Perfect Fluffy Buttermilk Pancakes
The ultimate breakfast classic – light, fluffy, and foolproof
Key Info
- Prep Time: 10 minutes
- Cook Time: 5-7 minutes
- Total Time: 15-17 minutes
- Servings: 8 pancakes
- Difficulty: Easy
- Diet: Contains dairy, eggs, gluten
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Non-stick skillet or griddle
- Measuring cups and spoons
- (Alternative: Cast iron skillet works great too)
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1-2 tbsp granulated sugar
Wet Ingredients
- 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3-4 tbsp unsalted butter, melted
- 2 tbsp light olive oil or canola oil (for cooking)
Method
- Whisk all dry ingredients in a large bowl until well combined.
- In a separate bowl, whisk buttermilk, eggs, and vanilla until smooth.
- Critical Step: Pour wet ingredients into dry ingredients and whisk just until combined – lumps are good! Fold in melted butter.
- Heat skillet or griddle to 325-350°F (medium heat).
- Pour ¼ cup batter per pancake onto greased surface.
- Cook until bubbles form on surface and edges look set (about 2-3 minutes).
- Flip and cook another 1-2 minutes until golden brown.
Crucial Tips
- DO NOT OVERMIX – this is the #1 secret to fluffy pancakes
- Let batter rest 5 minutes before cooking
- Look for bubbles before flipping
- Keep finished pancakes warm in oven at 200°F
Storage & Variations
Storage
- Refrigerate up to 3 days
- Freeze up to 3 months (layer with parchment paper)
Classic Add-ins
- Fresh blueberries
- Chocolate chips
- Banana slices
- Chopped nuts
Pro-tip: For extra-special pancakes, brush the finished tops with melted butter and keep warm in the oven until serving. They’ll stay perfectly fluffy and moist!
Remember: The first pancake is always the test pancake – use it to adjust your heat and timing as needed.
