Fluffy Buttermilk Pancakes from Scratch
A foolproof recipe for light, airy, and flavorful buttermilk pancakes that bring comfort and tradition to your breakfast table.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 medium pancakes 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (180 g) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1 ¼ cups (300 ml) buttermilk, preferably fresh or well-shaken
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your skillet or griddle over medium heat for about 5 minutes until warm but not smoking hot.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, and sugar. Whisk lightly to blend evenly.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and homogenous.
- Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. The batter should be lumpy; do not overmix. Add a tablespoon of buttermilk if the batter is too thick.
- Test the griddle by sprinkling a few drops of water; if they dance and evaporate quickly, it’s ready. Lightly grease with butter or oil if needed.
- Using a ¼ cup measuring cup or ladle, pour batter onto the griddle. Cook for 2 to 3 minutes until bubbles form on the surface and edges look set.
- Carefully flip and cook for another 1 to 2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a warm plate and loosely tent with foil to keep warm while finishing the batch.
- Serve immediately with your favorite toppings such as maple syrup, fresh berries, or butter.
Notes
Do not overmix the batter; a few lumps are fine to keep pancakes tender. Use medium heat to avoid burning. Let buttermilk and eggs come to room temperature for better rise. If pancakes brown too quickly, reduce heat. Store leftovers in an airtight container in the fridge for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 medium pancake
- Calories: 150
- Sugar: 3
- Sodium: 300
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 20
- Fiber: 1
- Protein: 5
Keywords: buttermilk pancakes, fluffy pancakes, breakfast recipe, easy pancakes, homemade pancakes, classic pancakes