Easy Fluffy Buttermilk Pancakes Recipe

My Saturday Morning Secret

I make these pancakes every Saturday. The smell fills my whole house. It tells my family a happy morning is here.

My grandson calls them “cloud cakes.” I still laugh at that. He says they are fluffy like clouds. That is the best compliment. What does your family call a special breakfast?

Why A Lumpy Batter is Good

Here is my big tip. Do not mix the batter too much. A few lumps are perfect. Overmixing makes pancakes tough.

This matters because gentle mixing keeps them light. The batter should look puffy and thick. Trust me on this. It makes all the difference for a soft bite.

The Magic of Buttermilk

Buttermilk is the quiet hero. It makes the baking soda work. This creates little air bubbles. Those bubbles are what make the pancakes rise.

Fun fact: Long ago, buttermilk was the liquid left after churning butter. That is how it got its name. Do you like the tangy taste buttermilk adds? I think it gives the pancakes character.

A Little Story About My Griddle

I have used the same black griddle for twenty years. It is perfectly seasoned now. I just wipe it with a tiny bit of butter.

The first pancake is always for the cook. I eat it right away. It lets me check the heat. Isn’t that a nice little rule? The cook gets the first taste.

Making It Your Own

This recipe is like a blank page. You can add blueberries or chocolate chips. My husband loves sliced bananas in his.

This matters because cooking should be fun. It is about sharing what you love. What is your favorite thing to mix into pancake batter? I would love to hear your ideas.

The Simple Joy of Sharing

Food tastes better when you share it. These pancakes are my way of saying “I love you.” We sit, we eat, we talk. It is a small tradition.

It is not just about eating. It is about that time together. Does your family have a simple weekend tradition like this? Those are the moments we remember.

Ingredients:

Ingredient	Amount	Notes
all purpose flour	2 cups
salt	1 teaspoon
baking soda	1 teaspoon
granulated sugar	1 teaspoon
eggs	2 large
vanilla extract	1 ¼ teaspoons
buttermilk	1 ¼ cups
butter	4 tablespoons	melted

My Fluffy Buttermilk Pancakes: A Sunday Morning Story

Good morning, dear. Isn’t that butter melting in the pan a lovely sound? These pancakes are my weekend favorite. I’ve made them for fifty years. My grandkids call them “cloud cakes.” I still laugh at that. The secret is in the buttermilk. It makes them so tender and tall. Let’s make some magic together.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 large eggs
• 2 cups buttermilk
• 1 teaspoon vanilla extract
• 4 tablespoons butter, melted (plus more for the griddle)

Instructions

Step 1: First, get your griddle warm over medium heat. Lightly grease it with butter. I like to use a paper towel for this. Now, grab a big bowl. Put your flour, salt, sugar, and baking soda right in. Give it a good whisk with a fork. This mixes everything evenly. Doesn’t that smell amazing already?

Step 2: In another bowl, crack your two eggs. Whisk them up until they’re bubbly. Pour in the cool buttermilk and vanilla. Then, slowly stir in the melted butter. (My hard-learned tip: let the butter cool a bit first. We don’t want scrambled eggs!) Now, pour this wet mix into your dry flour bowl.

Step 3: This is the most important part. Stir it gently. Just until you see no more dry flour. The batter will be thick and lumpy. That is perfect! Overmixing makes pancakes tough. I promise those lumps will cook out. See how puffy it looks already? What does overmixing do to pancakes? Share below!

Step 4: Spoon your batter onto the hot griddle. I use a big spoonful for each pancake. You can spread it a little with the spoon’s back. Watch for little bubbles to pop on top. That’s your sign. After about two minutes, flip them. They should be a beautiful golden brown. Cook for another minute or two. Then stack them high on a plate.

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 12 pancakes
Category: Breakfast

Three Fun Twists for Your Pancakes

Once you know the basic recipe, you can play! Here are my favorite simple twists. They make breakfast feel like a party. My grandson loves the chocolate chip version. I’m rather fond of the blueberry one myself.

Berry Bliss: Gently fold a handful of fresh blueberries into the batter. They burst with sweet juice in every bite.
Chocolate Chip Smile: Sprinkle a few chocolate chips onto each pancake right after you pour the batter.
Cinnamon Sugar Swirl: Mix a spoon of sugar with cinnamon. Swirl a little into each pancake before flipping.

Which one would you try first? Comment below!

Serving Your Cloud Cakes

A tall stack needs good friends. I always serve these with extra butter and warm maple syrup. For a side, crispy bacon or fresh fruit salad is lovely. It makes a happy plate. For drinks, a cold glass of milk is classic. For the grown-ups, a hot cup of coffee with cream pairs perfectly.

Which would you choose tonight?

Keeping Pancakes Perfect for Later

Let’s talk about saving pancakes for another day. Cool them completely on a wire rack first. This stops them from getting soggy. Then, you can stack them with parchment paper in between.

Pop the stack into a freezer bag. They will keep for two months. To reheat, use your toaster or a warm oven. I once microwaved a stack and they turned rubbery. The oven keeps them much fluffier.

Batch cooking matters for busy mornings. A homemade breakfast is just minutes away. It feels good to be prepared. Have you ever tried storing pancakes this way? Share below!

Fluffy Pancake Fixes

Sometimes pancakes don’t turn out right. Here are easy fixes. First, a flat pancake often means old baking soda. Check the date on your box. Fresh leavening makes them rise.

Second, tough pancakes come from overmixing. Stir the batter just until combined. Lumps are perfectly fine. I remember when I used to stir too much. My pancakes were like little frisbees!

Third, if they burn outside but are raw inside, your heat is too high. Medium heat is your friend. Getting this right builds your cooking confidence. It also makes your food taste so much better. Which of these problems have you run into before?

Your Pancake Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use a good gluten-free flour blend. I like the ones with xanthan gum already in them.

Q: Can I make the batter ahead? A: You can mix dry and wet ingredients separately the night before. Combine them in the morning.

Q: What if I don’t have buttermilk? A: Add one tablespoon of lemon juice to a cup of milk. Let it sit for five minutes. Fun fact: This is called “clabbering” the milk!

Q: Can I double the recipe? A: Absolutely. Just use a bigger bowl. All the ingredients double easily.

Q: Any optional tips? A: Try adding a handful of blueberries to the batter. Or a sprinkle of cinnamon to the dry mix. Which tip will you try first?

From My Kitchen to Yours

I hope you love this recipe as much as I do. It’s a simple joy to share. Nothing makes me happier than knowing you’re cooking.

I would be thrilled to see your creations. Share a picture of your pancake stack. Let me know how your family liked them. Have you tried this recipe? Tag us on Pinterest!

Thank you for spending this time with me. I’ll be back soon with another kitchen story. Happy cooking!

—Anna Whitmore.