Fluffy Buttermilk Pancakes
Light, fluffy pancakes with golden edges and a tender crumb that melt in your mouth. This classic breakfast favorite is ready in 20 minutes and tastes better than any diner.
Equipment
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
Wet Ingredients
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter melted and cooled
- 1 tsp vanilla extract
For Cooking
- butter for greasing griddle
For Serving
- maple syrup
- butter
- fresh berries optional
- whipped cream optional
- powdered sugar optional
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt on cutting board.
- In another mixing bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until well combined.
- Pour wet ingredients into dry ingredients. Gently fold with a wooden spoon just until combined - batter should be lumpy with streaks of flour visible. Do not overmix or pancakes will be tough. Let batter rest for 5 minutes.
- Heat a grill or cast iron skillet over medium heat. Lightly grease with butter using a paper towel.
- Pour 1/4 cup batter onto hot griddle for each pancake. Cook for 2-3 minutes until bubbles form on surface and edges look set.
- Flip pancakes using a spatula and cook another 1-2 minutes until golden brown and cooked through. Adjust heat if browning too quickly.
- Transfer cooked pancakes to a plate and keep warm in a 200°F oven while cooking remaining batches.
- Serve immediately stacked high with butter, warm maple syrup, and your favorite toppings like fresh berries, whipped cream, or powdered sugar.
Notes
The secret to fluffy pancakes is not overmixing - lumpy batter is perfect. Buttermilk reacts with baking soda for extra lift and tangy flavor. If you don't have buttermilk, make your own by adding 2 tablespoons lemon juice or vinegar to 2 cups milk and letting it sit for 5 minutes. Let batter rest for 5 minutes to allow flour to hydrate and baking powder to activate. Use medium heat - too hot and pancakes burn before cooking through. The first pancake is often a test to get temperature right. Cook in batches without crowding for even cooking. These freeze beautifully - layer between parchment paper and freeze for up to 2 months. Reheat in toaster or microwave. Add chocolate chips, blueberries, or sliced bananas to batter for variations. Leftover batter keeps in fridge for 24 hours.
ALLERGEN INFORMATION: Contains gluten (flour), dairy (buttermilk, butter), and eggs. Always check ingredient labels if you have food allergies.
Nutrition
Serving: 3gCalories: 420kcalCarbohydrates: 58gProtein: 12gFat: 15gSaturated Fat: 9gCholesterol: 130mgSodium: 680mgFiber: 2gSugar: 12g
Tried this recipe?Let us know how it was!