Fluffy Buttermilk Pancakes
Tall, fluffy buttermilk pancakes with golden edges and a soft center—the classic USA weekend breakfast that still drives search traffic. Whisk a simple batter, rest briefly, then cook on a hot griddle until bubbles set. Serve stacked with butter and maple syrup.
đź›’Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups buttermilk, room temperature
- 2 large eggs, lightly beaten
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Butter or neutral oil for the griddle
- Maple syrup and soft butter for serving
🔧Kitchen Tools Needed
- Mixing bowls
- Whisk
- Griddle or nonstick skillet
- Spatula
- 1/4-cup measure
đź“ťInstructions
- 1
In a large bowl whisk flour, sugar, baking powder, baking soda, and salt.
- 2
In another bowl whisk buttermilk, eggs, melted butter, and vanilla until combined.
- 3
Pour wet into dry and stir gently until just combined—small lumps are fine. Do not overmix. Rest batter 5–10 minutes.
- 4
Heat a griddle or nonstick skillet over medium heat. Lightly grease. Drop 1/4-cup portions; cook until bubbles form and edges look set, 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through (no wet batter in the center).
- 5
Keep finished pancakes warm on a sheet pan in a 200°F oven. Serve stacked with butter and maple syrup.
- 6
Leftovers: refrigerate up to 3 days or freeze between parchment. Reheat in toaster or 350°F oven until hot.
🥗Nutrition Information
⚡Calories per serving: 380
🏷️Recipe Tags
âť“Frequently Asked Questions
Why are my pancakes flat?
Overmixing deflates batter and old baking powder won’t lift. Mix until just combined and rest 5–10 minutes.
No buttermilk?
Stir 2 tablespoons lemon juice or white vinegar into 2 cups milk; rest 5 minutes, then use.
Can I make the batter ahead?
Mix dry ahead. Combine wet and dry just before cooking for the fluffiest rise.
How do I know they’re done?
Edges set, bubbles pop and stay open, and the center is no longer wet when you peek with a spatula.
Add-ins?
Blueberries or chocolate chips go on the batter after it hits the griddle so they don’t sink and burn.
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