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Thick and Fluffy Buttermilk Pancakes from Scratch

A tall stack of three golden brown, incredibly fluffy pancakes drizzled with syrup, sitting on a white plate.
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Learn how to make the best fluffy pancakes that are thick, light, and airy every time. This easy homemade recipe uses buttermilk for a perfect breakfast treat.

Ingredients

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  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted, plus more for the griddle
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This dry mix is key to tall pancakes.
  2. In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients. Gently mix them together with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes your pancakes tough instead of fluffy.
  4. Let the batter rest at room temperature for 5 to 10 minutes. This allows the leavening agents to activate, making your pancakes light and airy.
  5. Heat a large griddle or non-stick skillet over medium heat. Lightly grease the surface with butter or cooking spray. The griddle is ready when a drop of water sizzles immediately.
  6. Pour about 1/3 cup of batter onto the hot griddle for each pancake. Do not crowd the pan.
  7. Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
  8. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  9. Serve your perfectly soft pancakes immediately with your favorite toppings.

Notes

  • For extra tall pancakes, separate the egg yolks from the whites. Whisk the yolks into the buttermilk mixture. Whip the egg whites to soft peaks and gently fold them into the final batter right before cooking.
  • If you do not have buttermilk, mix 2 cups of whole milk with 2 tablespoons of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Keep cooked pancakes warm in a single layer on a baking sheet in a 200°F oven while you finish the rest of the batch.

Nutrition

Find it online: https://epicureempire.com/fluffy-pancakes-thick-buttermilk-recipe/