There’s something magical about flipping a stack of golden, fluffy pancakes straight from the griddle. This Best Homemade Pancake Recipe delivers the perfect balance of tangy buttermilk and sweet, melt-in-your-mouth goodness. With just 35 minutes from start to finish, you’ll savor pancakes with a tender crumb and crisp edges that are worth every second.
Each bite is a celebration of rich, buttery flavor and airy texture, making these pancakes a weekend favorite. Whether drizzled with syrup or topped with fresh berries, they’re a comforting treat that feels both indulgent and effortless. Whip up this scratch-made mix and enjoy the kind of breakfast that turns ordinary mornings into something special.
Ingredients for Fluffy Buttermilk Pancakes
- 2 cups (10 oz/280g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 whole eggs (room temperature for best results)
- 2 cups (16 fl oz/½ litre) buttermilk (or substitute with 2 cups milk + 2 tablespoons lemon juice or vinegar, let sit for 5 minutes)
- 4 tablespoons (2 oz/60g) flavorless oil (e.g., vegetable or canola oil)
- 1 teaspoon vanilla extract (optional, but adds a lovely flavor)
Step-by-Step Instructions
- Mix the dry ingredients: In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt. Whisk until well blended. (Tip: You can store this dry mix in a sealable bag for up to 2 months.)
- Prepare the wet ingredients: In a separate bowl, whisk together the buttermilk, eggs, oil, and vanilla extract (if using) until smooth.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Gently mix until just combined. Do not overmix—lumps are okay and essential for fluffy pancakes.
- Heat the pan: Place a heavy-bottomed frying pan or griddle over medium-low heat. Lightly grease with oil or butter if needed.
- Cook the pancakes: Spoon about ¼ cup of batter onto the pan for each pancake. Cook for roughly 4 minutes, or until bubbles form on the surface and the edges begin to set. (These bubbles are your “pancake pillars” for thickness!)
- Flip and finish cooking: Carefully flip the pancakes and cook for another 1-2 minutes, or until golden brown on both sides.
- Serve and enjoy: Stack your pancakes high, top with butter and maple syrup, and dig in!
Fluffy Pancake Toppings & Sauces to Elevate Your Breakfast
While butter and maple syrup are classic, try these delicious twists: drizzle with warm berry compote (simmer 1 cup berries with 2 tbsp sugar), or add a dollop of whipped cream and a sprinkle of cinnamon. For a savory option, top with fried eggs and a dash of hot sauce. Don’t forget chocolate chips or sliced bananas for a sweet treat!
Perfect Pancake Storage & Reheating Tips
Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for 2 months. To reheat, pop them in the toaster or warm them in a skillet over medium heat for 1-2 minutes per side. Pro tip: Place a piece of parchment paper between each pancake before freezing to prevent sticking.
Quick Mix & Make-Ahead Hacks
Save time by prepping the dry mix in advance—it stays fresh for up to 2 months! When ready to cook, just whisk the wet ingredients and combine. For even faster mornings, pre-mix the wet ingredients the night before and store them in the fridge. Stir gently before adding to the dry mix.
Pancake Variations to Spice Things Up
Customize your pancakes by adding 1/2 cup blueberries or chopped nuts to the batter. For a decadent twist, mix in 1/4 cup cocoa powder and 1/2 cup chocolate chips. If you’re out of buttermilk, substitute with 1 cup milk + 1 tbsp lemon juice or vinegar—it works like a charm!
Essential Tools for Pancake Perfection
Use a heavy-bottomed skillet or griddle for even heat distribution. A ladle or measuring cup ensures consistent pancake sizes, while a thin spatula makes flipping a breeze. For extra fluffiness, let the batter rest for 5 minutes before cooking—it’s worth the wait!
Best Homemade Pancake Recipe (Buttermilk Pancakes Mix from Scratch)
Ingredients
Dry Ingredients
- 2 cups all purpose flour 10oz/280g
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
Wet Ingredients
- 2 Whole Eggs
- 2 cups buttermilk 16 fl oz/ ½ litre
- 4 tablespoons flavorless oil 2oz/60g
- 1 teaspoon vanilla extract optional
Instructions
- Mix together the dry ingredients in a large bowl.
- Place into a sealable bag and store for up to 2 months.
- To make the pancake batter: Whisk together the buttermilk, eggs, oil and vanilla extract, if using.
- Add the liquid to the dry mix and starting lightly mixing together. The secret to thick, fluffy pancakes is not to over mix. Lumps are ok, resist the urge to mix more.
- Put a heavy bottom frying pan or griddle on medium heat-low heat.
- Spoon one big spoon of the batter per pancake.
- Cook for roughly 4 minutes on one side. It is time to turn them over when you see bubbles forming on the top of the pancake and the edges turn color (forming bubbles on top is really important because they hold your pancake up and keep it thick, I call them pancake pillars.
- Flip and cook on the other side a little longer, until brown. Enjoy with butter and maple syrup.
