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The Best Fluffy Buttermilk Pancakes From Scratch

Close-up of a fluffy stack of buttermilk pancakes cut open to show the airy interior, drizzled with syrup.
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Make the fluffiest buttermilk pancakes with this easy from-scratch recipe. These deliver soft, tender, diner-style results perfect for weekend brunch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 3/4 cups buttermilk
  • 6 tablespoons unsalted butter, melted, plus more for the griddle
  • 1 teaspoon pure 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 the eggs, buttermilk, melted butter, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough pancakes.
  4. Heat a lightly buttered griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates immediately.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the surface and the edges look set.
  6. Flip the pancakes and cook for another 1 to 2 minutes, until golden brown and cooked through.
  7. Serve immediately with your favorite toppings, like maple syrup or fresh fruit.

Notes

  • For extra fluffiness, let the batter rest for 5 minutes before cooking. This allows the leavening agents to fully activate.
  • If you do not have buttermilk, mix 1 3/4 cups of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • Keep cooked pancakes warm in a single layer on a baking sheet in a 200°F oven while you finish the batch.

Nutrition

Find it online: https://pureplatepath.com/best-fluffy-buttermilk-pancakes-recipe/