Fluffy Buttermilk Pancakes: The Best Easy Recipe

French

These buttermilk pancakes are incredibly soft, fluffy, light, and tender, everything you want in a comforting breakfast.

Their warm, airy texture and golden finish make each bite extra satisfying, especially when topped with a melting pat of butter.

Easy Fluffy Buttermilk Pancakes Recipe (Soft, Thick, and Perfect Every Time)

Buttermilk pancakes are one of my all-time breakfast favorites, soft, airy, and beautifully fluffy without needing any butter in the batter.

While classic American pancakes have their charm, the addition of buttermilk brings them to a whole new level.

Its gentle acidity creates tenderness, lift, and that irresistible melt-in-your-mouth texture.

If you enjoy American or British baking, you’ve likely noticed how often buttermilk is used.

It enhances nearly every recipe it touches : cakes, scones, muffins, and especially pancakes.

Here, it replaces butter entirely while still giving incredible flavor and softness.

I love the moment the batter hits the pan, slowly puffing up as tiny bubbles appear and the edges set.

And at home, these pancakes rarely make it to the table, my kids grab them warm, especially with butter melting right on top.

Ingredients for the Fluffiest Buttermilk Pancakes

• 250 g all-purpose flour (2 cups – 240 ml cup) : Sifted flour keeps the batter light and prevents dense pancakes.
• 8 g baking powder (2 tsp) : Provides height and softness.
• 5 g baking soda (1 tsp) : Reacts with buttermilk for extra fluffiness.
• 3 g salt (½ tsp) : Balances flavor and enhances sweetness.
• 25 g granulated sugar (2 tbsp) : Adds gentle sweetness without weighing down the batter.
• 480 ml buttermilk (2 cups) : The key ingredient for tenderness and lift.
• 2 large eggs, lightly beaten : Bind the batter and help with texture.
• 1 tsp pure vanilla extract : Adds warmth and aroma to every bite.

Step-by-Step Instructions for Perfect Pancakes

• Mix the dry ingredients : In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar to aerate the mixture and avoid lumps.
• Combine wet ingredients : In another bowl, lightly whisk the eggs with the buttermilk and vanilla, just enough to blend without incorporating too much air.
• Bring the batter together : Pour the wet mixture over the dry ingredients and whisk gently until combined. A slightly lumpy batter is ideal.
• Let the batter rest (10 minutes) : This rest activates the leavening agents and thickens the batter for taller, fluffier pancakes.
• Heat your pan : Warm a nonstick skillet or griddle over medium-high heat, then lightly brush with oil or butter.
• Pour or pipe the batter : Use ⅓ to ½ cup of batter per pancake.
  Tip: Use a piping bag to create even spiral-shaped pancakes.
• Flip at the right moment : When bubbles form and pop on the surface and the edges look slightly matte, flip and cook until golden.
• Serve warm : Enjoy immediately with butter, syrup, fruit, or your favorite toppings.

You can use a special pan for your recipe :

Essential Tips for Always-Perfect Pancakes

– Don’t overmix the batter : Mix only until the ingredients come together, small lumps keep the texture soft and prevent the pancakes from turning dense or rubbery.

– Let the batter rest : Allow a 10-minute rest so the leavening agents activate properly, giving your pancakes a higher rise and a lighter crumb.

– Choose the right pan : A quality nonstick skillet or griddle distributes heat evenly, helping each pancake cook uniformly and flip cleanly.

– Achieve perfect golden color : Medium heat creates even browning and ensures the center cooks gently without burning the exterior.

– Avoid thick, gummy, or raw pancakes : Adjust the batter with a little buttermilk if it’s too thick and reduce the heat if the surface browns faster than the inside cooks.

FAQ: Your Most Common Pancake Questions

– Can I replace buttermilk with regular milk? Yes. If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes. This creates the acidity needed for fluffier pancakes and ensures proper activation of the baking soda.

– Does homemade lben work? Absolutely. As long as your homemade lben is well fermented, it functions just like buttermilk, its tangy acidity helps the pancakes rise beautifully and keeps the texture soft and tender.

– How do I make pancakes thicker? Use a slightly denser batter and avoid spreading it once poured into the pan. Cooking on medium heat allows the pancakes to rise gradually instead of flattening out, resulting in a thicker, taller stack.

– Why do my pancakes turn out dry? Dry pancakes usually come from overmixing the batter or cooking them over high heat. Mix until just combined and use medium heat so the interior stays moist while the exterior browns gently.

– Can I prepare the batter ahead of time? Yes, but only a few hours in advance. Store it in the fridge and give it a gentle stir before cooking. If it thickens too much, add a splash of milk to loosen it without compromising the texture.

Other recipe to try for breakfast

• Easy and Crispy Waffles
• Fluffy Blueberry Pancakes
• Banana Oat Smoothie