Fluffy Buttermilk Pancakes
These fluffy buttermilk pancakes are quick and easy to make with simple pantry staples, delivering a tender, golden stack perfect for cozy breakfasts or brunches.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- 1 ¼ cups (300 ml) buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
Instructions
- Mix Dry Ingredients (5 minutes): In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Combine Wet Ingredients (3 minutes): In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract.
- Mix Wet into Dry (2 minutes): Pour wet ingredients into dry and gently fold until just combined; batter should be slightly lumpy.
- Preheat Skillet (5 minutes): Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- Cook Pancakes (10-15 minutes): Pour ¼ cup batter onto skillet, cook until bubbles form and edges set (2-3 minutes), flip and cook other side 1-2 minutes until golden brown.
- Keep Warm & Serve: Transfer cooked pancakes to a warm plate or oven set to 200°F (95°C) while finishing the rest.
Notes
Do not overmix the batter to keep pancakes tender and fluffy. Let the batter rest 5-10 minutes before cooking for better fluffiness. Use medium heat to avoid burning. Keep cooked pancakes warm in a low oven. For buttermilk substitute, mix 1 tablespoon vinegar or lemon juice with milk and let sit 5 minutes.
Nutrition
- Serving Size: About 3 pancakes
- Calories: 325
- Sugar: 6
- Sodium: 350
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 1
- Protein: 7
Keywords: fluffy pancakes, buttermilk pancakes, easy breakfast, homemade pancakes, quick pancakes, pancake recipe