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Fluffy Perfect Buttermilk Pancakes

fluffy perfect buttermilk pancakes - featured image

A simple and forgiving recipe for thick, tender, and impressively fluffy buttermilk pancakes made from scratch with pantry staples.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 ¼ cups (300ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice/vinegar, let sit 5 minutes)
  • 2 large eggs, room temperature
  • 4 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. Mix Dry Ingredients (5 minutes): In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until combined.
  2. Combine Wet Ingredients (5 minutes): In another bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
  3. Fold Wet into Dry (2 minutes): Pour wet ingredients into dry ingredients and gently fold with a spatula just until combined; batter should be lumpy.
  4. Preheat Your Skillet (5 minutes): Heat a non-stick skillet or griddle over medium heat until water droplets dance and evaporate quickly.
  5. Cook Pancakes (15 minutes): Lightly grease skillet. Pour ¼ cup batter per pancake. Cook 2-3 minutes until bubbles form and edges set, then flip and cook 1-2 minutes until golden brown.
  6. Keep Warm: Transfer cooked pancakes to a cooling rack over a baking sheet to prevent sogginess.
  7. Serve Fresh: Stack pancakes and top with butter, maple syrup, fresh fruit, or desired toppings.

Notes

Do not overmix the batter; lumps are okay. Use room temperature ingredients. Wait for bubbles before flipping. Cook over medium heat and lightly grease the pan each time. If batter thickens, stir gently before next pancake. Adjust heat if pancakes brown too quickly but remain raw inside.

Nutrition

Keywords: buttermilk pancakes, fluffy pancakes, homemade pancakes, easy breakfast, scratch pancakes, weekend brunch