Print

Fluffy Buttermilk Pancakes from Scratch

fluffy buttermilk pancakes - featured image

A simple and easy homemade recipe for soft, fluffy pancakes with a tender crumb and subtle tang from buttermilk, perfect for a cozy breakfast.

Ingredients

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

Instructions

  1. Preheat your skillet or griddle over medium heat for about 5 minutes until hot but not smoking.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, whisk buttermilk, egg, melted butter, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold with a spatula just until combined; batter should be thick but pourable with some lumps.
  5. Lightly grease the pan with butter or oil. Using a 1/4 cup measuring cup or ladle, pour batter onto the pan for each pancake.
  6. Cook for 2-3 minutes until bubbles appear on the surface and edges look set.
  7. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
  8. Transfer cooked pancakes to a plate and loosely cover with foil to keep warm. Keep warm in a 200°F (90°C) oven if needed.
  9. Serve immediately with your favorite syrup, fresh fruit, or butter.

Notes

Use fresh baking powder and baking soda for best rise. Do not overmix the batter to keep pancakes tender. Let batter rest 5 minutes before cooking. Adjust heat to avoid burning. Keep pancakes warm in a low oven covered with foil. For thinner batter, add a splash more milk or buttermilk.

Nutrition

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