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These easy homemade fluffy American buttermilk pancakes are thick, soft, and golden on the outside with a beautifully tender middle. Buttermilk and sour cream give them richness, melted butter keeps them soft, and a little cinnamon and vanilla make them taste extra good.
They’re made with everyday ingredients and taste best straight from the skillet with softened butter and plenty of maple syrup.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2 large eggs
- 1¾ cups buttermilk
- ¼ cup sour cream
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 tablespoon neutral oil or extra butter, for greasing the skillet
- Maple syrup and softened butter, for serving (optional)
How to Make Fluffy Buttermilk Pancakes
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Make sure everything is evenly combined with no large lumps of flour.
Step 2: Combine the Wet Ingredients
Crack the eggs into a separate bowl and whisk lightly. Add the buttermilk, sour cream, and vanilla, then whisk until mostly smooth. A few small pieces of sour cream are fine.
Step 3: Add the Melted Butter
Slowly pour the melted butter into the buttermilk mixture, whisking as you go. Let the butter cool slightly first so it doesn’t cook the eggs or form clumps.
Step 4: Make the Batter
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a wooden spoon or spatula, gently fold everything together until there are no large patches of dry flour. The batter should be thick and slightly lumpy. Don’t overmix, or the pancakes will turn out tough instead of fluffy.
Step 5: Rest the Batter
Leave the batter on the counter for about 5 minutes while you heat the skillet. This gives the flour time to absorb the liquid and the batter time to settle.
Step 6: Heat the Skillet
Place a large nonstick skillet or griddle over medium-low heat. Add a small amount of oil or butter and spread it around with a paper towel. You only need a thin coating to stop the pancakes from sticking.
Step 7: Add the Batter
Once the skillet is warm, scoop about ¼ cup of batter onto the surface for each pancake. Let it spread naturally into a round shape and leave enough space between pancakes so they’re easy to flip.
Step 8: Cook the First Side
Cook for 2 to 3 minutes. Small bubbles will appear across the surface and the edges will look less wet. Gently lift one with a spatula to check that the underside is lightly golden brown.
Step 9: Flip and Finish
Slide a spatula under each pancake and flip it in one smooth movement. Cook for another 1 to 2 minutes until the second side is golden and the center is cooked through. Don’t press down on the pancakes, since that flattens them and pushes out the air that makes them fluffy.
Step 10: Keep Them Warm and Adjust the Heat
Move the cooked pancakes to a plate and loosely cover with a clean kitchen towel, then cook the rest in batches, adding a little oil or butter as needed. If the pancakes brown before the centers cook, lower the heat slightly. If they’re slow to color, raise it a little.
Step 11: Stack and Serve
Stack the pancakes on serving plates while they’re still warm. Add a pat of softened butter on top and let it start to melt, then finish with a generous drizzle of maple syrup. Serve right away.
Recipe Notes
- Don’t overmix the batter. A few small lumps are perfectly fine. Too much mixing makes pancakes dense and chewy.
- Use fresh baking powder and baking soda. Both help the pancakes rise, so check the expiry dates.
- Use real buttermilk for the best texture. Its acidity reacts with the baking soda for soft, fluffy pancakes with a slight tang.
- Sour cream adds richness. Full-fat sour cream works especially well.
- Let the melted butter cool slightly. Very hot butter can scramble the eggs or leave clumps.
- Cook over medium-low heat. It lets the pancakes cook through without getting too dark.
- Look for bubbles before flipping. Bubbles and slightly set edges mean they’re ready to turn.
- The cinnamon is subtle. Half a teaspoon adds warmth without making the pancakes taste spiced.
Storage
Fridge: Cool completely, then store in an airtight container for up to 3 to 4 days.
Freezer: Freeze cooled pancakes in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container, separating layers with parchment if needed. Freeze for up to 2 months.
Reheating: In the microwave, heat one or two pancakes on a plate in short intervals. In a toaster, use a low setting and watch them so they don’t burn. In the oven, cover loosely with foil and warm at 300°F until heated through.
Make ahead: Cook the pancakes in advance rather than storing uncooked batter. They reheat well and are great for busy mornings.
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Easy homemade fluffy American buttermilk pancakes with a tender middle and golden edges, made with buttermilk, sour cream, and a hint of cinnamon in 30 minutes.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 2 large eggs
- 1¾ cups buttermilk
- ¼ cup sour cream
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 tablespoon oil or butter for the skillet
- Maple syrup and softened butter, to serve
Instructions
- Whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
- Whisk the eggs, then add the buttermilk, sour cream, and vanilla. Slowly whisk in the cooled melted butter.
- Pour the wet mixture into the dry and fold gently until no large dry patches remain. The batter should be thick and slightly lumpy. Rest for 5 minutes.
- Heat a lightly greased nonstick skillet over medium-low heat.
- Scoop ¼ cup of batter per pancake. Cook 2 to 3 minutes until bubbles appear and the edges set.
- Flip once and cook 1 to 2 minutes more until golden. Don’t press down.
- Keep warm under a clean towel. Serve with softened butter and maple syrup.
Notes
- Don’t overmix. A few lumps keep pancakes fluffy.
- Use fresh baking powder and baking soda.
- Lower the heat if they brown before the centers cook.
Frequently Asked Questions
What makes these pancakes fluffy?
Baking powder, baking soda, and buttermilk help the pancakes rise. Mixing the batter gently and avoiding overmixing keeps them light.
Can I make these pancakes without buttermilk?
Yes. Add 1 tablespoon of lemon juice or white vinegar to a measuring jug, then add enough milk to make 1 cup. Let it stand for 5 to 10 minutes before using, and repeat as needed to reach the amount in the recipe. The texture and flavor may differ slightly from pancakes made with real buttermilk.
Can I leave out the cinnamon?
Absolutely. The cinnamon adds gentle warmth, but you can skip it for a more traditional vanilla buttermilk pancake.
Why are my pancakes flat?
Flat pancakes can come from expired baking powder or baking soda, overmixing the batter, or pressing down on the pancakes while they cook.
Why are my pancakes raw in the middle?
The skillet may be too hot, so the outside browns before the center cooks. Reduce the heat slightly and give the pancakes more time.
Can I use Greek yogurt instead of sour cream?
Yes. Plain full-fat Greek yogurt works in place of sour cream. It has a similar tang, though the texture may be slightly different.
Can I add chocolate chips or blueberries?
Yes. Sprinkle a few chocolate chips or blueberries onto each pancake just after adding the batter to the skillet. This spreads them evenly.
Can I make the batter ahead of time?
For the fluffiest pancakes, cook the batter soon after mixing. To prep ahead, measure the dry ingredients the night before and store them in an airtight container.
How do I keep pancakes warm while cooking the rest?
Loosely cover cooked pancakes with a clean kitchen towel, or place them on a baking sheet in a low oven at around 200°F until you’re ready to serve.
Can I freeze buttermilk pancakes?
Yes. Freeze cooled pancakes in a single layer until firm, then store in a freezer bag for up to 2 months. Reheat straight from frozen in a toaster or oven.
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