Fluffy Buttermilk Pancakes Recipe Easy Homemade from Scratch
A simple and easy recipe for fluffy, tender buttermilk pancakes made from scratch using pantry staples. Perfect for a cozy breakfast or brunch with a light, airy texture and subtle tang.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 pancakes 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1 ¼ cups (300 ml) buttermilk (or 1 ¼ cups milk + 1 tablespoon lemon juice or white vinegar, let sit 5 minutes)
- 1 large egg, room temperature
- 3 tablespoons (45 g) unsalted butter, melted and slightly cooled
- 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 the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Some lumps are okay; do not overmix.
- Let the batter rest at room temperature for 5-10 minutes to allow the leavening agents to activate and the flour to hydrate.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Test heat by sprinkling a few drops of water; if they dance and evaporate quickly, the pan is ready.
- Using a ¼ cup measure or ladle, pour batter onto the skillet, spacing pancakes a few inches apart.
- Cook for 2-3 minutes until bubbles form on the surface and edges look set.
- Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through. Adjust heat as needed.
- Transfer cooked pancakes to a warm plate or oven set to 200°F (95°C) while finishing the batch.
- Serve immediately with butter, syrup, or your favorite toppings.
Notes
Letting the batter rest for 5-10 minutes before cooking helps develop fluffy texture. Use fresh baking powder and baking soda for best rise. Avoid overmixing to prevent tough pancakes. Keep cooked pancakes warm in a low oven while finishing the batch. Adjust heat to avoid burning or undercooking.
Nutrition
- Serving Size: 1 pancake
- Calories: 165
- Sugar: 4
- Sodium: 300
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 22
- Fiber: 1
- Protein: 5
Keywords: buttermilk pancakes, fluffy pancakes, homemade pancakes, easy breakfast, scratch pancakes, weekend brunch