Fluffy Buttermilk Pancakes: Better Than Takeout
Fluffy Buttermilk Pancakes: Better Than Takeout. After making these many times, I discovered the trick to perfectly fluffy stacks every time. The crispy edges and soft, tender insides will make your whole family happy. Start your morning right with these light and fluffy pancakes. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Ham Brie Fig Sliders and Peach Caprese Salad.
Why This Fluffy Buttermilk Pancakes: Better Than Takeout Is Pure Comfort
- Perfectly fluffy texture
- Golden crispy edges
- Easy to make at home
- Better than takeout taste
What You'll Need for Fluffy Buttermilk Pancakes: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1/2 cup milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- Optional: Maple syrup
- Optional: Fresh berries
- Optional: Whipped cream
- Optional: Chocolate chips
📝 Ingredient Notes
- Buttermilk: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents sticking and ensures even cooking → See on Amazon
- Baking sheet — Keeps pancakes warm while cooking the rest → See on Amazon
How to Make Fluffy Buttermilk Pancakes: Better Than Takeout
- Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 2: In another bowl, combine the buttermilk, milk, eggs, and melted butter. Stir in the vanilla extract and cinnamon (if using).
- Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Step 4: Heat a non-stick skillet over medium heat. Lightly grease with butter or cooking spray.
- Step 5: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Step 6: Serve with your favorite toppings and enjoy!
Cook's Tips for Perfect Fluffy Buttermilk Pancakes: Better Than Takeout
- : Let the batter rest for 5 minutes before cooking to allow the gluten to relax and the flavors to meld.
- Common mistake and fix: If your pancakes are turning out flat, you might be overmixing the batter. Try folding the wet ingredients into the dry ingredients just until combined.
- : To keep pancakes warm while cooking the rest, place them on a baking sheet in a 200°F oven.
- : For extra fluffy pancakes, separate your eggs and whip the egg whites until stiff peaks form before folding them into the batter.
Storing & Reheating Fluffy Buttermilk Pancakes: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The batter can be made ahead of time and stored in the fridge for up to 24 hours.
Freezing Fluffy Buttermilk Pancakes: Better Than Takeout
Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or microwave.
How to Reheat Without Drying It Out
Oven: Preheat the oven to 350°F and warm the pancakes on a baking sheet for 5-10 minutes. Microwave: Reheat in the microwave for 20-30 seconds, then flip and reheat for another 20-30 seconds.
Recipe Notes
- Chef tip: For extra flavor, try adding some fresh berries or chocolate chips to the batter before cooking.
- Best substitution: If you don't have buttermilk, you can use sour cream or plain yogurt as a substitute.
- Make-ahead: The batter can be made ahead of time and stored in the fridge for up to 24 hours. Let it rest at room temperature for 10 minutes before cooking.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your pancakes are burning on the outside but not cooking on the inside, try reducing the heat to medium-low and cooking them a little longer.
Want to level up this recipe?
Mixing bowls set — Keeps your ingredients organized and makes prep easier → Check price on Amazon
Fluffy Buttermilk Pancakes: Better Than Takeout
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1/2 cup milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
Seasonings
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Optional Toppings
- Maple syrup
- Fresh berries
- Whipped cream
- Chocolate chips
Instructions
- Step 1: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 2: In another bowl, combine the buttermilk, milk, eggs, and melted butter. Stir in the vanilla extract and cinnamon (if using).
- Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Step 4: Heat a non-stick skillet over medium heat. Lightly grease with butter or cooking spray.
- Step 5: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Step 6: Serve with your favorite toppings and enjoy!
Notes
- Chef tip: For extra flavor, try adding some fresh berries or chocolate chips to the batter before cooking.
- Best substitution: If you don't have buttermilk, you can use sour cream or plain yogurt as a substitute.
- Make-ahead: The batter can be made ahead of time and stored in the fridge for up to 24 hours. Let it rest at room temperature for 10 minutes before cooking.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If your pancakes are burning on the outside but not cooking on the inside, try reducing the heat to medium-low and cooking them a little longer.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or microwave.
- Oven reheat: Preheat the oven to 350°F and warm the pancakes on a baking sheet for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 20-30 seconds, then flip and reheat for another 20-30 seconds.
- Make ahead: The batter can be made ahead of time and stored in the fridge for up to 24 hours.
Nutrition Per Serving
- Calories: 380
- Protein: 12g
- Fat: 11g
- Carbs: 56g
- Fiber: 1g
- Sugar: 12g
- Sodium: 600mg
- Cholesterol: 100mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Fluffy Buttermilk Pancakes: Better Than Takeout FAQs
Yes, you can make the batter ahead of time and store it in the fridge for up to 24 hours. Let it rest at room temperature for 10 minutes before cooking.
You might be overmixing the batter. Try folding the wet ingredients into the dry ingredients just until combined.
Yes, you can freeze cooked pancakes for up to 2 months. Reheat in the toaster oven or microwave.
Yes, you can make Fluffy Buttermilk Pancakes in the air fryer at 350°F for 4-5 minutes on each side.
You can use sour cream or plain yogurt as a substitute for buttermilk in Fluffy Buttermilk Pancakes.
A Warm Final Note
I can’t wait for you to try Fluffy Buttermilk Pancakes: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
