Name: Fluffy Buttermilk Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 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; 2 pcs Large eggs; 4 tbsp Unsalted butter, melted; 1 tsp Vanilla extract

"These cloud-like buttermilk pancakes are incredibly light, airy, and perfectly golden-brown. With a subtle tang from the buttermilk and a hint of vanilla, they are the perfect canvas for your favorite maple syrup and fresh berries."

1 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
2 pcs 100 g	Large eggs
4 tbsp 56 g	Unsalted butter, melted
1 tsp 5 ml	Vanilla extract

2 Instructions

In a large 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 smooth.

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; do not overmix, as small lumps are necessary for fluffiness.

Let the batter rest for 10 minutes. This allows the leavening agents to activate and the flour to hydrate.

Heat a non-stick griddle or large skillet over medium heat and lightly grease with a small amount of butter or oil.

Scoop 1/4 cup of batter onto the griddle for each pancake, leaving space between them.

Cook until bubbles form on the surface and the edges look set and matte, about 2-3 minutes.

Carefully flip the pancakes and cook the other side until golden brown, another 1-2 minutes.

Serve immediately with warm maple syrup, butter, and fresh fruit.

·
Don't overmix the batter; small lumps are the secret to a light and fluffy texture.
·
Ensure your buttermilk and eggs are at room temperature to prevent the melted butter from curdling.
·
Use a cast-iron skillet for those perfectly crispy, buttery edges.
·
Letting the batter rest is crucial! It allows the gluten to relax and the baking soda to create air bubbles.

? Frequently Asked Questions

Can I use a buttermilk substitute?

Yes, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using.

Why are my pancakes flat?

Your baking powder might be expired, or you may have overmixed the batter, which develops too much gluten and pops the air bubbles.

Can I freeze these pancakes?

Absolutely! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a toaster or oven for best results.

How do I know exactly when to flip?

Wait until you see bubbles forming in the center and the edges look dry and set. If you flip too early, they will lose their height.

Visual Guide

→ Keep Cooking

See All Breakfast & Brunch

Next Recipe

Fluffy Blueberry Pancakes with Maple Syrup

Indulge in these light and airy buttermilk pancakes packed with juicy, bursting blueberries. They are perfectly golden on the outside and serve as the ideal canvas for a generous drizzle of pure maple syrup.

Cook Fluffy Blueberry Pancakes with Maple Syrup