Fluffy Buttermilk Pancakes
Tall, tender buttermilk pancakes with crisp golden edges. A weekend staple that comes together in minutes and disappears even faster.
- Prep:
- 10 min
- Cook:
- 15 min
- Total:
- 25 min
- Servings:
- 4
- Difficulty:
- easy
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups buttermilk, well shaken
- 2 large eggs
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- butter or oil for the griddle
Instructions
- 1
Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
- 2
In a second bowl, whisk the buttermilk, eggs, melted butter, and vanilla until smooth.
- 3
Pour the wet ingredients into the dry and fold gently with a spatula until just combined. A few lumps are fine — do not overmix.
- 4
Heat a griddle or large skillet over medium heat and grease lightly. Drop 1/4-cup scoops of batter and cook until bubbles form on top and the edges look set, about 2–3 minutes.
- 5
Flip and cook another 1–2 minutes until golden brown. Keep warm while you cook the rest, then serve with maple syrup and butter.
Notes
For extra-tender pancakes, let the batter rest for 5–10 minutes before cooking.
If you have no buttermilk, stir 2 tablespoons of lemon juice into 2 cups of whole milk and let it sit for 5 minutes.
Leftovers freeze well for up to a month — reheat in a toaster directly from frozen.