The Best Ever Fluffy Buttermilk Pancakes

Is there a more perfect breakfast on Sunday than fluffy buttermilk pancakes? They are my all time favorite breakfast.

 

Fluffy Buttermilk Pancakes

I know this isn’t surprising. I am a cake gal and having to choose… of course my favorite would be a cake. So which pancake is my favorite? My best ever buttermilk pancakes recipe!

Perfectly crisp around the edges, fluffy and flavorful.  They are perfect, when topped with fresh raspberries, homemade pancake syrup and a sprinkling of toasted almonds.  Heavenly!

The pancakes freeze beautifully for a fantastic and quick weekday breakfast too.  I like to premix the dry ingredients for spur of the moment meal.  Add orange zest to really make them pop.  Make sure to save me some, I am crazing them again already!

Enjoy!

With love, from our simple kitchen to yours. 

Other Pancake Recipes to Love

Cinnamon Streusel Pancakes, one word… YUM!  Like a coffee cake and a pancake all in one.

Ricotta Pancakes with Banana Pecan Syrup are light, fluffy and delicious ricotta pancakes, taken to another level with this decadent syrup.

Fantastically Sinful Cinnamon Swirl French Toast.  Perfect for Mother’s Day or any day!

Don’t miss a thing! Follow us on

Facebook | Twitter | Pinterest | Instagram 

The Best Ever Fluffy Buttermilk Pancakes

Donna Elick

Fluffy Buttermilk Pancakes are my all time favorite breakfast, and this recipe creates the fluffiest and best pancakes ever!

5 stars from 1 review

Cook ModePrevent your screen from going dark

Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Inactive Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Breakfast

Cuisine American

Method Stovetop

Servings 6

Ingredients

 

1x2x3x

• ▢ 2 cups all purpose flour
• ▢ 1/4 cup granulated sugar
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon baking soda
• ▢ 2 beaten eggs
• ▢ 2 cups buttermilk
• ▢ 1/4 cup unsalted butter, melted
• ▢ 1/4 teaspoon kosher salt
• ▢ 1 tablespoon vanilla extract

Instructions

 

• In a large bowl combine flour, sugar, baking powder and baking soda. Whisk to combine. Add eggs, buttermilk, butter, salt and vanilla. Stir until just combined. Do not over stir or you will have flat pancakes.
• Set aside on the counter for an hour, or place in the refrigerator overnight.
• Ladle ¼ cup batter on a hot non stick skillet, over medium heat. Cook until pancakes are golden brown around the edge and bubble appear around the edges. Flip and cook until done.
• Serve and enjoy!

Donna’s Notes

{{If you can’t wait to make your pancakes, they will still be scrumptious… Just not as fluffy.}}

Nutrition

Serving: 1 | Calories: 329cal | Carbohydrates: 45g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 528mg | Sugar: 13g | Fiber: 1g | Calcium: 187mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

First published May 2013.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.