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Fluffy Buttermilk Pancakes from Scratch

fluffy buttermilk pancakes - featured image

A simple and reliable recipe for light, fluffy buttermilk pancakes made by hand whisking, perfect for weekend brunch or a comforting breakfast.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 ¼ cups (300ml) buttermilk (or 1 ¼ cups milk + 1 tablespoon lemon juice/vinegar, let sit 5 minutes)
  • 2 large eggs, room temperature
  • 4 tablespoons (60g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.
  2. In a separate medium bowl, whisk buttermilk, eggs, melted butter, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula or whisk until just combined; a few lumps are okay.
  4. Preheat a non-stick skillet or griddle over medium heat for 3-4 minutes; test by sprinkling water drops that should sizzle and evaporate.
  5. Lightly grease the pan with butter or oil. Pour ¼ cup batter per pancake onto the skillet.
  6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip gently and cook the other side until golden brown, about 1-2 minutes.
  7. Transfer cooked pancakes to a cooling rack set over a baking sheet to keep crisp. Repeat with remaining batter, adjusting heat as needed.
  8. Serve immediately with butter, syrup, or favorite toppings.

Notes

Do not overmix the batter; a few lumps keep pancakes tender. Use room temperature eggs. Preheat pan properly and grease sparingly. Flip pancakes once when bubbles appear and edges set. Let batter rest 5 minutes before cooking. Thin batter with a tablespoon of milk if it thickens too much.

Nutrition

Keywords: fluffy pancakes, buttermilk pancakes, breakfast recipe, easy pancakes, homemade pancakes, brunch recipe