The Best Fluffiest Buttermilk Pancakes on the Planet!

Total Time
Prep 10 mins
Cook 0 mins

And when I say best I mean best! This recipe goes back years and the name of the recipe says it all! -- throw in some fresh blueberries -- yield is only estimated :)

Ingredients Nutrition


  1. In a large bowl combine the flour, baking soda, baking powder, sugar and salt.
  2. In another bowl whisk together eggs, buttermilk, sour cream, melted butter and vanilla (if using) add to the flour mixture; whisk until smooth (the batter will be thick!).
  3. Let the mixture sit for 5 minutes at room temperature.
  4. After 5 minutes whisk or mix again.
  5. Drop about 1/4-cup batter onto a medium-hot skillet; cook until lightly browned on the bottom, turn and cook until browned.


Most Helpful

These are titled right, light, fluffy and full of flavor. I did separate the eggs and whip the egg whites before adding to the batter, I think this helped them be even more light and fluffy. I'll be using this one often.

Bonnie G #2 June 21, 2016

Delicious, thick but light tasting pancakes. I did use white whole wheat flour, but otherwise made as is. They are great to have in the freezer to pull out for a quick breakfast for the kids. Thanks!

StacyMD187373 January 24, 2015

Excellent! Very fluffy, but not eggy. Thick pancake with a great flavor. I used a bit more vanilla and the full amount of sugar. I added a little cinnamon to a few this time, which made them even more tasty.

Allysundrop August 26, 2014

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