Fluffy Buttermilk Pancakes Made from Scratch
A simple and reliable recipe for light, airy pancakes with a subtle tang from buttermilk, perfect for breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30-35 minutes
- Yield: About 9 pancakes (3 pancakes per serving), serves 3 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 ¼ cups (300ml) buttermilk (or 1 cup milk + 1 tablespoon white vinegar, let sit 5 minutes)
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 teaspoon pure vanilla extract
Instructions
- Mix Dry Ingredients (5 minutes): In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt until well combined.
- Combine Wet Ingredients (5 minutes): In a separate bowl, beat eggs until lightly frothy. Stir in buttermilk, melted butter, and vanilla extract.
- Mix Batter (3 minutes): Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; batter should be lumpy.
- Rest Batter (5-10 minutes): Let batter sit at room temperature while preheating skillet.
- Cook Pancakes (15-20 minutes): Heat a non-stick skillet or griddle over medium heat and brush with melted butter. Pour ¼ cup batter per pancake. Cook until bubbles form and edges set (2-3 minutes), flip and cook until golden brown (1-2 minutes). Adjust heat as needed.
Notes
Do not overmix the batter; lumps are okay. Use room temperature eggs and buttermilk for better rise. Resting the batter improves texture. Adjust heat to avoid burning or undercooking. First pancake is a test run. Store leftovers with parchment paper between pancakes to prevent sogginess.
Nutrition
- Serving Size: 3 pancakes
- Calories: 350
- Fat: 10
- Carbohydrates: 45
- Protein: 9
Keywords: buttermilk pancakes, fluffy pancakes, breakfast recipe, homemade pancakes, easy pancakes, brunch