Home 10 ingredients or less Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes

by Laura

Over the years, I have tried many pancakes.  I have enjoyed many varieties of pancakes including Chocolate Pancakes, Cinnamon Bun Pancakes, Pumpkin Patch Pancakes, Blueberry Sour Cream Pancakes ,German Pancakes, German Apple Pancake, Sausage Peach Filled Puff Pancake , and Mini German Pancakes.  All of these have been fabulous.  However, I have yet to find that perfect regular old plain pancake recipe that I could turn to as my “go to recipe” when I need to.

As a result,  I have relied on Hungry Jack and Lehi Roller pancake mixes to fill that spot up until now.
However, I think I have finally found the perfect plain old pancake recipe, thanks to Recipe Rhapsody.  Now Recipe Rhapsody actually got the recipe from Radishes and Rhubarb who adapted the recipe from the Better Homes and Gardens Cookbook.  Here’s the funny thing.  I have that cookbook on my shelf with that recipe in it and never tried it.   Hello????   What was I thinking?????  So I must thank Recipe Rhapsody for making me aware of a wonderful recipe that I already had on my shelf.

I have found my go to pancake recipe!

Recipe Rhapsody posted the recipe on Thursday March 4 and I had to try it on Saturday March 6.  These fluffy buttermilk pancakes looked exactly like what I was looking for.  I like a nice thick pancakes, not thin whimpy ones.  However, they can’t be heavy either.  I want thick yet fluffy buttermilk pancakes and this recipe looked like it would produce pancakes just like that and it did!  They were perfection, exactly what I have been searching for in the perfect from scratch pancake.

Now, there are a few things you should know about this batter.  Firstly, it will be a little lumpy.  Don’t let it scare you.  Secondly, the batter is very thick, and I mean thick.  We are talking more like cake batter or muffin batter.  Consequently, there will be no pouring with this recipe.  If you want to add a little more buttermilk to thin it out a bit you can, but I didn’t.  I left it as is.

As a result, since the batter is so thick, it will need a little spread from the back of a spoon in order to even out the batter.  Lastly, be careful when you flip these guys.  I find it works best to use a couple of frying pans to make them rather than a large electric skillet.  The frying pan allows you to tilt the pan as you flip the pancakes.  This is needed because since these babies are so thick, a little batter may splash as these guys get flipped over.  Now here is the recipe for my now “go to” plain pancake recipe.  LOVE IT!!!
Fluffy Buttermilk Pancakes | realmomkitchen.com
Fluffy Buttermilk Pancakes | realmomkitchen.com

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Fluffy Buttermilk Pancakes | realmomkitchen.com

Fluffy Buttermilk Pancakes


Scale

Ingredients

  • 2 cups all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups well shaken buttermilk (you may need a little more if you want a thinner batter)
  • 2 large eggs
  • 1/4 cup vegetable oil (I used canola)

Instructions

  1. Mix dry ingredients together in medium bowl.
  2. Add all wet ingredients (eggs, buttermilk, and oil) to a separate bowl and stir just until blended.
  3. Add the wet ingredient to the dry ingredients just until combined. Do not over mix, batter will be slightly lumpy.
  4. Lightly coat skillet with oil. Heat to medium low (I do one notch below medium).
  5. Drop 1/4 cup of batter onto heated skillet. Use the back side of a spoon to help even out the batter.
  6. Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
  7. Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
  8. Serve warm with maple syrup and butter. Makes 10-12 pancakes.

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picture of stack of fluffy buttermilk pancakes

picture of stack and bite of fluffy buttermilk pancakes

Here is where you can really see the thick and fluffy goodness.

These are the original photos from this post. The above photo was updated in June 2015.

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62 comments

Amy September 27, 2017 - 3:55 am

Thank+you+for+the+great+recipe!+We+just+recently+moved+to+another+country+where+I+can’t+get+our+favorite,+Hungry+Jack,+pancake+mix.+We+are+a+picky+bunch+when+it+comes+to+our+pancakes,+and+everyone+loved+them.+The+only+”problem”+I+had+was+my+batter+was+quite+thin+and+the+first+round+of+pancakes+were+delicious+but+flat.+I+added+an+additional+1/2+cup+of+flour,+and+they+were+nice+and+thick.+The+only+thing+I+did+different+from+your+recipe+was+since+buttermilk+is+not+available+here+I+added+lemon+juice+to+milk.+I+may+not+have+let+it+sit+long+enough+so+I’ll+definitely+make+that+correction+for+next+time.+They+had+a+great+flavor+though.

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Nick April 1, 2017 - 8:30 am

Our+go+to+recipe+for+pancakes+-+everyone+loves+them!+Tip:+Once+the+two+parts+are+put+together,+let+the+batter+sit+for+several+minutes+to+let+the+dry+ingredients+activate+with+the+buttermilk.

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rachel March 14, 2017 - 11:11 am

delicious

Reply
Flashback Friday – Buttermilk Pancakes | Real Mom Kitchen April 1, 2016 - 6:15 am

[…] originally made this recipe for buttermilk pancakes back in 2009. Then in 2010 I found a recipe for fluffy buttermilk pancakes and that became my go to recipe for buttermilk […]

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alma January 30, 2016 - 1:20 pm

I made these babys today I’ve tried other pancakes but never came out like these thanks they came out so fluffy and Delicious. I want a good Recipe For red velvet pancakes

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Gabrielle August 3, 2015 - 9:58 am

The first few pancakes I made were really thin, and even though I sprayed the pan with cooking spray they stuck so that I couldn’t even flip them. I ended up having to scrape the pancakes off of the pan and throw them away. I then washed the pan, and stirred in more flour into the mix. After that the pancakes tasted pretty good, I topped them with peanut butter and I loved them.

Reply
Flashback Friday – Fluffy Buttermilk Pancakes | Real Mom Kitchen June 19, 2015 - 6:16 am

[…] Fluffy Buttermilk Pancakes […]

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April May 31, 2015 - 7:05 am

U r in my bookmark…these were the bomb

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Rachel November 15, 2014 - 7:06 am

I had to substitute milk with vinegar for buttermilk, but will try this again when buttermilk is in the fridge. Delicious recipe. I use melted butter in place of oil because I like the flavor. Once the butter cools, I mix egg yolks into butter and then add that to the milk with a tiny bit of vanilla extract. Lastly I whip the egg whites and gently fold it into the mix at the end.

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Liz June 8, 2014 - 12:27 pm

Made these with 100% WW flour. Increased the baking powder to 3 tsp and increased the baking soda to 1.5 tsp. Added a bit of melted butter instead of oil. Increased the buttermilk to 2.5 cups. My family loved them! They were not nearly as fluffy, but they were light and tasty and soaked up the maple syrup and butter. Yum!

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Chuck February 8, 2014 - 11:12 am

Tried these babies out this morning the kids just loved them. I clarified the butter and let it soak in, to die for.

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Candy September 15, 2013 - 6:34 am

I found this recipe a few years ago and love it! It’s my go to recipe. Making them as I type this!

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Tanis December 10, 2013 - 9:45 am

We are making these right now for the first time and all 5 of my kids (ages 2, 4, 6, 8 & 9) LOVE them! It also helps that we made them snowman shaped tis the season!!! Thank you for sharing this gets 10 thumbs up!!! Now that serious success in my house!!!

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Kathy January 27, 2014 - 1:03 pm

Thank you!
I had a wonderful pancake recipe which I lost and for the past 5 years have not found the perfect pancake until today. I just whipped up a batch, and my, are they fluffy!
I don’t normally purchase buttermilk, so whenever a recipe calls for buttermilk I substitute. I add a cap full of vinegar per cup of milk, give it a couple of stirs and let it sit for 10-15 minutes before use. If it’s not thickened much (consistency of buttermilk) I add a bit more vinegar.
I reduced sugar to 4 tsp and added a cap full of vanilla.
And, I know this sounds crazy, but you just have to try a dollop of sour cream with your favorite jam mixed on top of your pancake. It tastes WAYY better than butter and syrup

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Catherine July 16, 2013 - 8:36 am

Great recipe! I substituted coconut oil for the vegetable oil and the pancakes were delicious. I also added a teaspoon of vanilla. The pancakes looked just like the pictures. This recipe is a keeper.

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JT June 16, 2013 - 2:11 am

I thought these pancakes were a wonderful start. They really did have a wonderful texture and consistency….thick and fluffy, as promised! My only complaint is that they were a bit bland tasting for me. In our house we eat our pancakes plain of with maybe just a sprinkling of powdered sugar, not slathered in syrup. I think next time I would add some vanilla, or maybe a bit more sugar….or use butter instead of oil? A great base recipe…but something was missing!

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Esmeeheba January 11, 2013 - 7:27 am

Best pancakes I have ever made. So fluffy and light. Hands down my go to family pancake recipe.

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Bec December 13, 2012 - 5:37 pm

These are the worst, most disgusting pancakes i have ever tasted in my whole life! i do not recomend!!!!!!!!!! bloody awful.

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Hethre July 27, 2012 - 6:53 pm

I loved this recipe! I thought It had the reminiscent taste of a soft pretzel, my husband thought I was delusional, but either way it was a good tasting pancake. I changed the recipe slightly due to lack of ingredients and also health benefits. I used Morton’s Kosher Salt instead of regular table salt and I only had 1 cup of buttermilk so I substituted the last cup with plain old milk. I also changed the sugar to honey and the vegetable oil to olive oil (much healthier). Since I am still singing the recipes praises, I am to assume that these changes did not affect the outcome of the pancake too greatly. Thanks for the recipe.

Reply
Lemon Poppy Seed Pancakes | Real Mom Kitchen May 12, 2012 - 7:15 am

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Marilyn in Liverpool, Texas February 2, 2012 - 9:39 am

I’ve made these twice and they are wonderful. Very light and fluffy. I can’t wait to try them with blueberries! This will also be my “go to” recipe for pancakes from here on out. I also have that Better Homes cookbook. Maybe need to check in out. Some of those older recipes are really good. I know I have gotten some really good recipes from the old Betty Crocker Cookbooks. Thanks for the reminder to do that and for sharing this scrumptious recipe for pancakes!

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Gwen August 12, 2013 - 2:01 pm

OMG with blueberries they are a little piece of heaven!!

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Jemoiselle October 31, 2011 - 12:00 am

Wow! I have been searching for 6 years now for the perfect buttermilk pancake recipe for my Husband. Being a scratch cake baker myself, I’ve often been perplexed at how difficult it is to find a good pancake recipe that stays lofty upon removing from heat! I was hesitant to make these because of the oil inclusion instead of butter, but I am forever grateful I did because these are the holy grail of all pancakes! Finally, finally! Thank you Real Mom!

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CcMorg September 5, 2011 - 12:43 pm

If you like thick, fluffy, light pancakes, this is the recipe for you. My family thinks these are the best. I know I’ll make them again.

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CcMorg September 5, 2011 - 12:39 pm

These pancakes are really the best if you like thick and light. I do!! My family thought they were the best. I know I’ll be making these again and again.

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Samantha August 22, 2011 - 7:45 am

Your pancakes are beautiful!! Is there a reason you use oil in the batter instead of butter? Does it make a difference to the texture? Thanks!!

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Carol August 9, 2011 - 10:48 am

Ditto! Thanks for the first recipe I’ve ever used that made restaurant quality pancakes!

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Carol August 9, 2011 - 10:51 am

By the way, I added 2 tablespoons of white vinegar to 2 cups of milk and let sit for at least five minutes to make a substitute for buttermilk.

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Susan August 2, 2011 - 11:47 am

I have been trying for years to make the perfect pancakes and now I have thanks to you! Followed the recipe twice now and these are almost foolproof. They come out thick, fluffy, golden and thoroughly cooked. No more too thin or not cooked in the middle pancakes for me. My husband said they were even better than his favorite Ihop ones. 😀

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Erika August 1, 2011 - 4:35 pm

Great pancakes my favorite thanks

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Dana D. July 24, 2011 - 3:05 pm

I love, love, love this recipe. I have searched and search for a great pancake recipe and I found this one. The pancakes are light and fluffy and just amazing! Thank you so much.

Reply
Katia July 18, 2011 - 8:42 pm

Add peanut butter and chocolate chips…. awesome sweet breakfalunch

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Kara L. February 21, 2011 - 7:16 pm

These are the best pancakes! I have searched long and hard for a good recipe – light and fluffy is the word!! Follow her directions in this recipe and you won’t go wrong! Delectable!! Thanks for sharing!
I put blueberries in mine and they turned out wonderful! 🙂

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Cynthia January 21, 2011 - 12:18 am

These weren’t that good.. thought I should try them since they’re kinda similar to my favorite pancake recipe but they turned out to be really ugly..
Sure you can eat them but they’re not as good as the real flully buttermilk pancakes.
https://southernfood.about.com/od/pancakesandwaffles/r/bl60123b.htm
These make me the favorite person on Sunday mornings 🙂

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Sue T. September 27, 2010 - 12:19 pm

These were horrible! I’m not sure what I did wrong, but the ended up flat, dense discs with an overwhelming buttermilk flavor. Tossed the pancakes and the recipe.

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susan September 25, 2010 - 9:05 am

I just made these today and love them!! I was a bit worried when I saw how thick the batter was, thinking it would make heavy pancakes, but they were nice and light. Thanks for sharing the yummy recipe. 🙂

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Sam August 26, 2010 - 10:41 am

I had a fourth of a box of Hungry Jack Buttermilk i didn’t even bother , whipped (then walked away) up a batch of these pancakes I substituted with just a Tbls. of extra virgin olive oil a bit heavier and and blends a bit more evenly i didn’t have to use as much oil either. Sprayed the medium hot pan with an olive oil non stick spray wiped with the same paper towel after each batch no need to oil after each with extra calories . Still had nice evenly brown fluffy cakes with a bit of butter and warmed maple syrup. All I have to say is mmm Hubby says they tasted like his Grandma’s 😉

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Latonia Vieu August 1, 2010 - 5:43 am

It’s easy to make your own healthy and fluffy homemade Denny’s flannel cakes with this easy-to-follow Denny’s flannel cake formula with healthy ingredients, such as Graham and Canola, served with a dollop of cream cheese and unadulterated maple syrup or beloved , or create your ain healthy battercake toppings.

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Emily June 18, 2010 - 10:20 am

I made this just now and added a little cinnamon, it was delicious 🙂 Doesn’t even need syrup!

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Charity May 27, 2010 - 10:55 am

I have been on the search for a great old fashion pancake recipe. These are my favorite pancakes thus far. They are the perfect texture and flavor for me. I add a little vanilla because I love the add flavor boost. YUMMY!

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sally patterson April 22, 2010 - 9:04 am

OH MY THESE WILL MAKE ME THE QUEEN OF PANCAKES OR PANACAKES AS THE GRAND KID CALL THEM AND I SHALL WEAR MY CROWN PROUDLY. SALLY

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Erin March 12, 2010 - 10:50 am

These are fantastic! I made them the other day added a little vanilla, loved them…. The batter is thick but the pancake comes out so tender. I usually make up a whole batch and let them sit for a few minutes in my tortilla warmer so that they soften and steam a little, before I serve them. Thanks for this one it’s a keeper!

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Veronica M. March 9, 2010 - 5:12 pm

LOL–I saw that your blog referred 42 people to mine today and I had to click it to see what was up! Yours are so gorgeous and I love your pics on the pretty blue plate–esp the one with the syrup drizzling down the sides. mmmmm. Glad you made them and enjoyed them!

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Annemarie March 9, 2010 - 1:08 pm

My mouth is watering…

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Anne March 9, 2010 - 9:47 am

Oh that’s a great recipe… I’ve used the same one for over thirty years from my good old Betty Crocker Cookbook – dogeared and splattered! My kids won’t tolerate any other recipe. And they can TELL when I don’t use real buttermilk (aka – soured milk)

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Allison March 9, 2010 - 8:54 am

Pictures look great. Thanks for the mention:)

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Jenny Flake March 9, 2010 - 8:43 am

Soooo Pretty!

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Jenny Flake March 9, 2010 - 8:43 am

Soooo Pretty!

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Carmen March 9, 2010 - 8:21 am

these look delicious, and that plate is just beautiful 🙂

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Jane March 9, 2010 - 8:15 am

I LOVE thick pancakes! Thanks so much for the recipe!

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Laura March 9, 2010 - 7:59 am

The oil is for the batter, then additional oil is needed to cook with. I clarified that in the recipe now.

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Lisa March 9, 2010 - 7:57 am

They look beautiful, perfectly fluffy. Can’t wait to give these a try!

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callie March 9, 2010 - 7:36 am

Do you use the oil in this recipe just for the skillet, or do you add it to the batter?

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