Fluffy Buttermilk Pancakes
Master the art of Sunday morning with these classic Buttermilk Pancakes. These tall, fluffy pancakes are made from scratch and serve as the foundation for the ultimate homemade breakfast.
Prep
5 min
Cook
15 min
Total
20 min
Servings
4
Calories
380

Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 2 eggs
- 1/4 cup melted butter
- Butter and maple syrup, for serving
Instructions
- 1
Whisk dry ingredients in a large bowl.
- 2
In another bowl, whisk buttermilk, eggs, and butter.
- 3
Pour wet into dry and stir until just combined (lumps are OK).
- 4
Heat a griddle over medium; lightly grease.
- 5
Pour 1/4 cup batter per pancake. Cook 2–3 minutes per side, flipping when bubbles form.
- 6
Serve warm with butter and syrup.
Nutrition Facts
Per serving · 380 calories
protein
11g
carbs
55g
fat
12g
fiber
2g
sugar
12g
sodium
680mg
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Frequently Asked Questions
Can I make pancakes ahead of time?+
Yes — store in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture and flavor.
Can I freeze pancakes?+
Most components freeze well for up to 3 months. Cool completely before freezing and thaw overnight in the refrigerator.
What can I serve with this pancakes?+
Pair with a simple green salad, crusty bread, or roasted vegetables for a complete meal the whole family will love.

Recipe by Sarah Mitchell
Professional home cook · Tested in a real American kitchen
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