Fluffy Buttermilk Pancakes + A Tip

Confession: I bolted awake at 4 in the morning the other night with my heart racing, so to pass the time (and to chill out) I fell into a deep rabbit hole of pancake research. As one does.


Two things became clear pretty much immediately: the “best fluffy pancakes” on the internet either call for an insane amount of melted butter (hello, 10 tablespoons), OR they involve beating egg whites into soft peaks which is the last thing anyone ever wants to do when they’re making pancakes and not a three layer cake. 

Come on, people!


Pancakes should involve one big bowl. A whisk. Some measuring stuff. A quick stir. A hot pan. They should also be lofty, and flavorful, and melty in your mouth.


Good news! I found it. A recipe that works, from the humble All Recipes, of all places!

A tip: you can always use butter for frying, but I’ve actually found frying pancakes in butter to be weirdly difficult — the butter burns easily and things get smoky and I always have to end up turning the heat OFF completely and letting things cool down and by then the pancake in question is confused and unevenly cooked and it’s just not ideal. SO, the last time I made this recipe (which was yesterday, let’s be real), I used coconut oil as my fat of choice, and it worked like a dream. Yes, the pancakes tasted slightly coconut-y if I closed my eyes and really, really thought about it, but I found it kind of pleasant and tasty and not at all overpowering. Just an idea!

Fluffy Buttermilk Pancakes

Serves 2

Adapted from All Recipes

3/4 cup whole milk
2 tablespoons white or apple cider vinegar (or lemon juice)
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, melted
Coconut oil for frying
Pure maple syrup and salted butter for serving

In a bowl or measuring cup, add the vinegar or lemon juice to the milk and set it aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Check your milk at this point — it should be slightly curdled and thickened — this is what you want! Whisk the egg and melted butter into your buttermilk, then pour the wet ingredients into the dry and stir just until the two are combined.

Heat a teaspoon of coconut oil over medium high heat in a skillet or pan. Pour 1/4 cups of batter into the pan and wait until bubbles cover the surface, then flip. Keep the cooked pancakes warm in the oven at 200 degrees.

Serve with fruit, coffee, warm maple syrup and butter!


6 thoughts on “Fluffy Buttermilk Pancakes + A Tip

  1. Ooooh, gotta try coconut oil! I always do equal parts butter and olive oil. Tastes like butter but has a higher smoke point! Agreed that frying pancakes in all butter is SO.CONFUSING.

  2. Hi! I’m new to your blog, but am really enjoying it so far. I love this tip! The last time I made pancakes I went down the egg white whipping route using a Cooks Illustrated recipe. The whole time I was like “why am I doing this?” Getting overly ambitious in the kitchen and then regretting it is pretty common for me because I do want the things I make to taste really great. But it gets ridiculous. Anyway, next time I’ll use this recipe! Thanks.

    • hi Kelsey!! I know exactly what you mean –I’ve definitely been there. I think you’ll really love this recipe, it just works every time. Thanks so much for reading! Hope you stop by again 🙂 xo

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