Name: Fluffy Buttermilk Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups All-purpose flour; 2 tbsp Granulated sugar; 2 tsp Baking powder; 1 tsp Baking soda; 1/2 tsp Fine sea salt; 2 cups Buttermilk, room temperature; 2 Large eggs; 4 tbsp Unsalted butter, melted and cooled; 1 tsp Pure vanilla extract

"Experience the gold standard of breakfast with these incredibly light and airy buttermilk pancakes. These pancakes boast a subtle tang and a melt-in-your-mouth texture that makes every morning feel like a special occasion."

Ingredients

Qty	Item
2 cups 250 g	All-purpose flour
2 tbsp 25 g	Granulated sugar
2 tsp 10 g	Baking powder
1 tsp 5 g	Baking soda
1/2 tsp 3 g	Fine sea salt
2 cups 480 ml	Buttermilk, room temperature
2 2 units	Large eggs
4 tbsp 56 g	Unsalted butter, melted and cooled
1 tsp 5 ml	Pure vanilla extract

How to Make Fluffy Buttermilk Pancakes

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until the eggs are fully incorporated.

Create a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together until just moistened. Do not overmix; small lumps are essential for fluffiness.

Let the batter rest at room temperature for about 5 to 10 minutes while you heat your cooking surface.

Lightly grease a non-stick griddle or large cast-iron skillet with butter or oil and heat over medium heat.

Pour approximately 1/4 cup of batter for each pancake onto the hot surface. Cook until bubbles appear on the surface and the edges look set and matte, about 2-3 minutes.

Carefully flip the pancakes and cook on the second side until golden brown and cooked through, another 1-2 minutes.

Serve warm with maple syrup, fresh berries, or a dollop of whipped butter.

·
Avoid overmixing the batter; stop as soon as the flour streaks disappear to keep the texture light.
·
Letting the batter rest allows the flour to hydrate and the leavening agents to activate.
·
Ensure your buttermilk and eggs are at room temperature to prevent the melted butter from seizing.
·
Test the griddle heat by dropping a few beads of water; if they sizzle and dance, it is ready.

Frequently Asked Questions

Can I substitute the buttermilk?

Yes, you can make a DIY version by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes.

Why are my pancakes rubbery?

Rubbery pancakes are usually a result of overmixing the batter, which develops too much gluten.

Can I make the batter ahead of time?

It is best to cook the batter within 30 minutes. If left too long, the leavening agents will lose their power and the pancakes won't rise as well.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a toaster or oven for best results.

Video Tutorials

How To Make Fluffy Buttermilk Pancakes Recipe

My Go-to Super Easy Buttermilk Pancakes Recipe

The Perfect Buttermilk Pancake Recipe

Step-by-Step Visual Guide

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