Fluffy Buttermilk Pancakes

These classic buttermilk pancakes are incredibly light and airy, offering a perfect start to any morning. Their tender texture and slightly tangy flavor make them a beloved breakfast staple, ideal for soaking up syrup and butter.

Fluffy Buttermilk Pancakes
  • Prep time: 5 minutes
  • Cook time: 7 minutes
  • Total time: 12 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: American

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 2 tablespoons unsalted butter, melted, plus more for greasing
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay; do not overmix.
  4. Heat a lightly buttered griddle or non-stick pan over medium heat. Pour about 1/4 cup of batter per pancake onto the hot griddle.
  5. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface of the pancakes.
  6. Flip and cook for another 1-2 minutes until cooked through.
  7. Serve immediately with your favorite toppings.

Tips

  • Do not overmix the batter; lumps are fine and contribute to fluffiness.
  • Let the batter rest for 5-10 minutes before cooking for a lighter texture.
  • Adjust griddle temperature as needed to prevent burning and ensure even cooking.

Frequently Asked Questions

Can I make these pancakes ahead of time?

Pancakes are best served fresh, but you can store cooked pancakes in an airtight container in the refrigerator for up to 2 days, or freeze for up to 1 month. Reheat in a toaster or microwave.

What if I don't have buttermilk?

You can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to make 1 1/4 cups. Let it sit for 5 minutes before using.

Why are my pancakes not fluffy?

Overmixing the batter can develop the gluten, resulting in tough, flat pancakes. Stir only until the ingredients are just combined. Also, ensure your baking powder and baking soda are fresh.