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Fluffy Buttermilk Pancakes

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A simple and reliable recipe for fluffy buttermilk pancakes that come together quickly with pantry staples, perfect for busy mornings or special breakfasts.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups (300 ml) buttermilk (or 1 1/4 cups milk + 1 tablespoon lemon juice or white vinegar, let sit 5 minutes)
  • 2 large eggs, room temperature
  • 4 tablespoons (60 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or spoon. Stop mixing as soon as the flour disappears; some small lumps are perfect.
  4. Preheat a non-stick skillet or griddle over medium-low heat for 3-4 minutes. Test heat by sprinkling a few drops of water on the surface; they should dance and evaporate quickly.
  5. Lightly grease the skillet with butter or oil. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  6. Flip carefully and cook the other side for 1-2 minutes until golden and cooked through.
  7. Transfer cooked pancakes to a plate and cover loosely with foil to keep warm while finishing the batch.

Notes

Do not overmix the batter; lumps are okay to keep pancakes light and fluffy. Use fresh baking powder and baking soda for best rise. Let the batter rest 5-10 minutes before cooking to improve fluffiness. Cook on medium-low heat to avoid burning or undercooking. Keep cooked pancakes warm in a 200°F oven covered loosely with foil.

Nutrition

Keywords: fluffy pancakes, buttermilk pancakes, easy breakfast, pancake recipe, quick pancakes, homemade pancakes