fluffy buttermilk pancakes

fluffy buttermilk pancakes

Making these fluffy buttermilk pancakes is the best thing you can do this weekend!

As Ron Swanson poetically stated, “there has never been a sadness that can’t be cured by breakfast food.” Obviously Ron was exaggerating, but only a little bit. Breakfast not only offers the most delicious foods, but it’s also a wonderful experience, allowing you to slow down from the demands and schedules of the week.

For many of us weekday breakfasts consist of protein shakes on our way to work, scarfing down some cold cereal before grabbing your keys, or (as much as I disapprove) hitting up the drive through at your local fast food spot. A leisurely breakfast is a gift and usually signals a weekend morning with friends and loved ones.

To the chagrin of swanky SF brunch spots, a delicious breakfast is really easy to make at home, and you can avoid the staggering markup on eggs. Invite some friends over, cook scrambled eggs, bacon, and these fluffy buttermilk pancakes and enjoy the most important meal of the day…at a relaxing Saturday pace. Taking the time to slow down on a weekend and really enjoy breakfast can be such a pleasant way to savor your time off. Include this recipe in your next breakfast menu and enjoy, fluffy, lightly sweet buttermilk pancakes.

fluffy buttermilk pancakes

This recipe is based on Bon Appetit Magazine’s “Best Buttermilk Pancakes” recipe. BA’s recipe is good but it’s not the best. To achieve their super fluffy pancakes, the recipe calls for 1 teaspoon each of baking powder and baking soda (two sources of base in the recipe). That’s a lot of leavening agent and even with the generous 1 1/4 cups of buttermilk, there’s not enough acid in that recipe to neutralize the base. With the unneutralized baking soda and baking powder in the batter, you’re left with a soapy flavor that is especially obvious when the pancakes cool slightly. I’m a big fan of fluffy American style pancakes but not at the expense of flavor.

To achieve fluffy pancakes with the right balance of flavors, I adjusted the amount of leavening agents used and added vanilla extract for aromatic sweetness. The resulting recipe is now a staple in the Campos home and I hope you like it as much as we do!

Serve these pancakes with these luscious, cheddar scrambled eggs.

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fluffy buttermilk pancakes

fluffy buttermilk pancakes

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  • Author: Sepideh Esmaili Campos


Units Scale
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 2 cups buttermilk
  • 2 teaspoon vanilla
  • 2 tablespoons unsalted butter, melted
  • Vegetable oil or extra butter (for griddle)
  • Pure maple syrup (for serving)


  1. Preheat the oven to 200 degrees to keep the pancakes warm while you cook. 
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Be sure to break down any lumps of baking powder or baking soda in the mixture. Set aside. 
  3. In a separate bowl, combine the eggs, buttermilk, vanilla, and melted butter. Whisk to fully combine the eggs with the rest of the wet ingredients. 
  4. Pour the egg and buttermilk mixture into the center of the bowl of dry ingredients. Whisk to just combine, some lumps are ok. 
  5. Heat a griddle or large frying pan over medium heat until water dropped in the pan immediately sizzles. 
  6. Add some butter or oil into the pan. 
  7. Use a 1/3 cup dry measuring cup to drop equal portions of batter onto your griddle or pan. 
  8. Once bubbles form on the surface and the pancake is golden brown on one side (3-4 minutes), flip the pancake with a spatula and cook on the opposite side (2-3 minutes). [If the pancakes brown too quickly, reduce the heat]
  9. The cooking surface will get hotter as you continue to cook the pancakes so be sure to lower the heat if the pancakes are turning too dark before bubbles form on the batter side. 
  10. Keep cooked pancakes warm in the oven (stacked on a large plate) while you continue cooking the batter. 
  11. Serve with butter and maple syrup or your favorite jam. 
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