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There’s nothing quite like a stack of warm, fluffy American buttermilk pancakes to start your day! Soft, golden, and topped with butter and maple syrup, these pancakes are the ultimate breakfast comfort food.

Stack of fluffy American buttermilk pancakes topped with fresh berries and a drizzle of maple syrup.

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Why you'll love this recipe
Ingredients you need
How to Make American Buttermilk Pancakes
Serving Suggestions
Tips for this recipe
Storage instructions
Variations & Substitutions
Recipe Questions
More Pancake and Crepe Recipes
American Buttermilk Pancakes

American buttermilk pancakes are the ultimate breakfast indulgence—fluffy, soft, and lightly tangy. Known for their golden, tender texture, these pancakes are a classic favorite in American kitchens. Whether stacked high or served simply, they’re the perfect way to start your day with comfort and flavor.

The secret to these pancakes is buttermilk, which gives them their signature tang and incredible fluffiness. The acidity in buttermilk reacts with baking soda to create those light, airy textures we love.

Don’t have buttermilk? No problem! Make your own by mixing 1 cup of milk with a tablespoon of vinegar or lemon juice. This quick homemade version delivers the same delicious results.

Perfect for breakfast, brunch, or a sweet dinner treat. Top them with butter, a drizzle of maple syrup, or fresh fruits like blueberries and bananas.

Why you'll love this recipe

Fluffy and Tender: These pancakes are incredibly soft and airy, thanks to the magic of buttermilk!
Quick and Easy: With simple ingredients and minimal prep, you’ll have a delicious breakfast ready in no time.
Perfectly Versatile: Top them with maple syrup, fresh fruits, or whipped cream—these pancakes are a canvas for all your favorite flavors!

Ingredients you need

Here’s what you’ll need to make these Buttermilk pancakes:

Flour: Use all-purpose white wheat flour for best results.
Sugar: Regular granulated sugar works well.
Egg: Use a room-temperature egg to ensure the batter mixes smoothly and evenly.
Buttermilk: The key to fluffy pancakes! If you don’t have buttermilk, make a substitute by mixing regular milk with 1 tablespoon of white vinegar or lemon juice and letting it sit for a few minutes.
Butter: Use unsalted butter, melted and slightly cooled, for rich flavor. You can replace it with vegetable oil, but butter provides a better taste.
Leavening Agents: A combination of baking powder and baking soda ensures the pancakes rise perfectly.
Vanilla and Salt: Vanilla adds warmth, while a pinch of salt enhances all the flavors in the batter.

Buttermilk pancakes served with butter, maple syrup, and a side of fresh fruit.

How to Make American Buttermilk Pancakes

Here are some quick visual steps to guide you. Don't forget, the full instructions with exact ingredient measurements are in the main recipe card below!

In a large bowl, whisk together the melted butter, sugar, buttermilk, egg, and vanilla until smooth and frothy.
Add the dry ingredients (baking powder, baking soda, salt, and flour) to the bowl.
Gently mix until combined—lumps are fine.Heat a lightly oiled or buttered skillet over low to medium heat.
Scoop about 2 tablespoons of batter per pancake onto the skillet.
Cook for 2 minutes, until bubbles form on the surface, then flip and cook for 1-2 more minutes.
Serve warm with maple syrup, fresh fruit, or your favorite toppings. Enjoy!

A breakfast table set with a stack of pancakes, orange juice, and coffee, ready to enjoy.

Serving Suggestions

Classic Maple Syrup: Drizzle warm maple syrup over the pancakes for a timeless breakfast treat.
Fresh Fruits: Top with sliced bananas, strawberries, blueberries, or a mix of your favorite berries.
Whipped Cream: Add a dollop of whipped cream for a light and creamy touch.
Nut Butter: Spread peanut butter, almond butter, or hazelnut spread for extra richness.
Chocolate Chips: Sprinkle with mini chocolate chips or drizzle with melted chocolate for a decadent twist.
Honey or Agave: Swap maple syrup for honey or agave nectar for a different sweet flavor.
Yogurt: Add a scoop of Greek yogurt for a tangy and protein-packed topping.
Candied Nuts: Sprinkle with caramelized pecans or walnuts for a crunchy contrast.
Savory Twist: Serve with crispy bacon or sausage on the side for a sweet and salty combo.
Powdered Sugar: Dust with powdered sugar for a simple and elegant finish.

Tips for this recipe

Use Room-Temperature Ingredients: Bring your egg and buttermilk to room temperature for a smoother batter and fluffier pancakes.
Don’t Overmix the Batter: Mix just until combined; lumps are fine. Overmixing can make the pancakes dense.
Let the Batter Rest: Allow the batter to sit for 5-10 minutes to let the baking soda and buttermilk work together for maximum fluffiness.
Preheat the Skillet Properly: Use low to medium heat to ensure even cooking without burning the pancakes.
Grease Lightly: Use a small amount of butter or oil, wiping off excess with a paper towel, to prevent sticking.
Watch for Bubbles: Flip the pancake when small bubbles form on the surface and the edges look set.
Use a Measuring Scoop: Scoop consistent amounts of batter (like 2 tablespoons or a ¼ cup) to ensure evenly sized pancakes.
Serve Fresh: Pancakes are best served immediately for the fluffiest texture.

Storage instructions

Refrigerator: Store leftover pancakes in an airtight container or wrap them in plastic wrap. They will keep for up to 3 days in the refrigerator.

Freezer: Let the pancakes cool completely, then stack them with parchment paper between each pancake to prevent sticking. Place the stack in a freezer-safe bag or container and freeze for up to 2 months.

Reheating:

Microwave: Heat individual pancakes on a microwave-safe plate for 20-30 seconds.
Oven: Reheat in a 350°F (175°C) oven for about 5-7 minutes.
Toaster: Toast frozen pancakes for a crisp exterior.

Variations & Substitutions

Blueberry Pancakes: Fold fresh or frozen blueberries into the batter for bursts of fruity flavor.
Chocolate Chip Pancakes: Add mini chocolate chips for a sweet and indulgent twist.
Banana Pancakes: Mash a ripe banana into the batter for natural sweetness and moisture.
Cinnamon Pancakes: Mix in a teaspoon of ground cinnamon for a warm, spiced flavor.
Lemon Poppy Seed Pancakes: Add lemon zest and poppy seeds for a bright, zesty touch.
Protein Pancakes: Replace part of the flour with protein powder for a more filling option.
Whole Wheat Pancakes: Swap some or all of the all-purpose flour with whole wheat flour for a healthier twist.
Pumpkin Pancakes: Mix in pumpkin puree and a pinch of pumpkin spice for a fall-inspired version.
Nutty Pancakes: Add chopped walnuts, pecans, or almonds to the batter for extra crunch.

Recipe Questions

Can I make these pancakes without buttermilk?
Yes! Substitute buttermilk with regular milk and mix in 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle before using.

Why are my pancakes not fluffy?
Overmixing the batter can make pancakes dense. Stir gently and stop once the ingredients are just combined.

Can I make the batter ahead of time?
It’s best to make the batter fresh, but you can mix the dry ingredients ahead of time and add the wet ingredients just before cooking.

How do I know when to flip the pancakes?
Flip them when small bubbles form on the surface and the edges look set. This usually takes about 2 minutes.

More Pancake and Crepe Recipes

I hope you love these fluffy pancakes! If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

American Buttermilk Pancakes