Name: Fluffy Buttermilk Pancakes
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 cup All-purpose flour; 1.5 cup Half & Half; 2 large Eggs; 3 tbsp Baking Powder; 2 tbsp Maple Sugar; 1 pinch Salt; 1 tbsp Butter

These fluffy yeast-risen pancakes are inspired by Michelin-starred kitchens and take your breakfast game to the next level. With a soft, airy texture and deep, rich flavor thanks to active dry yeast and a short fermentation, these gourmet-style pancakes are perfect for slow weekend mornings or impressive brunch spreads. Once you try this elevated version, you’ll never go back to boxed mix again!

What are Fluffy Buttermilk Pancake?

Fluffy buttermilk pancakes are a classic breakfast favorite known for their soft, airy texture and rich, tangy flavor. Made with simple ingredients like flour, eggs, baking powder, and tangy buttermilk, these pancakes rise beautifully on the griddle, creating that signature light and pillowy stack. The acidity of the buttermilk reacts with the leavening agents to give the pancakes their irresistible fluffiness and a subtle depth of flavor that sets them apart from regular pancakes. Perfect for weekend brunch or a cozy morning treat, fluffy buttermilk pancakes are best served warm with maple syrup, fresh fruit, or a pat of melting butter.

Ingredients

I make this homemade buttermilk pancakes using basic everyday ingredients, keeping it authentic and flavorful. Here’s what I use:

2 cups all-purpose flour – for a soft and tender pancake base
1½ cups half-and-half – adds creaminess and richness (a great substitute for buttermilk)
2 large eggs – for structure and moisture
3 tablespoons baking powder – gives the pancakes their signature rise and fluff
2 tablespoons maple sugar – adds natural sweetness with a hint of maple flavor
1 pinch of salt – enhances the flavor and balances the sweetness
1 tablespoon melted butter – for added richness and a golden finish

How to Make Fluffy Buttermilk Pancakes

Mix the base: First thing I do is warm up the milk until it’s just slightly warm to the touch (around 110°F), then I pour it into a mixing bowl. I sprinkle in the active dry yeast and add a little sugar to help it activate. A quick whisk brings it all together.

Let it activate: I let this sit undisturbed for about 5 to 7 minutes, just until a bubbly, foamy layer forms on top — that’s how I know the yeast is alive and ready to work its magic.

Add dry ingredients: While the yeast is activating, I whisk together my dry ingredients in a separate bowl — all-purpose flour, a pinch of salt, and a bit more sugar for balance. This helps keep the batter smooth and evenly mixed later on.

Combine and mix: Once the yeast mixture is foamy, I add in the eggs and melted butter. Then, I slowly mix in the dry ingredients until everything is just combined. Be careful not to overmix — the batter should still be a little lumpy for fluffier pancakes.

Let it rest: Next, I cover the bowl with a towel and let the batter rest at room temperature for 30 minutes to an hour. This step is key — the yeast ferments the batter, giving the pancakes a rich, slightly tangy flavor and light, airy texture.

Cook to golden perfection: I heat a non-stick skillet over medium heat and add a touch of butter to coat the pan. Then I scoop in the batter — about ¼ cup per pancake — and wait until bubbles form on the surface. Once the edges start to set, I flip and cook the other side until it’s beautifully golden brown.

Serve and enjoy: I stack the pancakes high and top them with real maple syrup, fresh berries, or even a pat of butter that melts right into the stack. They’re soft, fluffy, and full of flavor — perfect for a cozy brunch or a special weekend breakfast.