Go Back

The Fluffiest Buttermilk Pancakes

Prep time includes a 30 minute REST TIME for the batter before cooking.
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Course: Breakfast
Cuisine: American
Keyword: buttermilk pancakes, pancakes
Servings: 4


  • cast iron skillet or pan


  • 2 1/2 cups all-purpose flour
  • 3 tablespoons white granulated sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 1/2 cups buttermilk
  • 1 teaspoon pure vanilla extract
  • 8 tablespoons (1 stick) unsalted butter melted + more for cooking
  • 2 large eggs whites and yolks separated
  • maple syrup for serving


  • In a large mixing bowl, add the flour, sugar, cinnamon, salt, baking powder, and baking soda and whisk to combine. In a separate medium bowl, add the buttermilk, vanilla, melted butter, and egg yolks and whisk to combine.
  • Add the buttermilk mixture to the dry ingredients and gently fold with a rubber spatula until just combined. Add the egg whites and fold until just combined. Be sure not to over mix. Some lumps are okay.
  • Let the batter rest for 15-30 minutes at room temperature.
  • Add a tablespoon of butter (more if desired) to a cast iron skillet and heat over medium low heat. Once the butter has melted and is bubbling, reduce the heat to medium-low and add ⅓ cup of the pancake batter to the pan. Cook for about 2-3 minutes, or until bubbles start to appear on the surface, or the exterior of the pancakes. Using a spatula, flip the pancake over and cook for another 2 to 3 minutes, or until golden brown. Repeat with the remaining pancake batter until finished. Serve the pancakes with butter and some maple syrup. Enjoy!