Fluffy Buttermilk Pancakes

Name: Fluffy Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 cups buttermilk; 2 large eggs; 1/4 cup unsalted butter, melted and cooled; 1 tsp vanilla extract; Butter and maple syrup, for serving

4 servings10 min prep15 min cookEasy

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The Story Behind It

The Tale of Fluffy Buttermilk Pancakes

Story updated September 18, 2026

Pancakes trace back to ancient Greece and Rome, but the fluffy buttermilk version is an American diner staple that emerged once baking powder and buttermilk became pantry basics in the 19th century. Buttermilk's acidity reacts with leavening to create extra rise, giving these pancakes their signature light texture.

Ingredients

Scale:· 4 servings

2 cups all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
2 large eggs
1/4 cup unsalted butter, melted and cooled
1 tsp vanilla extract
Butter and maple syrup, for serving

Instructions

1Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
2In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until combined.
3Pour the wet ingredients into the dry ingredients and stir gently just until no dry streaks remain; a few small lumps are fine and overmixing will make the pancakes tough.
4Heat a griddle or nonstick skillet over medium heat and lightly grease it with butter.
5Pour about 1/4 cup of batter per pancake onto the griddle and cook until bubbles form across the surface and the edges look set, 2 to 3 minutes.
6Flip and cook the second side until golden brown, 1 to 2 minutes more. Serve warm with butter and maple syrup.

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