Skip to main content
Fluffy Buttermilk Pancakes
American

Fluffy Buttermilk Pancakes

Tall, tender buttermilk pancakes with a golden exterior and a light, fluffy crumb. The buttermilk and baking soda give them their signature rise and tang.

25 min
Total time
4
Servings
10 min
Prep
15 min
Cook
beginnerbreakfastvegetarian
Source: Classic American breakfast

Ingredients

4 servings
  • 250 g all-purpose flour
  • 25 g granulated sugar
  • 9 g baking powder
  • 3 g baking soda
  • 3 g salt
  • 480 ml buttermilk
  • 2 large eggs
  • 45 g unsalted butter, melted, plus more for the pan
  • 5 ml vanilla extract

Make it your way

Instructions

Plan my prep
  1. Step 1.In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. Step 2.In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
  3. Step 3.Pour the wet ingredients into the dry and stir just until combined; lumps are fine and overmixing makes tough pancakes.
  4. Step 4.Let the batter rest 10 minutes so the leavening activates and it thickens.
  5. Step 5.Heat a griddle or nonstick skillet over medium and lightly butter the surface.
  6. Step 6.Pour about 60 ml (1/4 cup) of batter per pancake onto the hot surface.
  7. Step 7.Cook 2 to 3 minutes until bubbles form across the top and the edges look set.
  8. Step 8.Flip and cook another 1 to 2 minutes until golden and cooked through.
  9. Step 9.Keep finished pancakes warm in a 90 C (200 F) oven while you cook the rest.
  10. Step 10.Serve hot with butter and maple syrup.

Tried this? (0)

No one has shared a photo yet. Make it and be the first.

Comments (0)

No comments yet. Be the first to share your thoughts.