Recipe
Let me tell you straight up: these pancakes are the fluffy, golden, melt-in-your-mouth dream you’ve been searching for. Made with pantry staples and a secret trick (hint: it involves yogurt), these pancakes rise like clouds and have the perfect balance of tender and crisp.
I’ve been making this recipe for years—weekend mornings, lazy brunches, even impromptu midnight snacks—and it’s never once failed me. The aroma of butter sizzling on the griddle, the satisfying flip, and that first bite dripping with maple syrup? Pure magic.
Whether you’re feeding a crowd or treating yourself, these pancakes are ridiculously easy to whip up and taste like they came straight from a diner. Trust me, once you try them, you’ll never go back to the boxed stuff. Let’s get flipping!
Ingredients
Start with pantry staples and a few fresh basics to whip up the fluffiest pancakes you’ve ever tasted. The right ingredients not only guarantee the perfect texture but also bring that signature golden-brown flavor. Here’s what you’ll need:
- All-purpose flour: The foundation of your batter. Opt for unbleached for a cleaner flavor.
- Granulated sugar: Just a touch to balance the flavors—don’t skip it!
- Baking powder: The key to that lift and fluffiness. Make sure it’s fresh for maximum rise.
- Salt: Enhances the sweetness and overall flavor profile.
- Eggs: Use large eggs at room temperature for better incorporation into the batter.
- Milk: Whole milk is ideal for richness, but any milk works in a pinch.
- Butter: Melted and slightly cooled—this adds flavor and helps create a tender crumb. Swap with oil if you’re out of butter.
- Vanilla extract: A dash elevates the pancakes with warmth and depth.
- Optional extras: A pinch of cinnamon or a handful of blueberries can take these pancakes to the next level.
Pro tip: If you’re out of buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes—it’s a perfect substitute!
And always sift your dry ingredients to avoid lumps for a smoother batter.
How to Make the Best Fluffy Buttermilk Pancake Recipe
Preheat your skillet or griddle: Heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil. Wait until the surface is hot but not smoking.
Test the heat by sprinkling a few drops of water—they should sizzle and evaporate quickly.
Cook the pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip gently and cook for another 1-2 minutes until golden brown. Avoid pressing down on the pancakes while cooking; this squeezes out air and makes them dense.
Serve immediately: Stack the pancakes on a plate and serve warm with your favorite toppings like maple syrup, fresh fruit, or whipped cream.
Pancakes are best enjoyed fresh off the griddle while they’re still fluffy and warm.
Pro tip: If cooking for a crowd, keep finished pancakes warm in a single layer on a baking sheet in a 200°F oven.
This prevents them from getting soggy while you finish cooking the rest of the batch.
Nutrition
Here’s a breakdown of the nutritional content for this pancake recipe.
| Calories | Protein | Fat | Carbs | Sugar | Fiber |
|---|---|---|---|---|---|
| 227 | 7g | 6g | 35g | 8g | 1g |
Chef Tips
Though pancakes seem simple, a few tricks can make them fluffier and more flavorful. Start by sifting the dry ingredients to avoid lumps.
Don’t overmix the batter—it should be slightly lumpy for tender pancakes. Let the batter rest for 5–10 minutes to activate the leavening agents.
Use a hot, preheated griddle and flip when bubbles form on top. These small steps guarantee perfect pancakes every time.
Frequently Asked Questions
Can I Freeze Leftover Pancakes?
Yes, I freeze leftover pancakes all the time! I let them cool, stack them with parchment paper between each, then wrap in foil or toss in a freezer bag. They reheat perfectly in the toaster or microwave.
How Do I Prevent Pancakes From Sticking?
I always make sure my pan or griddle’s preheated and lightly greased with butter or oil before pouring the batter. If I’m using a nonstick pan, I don’t need much grease to keep ‘em from sticking.
What’s the Best Syrup for Pancakes?
I love pure maple syrup—it’s got that rich, natural sweetness. If I’m feeling fancy, I’ll warm it up first. Sometimes I’ll drizzle honey or fruit compote, but maple’s my go-to for classic pancakes.
Can I Make Pancakes Without Eggs?
Yes, I can make pancakes without eggs. I use substitutes like mashed bananas, applesauce, or yogurt to keep them fluffy. Even a mix of vinegar and baking soda works if I’m out of eggs.
How Do I Store Pancake Batter Overnight?
I store pancake batter overnight by pouring it into an airtight container and refrigerating it. If it seems too thick in the morning, I add a splash of milk to thin it before cooking.
