Print

Fluffy Buttermilk Pancakes from Scratch

fluffy buttermilk pancakes - featured image

A quick and easy recipe for soft, fluffy pancakes with a subtle tang from buttermilk, perfect for cozy breakfasts and brunches.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 1/4 cups (300 ml) buttermilk
  • 1 large egg, room temperature
  • 3 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Set aside.
  2. In a separate medium bowl, beat the egg lightly. Add the buttermilk, melted butter, and vanilla extract. Stir until just combined.
  3. Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined; some lumps are okay. The batter should be thick but pourable.
  4. Preheat a non-stick skillet or griddle over medium heat for 3-5 minutes. Test heat by sprinkling a few drops of water; if they dance and evaporate quickly, the pan is ready.
  5. Lightly grease the pan with butter or oil. Pour 1/4 cup batter per pancake onto the pan. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  6. Flip carefully and cook the other side for 1-2 minutes until golden brown.
  7. Transfer cooked pancakes to a plate and cover loosely with foil or a kitchen towel while cooking remaining batter.
  8. Serve immediately with your favorite syrup, fresh fruit, or butter.

Notes

Do not overmix the batter; lumps are fine to keep pancakes tender. Use room temperature ingredients for better rise. Let batter rest 5-10 minutes if possible. Preheat pan thoroughly and flip pancakes only once when bubbles appear and edges are set. If batter is too thick, add a splash of buttermilk; if too thin, add a bit more flour.

Nutrition

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