Fluffy Buttermilk Pancakes
These fluffy buttermilk pancakes are easy to make, family-approved, and perfect for cozy breakfasts or weekend brunches. They have a light, airy texture with a subtle tang from the buttermilk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 12 pancakes (4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 ¼ cups (300ml) buttermilk (or 1 ¼ cups milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
- In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula or wooden spoon until just combined. Some lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Using a ¼ cup measure or ladle, pour batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip carefully and cook the other side for 1-2 minutes until golden brown.
- Keep cooked pancakes warm in a 200°F (90°C) oven if making large batches.
Notes
Use room temperature eggs and buttermilk for best results. Gently fold batter to keep it airy. Let batter rest 5 minutes before cooking. Avoid pressing pancakes while cooking to maintain fluffiness. First pancake is a test pancake; adjust heat as needed.
Nutrition
- Serving Size: 3 medium pancakes
- Calories: 325
- Sugar: 7
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 42
- Fiber: 1
- Protein: 8
Keywords: fluffy pancakes, buttermilk pancakes, easy breakfast, homemade pancakes, cozy breakfast, brunch recipe