Mornings Like These
There are mornings that don’t feel like mornings at all. You wake up, the sun is shy behind the curtains, and the kitchen feels a little too quiet. That’s when I reach for my old mixing bowl — the one with the faint crack along the rim — and start making these fluffy buttermilk pancakes.
Not just any pancakes. These are the kind that turn even the sleepiest, grumpiest family member into a believer. The kind that make the house smell like something worth waking up for.
I didn’t learn this recipe from a cookbook. I learned it from a string of failed mornings. Flat pancakes. Burnt pancakes. Sad, chewy pancakes. Until I figured out the little things that make them unforgettable — the right amount of buttermilk, the gentlest touch of a whisk, the patience to let the batter rest.
And today, I’ll share all of that with you.
The Secret Is in the Buttermilk
You might be wondering: what makes buttermilk pancakes so different?
Here’s the thing: buttermilk is more than just milk with attitude. It brings acidity that reacts with baking soda to create tiny, magical air pockets — which means your pancakes puff up soft, airy, and irresistible.
Plus, it gives a subtle tang that makes these pancakes more than just sweet. They’re balanced. Complex. The kind of flavor you remember long after breakfast.
What You’ll Need
Forget fancy. These are pancakes — they’re supposed to be simple. Here’s your short list:
- 2 cups all-purpose flour (sifted, if you’re feeling fancy)
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 cups real buttermilk (not milk + vinegar — the real deal)
- 2 eggs
- ¼ cup melted butter, plus more for the pan
- 1 tsp vanilla extract
That’s it. No secret powders, no hard-to-pronounce ingredients.
How to Make Them Like You Care
1️⃣ Don’t Rush the Dry
- Mix your flour, sugar, baking powder, baking soda, and salt in a big bowl. Whisk it just enough so everything gets to know each other.
2️⃣ Show the Wet Some Love
- In another bowl, combine buttermilk, eggs, melted butter, and vanilla. Whisk gently — this isn’t a race.
3️⃣ Bring Them Together… Carefully
- Pour the wet into the dry. Now here’s the hardest part: don’t overmix. Really. Walk away while there are still streaks of flour. Lumps are good.
4️⃣ Wait
- Let the batter sit for about 5 minutes. This is when the magic happens — the bubbles start forming quietly.
5️⃣ Make Some Pancakes
- Heat a skillet over medium. Brush with butter. Pour about ¼ cup of batter for each pancake. Wait for bubbles to appear and edges to look set, then flip and cook another minute or two.
Little Tricks That Make a Big Difference
- Use room-temperature ingredients. Cold eggs make for tight, unhappy pancakes.
- Fresh leaveners matter. That baking powder in the back of your cupboard from 2019? Toss it.
- Cook over medium heat — not high. Low and steady wins this race.
- Stack them high, because why not?
How to Eat Them Like a Champ
Stack them tall, add a pat of butter, drizzle with real maple syrup until it drips down the sides. Maybe scatter some blueberries or slice a banana over them. Maybe even whipped cream if you’re feeling dangerous.
And then? Sit down. Put your phone away. Take a bite. Let the warmth and sweetness remind you why you woke up today.
A Few More Ideas
Want to mix it up?
- Throw blueberries or chocolate chips into the batter.
- Top with toasted nuts and honey instead of syrup.
- Add a pinch of cinnamon or nutmeg for a cozy twist.
Keep the Magic Going
If you somehow have leftovers (doubtful), keep them in the fridge for up to three days or freeze them with parchment between each one. To reheat, pop them in the toaster. Still fluffy. Still perfect.
Why This Recipe Matters
I believe every good day starts with a little ritual. This one is mine. It’s not just a recipe for the best fluffy buttermilk pancakes — it’s a recipe for slowing down. For filling your kitchen with warmth. For turning ordinary mornings into something to look forward to.
Make them once and you’ll see: these pancakes have a way of becoming the best part of your day.
Print
The Best Fluffy Buttermilk Pancakes You’ll Ever Make
These fluffy buttermilk pancakes are soft, tender, and irresistibly light — thanks to real buttermilk and just the right technique. Perfect for a cozy breakfast or weekend brunch, they come together quickly with simple ingredients you probably already have on hand.
- Total Time: 25 minutes
- Yield: 12–14 pancakes 1x
Ingredients
2 cups all-purpose flour (sifted if desired)
2 tbsp granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups real buttermilk (not milk + vinegar)
2 large eggs (room temperature)
¼ cup unsalted butter, melted (plus more for cooking)
1 tsp pure vanilla extract
Instructions
1️⃣ Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2️⃣ Combine the wet ingredients: In another bowl, whisk buttermilk, eggs, melted butter, and vanilla until smooth.
3️⃣ Make the batter: Pour the wet ingredients into the dry and stir gently until just combined. The batter should be slightly lumpy — don’t overmix.
4️⃣ Let it rest: Allow the batter to sit for 5 minutes while you heat the skillet.
5️⃣ Cook the pancakes: Heat a nonstick skillet or griddle over medium heat and brush lightly with butter. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface and edges look set (about 2–3 minutes), then flip and cook another 1–2 minutes until golden brown.
6️⃣ Serve: Stack high, add butter, drizzle with warm maple syrup, and garnish with fresh fruit or whipped cream if desired.
Notes
Don’t overmix — a few lumps keep the pancakes tender.
Use fresh baking powder and baking soda for best results.
Letting the batter rest improves fluffiness.
Medium heat prevents burning while ensuring even cooking.
These freeze beautifully — separate with parchment and reheat in toaster.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 110 kcal
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5 g
- Protein: 3g
- Cholesterol: 25mg
