Dessert

Classic Buttermilk Pancakes Recipe

BySophie Carsel October 19, 2025October 19, 2025

Introduction

Classic buttermilk pancakes are a breakfast favorite, known for their fluffy texture and golden color. This simple recipe creates irresistibly light pancakes perfect for a cozy morning at home.

A stack of three thick, golden-brown chocolate chip pancakes sits on a white plate with a thin brown rim, placed on a white marbled surface. The pancakes have visible chocolate chips inside, with the top pancake slightly lighter and fluffier in texture. Generous dark chocolate sauce is drizzled over the top and sides, dripping slowly down the stack. At the very top, a large swirl of white whipped cream is decorated with small chocolate chips and finely chopped chocolate pieces, adding texture and contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (sifted)
2 tbsp granulated sugar
1 tsp baking soda
2 tsp baking powder
0.5 tsp salt
2 cups buttermilk (room temperature)
2 large eggs (lightly beaten)
0.25 cup unsalted butter (melted)
1 tsp vanilla extract
Maple syrup (to taste)
Butter (for topping)
Fresh fruits (such as strawberries, bananas, or blueberries)

Instructions

Step 1: In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
Step 2: In another bowl, whisk the eggs, then add the buttermilk, melted butter, and vanilla extract.
Step 3: Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix; the batter should be slightly lumpy.
Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Step 5: Using a ladle or measuring cup, pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
Step 6: Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
Step 7: Remove from heat and serve warm with butter, maple syrup, and fresh fruits.

Tips & Variations

For extra fluffy pancakes, avoid overmixing the batter to keep it light and airy.
Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
Add a handful of blueberries or chocolate chips directly to the batter before cooking for a tasty twist.
If you don’t have buttermilk, make a quick substitute by adding 2 tablespoons of lemon juice or vinegar to 2 cups of milk and let it sit for 5 minutes.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster or skillet until heated through. For longer storage, freeze pancakes with parchment paper between each one and thaw in the fridge before reheating.