These fluffy buttermilk pancakes are just the thing to wake up your taste buds and give you that morning energy boost! These pancakes are light and airy in texture and can be served with a variety of toppings.

A stack of these fluffy buttermilk pancakes is the best breakfast you can get! The recipe is so easy to follow and you will get fluffy and super delicious pancakes every single time! We've been making these pancakes on repeat for breakfast and we just can’t get enough of them!

HERE’S WHAT YOU WILL NEED!

Scroll down to the recipe card for the complete list of ingredients with their exact quantities.

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• Plain flour (or all-purpose flour): I recommend plain flour for this recipe.
• Baking powder & baking soda: I used both! They help to rise and make these pancakes soft and fluffy. Baking soda when combined with buttermilk, makes pancakes extra fluffy and gives them an airy texture. Baking soda needs an acidic ingredient to work properly, which in this case is buttermilk.
• Granulated or caster sugar: Caster sugar is superfine sugar but you can also use granulated sugar. No need to add too much sugar as you will serve them with maple syrup or honey or golden syrup.
• Egg: Adds richness and acts as a binder.
• Unsalted Butter: It is added for extra richness and a buttery flavour.
• Whole Milk (Full fat): It gives a creamy texture and also adds flavour.
• Buttermilk: It is the secret ingredient to make these pancakes extra fluffy. It not only adds tangy flavour but also activates the baking soda that gives these pancakes a lift and airy texture. It also adds a depth of flavour. If you don’t have store-bought buttermilk, you can make your own, check the FAQ for a buttermilk substitute.
• Salt: It balances the sweetness and enhances the flavours.

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HOW TO MAKE FLUFFY BUTTERMILK PANCAKES

• In a large mixing bowl, sift together plain flour, baking powder, baking soda, salt and sugar. Set aside.
• Melt the butter in the microwave, and let it cool down slightly.
• In another medium bowl whisk the egg until fluffy (about one minute).
• Whisk in buttermilk, whole milk/full-fat milk and vanilla extract.
• Stir melted butter in the buttermilk mixture.
• Now add wet ingredients to dry ingredients and gently stir until just combined. Don’t over-mix the batter, a few lumps are just fine. If you over-mix the batter, your pancakes will be flat & dense. 
• The batter will be thick but with pourable consistency, if it is too thick, you can add buttermilk little by little (start with 1 tsp) until the desired consistency is achieved. The batter should not be runny as it will end up in flat pancakes because the batter will spread more in the frying pan.
• Let the batter rest at room temperature, for 15-20 minutes as it helps to make pancakes more fluffy.
• Preheat a nonstick frying pan or griddle over medium heat then reduce the heat to medium. Coat the pan with melted butter or vegetable oil. 

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• Fill the piping bag with the batter, twist the top end and secure it with a rubber band or a chip clip so you never have to worry about your filling escaping before you are ready. Snip a slightly large hole, gently press from the top and drop the batter in the preheated pan in a circular motion. You can make the second layer over the first circle to make it extra fluffy. I used a piping bag to make the pancakes in a proper circular shape but you can use either a measuring cup per pancake to drop the batter or a large ice cream scoop.
• Cook the pancake for about 2 - 2 1/2 minutes on medium-low heat or until the bubbles break on the surface and the edges are set or non-sticky to touch.
• Gently flip it using a spatula and cook until the other side is golden brown. Repeat with the remaining batter.
• Serve hot with either maple syrup, honey or golden syrup. Add some extra seasonal fruits or nuts. Get creative. You can add any topping of your choice. 

PRO TIPS TO MAKE PERFECT PANCAKES!

• Always use room temperature ingredients (like milk, buttermilk and eggs) to keep an even consistency of the batter.
• Don’t over-mix the batter, a few lumps are just fine. If you over-mix the batter, your pancakes will be flat & dense. 
• The batter will be thick but with pourable consistency, if it is too thick, you can add buttermilk little by little (start with 1 tsp) until the desired consistency is achieved. The batter should not be runny as it will end up in flat pancakes because the batter will spread more in the frying pan.
• Use a heavy-bottomed nonstick frying pan for equal heat distribution.
• Use a 1/4 or 1/3 measuring cup to make equal size pancakes or to get perfectly round pancakes, you can use a piping bag.
• To prevent burning the pancakes, cook them at medium-low heat. At high heat, they can easily burn from the outside but remain raw from the inside.

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FAQ

WHAT IS THE BUTTERMILK SUBSTITUTE?

It is best to use store-bought buttermilk. If you don’t have one, make your own. Combine room-temperature milk with lemon juice or vinegar. 1 tbsp lemon juice or vinegar for one cup of milk. Stir together and let it sit for 10 minutes then you can use it in the recipe. Please keep in mind, if you are using homemade buttermilk, reduce the amount of buttermilk by 2 tbsp or gradually add buttermilk because it will be thinner than the store-bought. If the batter is too thick you can add more.

HOW TO STORE LEFTOVER PANCAKES?

They are best served the day they are made but if you want to store them, tightly wrap them in plastic wrap or foil paper and keep them in the fridge for up to 3 days.

HOW TO SERVE THEM?

You can serve them with maple syrup, honey or golden syrup. Get creative, you can use any topping of your choice like seasonal fruits, butter, berry sauce, nuts or dried fruits.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊