There’s nothing like starting your day with a stack of warm, fluffy buttermilk pancakes. This ultimate homemade pancake recipe is designed to deliver the perfect breakfast experience every time. The tanginess of buttermilk combined with a tender texture makes these the best fluffy pancakes you will ever make! With simple ingredients and a few easy tips, you’ll achieve crispy edges, a light texture, and the real deal taste of butter in every bite.

3 Reasons You’ll Love This Ultimate Pancakes Recipe:

1. Super Fluffy & Light – Thanks to the buttermilk mixture and leavening agents.
2. Perfectly Balanced Flavor – Slightly sweet with a hint of tang and the taste of butter.
3. Easy & Customizable – Add chocolate chips, fresh fruit, or spices to personalize.

Ultimate Pancakes Recipe Ingredients:

• Eggs – Use whole eggs and egg whites for the perfect balance of structure and fluffiness.
• Canola Oil – Helps keep the pancakes moist and prevents sticking.
• Buttermilk – Enhances the flavor, fluffiness, and activates the leavening agents.
• Flour – Use purpose flour or whole wheat flour for the base of your pancakes.
• Baking Powder – Provides lift, making the pancakes airy and soft.
• Baking Soda – Reacts with buttermilk for extra rise and tenderness.
• Salt – Balances sweetness and enhances flavor.
• Sugar – Adds a touch of sweetness and helps with browning.

Instructions for Ultimate Pancakes:

1. Prepare the Wet Ingredients:
   • In a large bowl, whisk together the whole egg, egg whites, canola oil, and buttermilk until well combined.
2. Mix the Dry Ingredients:
   • In a medium bowl, whisk together the purpose flour, baking powder, baking soda, salt, and sugar.
3. Combine Wet and Dry Ingredients:
   • Gently stir the wet ingredients into the dry ingredients until just combined. Avoid over-mixing; a few lumps are okay.
4. Rest the Batter:
   • Let the batter rest at room temperature for about 15 minutes to allow full absorption of the liquid.
5. Preheat and Prepare the Griddle:
   • Preheat an electric griddle or non-stick pan to medium-low heat (around 350°F). Lightly coat the cooking surface with butter or cooking spray.
6. Cook the Pancakes:
   • Pour 1/3 cup of batter onto the hot griddle or large skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
7. Serve:
   • Transfer cooked pancakes to a warm plate and cover with a paper towel to keep them warm while cooking the rest. Serve with your favorite pancake toppings, such as maple syrup, whipped cream, or fresh fruit.

Ingredient Substitutions:

• Eggs → Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) or applesauce.
• Canola Oil → Swap for melted butter, coconut oil, or vegetable oil.
• Buttermilk → Use whole milk with 2 tablespoons of lemon juice or vinegar as a substitute.
• Flour → Use whole wheat flour, cake flour, or a gluten-free blend.
• Sugar → Replace with honey, maple syrup, or coconut sugar.

Tips for the Best Pancakes:

• Don’t Overmix – A few lumps in the batter are fine! Overmixing makes chewy pancakes.
• Let the Batter Rest – Allowing it to sit for 5-10 minutes helps create the best light texture.
• Use Medium-Low Heat – Prevents burning and ensures even cooking.
• Flip Once – When bubbles form on the first side and the edges look set, use a rubber spatula to achieve the perfect flip.
• Keep Warm in the Oven – Store cooked pancakes on a wire rack in a 200°F oven until ready to serve.

Extra Ingredients & Add-ins for Perfect Homemade Pancakes:

• Blueberries – Add fresh or slightly thawed frozen blueberries for bursts of sweetness.
• Bananas – Slice bananas onto the batter for a classic favorite.
• Peaches – Thinly slice fresh peaches and press them into the pancake batter.

How to Store Leftovers:

• Leftover Pancake Batter – Store in an airtight container in the fridge for up to 24 hours. Stir gently before using.
• Leftover Cooked Pancakes – Cool completely, then store in a single layer in an airtight container. Refrigerate for 3-4 days or freeze for up to 2 months. Wrap frozen pancakes in aluminum foil and reheat in a toaster oven.

How to Reheat Pancakes:

• Microwave – Place leftover pancakes between two damp paper towels and heat for 20-30 seconds.
• Toaster Oven – Reheat on a low setting until warm.
• Frying Pan – Heat on medium-high heat for 1-2 minutes per side for crispy edges.

Enjoy this easy pancake recipe for a delicious breakfast that everyone will love! For more simple tips and variations, check out the full recipe at the bottom of this post. If this is your first time making homemade pancakes, follow these steps for the best fluffy pancakes ever. This recipe is perfect for high altitude adjustments, and it’s inspired by classic Betty Crocker and Bisquick pancake recipes. Don’t forget to check the nutritional information and daily values before indulging. Happy cooking from your favorite food blogger!

Best Ever Easy Fluffy Ultimate Pancakes Recipe

These easy fluffy pancakes are the ultimate recipe for breakfast! Top them with butter and warmed maple syrup, or any of your favorite toppings!

Print Recipe Pin Recipe Rate Recipe

Prep Time: 20 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 25 minutes minutes

Course: Breakfast, brunch

Cuisine: American

Keyword: pancakes

Servings: 4 servings

Calories: 889kcal

Equipment

• 2 large bowls
• Whisk
• Griddle
• 1/3 cup measuring cup
• Spatula

Ingredients

• 3 Eggs
• ¾ cup canola oil
• 2 ½ cup plus 2 Tablespoons buttermilk
• 3 cups flour
• 3 teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 3 tablespoons sugar

Instructions

• Whisk the eggs, oil and buttermilk in a bowl.
  3 Eggs, ¾ cup canola oil, 2 ½ cup plus 2 Tablespoons buttermilk
• Whisk the flour, baking powder, baking soda, salt and sugar in a separate bowl.
  3 cups flour, 3 teaspoons baking powder, 1 ½ teaspoons baking soda, ½ teaspoon salt, 3 tablespoons sugar
• Stir the wet ingredients into the dry. Mix until no dry parts remain.
• Let the batter rest for 15 minutes. This will allow the flour to completely absorb.
• Preheat a griddle to 350 degrees. Use butter to grease the griddle.
• Use a 1/3 cup measuring cup and scoop the pancakes onto the griddle.
• Cook until both sides are brown and the pancakes are cooked through.

Nutrition

Serving: 3pancakes | Calories: 889kcal | Carbohydrates: 89g | Protein: 19g | Fat: 51g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 29g | Trans Fat: 0.2g | Cholesterol: 139mg | Sodium: 1225mg | Potassium: 349mg | Fiber: 3g | Sugar: 17g | Vitamin A: 426IU | Calcium: 382mg | Iron: 5mg

Tried this recipe?Let us know how it was!

Pumpkin Spice Pancakes with Roasted Pecans

Lemon Ricotta Pancakes with Warm Blueberry Compote

Crepes