# The Best Fluffy Pancakes Recipe (Easy Buttermilk Pancakes) Source: https://trevorfarias.com/recipes/pancakes Author: Trevor (Trevor's Kitchen) Published: 2026-09-06 · Updated: 2026-09-06 Category: Breakfast · Cuisine: American > The best pancakes are made from scratch with buttermilk, baking powder and baking soda, two eggs and melted butter, mixed just until the flour disappears and rested for five minutes so the batter thickens. Cook them on a medium-hot buttered griddle, about 1/4 cup per pancake, flipping once when bubbles appear on the surface. The result is tall, fluffy pancakes with crisp golden edges and a tangy, tender middle. ## At a glance - Prep time: 10 minutes - Cook time: 15 minutes - Total time: 25 minutes - Yield: About 12 four-inch pancakes (4 servings) - Servings: 4 - Calories per serving: 420 ## Ingredients - 2 cups all-purpose flour, 250 g - 2 tablespoons granulated sugar - 2 teaspoons baking powder - 1 teaspoon baking soda - 1/2 teaspoon fine salt - 2 cups buttermilk, 480 ml, at room temperature - 2 large eggs - 4 tablespoons unsalted butter, 57 g, melted, plus more for the pan - 1 teaspoon vanilla extract ## Instructions 1. **Mix the dry ingredients.** In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. 2. **Mix the wet ingredients.** In a separate bowl or large measuring jug, whisk the buttermilk, eggs, melted butter and vanilla until combined. 3. **Combine and rest.** Pour the wet ingredients into the dry and stir with a spatula just until the flour is moistened. The batter should be thick and lumpy. Let it rest for 5 minutes while the pan heats. _Tip: Do not stir out the lumps. A lumpy batter makes fluffy pancakes; a smooth batter makes flat ones._ 4. **Heat the pan.** Heat a large nonstick skillet or griddle over medium heat, or an electric griddle to 350°F. Brush with a thin layer of butter. 5. **Cook the pancakes.** Pour 1/4 cup of batter per pancake, leaving room between them. Cook until bubbles form on the surface and the edges look set, 2 to 3 minutes. Flip once and cook until golden on the second side, 1 to 2 minutes more. 6. **Keep warm and serve.** Transfer to a sheet pan in a 200°F oven while you cook the remaining batter, wiping and re-buttering the pan between batches. Serve warm with butter and maple syrup. ## Equipment - Large nonstick skillet or griddle - Two mixing bowls - Whisk and spatula - 1/4-cup measure or ladle - Wide thin spatula for flipping ## Notes - Rest the batter 5 minutes before cooking; it thickens and the pancakes rise taller. - No buttermilk? Stir 2 tablespoons vinegar or lemon juice into 2 cups milk and wait 5 minutes. - Flip only once, and never press the pancakes down. ## Why this recipe works - Buttermilk reacts with the baking soda for extra lift and gives the pancakes their tender crumb and gentle tang. - Both baking powder and baking soda are used, so the pancakes rise tall and brown evenly. - A five-minute rest lets the flour hydrate and the batter thicken, which is what gives you height instead of a thin, spreading pancake. - Melted butter in the batter adds flavor and helps the edges crisp on the griddle. ## The secret to fluffy pancakes Lumps are good. When you stir pancake batter until it is smooth, you develop gluten, and gluten makes pancakes chewy and flat. Stir just until the flour is moistened and stop while the batter still looks a little rough, then let it rest for five minutes. It will thicken noticeably and small bubbles will appear on the surface. That thick, bubbly batter is what makes tall pancakes. The second secret is heat. Too hot and the outside burns before the inside cooks; too cool and the pancakes turn out pale and dense. Medium heat, or 350°F on an electric griddle, is right. A drop of water should sizzle and dance across the surface but not vanish instantly. ## Ingredient notes and substitutions Buttermilk gives the best flavor and texture. If you do not have any, stir 2 tablespoons of white vinegar or lemon juice into 2 cups of regular milk and let it stand for 5 minutes before using. Plain kefir or thinned plain yogurt also work well. Melted butter can be replaced with an equal amount of neutral oil. The sugar can be reduced to 1 tablespoon for less sweet pancakes, or omitted entirely if you like a savory pancake. For whole-wheat pancakes, swap half the flour for whole-wheat flour and add 2 extra tablespoons of buttermilk. ## How to cook pancakes evenly Use a nonstick skillet or well-seasoned cast-iron pan, and a thin coat of butter or oil rather than a puddle; too much fat fries the edges and leaves the pancake spotty. Wipe the pan with a paper towel between batches and re-butter lightly. Pour 1/4 cup of batter for each pancake and do not spread it. Wait until bubbles form across the surface and the edges look set and slightly dry, about 2 to 3 minutes, then flip once. The second side needs only 1 to 2 minutes. Never press down with the spatula; that squeezes out the air you worked for. Keep finished pancakes warm on a sheet pan in a 200°F oven, in a single layer, while you cook the rest. ## Toppings and ways to serve - Butter and pure maple syrup, warmed for 20 seconds in the microwave. - Fresh berries, sliced bananas or a spoonful of homemade strawberry jam. - Blueberry pancakes: drop 8 to 10 berries onto each pancake right after pouring. - Chocolate chip pancakes: sprinkle a few mini chips onto each pancake on the griddle. ## Storage - Refrigerate leftover pancakes in an airtight container for up to 3 days. Rewarm in a toaster or a 350°F oven for 5 minutes. - Freeze cooled pancakes in a single layer, then stack with parchment between them in a freezer bag for up to 2 months. Reheat straight from frozen in the toaster. - The batter does not keep well; the leavening loses its power within an hour. ## Variations - Blueberry pancakes: drop fresh or frozen blueberries onto each pancake as soon as it is poured. - Banana pancakes: lay thin banana slices on each pancake before flipping, and add 1/4 teaspoon cinnamon to the dry ingredients. - Lemon ricotta pancakes: fold 1/2 cup ricotta and the zest of one lemon into the batter. - Silver-dollar pancakes: use 1 tablespoon of batter each and cook about a minute per side. ## Frequently asked questions **Why are my pancakes flat and dense?** The batter was overmixed, the baking powder is old, or the batter did not rest. Stir only until the flour disappears, check that your baking powder is fresh (it should fizz in hot water), and let the batter stand for five minutes before cooking. **Can I make pancakes without buttermilk?** Yes. Add 2 tablespoons of white vinegar or lemon juice to 2 cups of milk, let it stand for 5 minutes, and use it in place of the buttermilk. You can also use plain yogurt or kefir thinned with milk. **Can I make the batter ahead of time?** It is best used within 30 minutes, because the baking soda starts reacting as soon as it meets the buttermilk. Instead, mix the dry ingredients the night before and store them in a jar, then add the wet ingredients in the morning. **How do I know when to flip a pancake?** Watch the top. When bubbles have formed across most of the surface and the edges look dry and set, usually after 2 to 3 minutes, slide a thin spatula underneath and flip once. The second side takes only 1 to 2 minutes. **Can I double this recipe?** Yes. Double every ingredient and cook in batches, keeping the finished pancakes warm on a sheet pan in a 200°F oven. Leftover pancakes freeze very well. ## Nutrition (per serving, estimated) - Calories: 420 - Fat: 15 g - Saturated fat: 8.5 g - Carbohydrates: 57 g - Fiber: 2 g - Sugar: 12 g - Protein: 14 g - Sodium: 780 mg - Cholesterol: 125 mg --- Recipe by Trevor. Full page with photos: https://trevorfarias.com/recipes/pancakes Structured data (JSON): https://trevorfarias.com/recipes/pancakes/recipe.json