup or ladle to control the amount. This helps maintain uniform size and shape.
⭐️ Recipe
Fluffy Buttermilk Pancakes
Ingredients
- 1.5 cups flour
- 3 teaspoon of baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoon of sugar
- 1 teaspoon of pure vanilla extract
- ¼ teaspoon cinnamon
- 2 eggs room temp
- 4 tablespoon melted butter
- 1 ⅓ cups buttermilk
Instructions
- Measure your dry ingredients into a sifter over a bowl. You want to make sure you measure your ingredients precisely using either a food scale, or, if you are using measuring cups, scoop the flour with a spoon into your measuring cup and use a flat surface to level.
- Mix your dry ingredients and set aside.
- You want your eggs and buttermilk to be room temperature. However, if you don't have time just pop your milk in the microwave for about 30 seconds. If you don't have buttermilk, you can use regular milk and add 1 tablespoon of vinegar or lemon juice and let it sit for five minutes.
- Add your eggs, vanilla, and melted butter to your buttermilk and combine.
- Pour your wet ingredients into your dry ingredients. Gently fold them in using a spatula.
- Combine until the flour is not visible but do not over combine. You want it to be lumpy and don't want to deflate the batter.
- The batter will look lumpy.
- Add some butter to a pan on medium heat and melt. Then add ½ cup of batter.
- Cook for about 5 minutes until golden and then flip.
- Add more butter and continue until your batter is done!
Chris says
I made these for breakfast! Absolutely amazing!
Eric says
These were so fluffy. The kids loved them!