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Fluffy Buttermilk Pancakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 57 reviews
  • Author: Lauren
  • Prep Time: 20 min
  • Cook Time: 4 min
  • Total Time: 30 min
  • Yield: 14 pancakes (4-inch size)
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Description

These fluffy and thick buttermilk pancakes are perfectly sweetened and make an ideal breakfast or brunch staple. Made with simple ingredients including butter, flour, buttermilk, and vanilla, they are easy to prepare and deliver a soft, tender texture with a golden crust. Serve warm with your favorite toppings such as maple syrup, fresh berries, or whipped cream for a comforting start to your day.

Ingredients

Units Scale

Main Ingredients

  • 6 Tablespoons (85g) unsalted butter, melted and slightly cooled (plus more butter for greasing)
  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
  • 1/3 cup (67g) granulated sugar
  • 1 and 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 cups (480ml) buttermilk
  • 1 teaspoon pure vanilla extract

Instructions

  1. Melt Butter: Melt the 6 tablespoons (85g) of unsalted butter using a microwave or stovetop method and set it aside to slightly cool. Avoid using it piping hot in the batter to prevent curdling.
  2. Mix Dry Ingredients: In a large bowl with a pour spout, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until fully combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a separate large bowl, whisk the eggs, buttermilk, and pure vanilla extract together until smooth. Then whisk in the melted and slightly cooled butter.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently whisk just until combined. Make sure all dry flour is incorporated but expect a thick batter with some lumps remaining for fluffiness.
  5. Heat Griddle or Skillet: Warm a griddle or large skillet over medium heat. Generously coat the surface with butter or nonstick spray to prevent sticking.
  6. Cook Pancakes: Pour a heaping 1/4 cup of batter onto the hot griddle for each pancake. Cook until edges look set and holes appear around the border, about 2 minutes. Flip carefully and cook the other side until golden and cooked through, about another 1–2 minutes. Re-grease the surface as needed between batches.
  7. Keep Warm: Transfer cooked pancakes to a preheated oven at 200°F (93°C) to keep warm while finishing the rest.
  8. Serve: Serve the pancakes immediately with your favorite toppings such as maple syrup, berries, or whipped cream.
  9. Storage: Store any leftover pancakes in an airtight container in the refrigerator for up to 5 days.

Notes

  • These pancakes are fluffy and thick with a balanced sweetness, complementing a variety of toppings like maple syrup, whipped cream, fresh berries, or lemon curd.
  • Use room temperature ingredients where possible for best mixing results and fluffiness.
  • Avoid overmixing the batter to prevent tough pancakes; a few lumps are desirable.
  • Keeping pancakes warm in a low oven helps when cooking large batches for serving all at once.
  • Butter is preferred for greasing the skillet for richer flavor, but nonstick spray can be used for convenience.

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 280
  • Sugar: 8g
  • Sodium: 310mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 70mg

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