These buttermilk pancakes are light, fluffy, and delicious! Made with minimal ingredients and so good with warmed maple syrup! 

The Best Fluffy Buttermilk Pancakes

Pancakes are not new here. We make them at least once a week (which is not a surprise since I am the mother to a seven year old with a serious sweet tooth) and have tried SO many variations. A few of our favorites?

I would say top three are the Cornmeal, Gingerbread, and Chunky Monkey versions, with the cornmeal being my go-to (seriously, it is a salty sweet combo that needs to be in your life).

When I gave this buttermilk version a try my son was not too thrilled.

I almost always make wacky flavors or out of the box versions so how was he supposed to settle for a plain ol’ boring pancake??? Good news is that one bite in and he proclaimed these “the best ever!” and even says they beat out McDonald’s (Do not judge. You know there breakfast is irresistible). That is about the highest compliment I have received in the history of his short life.

Like my mini pancakes, this recipe is super freezer friendly!

Ingredients for the fluffiest buttermilk pancakes:

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Buttermilk
• Whole milk
• Eggs
• Butter
• Vanilla extract

The secret to these fluffy and flavorful breakfast cakes are in the ingredients. I have seen people use substitutes in place of buttermilk, but this is not the time for one of those.

You want to use the real stuff and don’t reach for the fat free. Another secret is to make sure you don’t over mix. Use a gentle hand while stirring to avoid your pancakes from falling flat. OH, and try to use a cast iron skillet but that isn’t required.

What does buttermilk do to pancakes?

The acid in buttermilk helps react with the baking soda giving your pancakes extra fluffiness. THIS is the key to truly fluffy and delicious pancakes. It also helps make each bite a little more “melt in your mouth.”

Buttermilk Substitute: 

No buttermilk? No problem! Honestly, the real stuff makes this recipe what it is. But in a pinch you can use this very simple substitute. 

1. Place one tablespoon of vinegar into a measuring cup.
2. Top with enough milk to reach the 1 cup line.
3. Let sit five to ten minutes.
4. Stir and use as directed in the recipe. 

How to make perfect buttermilk pancakes:

1. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl and set aside.
2. Combine the buttermilk, milk, eggs, butter, and vanilla in a large measuring cup and mix to combine. Pour and fold into your dry ingredients until just combined being careful not to over mix.
3. Scoop 1/2 cup of your batter onto a preheated skillet. Cook over medium/low heat until bubbles begin to form. Flip and cook an additional 2-3 minutes or until golden brown.
4. Serve with syrup, jam, or fresh fruit.

Tips for better than IHOP buttermilk pancakes:

• Use room temperature ingredients for fluffy pancakes. I take my eggs and milk out of the refrigerator 20 minutes before starting.
• Do not over mix the batter. This recipe turns out best if you gently fold the ingredients together.
• Clarified butter is what I use when greasing my pan. It tends to brown less quickly and gives my pancakes a beautiful golden color.

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This post is part of a Holiday Recipe Round Up I participate in with some other crazy talented food bloggers so make sure you scan down the list and bookmark some of these other delicious ideas! I know I can’t wait to try each and every one!