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Fluffy Buttermilk Pancakes

fluffy buttermilk pancakes - featured image

These fluffy buttermilk pancakes are quick and easy to make, featuring a tender crumb and subtle tang from buttermilk. Perfect for family breakfasts or lazy weekend mornings.

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
  • 2 large eggs, room temperature
  • 4 tablespoons (60g) unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar for about 2 minutes to ensure even distribution.
  2. In a medium bowl, beat the eggs until slightly frothy (about 30 seconds), then add the buttermilk, melted butter, and vanilla extract. Stir gently to combine.
  3. Pour the wet ingredients into the dry ingredients bowl. Fold the batter gently with a whisk or spatula just until combined; lumps are okay. Avoid overmixing.
  4. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Test heat by sprinkling a few drops of water; if they dance and evaporate quickly, the pan is ready.
  5. Using a ¼ cup measure, pour batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set. Flip carefully and cook another 1-2 minutes until golden brown. Repeat with remaining batter.

Notes

Do not overmix the batter; lumps are fine. Use fresh baking powder and baking soda for best rise. Let the batter rest 5-10 minutes before cooking to improve texture. Cook on medium heat and flip pancakes only once when bubbles appear and edges are firm. Keep cooked pancakes warm in a 200°F (95°C) oven if needed. Avoid pressing down on pancakes while cooking to keep them fluffy.

Nutrition

Keywords: fluffy pancakes, buttermilk pancakes, easy breakfast, homemade pancakes, quick pancakes, family breakfast