Fork WeeklyBreakfast
Fluffy Buttermilk Pancakes
These are the platonic ideal of a weekend pancake: fluffy from the buttermilk-and-baking-soda reaction, tender from a barely-mixed batter, and crisp at the edges from a properly buttered pan.
The one rule that matters: stop stirring while the batter is still lumpy. Overmixed batter builds gluten and gives you flat, chewy pancakes.
Fluffy Buttermilk Pancakes
Tall, tender, golden pancakes with crisp edges and a real buttermilk tang — the only stovetop pancake recipe you'll need on a slow weekend morning.
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp fine salt
- 2 cups (480 ml) buttermilk
- 2 large eggs
- 3 tbsp unsalted butter, melted, plus more for the pan
- 1 tsp vanilla extract
Instructions
- Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
- In a second bowl, whisk the buttermilk, eggs, melted butter and vanilla until smooth.
- Pour the wet ingredients into the dry and stir just until combined — lumps are good. Do not overmix. Let the batter rest 5 minutes; it will thicken and bubble.
- Heat a nonstick skillet or griddle over medium and brush lightly with butter. Pour ¼ cup batter per pancake.
- Cook until bubbles form on the surface and the edges look set, 2–3 minutes, then flip and cook 1–2 minutes more until golden.
- Keep warm on a rack in a 200°F (95°C) oven while you cook the rest. Serve with butter and maple syrup.
Recipe notes & tips
- No buttermilk? Stir 2 tbsp lemon juice or white vinegar into 2 cups milk and let sit 5 minutes.
- Resting the batter is the secret to fluffy pancakes — don't skip it.
- Freeze cooled pancakes in a zip bag; reheat in the toaster.
412 kcalCalories
12 gProtein
58 gCarbs
14 gFat