Fluffy Buttermilk Pancakes

I know I’ve published a lot of pancake recipes.

But I can’t help it, I have a sweet tooth and on Saturdays, my partner and I usually have a sweet breakfast.

You can check out my blueberry pancakes here and Banana Pancakes here. I also love these really healthy carrot pancakes.

If you’re looking for a healthier version, check out my cottage cheese pancake recipe here.

These fluffy buttermilk pancakes are so good!

Golden, thick, and tender with just the right balance of sweetness and tang.

Every bite melts on your tongue, leaving that soft, buttery texture you can only get from the perfect mix of buttermilk, eggs, and patience.

They’re puffy enough to feel indulgent but light enough that you can eat a tall stack without feeling weighed down.

Best served warm off the skillet with a pat of butter and a generous pour of maple syrup, these pancakes are everything a homemade breakfast should be: comforting, nostalgic, and made with love.

And if you’re looking for the best nonstick griddle or the fluffiest pancake spatula, check out my favorite one here.

Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.

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Tips for Extra Delicious Pancakes

Use a mini silicone spatula to flip them without tearing—these pancakes are delicate until cooked through.

Don’t skip the buttermilk—it’s the secret to that tangy flavor and ultra-fluffy texture. If you don’t have any, make your own using buttermilk powder or by mixing 2 cups milk with 2 tablespoons lemon juice or white vinegar.

Use a quality nonstick griddle to cook multiple pancakes at once without sticking or uneven browning.

For extra fluff, let the batter sit for 5–10 minutes before cooking to activate the leavening.

Make sure your baking powder is fresh—this aluminum-free baking powder works beautifully and keeps flavors clean.

Want crispy edges? Add a small pat of butter to the skillet before each pancake pour.

Substitutions and Add-Ins:

Swap all-purpose flour with whole wheat flour or oat flour for a healthier twist (note: texture will be slightly denser).
Add a handful of blueberries, chocolate chips, or sliced bananas to the batter for a fun twist.
Make it dairy-free by using plant-based milk plus lemon juice instead of buttermilk, and swap butter for melted coconut oil.
Want savory pancakes? Skip the vanilla and sugar and fold in chives, shredded cheese, or crumbled bacon.
For a protein-packed version, stir in a scoop of vanilla or unflavored protein powder and add an extra splash of buttermilk.

If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!

👉 Want More Easy Breakfast Recipes? Check out my favorites here!