12 Fluffy Moms Buttermilk Pancakes Delightful

Picture this: a stack of golden, fluffy buttermilk pancakes, lightly drizzled with maple syrup and topped with a pat of melting butter. It’s the kind of breakfast that turns an ordinary morning into something special. Our roundup of 12 Fluffy Mom’s Buttermilk Pancakes is here to bring that magic to your table. From classic to creative twists, these recipes promise to delight your taste buds and warm your heart. Ready to flip into happiness?

Classic Buttermilk Pancakes

Kickstart your morning with the timeless comfort of Classic Buttermilk Pancakes, a staple that promises fluffy, golden perfection with every bite. This methodical guide ensures even beginners can achieve pancake mastery, focusing on precision and technique for the best results.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3 1/2 tsp baking powder
• 1 tsp kosher salt
• 1 tbsp granulated sugar
• 1 1/4 cups buttermilk, room temperature
• 1 pasture-raised egg, lightly beaten
• 3 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the sifted flour, baking powder, salt, and sugar until well combined.
2. In a separate bowl, combine the buttermilk, beaten egg, melted butter, and vanilla extract, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon until just combined. Avoid overmixing to ensure fluffy pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Using a 1/4 cup measure, pour the batter onto the skillet, spacing pancakes about 2 inches apart.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip carefully.
7. Cook the other side until golden brown, about 1-2 minutes more. Adjust heat as needed to prevent burning.
8. Transfer cooked pancakes to a warm plate and repeat with remaining batter.

Yield pancakes that are irresistibly light and tender, with a subtle tang from the buttermilk. For a creative twist, serve stacked high with a drizzle of maple syrup and a dollop of whipped cream, or layer with fresh berries for a burst of color and freshness.

Blueberry Buttermilk Pancakes

Unlock the secret to fluffy, golden pancakes with this blueberry buttermilk recipe, perfect for a leisurely weekend breakfast or a special brunch treat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3 1/2 tsp baking powder
• 1 tsp kosher salt
• 1 tbsp granulated sugar
• 1 1/4 cups buttermilk, room temperature
• 1 pasture-raised egg, lightly beaten
• 3 tbsp unsalted butter, melted and slightly cooled
• 1 cup fresh blueberries, rinsed and dried
• Clarified butter, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted flour, baking powder, salt, and sugar until well combined.
2. In a separate bowl, combine the buttermilk, beaten egg, and melted butter, stirring until the mixture is homogenous.
3. Pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon until just combined; avoid overmixing to ensure tender pancakes.
4. Gently fold in the blueberries, distributing them evenly throughout the batter.
5. Heat a large non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
6. For each pancake, pour 1/4 cup of batter onto the skillet, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Just out of the skillet, these pancakes boast a tender crumb and bursts of juicy blueberries, with a slight tang from the buttermilk. Serve them stacked high with a drizzle of maple syrup and a dollop of whipped cream for an indulgent twist.

Banana Walnut Buttermilk Pancakes

Good morning, let’s dive into making these fluffy, nutty pancakes that are perfect for a leisurely weekend breakfast. Gathering your ingredients and tools before starting will make the process smoother and more enjoyable.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/4 cups buttermilk, room temperature
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 tsp pure vanilla extract
• 1 ripe banana, mashed
• 1/2 cup walnuts, toasted and roughly chopped

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. In a separate bowl, combine the buttermilk, egg, melted clarified butter, and vanilla extract, whisking until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure fluffy pancakes.
4. Fold in the mashed banana and chopped walnuts, distributing evenly throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Best enjoyed fresh off the griddle, these pancakes boast a tender crumb, rich banana flavor, and crunchy walnut bits. Drizzle with maple syrup or top with a dollop of whipped cream for an extra indulgent touch.

Chocolate Chip Buttermilk Pancakes

Good morning, let’s dive into making the fluffiest Chocolate Chip Buttermilk Pancakes you’ve ever tasted. This recipe is perfect for beginners, guiding you through each step to ensure pancake perfection.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/4 cups buttermilk, room temperature
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 3/4 cup semi-sweet chocolate chips
• Clarified butter, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
2. In a separate bowl, combine the buttermilk, lightly beaten egg, melted butter, and pure vanilla extract, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently with a rubber spatula until just combined. Avoid overmixing to keep the pancakes fluffy.
4. Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
6. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer the pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Creating these pancakes results in a delightful texture that’s fluffy inside with a slight crispness on the edges, packed with melty chocolate chips in every bite. Serve them stacked high with a drizzle of maple syrup and a dollop of whipped cream for an extra indulgent breakfast.

Apple Cinnamon Buttermilk Pancakes

Here’s how to create the perfect Apple Cinnamon Buttermilk Pancakes, a delightful breakfast treat that combines the warmth of cinnamon with the freshness of apples. Follow these steps carefully to ensure a fluffy, flavorful outcome.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3 1/2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1 1/4 cups buttermilk, room temperature
• 1 large pasture-raised egg, lightly beaten
• 3 tbsp clarified butter, melted
• 1 tsp pure vanilla extract
• 1 cup Granny Smith apple, finely diced
• 2 tsp ground cinnamon

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and kosher salt until well combined.
2. In a separate bowl, combine the buttermilk, lightly beaten egg, melted clarified butter, and pure vanilla extract, whisking until smooth.
3. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until just combined; avoid overmixing to keep the pancakes fluffy.
4. Fold in the finely diced Granny Smith apple and ground cinnamon until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
6. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Now, these Apple Cinnamon Buttermilk Pancakes boast a tender texture with pockets of juicy apple and a hint of spice. Serve them stacked high with a drizzle of maple syrup and a dollop of whipped cream for an extra indulgent breakfast.

Pumpkin Spice Buttermilk Pancakes

As the leaves begin to turn and the air carries a crispness, there’s no better way to welcome the season than with a stack of warm, spiced pancakes. Pumpkin Spice Buttermilk Pancakes combine the comforting flavors of fall with the fluffy texture we all crave in a breakfast classic.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup buttermilk
• 1/2 cup pumpkin puree
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
2. In a separate bowl, combine the buttermilk, pumpkin puree, beaten egg, melted butter, and vanilla extract, stirring until smooth.
3. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix; a few lumps are perfectly fine for tender pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Serve immediately with a drizzle of maple syrup and a sprinkle of toasted pecans for added crunch.

Mouthwatering and aromatic, these pancakes boast a perfect balance of spice and sweetness, with a texture that’s irresistibly light yet satisfyingly hearty. For an autumnal twist, layer them with cinnamon-spiced whipped cream and a dollop of apple butter.

Strawberry Buttermilk Pancakes

First, let’s embark on creating the fluffiest Strawberry Buttermilk Pancakes, a delightful twist on the classic breakfast favorite that promises a burst of fresh flavor in every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3 1/2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/4 cups buttermilk, room temperature
• 1 large pasture-raised egg, lightly beaten
• 3 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 1 cup fresh strawberries, hulled and diced
• Clarified butter, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
2. In a separate bowl, combine the buttermilk, lightly beaten egg, melted butter, and pure vanilla extract, whisking until the mixture is homogenous.
3. Gently fold the wet ingredients into the dry ingredients with a rubber spatula, mixing just until the batter comes together; avoid overmixing to ensure tender pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, then sprinkle a tablespoon of diced strawberries onto the surface of each pancake.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for an additional 1-2 minutes until golden brown.
7. Transfer the pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Best enjoyed fresh off the griddle, these Strawberry Buttermilk Pancakes boast a light, airy texture with pockets of juicy strawberries. Serve them stacked high with a drizzle of maple syrup and a dollop of whipped cream for an extra indulgent breakfast.

Peanut Butter Buttermilk Pancakes

Perfect for a leisurely weekend breakfast, these Peanut Butter Buttermilk Pancakes combine the rich, nutty flavor of peanut butter with the light, fluffy texture of classic buttermilk pancakes. Follow these steps to create a dish that’s sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3 1/2 tsp baking powder
• 1 tsp kosher salt
• 1 tbsp granulated sugar
• 1 1/4 cups buttermilk, room temperature
• 1 large pasture-raised egg, lightly beaten
• 3 tbsp unsalted butter, melted and slightly cooled
• 1/2 cup creamy peanut butter
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together the sifted flour, baking powder, salt, and sugar until well combined.
2. In a separate bowl, combine the buttermilk, lightly beaten egg, melted butter, peanut butter, and vanilla extract, whisking until smooth.
3. Gently fold the wet ingredients into the dry ingredients with a rubber spatula, being careful not to overmix; a few lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Delightfully fluffy with a subtle peanut butter richness, these pancakes are best served stacked high with a drizzle of maple syrup and a sprinkle of chopped peanuts for added crunch. For a decadent twist, sandwich a layer of banana slices and a dollop of whipped cream between each pancake.

Lemon Poppyseed Buttermilk Pancakes

Here’s how to whip up a batch of Lemon Poppyseed Buttermilk Pancakes that are sure to brighten your morning with their zesty flavor and fluffy texture.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 tbsp poppy seeds
• Zest of 1 large lemon
• 1 1/4 cups buttermilk, well-shaken
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• Clarified butter, for cooking

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, fine sea salt, poppy seeds, and lemon zest until well combined.
2. In a separate bowl, combine the buttermilk, lightly beaten egg, melted unsalted butter, and pure vanilla extract, stirring until the mixture is homogenous.
3. Pour the wet ingredients into the dry ingredients, stirring gently with a rubber spatula until just combined. Do not overmix; the batter should be slightly lumpy.
4. Heat a large non-stick skillet or griddle over medium heat (350°F) and brush lightly with clarified butter.
5. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, brushing the skillet with more clarified butter as needed.

With their tender crumb and vibrant lemon flavor, these pancakes are a delightful twist on the classic. Serve them stacked high with a drizzle of honey and a sprinkle of additional lemon zest for an extra zing.

Maple Pecan Buttermilk Pancakes

Perfect for a leisurely weekend breakfast, these Maple Pecan Buttermilk Pancakes combine the rich, comforting flavors of maple and toasted pecans with the light, fluffy texture that only buttermilk can provide. Let’s walk through the process step by step to ensure your pancakes are nothing short of spectacular.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3 1/2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/4 cups buttermilk, room temperature
• 1 large pasture-raised egg, lightly beaten
• 3 tbsp clarified butter, melted
• 1/2 cup pecans, toasted and finely chopped
• 1/4 cup pure maple syrup, plus extra for serving

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and kosher salt until well combined.
2. In a separate bowl, combine the buttermilk, lightly beaten egg, and melted clarified butter, stirring until the mixture is homogenous.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. A few lumps are okay; overmixing will lead to tough pancakes.
4. Fold in the toasted and finely chopped pecans, ensuring they’re evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
6. For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
8. Serve immediately, drizzled with pure maple syrup and additional toasted pecans if desired.

Kitchen wisdom tells us that the key to fluffy pancakes lies in the gentle handling of the batter and the precise heat of the skillet. These pancakes boast a delightful contrast between the crispy edges and the tender, moist interior, with the pecans adding a satisfying crunch. For an extra indulgent twist, serve with a dollop of whipped cream and a sprinkle of cinnamon.

Cinnamon Roll Buttermilk Pancakes

For those mornings when you crave the comforting swirl of cinnamon rolls but desire the simplicity of pancakes, this recipe marries the best of both worlds. Follow these steps to create a breakfast that’s as delightful to make as it is to eat.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 1/4 cups buttermilk, room temperature
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 2 tbsp clarified butter, for cooking
• 1/4 cup light brown sugar, packed
• 1 tbsp ground cinnamon

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and sea salt until well combined.
2. In a separate bowl, combine the buttermilk, lightly beaten egg, melted unsalted butter, and vanilla extract, stirring until the mixture is homogenous.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure fluffy pancakes.
4. Heat a large non-stick skillet over medium-low heat and add 1 tbsp of clarified butter, allowing it to coat the surface evenly.
5. For each pancake, pour 1/4 cup of batter onto the skillet. Sprinkle a teaspoon of the brown sugar and cinnamon mixture over the wet batter before bubbles form.
6. Cook until the edges look set and bubbles on the surface begin to pop, about 2-3 minutes, then flip carefully.
7. Cook the second side until golden brown and cooked through, approximately 1-2 minutes more.
8. Repeat with the remaining batter, adding more clarified butter to the skillet as needed.

The pancakes emerge with a tender crumb, punctuated by pockets of molten cinnamon sugar. Serve them stacked high with a drizzle of cream cheese glaze or a dollop of whipped butter for an extra indulgent touch.

Sweet Potato Buttermilk Pancakes

Mastering the art of pancake making begins with understanding the balance between ingredients and technique. Today, we’re diving into a recipe that combines the earthy sweetness of sweet potatoes with the tangy richness of buttermilk, creating a breakfast masterpiece that’s as nutritious as it is delicious.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 cup buttermilk, room temperature
• 1/2 cup sweet potato puree, cooled
• 1 large pasture-raised egg, lightly beaten
• 2 tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract
• Clarified butter, for greasing the pan

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, sea salt, cinnamon, and nutmeg until well combined.
2. In a separate bowl, combine the buttermilk, sweet potato puree, lightly beaten egg, melted butter, and vanilla extract, stirring until the mixture is homogenous.
3. Gently fold the wet ingredients into the dry ingredients using a rubber spatula, being careful not to overmix; the batter should be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
7. Transfer the cooked pancakes to a warm plate and repeat with the remaining batter, greasing the skillet as needed.

Key to achieving the perfect texture is not overmixing the batter, which ensures light and fluffy pancakes. The interplay of spices with the sweet potato and buttermilk creates a complex flavor profile that’s both comforting and sophisticated. Serve these pancakes stacked high with a dollop of whipped cream and a drizzle of maple syrup for an indulgent breakfast treat.

Conclusion

Zesty and full of flavor, these 12 Fluffy Buttermilk Pancakes recipes are a must-try for any home cook looking to brighten their breakfast table. Each recipe offers a unique twist on the classic, ensuring there’s something for everyone. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for others to enjoy. Happy flipping!