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A plate piled high with blueberries and fluffy pancakes while syrup is poured over top
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5 from 2 votes

Fluffy Pancakes

Light and fluffy pancakes made from scratch are the perfect Sunday morning breakfast!
Course Breakfast
Cuisine American
Keyword buttermilk pancake recipe, fluffy buttermilk pancakes, fluffy pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings 15 pancakes
Calories 107kcal
Author Blair Lonergan


  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 ½ cups buttermilk (or sub with regular milk)
  • 2 eggs
  • 2 tablespoons vegetable oil, plus additional for greasing skillet


  • In a large bowl, sift together flour, sugar, baking powder and salt.
  • In a medium bowl, whisk together buttermilk, eggs and oil. Add wet ingredients to dry ingredients and stir just until combined. Be careful not to over-mix the batter or the pancakes will be tough. At this point, you can fold in any additional ingredients (such as blueberries or chocolate chips), or you can wait to sprinkle the mix-in’s onto individual pancakes once they’re on the griddle.
  • Let the batter rest for about 5-10 minutes.
  • Place a skillet or griddle over medium-low heat. When the skillet is hot, coat or brush with oil. Measure ¼ cup of batter for each pancake. Cook until bubbles form on top, about 2 minutes. Flip and cook until golden brown, about 1-2 more minutes.
  • Continue working in batches to use remaining batter. Keep pancakes warm in a 200 degree F oven for up to 30 minutes while you finish remaining batches.


  • Regular buttermilk (not low-fat) has a very thick texture, which makes a nice, thick batter and yields fluffy, tender, flavorful pancakes. You can substitute with milk, but the batter will be slightly thinner. If your pancake batter looks too runny, add a little bit of flour to reach the perfect consistency. If the batter looks too thick, gradually add more buttermilk or milk until it's a nice, pourable consistency. You're looking for a pancake batter that slowly runs off the spoon -- not too thick, and not too thin.
  • Mix-Ins: Each of my boys has a different preference when it comes to pancake add-ins. As a result, I always prepare this base recipe, and then sprinkle the desired mix-in's onto individual pancakes once they're on the griddle. Good options include blueberries, raspberries, strawberries, sliced banana, chocolate chips and rainbow sprinkles.
  • Add spices such as a dash of nutmeg or cinnamon for a warm, cozy flavor. A splash of vanilla extract is also delicious.
  • Large Batches: This recipe yields approximately 15 pancakes. For a larger batch, double (or triple) all of the ingredients and keep the cooked pancakes warm in a 200 degree F oven while you finish the remaining batter.
  • Whole Wheat Pancakes: Swap out half of the all-purpose flour and replace it with an equal amount of whole wheat flour. I don't recommend using only whole wheat flour, because the pancakes will be more dense and tough.


Serving: 1pancake | Calories: 107kcal | Carbohydrates: 16g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 24mg | Sodium: 190mg | Potassium: 139mg | Fiber: 1g | Sugar: 3g | Vitamin A: 71IU | Calcium: 68mg | Iron: 1mg