The Best Fluffiest Buttermilk Pancakes on the Planet!

"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 :)"
photo by Joshua B. photo by Joshua B.
photo by Joshua B.
photo by Amy Meyer photo by Amy Meyer
photo by Amy Meyer photo by Amy Meyer
photo by Joshua B. photo by Joshua B.
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
15 pancakes




  • In a large bowl combine the flour, baking soda, baking powder, sugar and salt.
  • 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!).
  • Let the mixture sit for 5 minutes at room temperature.
  • After 5 minutes whisk or mix again.
  • Drop about 1/4-cup batter onto a medium-hot skillet; cook until lightly browned on the bottom, turn and cook until browned.

Questions & Replies

  1. Do tgese cook through thoroughly for everyone? These are almost exactly the same as Food Lab's pancakes and those never cook through for me.


  1. This is no officially my go to pancake recipe for Sunday’s. Only thing is sometimes to stretch the batter when I need more for company. I will do 1/2 the baking soda and powder. Makes it thinner and more cakes . Thank u so much for sharing it’s great.
  2. I need to share this... my wife developed an allergy to eggs over the course of one of her pregnancies and as such has not eaten a pancake in years (that she liked). Well I came across an egg substitute and used it with this recipe... y'all... these were phenomenal. They were so fluffy and airy... PERFECT. I cooked mine in a cast iron pan with melted butter. to die for. My wife just sank in a food-gasm. I only put in 2tbsp sugar because I had no sour cream... I also forgot the vanilla... and they were still wonderful... I added a pinch extra of baking powder and let the batter sit for about 5 to 7 minutes... these truly were AMAZING pancakes. My kids were like DAD! These are the pancakes we've ever had! so Kudos to you! These were great!
  3. Although these were good, they handle very different than traditional pancakes. The batter is very thick so be sure to spread them out as you ladle them onto the griddle. And I had to lower the heat tor them to cook all the way through. Not a bad recipe, just not the one for us.
  4. These were fantastic! I did a taste test between mixed very very gently and not whisked after the batter settled, and remixed with addl buttermilk afterward for a much thinner version. I'd say don't mix them again and go for the thick! Super fluffy and delicious. I cooked with coconut oil and butter on the griddle. I did use slightly less sugar. Tested plain, chocolate chip and banana walnut :)
  5. This recipe is amazing, and is by far the favorite among all that we have tried on our Saturday pancake day. You will not be disappointed, even if you make it nondairy like me! Substitute blueberries for the sour cream, and almond milk for dairy milk. It requires about 1 cup of blueberries to .5 cup of sour cream. (I had added my alternates, but don't see that text here.)
    • Review photo by Amy Meyer


  1. These are perfect. If u want a thinner version half the soda and baking powder. Won’t take away from the taste at all just thins the fluff some and will give u more batter. This recipe is great so u don’t want to add more liquid or the other ingredients it will change the flavor entirely. The recipe is called fluffiest for a reason. So if they won’t cook through all the way a.k.a runny inside this will help and if u don’t want them thinner just lower the temp for cooking throughout. If u have little ones like I do slower cooking time isn’t an option lol.
  2. I don't use dairy products, so I adapt this by using organic almond milk, and substituting frozen organic blueberries in place of the moisture giving sour cream. I make the almond milk sour by adding 1T apple cider vinegar per cup of milk.
  3. Just a little more flour and sugar and a very small egg, plus a touch of milk and sour cream, only because I was making a bigger batch for a lot of people.
  4. This is actually the first time I am not giving 5 stars to a recipe by kitten. that is because though the pancakes were light and fluffy, they tasted too much of baking powder and baking soda for my liking. Next time I'll probably reduce the amount by half. Since I used milk +vinegar instead of buttermilk and yoghurt instead of sour cream, that might've compromised the taste. I will surely be making these for brunch every weekend but with a significant cut down in the amount of leavening agents. thanks again kitten.
  5. Great pancakes! I used 3 T sugar and oil instead of butter. My buttermilk and sour cream was lowfat. Thanks for sharing the recipe!



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