There’s nothing quite like a stack of golden, fluffy pancakes on a slow morning. This is my family’s best pancake recipe — a classic buttermilk base that’s light, tender, and just the right amount of sweet.
I grew up watching my mom make these on weekends, pouring batter from her well-worn mixing bowl onto a hot griddle, filling the kitchen with the smell of warm butter and vanilla. It’s a recipe worth passing down — simple, timeless, and reliably delicious every time.
Pancakes are one of the easiest things to make from scratch, and you can add toppings so easily, making it a meal that is easy for everyone to enjoy. My Mom always makes fun letters and shapes for the kids, I’m not quite as talented so I keep that classic circle shape, much to their dismay.
Why You’ll Love This Fluffy Pancake Recipe
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Tall & Tender Texture – The buttermilk reacts with baking soda to create the perfect rise.
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Simple Ingredients – Pantry staples come together in just minutes.
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Family Favorite – Loved by kids and adults alike.
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Versatile – Perfect for weekdays, weekends, and holiday breakfasts.
Buttermilk Pancakes
Description
Ingredients
- 1 1⁄4 cup all-purpose flour
- 1⁄4 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch of kosher salt
- 1⁄4 cup buttermilk
- 1 egg
- 1⁄4 cup oil
- Topping of your choice : blueberries, butter, whip cream, syrup, etc
Instructions
- Start by preheating your skillet or griddle, on about medium heat to get it warmed up.
- Mix the flour, sugar, baking powder, baking soda, salt, buttermilk, egg, and oil until combined, in a medium mixing bowl.
- Grease your skillet or griddle with a few pats of butter to avoid sticking. Pour about 1/4 cup of batter onto the surface for each pancake. Cook each pancake for about 1 minute or until the batter starts to set around edges and little bubbles or pockets begin to appear on the “raw” side of the pancake.
- Flip and cook for about 1 minute or until you see the pancakes are browned on the other side and cooked through.
- Repeat with the remaining batter.
Tips for Perfect Pancakes Every Time
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Don’t Overmix – A few lumps in the batter keep pancakes tender. This helps to get you fluffy pancakes
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Rest the Batter – Letting it sit for 5 minutes before cooking helps the gluten relax.
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Consistent Heat – Medium heat prevents over-browning before the center cooks through.
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Flip Once – Only turn your pancakes when bubbles appear and edges look set.
This recipe gives you such nice and fluffy pancakes. We like to add different topping like blueberries or strawberries, but you can really add anything – chocolate chips, nuts, Nutella, you name it.
FAQ – Fluffy Pancake Questions Answered
Q: What’s the secret to making fluffy pancakes?
Using buttermilk and not overmixing the batter are key. The acidity in buttermilk activates the baking soda for maximum lift.
Q: Is this really the best pancake recipe?
Yes — it’s been in my family for years and consistently makes light, flavorful pancakes.
Q: Can I make the batter ahead of time?
Yes, but for best results, mix the wet and dry ingredients separately and combine them just before cooking.
Q: Can I freeze leftover pancakes?
Absolutely. Let them cool completely, then freeze in a single layer before storing in a freezer bag.
Variations to Try
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Blueberry Pancakes – Add fresh or frozen blueberries to the batter.
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Chocolate Chip Pancakes – For an extra treat, sprinkle chocolate chips onto the batter after pouring it on the griddle.
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Whole Wheat Pancakes – Replace half the all-purpose flour with whole wheat flour for a heartier texture.
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