Description
These Fluffy Buttermilk Pancakes are an easy-to-make breakfast favorite, featuring a light and tender texture thanks to the combination of buttermilk and leavening agents. Perfectly golden and soft, they pair wonderfully with syrup, fresh fruit, or your favorite toppings for a delicious start to the day.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose or plain flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups buttermilk, plus up to 1/4 cup extra if needed
- 1/3 cup unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 2 large eggs
Instructions
- Combine dry ingredients. In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Add wet ingredients. Make a well in the center of the dry ingredients. Add the buttermilk, melted butter, vanilla extract, and eggs into the well.
- Mix batter. Use a wire whisk to combine the wet ingredients thoroughly first, then slowly fold them into the dry ingredients. Stir gently until the batter is smooth but still has a few small lumps.
- Adjust consistency. If the batter feels too thick, gently fold in extra buttermilk a couple of tablespoons at a time until you reach a pourable consistency.
- Let batter rest. Set the batter aside for 10 minutes to allow the ingredients to hydrate and the leavening agents to activate while you heat your pan or griddle.
- Heat pan and grease. Warm a nonstick pan or griddle over low to medium heat. Lightly grease it with a bit of butter to prevent sticking.
- Cook pancakes. Pour 1/3 cup of batter onto the pan, gently spreading into a round shape. Cook until the underside is golden and bubbles form on the surface, about 2-3 minutes.
- Flip and finish cooking. Carefully flip the pancake with a spatula and cook the other side until golden brown, about another 1-2 minutes. Repeat with remaining batter.
- Serve. Serve your fluffy buttermilk pancakes immediately with honey, maple syrup, fresh fruit, yogurt, ice cream, or enjoy them plain.
Notes
- Do not overmix the batter to keep pancakes tender and fluffy; a few lumps are fine.
- Resting the batter improves texture by allowing the gluten to relax and leavening to activate.
- If you don’t have buttermilk, you can substitute by adding 1 tbsp lemon juice or vinegar to 1 1/2 cups milk and letting it sit for 5 minutes.
- Adjust heat as needed to avoid burning pancakes, and grease the pan lightly between batches.
- For crispier edges, cook pancakes on a slightly higher heat but watch carefully.
