Classic Buttermilk Pancakes - Fluffy Skillet Recipe

Fresh buttermilk pancakes take just twenty minutes on a ten-inch skillet set over medium-low heat. Using the right balance of dry leaveners gives you a light stack every single morning.

Cold buttermilk reacts with baking soda to form small carbon dioxide bubbles in the thick batter. That natural chemical lift turns out tender cakes that hold butter and warm syrup without turning soggy.

Step-by-Step Instructions

1. Whisk dry ingredients

Combine the flour, sugar, salt, baking powder, and baking soda in a large mixing bowl. Whisk for ten seconds until the mixture is uniform.

2. Mix wet ingredients

Pour the buttermilk, eggs, and melted butter into a glass measuring cup. Beat with a fork until the liquids are completely smooth.

3. Fold batter together

Pour the liquid mixture directly into the dry ingredients. Stir gently with a silicone spatula just until the flour disappears, leaving small lumps in the batter.

4. Heat the skillet

Place a 10-inch skillet over medium-low heat and melt half a teaspoon of butter. Swirl the pan so the melted butter covers the surface evenly.

5. Griddle the pancakes

Scoop 1/3 cup of batter onto the hot skillet for each pancake. Doneness cue: surface bubbles pop and leave small open holes, edges look set, and the underside is light golden brown after 2 to 3 minutes.

6. Flip and finish

Slide a wide spatula under the pancake and flip it smoothly. Cook the second side for 1 to 2 minutes until light golden brown, then serve with extra butter and warm maple syrup.

How to Store Buttermilk Pancakes

Variations

Blueberry Pancakes

Fold one cup of fresh blueberries into the finished batter right before cooking.

Chocolate Chip Pancakes

Scatter dark chocolate chips onto the raw tops of the pancakes immediately after scooping batter onto the pan.

Frequently Asked Questions

Classic Buttermilk Pancakes – Fluffy Skillet Recipe

Make light buttermilk pancakes with simple pantry staples. Learn how to cook them to golden perfection in a skillet with butter and maple syrup.

10 minPrep time15 minCook time25 minTotal4Servings

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Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• ½ teaspoon kosher salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 2 cups buttermilk
• 2 eggs
• 3 tablespoons unsalted butter (melted)
• ½ teaspoon unsalted butter (plus more to serve)
• maple syrup (to serve)

Instructions

1. 1Whisk dry ingredients — Combine the flour, sugar, salt, baking powder, and baking soda in a large mixing bowl. Whisk for ten seconds until the mixture is uniform.
2. 2Mix wet ingredients — Pour the buttermilk, eggs, and melted butter into a glass measuring cup. Beat with a fork until the liquids are completely smooth.
3. 3Fold batter together — Pour the liquid mixture directly into the dry ingredients. Stir gently with a silicone spatula just until the flour disappears, leaving small lumps in the batter.
4. 4Heat the skillet — Place a 10-inch skillet over medium-low heat and melt half a teaspoon of butter. Swirl the pan so the melted butter covers the surface evenly.
5. 5Griddle the pancakes — Scoop 1/3 cup of batter onto the hot skillet for each pancake. Doneness cue: surface bubbles pop and leave small open holes, edges look set, and the underside is light golden brown after 2 to 3 minutes.
6. 6Flip and finish — Slide a wide spatula under the pancake and flip it smoothly. Cook the second side for 1 to 2 minutes until light golden brown, then serve with extra butter and warm maple syrup.

Cook's note: If you run out of buttermilk, mix 2 cups of heavy cream or milk with 2 tablespoons of white vinegar and rest for 5 minutes before using.

Servings: 4

Cuisine: American

Course: Breakfast

RecipesCooker10 minutes15 minutes25 minutes

Written by Maya Whitfield
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.