Fluffy Buttermilk Pancakes from Scratch
A simple and forgiving recipe for tender, fluffy pancakes with a perfect balance of tangy buttermilk and subtle sweetness, ideal for cozy breakfasts and weekend mornings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups (300ml) buttermilk (or 1 cup milk + 1 tablespoon lemon juice/vinegar, let sit 5 minutes)
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 teaspoon vanilla extract (optional)
Instructions
- Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.
- Combine the wet ingredients: In a separate medium bowl, beat the egg. Add buttermilk, melted butter, and vanilla extract if using. Whisk until smooth.
- Mix wet and dry just until combined: Pour wet ingredients into dry and gently fold with a spatula until no large patches of flour remain. Batter should be lumpy. Let rest for 5 minutes.
- Preheat skillet or griddle over medium heat. Test readiness by flicking water drops; they should dance and evaporate quickly. Lightly grease with butter or oil.
- Spoon batter onto pan using a 1/4 cup measuring cup or ladle, spacing pancakes about 2 inches apart.
- Cook until bubbles form on top and edges look set, about 2-3 minutes.
- Flip carefully and cook the other side for 1-2 minutes until golden brown and springy to touch.
- Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm while finishing the batch.
- Serve immediately with butter, maple syrup, or favorite toppings.
Notes
Do not overmix the batter; lumps are good. Use room temperature eggs and melted butter for best texture. Preheat pan fully and cook on medium heat. Flip pancakes when bubbles form and edges look set. Avoid pressing pancakes while cooking to keep them fluffy. Fresh baking powder and soda are essential for rise.
Nutrition
- Serving Size: 2 pancakes
- Calories: 265
- Sugar: 6
- Sodium: 400
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
Keywords: fluffy pancakes, buttermilk pancakes, breakfast recipe, easy pancakes, homemade pancakes, weekend breakfast