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Fluffy Buttermilk Pancakes

fluffy buttermilk pancakes recipe - featured image

This fluffy buttermilk pancakes recipe delivers tender, airy pancakes with a subtle tang and golden crust, perfect for cozy weekend breakfasts or casual brunches.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 ¼ cups (300ml) buttermilk, preferably full-fat
  • 2 large eggs, room temperature
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • Maple syrup, for serving

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly mixed.
  2. In another bowl, beat the eggs until frothy. Add the buttermilk, melted butter, and vanilla extract; stir to combine well.
  3. Pour the wet ingredients into the dry ingredients. Gently fold the batter until just combined; a few lumps are okay.
  4. Let the batter rest for about 5 minutes to activate the leavening agents.
  5. Heat a non-stick skillet or griddle over medium heat. Test readiness by sprinkling a few drops of water; if they dance and evaporate quickly, it’s ready.
  6. Using a ladle or ¼-cup measuring cup, pour batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  7. Flip carefully and cook for another 1-2 minutes until golden and cooked through.
  8. Serve warm, stacked and drizzled generously with maple syrup.

Notes

Do not overmix the batter; lumps are fine. Use room temperature eggs and buttermilk for better emulsification. Rest the batter for 5 minutes before cooking. Cook on medium heat and flip only once to keep pancakes tender. Keep skillet clean between batches to avoid burnt bits. If pancakes brown too fast, reduce heat.

Nutrition

Keywords: fluffy pancakes, buttermilk pancakes, easy breakfast, tender pancakes, airy pancakes, maple syrup pancakes