Fluffy Buttermilk Pancakes Recipe with Secret Ingredient for Perfect Breakfast
This recipe delivers perfectly fluffy buttermilk pancakes with a secret ingredient—sour cream—that adds richness and tenderness, making them moist and cloud-like. Ideal for cozy breakfasts and easy to whip up in about 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings (about 16 pancakes) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 1/2 cups (190 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar
- 1 cup (240 ml) buttermilk
- 1/4 cup (60 grams) sour cream
- 1 large egg, room temperature
- 3 tablespoons (45 grams) unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined.
- In a separate bowl, whisk together the buttermilk, sour cream, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold together with a spatula or wooden spoon. Do not overmix; a few lumps are okay.
- Preheat a non-stick skillet or griddle over medium heat for 3-5 minutes. Add a small amount of butter and swirl to coat the surface.
- Use a 1/4 cup measuring cup or ladle to pour batter onto the skillet, spacing pancakes about 2 inches apart.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set, and the bottom is golden brown.
- Flip carefully with a thin spatula and cook for another 1-2 minutes until the second side is golden and cooked through.
- Transfer cooked pancakes to a plate and keep warm covered loosely with foil or in a low oven (about 200°F/90°C) while finishing the batch.
- Serve immediately with butter, syrup, fresh fruit, or your favorite toppings.
Notes
Do not overmix the batter to avoid tough pancakes; lumps are fine. Let the batter rest for 5-10 minutes before cooking for fluffier results. Use medium heat to prevent burning. Keep pancakes warm in a low oven or covered with foil. If batter is too thick, add a tablespoon of buttermilk; if too thin, add a little flour. For gluten-free, substitute flour with a 1-to-1 gluten-free baking flour blend. Sour cream can be swapped with Greek yogurt but may alter texture slightly.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 6
- Sodium: 350
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 1.5
- Protein: 8
Keywords: fluffy pancakes, buttermilk pancakes, sour cream pancakes, breakfast recipe, easy pancakes, homemade pancakes