Fluffy Buttermilk Pancakes Recipe
Start your morning right with this Fluffy Buttermilk Pancakes Recipe soft, airy, and perfectly golden every time! Made with simple pantry ingredients and rich buttermilk for that classic tangy flavor, these pancakes cook up light and tender with a melt-in-your-mouth texture.
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 2 cups (480ml) buttermilk (see tips for homemade substitute)
- 2 large eggs
- ¼ cup (60g) unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract
For Cooking:
- Butter or neutral oil for greasing the pan
Instructions
- Mix Dry Ingredients In a large mixing bowl, whisk together the flour, sugar, baking powder baking soda, and salt. Mix Wet Ingredients In a separate bowl or large measuring jug, whisk together the buttermilk, eggs, melted butter, and vanilla until smooth Combine Wet u0026 Dry Pour the wet mixture into the dry ingredients. Gently stir with as patula until just combined lumps are okay. Avoid overmixing, as it can make pancakes tough.
- Rest the Batter (Optional but Recommended) Let the batter sit for 5 minutes. This allows baking soda and buttermilk to react fully, creating extra fluffiness.Preheat the Pan Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Cook the Pancakes Pour about ¼ cup of batter per pancake onto the pan. Cook until bubbles appear on the surface and edges look set (about 2–3 minutes). Flip and cook the other side until golden brown (about 1–2 minutes more).
- Serve Stack them high, add your favorite toppings, and serve warm.