Breakfast · Pancakes

Light and Fluffy Buttermilk Pancakes

I love breakfast. That’s kinda funny for me to say since I really don’t eat much for breakfast these days. Let’s be honest, getting kids ready for school and feeding them takes long enough, that by the time they are out the door, I’m done being in the kitchen. So my breakfast almost always consists of a Fairlife chocolate protein drink and a G2G bar a few hours later.

One of my absolute favorite things to do, though, is go out to eat for breakfast. I don’t do it often, but when I do I’m giddy about it. Usually my go-to breakfast order at a sit down breakfast place is Eggs Benedict. An english Muffin with Canadian bacon, a runny yolk, and an incredible hollandaise sauce. Are you kidding me?! Of course I’m going to order that because it’s too much work to make for myself at home.

However, I am almost ALWAYS tempted by the house pancakes being offered at whatever restaurant we decide to venture into. Some of my all-time favorite pancakes are served at the cutest place up in Park City called Five 5eeds. Seriously, if you are ever up in that neck of the woods, you’ve got to go and get their hot cakes. Everything on their menu is heavenly, but that hot cake is like none other.

We also frequent Penny Ann’s. It’s a cute little diner nearby that is known for their heavenly hot cakes. They are plate-sized pancakes and so fluffy. Definitely a favorite and worth eating at as well.

I always love traveling with my husband and looking at different menus in bed at night trying to decide on where to eat the next morning. Hey. It’s what we do. We are foodies without being foodies. When we visited Houston last year for our self-guided food tour, we landed on Snooze A.M. Eatery. I ordered the flight of pancakes. The flight included three different pancakes. One of which was a pineapple upside down, the next was a sweet potato, and my favorite was the blueberry danish. In fact, I loved the blueberry danish pancakes so much, I made a copycat recipe. It’s one of my most searched for recipes and you can find it here.

Sometimes though, just a plain buttermilk pancake is all I want. These pancakes right here have everything you are wanting in a delicious homemade version. They are light and fluffy. They are thick and so tender on your pallet. They pretty much melt in your mouth. My son refuses to eat any other pancakes now, which let’s be honest here; box pancake mixes just aren’t that great. Or, if you do have a favorite box mix, this will knock it out of the water guaranteed.

The great thing about this recipe is that it comes together in 5 minutes and then all you have to do is flip them. It’s perfect for a weekend breakfast, or sometimes I will even make a large batch and then my kids will eat them warmed up in the microwave for breakfast over the next few days.

F.A.Q.S and Troubleshooting for Light and Fluffy Pancakes

My pancakes are literally flat as a pancake. You may have over-mixed your batter. Remember that a few lumps are okay, but you don’t want to overwork your flour. Also, remember that baking powder plays a role in getting height on these. If you haven’t purchased that in a while, then you should get a new can of it.

My pancakes are doughy in the middle. That’s okay! In fact, I have a few kids that request doughy pancakes (gross)!! Just turn down your heat on your griddle and cook them low and slow.

What if I don’t have buttermilk? Please, please, please use store bought buttermilk. The homemade version of buttermilk just won’t cut it. Store bought buttermilk is so much thicker. If you are absolutely in a pinch and just have to make these, try using sour cream and making it buttermilk texture by thinning it with the milk you have on hand.

Light and Fluffy Buttermilk Pancakes


  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 TBS granulated sugar
  • 2 1/2 cups of buttermilk
  • 2 large eggs
  • 1 tsp vanilla


  1. For the pancakes, whisk together the flour, sugar, baking powder, baking soda, sugar, and salt.
  2. Add in your buttermilk, eggs, and vanilla. Whisk until combined, but don’t over mix. A few lumps are okay.
  3. Set aside for at least 5 minutes while the griddle heats up.
  4. Place about 1/3 cup of batter on your griddle. Once bubbles start to form all of the pancakes, it’s time to flip them.
  5. Flip each pancake and cook until the bottom is golden brown.
  6. Serve with syrup and fresh berries.

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