Fluffy Pancakes are a classic breakfast recipe that you can make for the whole family in under 30 minutes. This easy pancake recipe uses buttermilk and baking soda to create stacks of pancakes that are both tender and fluffy.
If you don’t have buttermilk, I’ll share some buttermilk substitutions with you. Try these for breakfast this week!
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Key to Success #1 – Buttermilk and Baking Soda for Lift
The key to fluffy pancakes rests firmly in the pancake batter.
This easy recipe uses buttermilk and baking soda for extra lift.
The acid in the baking soda activates the baking soda, causing it to release lots of tiny bubbles that make the pancakes extra fluffy.
Baking powder also adds extra leavening for a tender pancake.
If you don’t have buttermilk, there are several different buttermilk substitutions that you can use instead.
- Add 2 Tbsp of white vinegar to 2 cups of milk then let the mixture sit on the counter for 5 minutes until it thickens
- Add 2 Tbsp of lemon juice to 2 cups of milk then let the mixture sit on the counter for 5 minutes until it thickens
- Add 6 Tbsp of dry buttermilk mix to the dry ingredients then add 2 cups of water to batter in place of buttermilk
After you combine your wet ingredients and dry ingredients, use a wire whisk to mix the batter until it’s relatively smooth.
It’s okay if it has some small lumps in the batter.
That makes your pancakes even fluffier.
You don’t want to overmix it but you want to make sure you don’t have any spots where the flour hasn’t gotten fully combined.
Then let the batter rest.
Let it sit for 5-10 minutes then mix it gently again before you start cooking your pancakes.
Key to Success #2 – Use a Nonstick Griddle or Skillet
To make pancakes, I use a nonstick two-burner griddle that is used on the stovetop.
It literally goes over two burners on the stovetop and you can use the entire surface for making pancakes or cooking other things.
As long as you are using a nonstick cooking surface, you won’t need to use the nonstick cooking spray when you are cooking your pancakes.
I know this sounds odd, but trust me on this one.
I use a pancake batter dispenser to make perfect circles with the batter.
The dispenser that I have utilizes an EZ-pull handle that makes dispensing the batter so easy and fast.
I highly recommend this method.
My gas oven has a large burner and a small burner on the right-hand side and two medium-sized burners on the left side.
I put my griddle on the left side with the two medium burners then turn the heat on both burners to medium-low.
You may have to adjust the setting on one or both burners to make sure the pancakes are cooking evenly.
With my double griddle, I like to do three pancakes straight down the middle so that they’re not crowded.
If you’re cooking for a crowd, you could probably stagger the pancakes and cook maybe 5-6 at a time, depending on the size.
This is where I think the nonstick griddle has a huge advantage over a nonstick skillet when it comes to cooking pancakes.
You can cook your batch of pancakes so much faster with the extra cooking space.
Key to Success #3 – Watch for Bubbles
When you’re cooking the pancakes on the griddle or the skillet, you’ll want to pour the pancake batter on the cooking surface and just let it sit and cook undisturbed until you start to see bubbles forming in the batter.
You should also see the edges of your pancakes starting to look a bit dry.
This is when you know it’s time to flip your pancakes.
I use a giant pancake flipper spatula to flip my pancakes and it makes it so easy.
After you flip your pancake over, let it cook for just another minute or two until the bottom of the pancake starts to turn a golden brown.
That’s all it takes to cook perfect pancakes.
When the pancake is cooked, I highly recommend placing it in a warmer to keep your pancakes warm until you’re ready to eat them.
I use a tortilla warmer to keep my pancakes warm.
It works perfectly and I love kitchen gadgets that serve double duty.
Save this Fluffy Pancakes recipe to your favorite Breakfast Recipes board or your Brunch board.
- 2 cups buttermilk
- 1/4 cup butter, melted
- 2 eggs
- 1/4 cup sugar
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- In medium bowl, combine melted butter, eggs, and buttermilk. Whisk in dry ingredients until completely combined. Do not overmix. Let rest at least 5 minutes then gently stir.
- Heat griddle or large skillet over medium-low heat. When griddle is heated, pour about 1/4 cup of batter onto the griddle. Cook pancake until bubbles form on the surface. Use spatula to flip pancake over. Cook on the other side until lightly browned.
- 2 cups milk + 2 Tbsp white vinegar + Let sit for 5 minutes
- 2 cups milk + 2 Tbsp lemon juice + Let sit for 5 minutes
- 2 cups water + 6 Tbsp dry buttermilk mix (add buttermilk mix with dry ingredients instead of mixing with water separately)
Nutrition Information:Yield: 6 Serving Size: 1 grams
Amount Per Serving: Calories: 261Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 64mgSodium: 828mgCarbohydrates: 45gFiber: 1gSugar: 13gProtein: 9g