Fluffy Buttermilk Pancakes
Light, pillowy pancakes with a subtle tang from buttermilk, perfect for a cozy homemade breakfast. Easy to make with simple pantry ingredients and a quick resting step for extra fluffiness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: About 9 pancakes (3 pancakes per serving, 3 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups (300ml) buttermilk (or milk with 1 tablespoon vinegar or lemon juice, let sit 5 minutes)
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, sift together flour, baking powder, baking soda, salt, and sugar. Whisk to combine.
- Combine Wet Ingredients: In a separate bowl, whisk buttermilk, egg, melted butter (warm, not hot), and vanilla extract until smooth.
- Make the Batter: Pour wet ingredients into dry mixture all at once. Stir gently just until combined; batter should be lumpy without large pockets of flour. Do not overmix.
- Rest the Batter: Let batter sit at room temperature for 5-10 minutes to relax gluten and activate leavening.
- Preheat the Pan: Heat a non-stick skillet or cast iron pan over medium heat. Test readiness by sprinkling water drops; they should dance and evaporate quickly. Lightly grease with butter or oil.
- Cook the Pancakes: Pour 1/4 cup batter onto pan, spacing pancakes 2 inches apart. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook other side until golden brown, 1-2 minutes.
- Keep Warm: Transfer cooked pancakes to a plate and keep warm in a low oven (200°F / 93°C) while cooking remaining batter.
- Serve: Stack pancakes, add butter, and drizzle with warm maple syrup or preferred toppings.
Notes
Do not overmix the batter; lumps are okay. Let the batter rest for 5-10 minutes for fluffier pancakes. Use medium heat to avoid burning. Keep cooked pancakes warm in a low oven. For buttermilk substitute, mix 1 tablespoon vinegar or lemon juice with 1 1/4 cups milk and let sit 5 minutes. Add-ins like blueberries or bananas can be folded in gently before cooking.
Nutrition
- Serving Size: 3 pancakes
- Calories: 320
- Sugar: 7
- Sodium: 400
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 40
- Fiber: 1
- Protein: 7
Keywords: fluffy pancakes, buttermilk pancakes, easy breakfast, homemade pancakes, cozy breakfast, quick pancakes, pancake recipe