Print

The Best Fluffy Buttermilk Pancakes From Scratch

A stack of fluffy buttermilk pancakes cut open, topped with melting butter and drizzled with syrup.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make thick, fluffy buttermilk pancakes from scratch. This recipe focuses on simple steps for a classic, satisfying breakfast.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract

Instructions

  1. Combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk them together.
  2. In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps in the batter are fine. Overmixing develops gluten and makes pancakes tough.
  4. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The pan is ready when a drop of water sizzles immediately.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2 to 3 minutes per side. You know the first side is ready to flip when bubbles appear on the surface and the edges look set.
  7. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  8. Serve immediately with your preferred toppings.

Notes

  • For extra thick pancakes, let the batter rest for 5 minutes before cooking.
  • Use a 1/4 cup measure for consistently sized pancakes.
  • If you do not have buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 3/4 cups of regular milk and let it sit for 5 minutes before using.

Nutrition

Find it online: https://epicureempire.com/best-fluffy-buttermilk-pancakes-from-scratch/