Description
These fluffy buttermilk pancakes are tall, pillowy soft, and made with simple pantry staples. They are forgiving to make, freeze beautifully, and stay fluffy for minutes after cooking.
Ingredients
Scale
- 2 cups (250g) All-Purpose Flour
- 2 tablespoons (25g) Granulated Sugar
- 2 teaspoons (10g) Baking Powder
- ½ teaspoon (3g) Baking Soda
- 1 teaspoon (6g) Salt
- 1 ¾ cups (420ml) Buttermilk
- 1 large Egg, room temperature
- 3 tablespoons (45g) Melted Butter, unsalted
- 1 teaspoon (5ml) Vanilla Extract
- Butter or Oil for greasing the pan
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until no lumps remain. Set aside.
- In a separate bowl or large measuring cup, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth and creamy.
- Make a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the ingredients together using a whisk or spatula. Stop mixing while there are still lumps; do not overmix.
- Let the batter rest for 5-10 minutes while you heat the pan. Small bubbles should form on the surface.
- Place a non-stick skillet over medium heat. Add a small knob of butter or brush of oil. Test with a little batter; it should sizzle and brown in about 2 minutes.
- Pour about ¼ cup of batter per pancake onto the pan. Cook until bubbles form on the surface and pop, leaving holes that don’t fill in, and the edges look matte and dry.
- Flip the pancake carefully and cook the other side until golden brown, which takes about 1-2 minutes.
- Transfer cooked pancakes to a plate or cooling rack. Repeat with remaining batter, greasing the pan as needed.
Notes
Do not overmix the batter; lumps are good and prevent tough pancakes. If you don’t have buttermilk, mix 1 ¾ cups of milk with 1 tablespoon of white vinegar or lemon juice and let sit for 5-10 minutes. For best results, measure flour by weight or use the ‘spoon and level’ method. To keep pancakes warm for a crowd, place them on a baking sheet in a 200°F (95°C) oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 Pancake
- Calories: 180
- Sugar: 4
- Sodium: 600
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: pancakes, buttermilk pancakes, fluffy pancakes, weekend breakfast, easy breakfast, homemade pancakes, brunch