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The Ultimate Fluffy Buttermilk Pancakes from Scratch

Close-up of a stack of three fluffy Buttermilk Pancakes drizzled generously with golden syrup.
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Follow this simple guide to make thick, light, and fluffy buttermilk pancakes from basic ingredients.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk the buttermilk and eggs together until combined.
  3. Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps are fine.
  4. Stir in the melted butter until incorporated. Let the batter rest for 5 minutes.
  5. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
  8. Flip the pancakes and cook for another 1 to 2 minutes until golden brown.
  9. Serve immediately with your preferred toppings.

Notes

  • For extra fluffiness, do not stir the batter after it rests; gently scoop the batter onto the griddle.
  • If your batter seems too thick, add one tablespoon of buttermilk at a time until it pours easily.
  • Keep finished pancakes warm on a baking sheet in a 200°F oven while you cook the remaining batch.

Nutrition

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