How to Make the Perfect American Fluffy Buttermilk Pancakes
American · Easy · 30 min · 4 servings
Classic American buttermilk pancakes are thick, cloud-like, and golden with a tender crumb achieved by the reaction between tangy buttermilk and baking soda. They are the defining breakfast of diners across the United States and are best served in tall stacks with real maple syrup and butter.
Why this recipe works
This American Fluffy Buttermilk Pancakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 30 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 390 calories with 10g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 cups all-purpose flour
- 2 cups buttermilk
- 2 large eggs
- 2 tsp baking powder
- 0.5 tsp baking soda
- 3 tbsp unsalted butter melted
Step by step instructions
Step 1: Mix the Batter
In a large bowl, whisk together the flour, baking powder, baking soda, a pinch of salt, and two tablespoons of sugar. In a separate bowl, whisk the buttermilk, eggs, and melted butter together. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. The batter should be lumpy. Do not overmix.
Step 2: Rest the Batter
Allow the batter to rest undisturbed at room temperature for five minutes. This resting period allows the baking powder to activate and the gluten to relax, which is essential for achieving thick and fluffy pancakes rather than flat and chewy ones.
Step 3: Cook the Pancakes
Heat a griddle or non-stick skillet over medium heat and lightly grease with butter. Pour approximately one third of a cup of batter per pancake onto the surface. Cook until bubbles form across the entire surface and the edges look set and matte, about two to three minutes. Flip once and cook for one to two more minutes until golden.
Step 4: Serve in Stacks
Stack three to four pancakes per person on a warm plate. Add a pat of cold butter on top and allow it to melt down into the stack. Serve immediately with pure maple syrup poured generously over the top.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- buttermilk → whole milk mixed with one tablespoon of white vinegar per cup, rested for five minutes to create a quick homemade substitute
- all-purpose flour → a one-to-one gluten-free flour blend for those who cannot tolerate gluten
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overmixing the batter develops too much gluten and results in pancakes that are dense and chewy rather than light and airy
- Cooking on heat that is too high causes the outside of the pancake to brown too quickly while the center remains raw and undercooked
Nutrition facts
Per serving: 390 calories, 10g protein, 58g carbs, 13g fat, 2g fiber.
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