17 Fluffy Buttermilk Pancake Recipes Delicious

Breakfast just got a whole lot better with these 17 fluffy buttermilk pancake recipes that are sure to delight your taste buds! Whether you’re craving something classic or in the mood for a creative twist, our roundup has got you covered. Perfect for lazy weekend mornings or a special brunch, these pancakes are the ultimate comfort food. Dive in and discover your new favorite recipe today!

Classic Buttermilk Pancakes

Delightfully fluffy and irresistibly golden, these classic buttermilk pancakes are a breakfast staple. Perfect for lazy weekends or a quick morning treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 tsp baking powder
• 1 tsp salt
• 1 tbsp white sugar
• 1 1/4 cups buttermilk
• 1 egg
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract

Instructions

1. In a large bowl, sift together the flour, baking powder, salt, and sugar.
2. In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
4. Heat a non-stick skillet over medium heat. Test readiness by sprinkling a few water drops; they should dance.
5. Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2 minutes.
6. Flip the pancake. Cook until golden brown, about 1-2 minutes more.
7. Repeat with remaining batter, adjusting heat as needed to prevent burning.

Warm and tender, these pancakes boast a slight tang from the buttermilk, balanced by a hint of sweetness. Serve stacked high with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Blueberry Buttermilk Pancakes

Let’s make fluffy blueberry buttermilk pancakes that are perfect for a weekend breakfast. These pancakes are quick to whip up and packed with juicy blueberries.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup fresh blueberries

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 1 cup buttermilk and 2 tbsp melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
4. Gently fold in 1/2 cup fresh blueberries to avoid crushing them.
5. Heat a non-stick skillet over medium heat. Test with a drop of water; it should sizzle.
6. Pour 1/4 cup batter for each pancake. Cook until bubbles form on top, about 2 minutes.
7. Flip and cook until golden brown, about 1-2 minutes more. Keep pancakes warm in a 200°F oven.

Warm pancakes are fluffy with a slight tang from buttermilk, balanced by sweet blueberries. Serve stacked high with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Banana Nut Buttermilk Pancakes

Mornings call for something hearty yet simple, and these Banana Nut Buttermilk Pancakes hit the spot. They’re fluffy, flavorful, and ready in minutes.

Ingredients

– 1 cup all-purpose flour
– 1 tbsp sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup buttermilk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 ripe banana, mashed
– 1/4 cup chopped walnuts

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, beat 1 large egg, then mix in 1 cup buttermilk and 2 tbsp melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
4. Gently fold in 1 mashed ripe banana and 1/4 cup chopped walnuts.
5. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip and cook until golden brown, about 1-2 minutes more.
8. Repeat with remaining batter, adjusting heat as needed to prevent burning.

Here’s the deal: these pancakes are irresistibly fluffy with a perfect balance of sweet banana and crunchy nuts. Serve them stacked high with a drizzle of maple syrup for a breakfast that feels like a hug.

Chocolate Chip Buttermilk Pancakes

Just like grandma used to make, these Chocolate Chip Buttermilk Pancakes are a weekend breakfast staple. Fluffy, rich, and dotted with melty chocolate, they’re sure to please any crowd.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup chocolate chips

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter until combined.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
5. Fold in 1/2 cup chocolate chips gently.
6. Lightly grease the skillet with butter or cooking spray.
7. Pour 1/4 cup batter onto the skillet for each pancake.
8. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
9. Flip and cook until golden brown, about 1-2 minutes more.
10. Repeat with remaining batter, adjusting heat as needed to prevent burning.

The pancakes are light and airy with pockets of gooey chocolate. Serve stacked high with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Pumpkin Spice Buttermilk Pancakes

A autumnal breakfast favorite, these pancakes blend warm spices with the tang of buttermilk for a cozy start to any day. Perfect for crisp mornings, they’re fluffy, flavorful, and simple to make.

Ingredients

– 1 cup all-purpose flour
– 2 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp pumpkin pie spice
– 1 cup buttermilk
– 1/2 cup pumpkin puree
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
2. In another bowl, mix 1 cup buttermilk, 1/2 cup pumpkin puree, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
4. Heat a non-stick skillet over medium heat (350°F). Lightly grease with butter.
5. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip pancakes. Cook until golden brown, about 1-2 minutes more.
7. Repeat with remaining batter, greasing skillet as needed.

Buttery and spiced, these pancakes have a moist interior with a lightly crisp edge. Serve stacked high with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Apple Cinnamon Buttermilk Pancakes

Just imagine waking up to the warm, comforting aroma of Apple Cinnamon Buttermilk Pancakes filling your kitchen. These fluffy delights are perfect for a cozy weekend breakfast.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup finely chopped apple

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp ground cinnamon.
3. In another bowl, mix 1 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter until combined.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
5. Fold in 1/2 cup finely chopped apple.
6. Lightly grease the skillet with butter or cooking spray.
7. Pour 1/4 cup batter for each pancake onto the skillet.
8. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
9. Flip and cook until golden brown, about 1-2 minutes more.
10. Repeat with remaining batter, greasing the skillet as needed.

Kitchen smells like heaven with these pancakes. Their fluffy texture and the sweet-tart apple bits make every bite delightful. Serve with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Strawberry Buttermilk Pancakes

Nothing beats the classic comfort of strawberry buttermilk pancakes for a weekend breakfast. These fluffy, tangy pancakes are studded with sweet strawberries for a perfect bite every time.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup fresh strawberries, diced

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter until combined.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
5. Gently fold in 1/2 cup diced fresh strawberries.
6. Lightly grease the skillet with butter or cooking spray.
7. Pour 1/4 cup batter onto the skillet for each pancake.
8. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
9. Flip the pancakes. Cook until golden brown, about 1-2 minutes more.
10. Repeat with remaining batter, greasing the skillet as needed.

Best served warm, these pancakes are delightfully fluffy with a slight tang from the buttermilk. Top with extra strawberries and a drizzle of maple syrup for an extra sweet touch.

Peanut Butter Buttermilk Pancakes

Zesty mornings call for something special, and these Peanut Butter Buttermilk Pancakes hit the spot. They’re fluffy, rich, and just the right amount of nutty.

Ingredients

– 1 cup all-purpose flour
– 2 tbsp sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup buttermilk
– 1/2 cup creamy peanut butter
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract

Instructions

1. Whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a large bowl.
2. In another bowl, mix 1 cup buttermilk, 1/2 cup creamy peanut butter, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
4. Heat a non-stick skillet over medium heat. Test with a drop of water; it should sizzle but not evaporate instantly.
5. Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip pancakes. Cook until golden brown, about 1-2 minutes more.
7. Repeat with remaining batter, adjusting heat as needed to prevent burning.
8. Serve warm. A stack of these pancakes offers a perfect balance of fluffy and dense, with a deep peanut butter flavor. Drizzle with maple syrup or top with banana slices for extra delight.

Lemon Poppy Seed Buttermilk Pancakes

Very few breakfast dishes strike the perfect balance between tangy and sweet like these. They’re fluffy, light, and packed with flavor.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp poppy seeds
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tbsp lemon zest
• 2 tbsp lemon juice

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tbsp poppy seeds.
3. In another bowl, mix 1 cup buttermilk, 1 large egg, 2 tbsp melted unsalted butter, 1 tbsp lemon zest, and 2 tbsp lemon juice until combined.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
5. Lightly grease the skillet with butter or cooking spray.
6. Pour 1/4 cup batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
8. Flip and cook until golden brown, about 1-2 minutes more.
9. Repeat with remaining batter, adjusting heat as necessary to prevent burning.

Zesty lemon and crunchy poppy seeds make these pancakes a standout. Serve stacked high with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Maple Bacon Buttermilk Pancakes

Vividly delicious and effortlessly made, these pancakes combine sweet maple and savory bacon in a fluffy buttermilk base. Perfect for a hearty breakfast or brunch.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 4 strips bacon, cooked and crumbled
• 2 tbsp maple syrup

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1 large egg, and 2 tbsp melted butter until combined.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
5. Fold in 4 strips crumbled bacon gently.
6. Ladle 1/4 cup batter onto the skillet for each pancake.
7. Cook until bubbles form on the surface and edges look set, about 2 minutes.
8. Flip carefully. Cook until golden brown, about 1-2 minutes more.
9. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.
10. Drizzle with 2 tbsp maple syrup before serving.

Perfectly fluffy with a crispy bacon bite, these pancakes are a delightful contrast of textures. Serve stacked high with extra maple syrup or a dollop of whipped cream for an indulgent twist.

Sweet Potato Buttermilk Pancakes

A must-try for breakfast enthusiasts, these Sweet Potato Buttermilk Pancakes blend comfort with a nutritious twist. Perfect for a cozy morning or brunch gathering.

Ingredients

– 1 cup all-purpose flour
– 1 tbsp sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 cup buttermilk
– 1/2 cup mashed sweet potato
– 1 large egg
– 2 tbsp melted butter
– 1 tsp vanilla extract

Instructions

1. Whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a large bowl.
2. In another bowl, mix 1 cup buttermilk, 1/2 cup mashed sweet potato, 1 large egg, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
4. Heat a non-stick skillet over medium heat. Test with a drop of water; it should sizzle.
5. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
6. Flip the pancakes. Cook until golden brown, about 1-2 minutes more.
7. Repeat with remaining batter, adjusting heat as needed to prevent burning.

Unbelievably fluffy and subtly sweet, these pancakes are a delight. Serve with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Almond Joy Buttermilk Pancakes

You won’t believe how these Almond Joy Buttermilk Pancakes turn breakfast into a dessert-like treat. They’re fluffy, rich, and packed with coconut and chocolate flavors.

Ingredients

– 1 cup all-purpose flour
– 1 tbsp sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup buttermilk
– 1 large egg
– 2 tbsp melted butter
– 1/2 cup shredded coconut
– 1/4 cup chopped almonds
– 1/4 cup chocolate chips

Instructions

1. Whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a large bowl.
2. In another bowl, mix 1 cup buttermilk, 1 large egg, and 2 tbsp melted butter until combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
4. Fold in 1/2 cup shredded coconut, 1/4 cup chopped almonds, and 1/4 cup chocolate chips gently.
5. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip carefully. Cook until golden brown, about 1-2 minutes more.
8. Repeat with remaining batter, keeping cooked pancakes warm in a 200°F oven.

A stack of these pancakes offers a delightful crunch from almonds and a gooey chocolate surprise. Serve with a drizzle of chocolate syrup for extra decadence.

Cinnamon Roll Buttermilk Pancakes

Delight your morning with these Cinnamon Roll Buttermilk Pancakes, combining the comfort of cinnamon rolls with the ease of pancakes.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, for cooking
• 1/4 cup cream cheese, softened
• 2 tbsp powdered sugar
• 1 tbsp milk

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon.
2. In another bowl, mix 1 cup buttermilk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Do not overmix; lumps are okay.
4. Heat a non-stick skillet over medium heat. Add 1 tbsp unsalted butter.
5. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
6. Flip the pancakes. Cook until golden brown, about 1-2 minutes more. Tip: Adjust heat if pancakes brown too quickly.
7. Repeat with remaining batter, adding more butter as needed.
8. In a small bowl, mix 1/4 cup softened cream cheese, 2 tbsp powdered sugar, and 1 tbsp milk until smooth. Tip: For a thinner glaze, add more milk.
9. Drizzle the cream cheese glaze over the warm pancakes.

Rich in flavor with a tender crumb, these pancakes are a decadent twist on breakfast. Serve them stacked high with extra glaze for a show-stopping brunch.

Red Velvet Buttermilk Pancakes

Gather around for a breakfast game-changer with these Red Velvet Buttermilk Pancakes. Fluffy, vibrant, and irresistibly delicious, they’re a surefire way to brighten any morning.

Ingredients

– 1 1/2 cups all-purpose flour
– 2 tbsp cocoa powder
– 1/4 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 1/4 cups buttermilk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tbsp red food coloring
– 1 tsp vanilla extract

Instructions

1. Whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, mix buttermilk, egg, melted butter, red food coloring, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
4. Heat a non-stick skillet over medium heat (350°F). Lightly grease with butter.
5. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2 minutes.
6. Flip pancakes. Cook until golden brown, about 1-2 minutes more.
7. Repeat with remaining batter, greasing skillet as needed.
Enjoy these pancakes stacked high with a dollop of cream cheese frosting. The rich cocoa and tangy buttermilk create a perfect balance, while the vibrant color makes them a feast for the eyes.

Carrot Cake Buttermilk Pancakes

Now, let’s dive into making Carrot Cake Buttermilk Pancakes, a perfect blend of sweet and spice for your morning routine.

Ingredients

– 1 cup all-purpose flour
– 1 tbsp sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp cinnamon
– 1/4 tsp nutmeg
– 1/4 tsp salt
– 1 cup buttermilk
– 1 large egg
– 2 tbsp melted butter
– 1 cup grated carrots
– 1/4 cup chopped walnuts

Instructions

1. Whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt in a large bowl.
2. In another bowl, mix 1 cup buttermilk, 1 large egg, and 2 tbsp melted butter until combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Fold in 1 cup grated carrots and 1/4 cup chopped walnuts.
5. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Tip: Wait for bubbles to ensure even cooking.
7. Flip and cook until golden brown, about 1-2 minutes more. Tip: Adjust heat if pancakes brown too quickly.
8. Serve warm. These pancakes are fluffy with a moist crumb, packed with the warmth of spices and the crunch of walnuts. Drizzle with maple syrup or top with cream cheese frosting for a decadent twist.

S’mores Buttermilk Pancakes

Kickstart your morning with these indulgent S’mores Buttermilk Pancakes, combining classic campfire flavors into a breakfast favorite.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup mini marshmallows
• 1/4 cup chocolate chips
• 1/4 cup graham cracker crumbs

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter until combined.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; lumps are okay.
5. Fold in 1/2 cup mini marshmallows and 1/4 cup chocolate chips gently.
6. Ladle 1/4 cup batter onto the skillet for each pancake. Sprinkle 1 tsp graham cracker crumbs on top before bubbles form.
7. Cook for 2-3 minutes until edges look set and bubbles pop on the surface.
8. Flip carefully. Cook for another 1-2 minutes until golden brown.
9. Repeat with remaining batter, adjusting heat as needed to prevent burning.

Perfectly fluffy with gooey marshmallow pockets and melted chocolate, these pancakes are a decadent twist on breakfast. Serve stacked high with a drizzle of chocolate syrup and extra graham cracker crumbs for crunch.

Oreo Buttermilk Pancakes

A delightful twist on the classic breakfast, these Oreo Buttermilk Pancakes combine the beloved cookie’s crunch with fluffy buttermilk goodness. Perfect for a weekend treat or a fun breakfast surprise.

Ingredients

– 1 cup all-purpose flour
– 1 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup buttermilk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1/2 cup crushed Oreo cookies
– 1/4 cup chocolate chips
– 1 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter until combined.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Tip: Do not overmix to keep pancakes fluffy.
4. Gently fold in 1/2 cup crushed Oreo cookies and 1/4 cup chocolate chips.
5. Heat a non-stick skillet over medium heat and add 1 tbsp vegetable oil.
6. Pour 1/4 cup batter for each pancake onto the skillet. Cook until bubbles form on the surface, about 2-3 minutes. Tip: Wait for bubbles to ensure even cooking.
7. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust heat if pancakes brown too quickly.
8. Serve warm. Top with extra crushed Oreos and a drizzle of chocolate syrup if desired.
Warm, fluffy, and packed with Oreo crunch, these pancakes are a chocolate lover’s dream. Try stacking them high with layers of whipped cream for an extra indulgent breakfast.

Conclusion

Now that you’ve explored these 17 fluffy buttermilk pancake recipes, it’s clear there’s a perfect stack for every taste. Whether you’re craving classic simplicity or adventurous twists, these recipes promise delicious mornings. We’d love to hear which ones become your favorites—leave a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy flipping!