Fluffy Buttermilk Pancakes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

This american-inspired breakfast ready in about 25 minutes layers all-purpose flour, buttermilk, large egg into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups all-purpose flour
• 1.25 cups buttermilk
• 1 large egg
• 3 tbsp, melted butter
• 2 tbsp sugar
• 1.5 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• for serving maple syrup

Instructions

1. Step 1: In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 2 tbsp sugar, 1.5 tsp baking powder, 0.5 tsp baking soda, and 0.25 tsp salt until the dry ingredients are evenly distributed and no lumps remain. Tip: Sifting the flour first ensures a lighter texture in the pancakes.
2. Step 2: In a separate medium bowl, whisk 1.25 cups buttermilk, 1 large egg, 3 tbsp melted butter (ensure it’s fully liquid, not oily), and 1 tsp vanilla extract until the mixture is smooth and well combined. Tip: If the butter is too cold, it may solidify the batter—melt it in a microwave for 10-15 seconds if needed.
3. Step 3: Pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon until just combined (some lumps are okay; overmixing will make the pancakes dense). Tip: Stop stirring once the batter is mostly smooth—visible lumps are normal and help keep the pancakes fluffy.
4. Step 4: Heat a non-stick griddle or large skillet over medium heat (around 350°F/175°C), then lightly coat the surface with butter using a brush or paper towel. Test the heat by sprinkling a few drops of water onto the surface—if they sizzle and evaporate quickly, the pan is ready.
5. Step 5: Spoon 1/4 cup of the pancake batter onto the griddle, spacing each portion at least 2 inches apart to allow for expansion. Use a ladle or measuring cup for even portions. Tip: If the batter is too thick, add 1-2 tbsp buttermilk to reach a pourable consistency.
6. Step 6: Cook the pancakes until golden bubbles form on the surface and the edges look set (about 2-3 minutes), then gently flip with a spatula and cook the other side for 1-2 minutes, or until golden brown and cooked through. Tip: Avoid pressing down on the pancakes with the spatula—this will flatten them and make them dense.
7. Step 7: Transfer the cooked pancakes to a plate lined with a clean kitchen towel to absorb excess moisture, then keep them warm in a preheated oven at 200°F/95°C while you cook the remaining batches. Serve immediately with 1/4 cup maple syrup drizzled over each pancake, topped with fresh berries or a dusting of powdered sugar. Tip: For extra fluffiness, let the batter rest for 5-10 minutes before cooking to allow the gluten to relax.