Fluffy Pancakes with Sparkling Water & Buttermilk
My coziest pancake recipe yet – pillowy soft, golden, and quietly perfect for slow mornings.
There’s something comforting about slow pancake mornings – the soft rhythm of whisking, flipping, and waiting for the bubbles to rise. This recipe is one I keep coming back to. It’s my go-to when I want pancakes that are tall and tender, with a light citrus note and a warm, buttery finish.
I originally adapted this recipe from Kitchen Fun with My 3 Sons and gave it a few gentle tweaks to make it my own. Sparkling water adds lift, buttermilk gives depth, and a little orange zest makes it truly special.
If you prefer something thinner and more delicate, you might love my Authentic French Crêpes or this simple French Crêpe recipe – both are easy, light, and perfect for topping with fruit or jam.
Why I made these
I first made these pancakes on a quiet weekend for a brunch when my sister came over with her two kids.
I wanted to make something simple but memorable — the kind of brunch that fills the room with warm, buttery air and brings everyone to the table without having to call. These pancakes, with their soft, airy texture and golden edges, came together in just one bowl, thanks to a mix of buttermilk and sparkling water. I’d used sparkling water in batters before, but this one really clicked — it felt effortless, but tasted like I’d planned it for days.
My sister absolutely loved them. She even asked me to write the recipe down right away — which is how this post was born. So if you’re reading this, sis, these are for you.
Tips from my kitchen
- Use cold sparkling water. The colder, the better — it helps create extra lift and a fluffier crumb when it hits the hot pan.
- Don’t overmix. Just stir until the flour disappears. A few lumps are totally fine — overmixing can make the pancakes dense.
- Wipe the pan between batches. A quick swipe with a paper towel keeps the bottoms golden instead of spotty or greasy.
- Stack on a wire rack. If you’re not serving them right away, place cooked pancakes on a wire rack so they don’t steam and go soggy.
Fluffy Pancakes with Sparkling Water and Buttermilk
Equipment
- Non-stick pan
- Mixing bowl
- Spatula
Ingredients
- 2 cups (250 g) all-purpose flour
- 4 tbsp (50 g) granulated sugar
- 4 tsp (16 g) baking powder
- 1/4 tsp (1 g) baking soda
- 1/2 tsp (3 g) salt
- 1 cup (240 ml) sparkling water
- 3/4 cup (180 ml) buttermilk
- 4 tbsp (60 g) unsalted butter, melted
- 1 tsp (5 ml) vanilla extract
- 1 tsp orange zest (from about 1/2 an orange)
- 1 large egg
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix the sparkling water, buttermilk, melted butter, vanilla, orange zest, and egg.
- Pour the wet ingredients into the dry and stir gently until just combined – a few lumps are okay.
- Let the batter rest for 5-10 minutes to activate the leavening.
- Heat a non-stick pan or griddle over medium-low and lightly grease it with butter or oil. Pour about 1/4 cup (60 ml) of batter per pancake into the pan.
- Cook until bubbles form and the edges begin to set. Flip and cook the other side until golden brown.
- Stack and serve warm with butter, syrup, or fresh fruit.
Video
Save and Share
Save this recipe for your next quiet weekend breakfast – or share it with someone who loves a tall stack of pancakes.
If you make it, I’d love to hear how it turned out – and what toppings you used!
