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Fluffy Buttermilk Pancakes

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A simple, reliable recipe for fluffy buttermilk pancakes with a perfect balance of fluff and flavor, ideal for breakfast or brunch.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 1/4 cups (300ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice/vinegar as substitute)
  • 1 large egg, room temperature
  • 3 tablespoons (45g) unsalted butter, melted
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.
  2. In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
  3. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; batter should be thick but pourable with some lumps.
  4. Preheat a cast iron or non-stick skillet over medium heat for 3-5 minutes; test by sprinkling water drops that should sizzle and evaporate immediately.
  5. Lightly grease the skillet with butter or oil. Using a 1/4 cup measure, pour batter onto the skillet.
  6. Cook pancakes for 2-3 minutes until bubbles form on the surface and edges look set, then flip and cook another 1-2 minutes until golden and cooked through.
  7. Transfer cooked pancakes to a warm oven (about 200°F/95°C) to keep warm while finishing the batch.
  8. Serve stacked with butter, maple syrup, and optional fresh fruit toppings.

Notes

Do not overmix the batter; lumps are okay. Let the batter rest for 5 minutes before cooking to hydrate flour and activate leavening. Use medium heat to avoid burning. Flip pancakes only once when bubbles pop and edges are set. Keep cooked pancakes warm in a low oven.

Nutrition

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

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