Fluffy Buttermilk Pancakes
A quick and easy recipe for tender, fluffy buttermilk pancakes with a subtle tang, perfect for homemade breakfast or weekend brunch.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190 grams) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1 ¼ cups (300 ml) buttermilk
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract (optional)
Instructions
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract if using.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; the batter should be slightly lumpy.
- Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Use a ¼-cup measuring cup or ladle to pour batter onto the pan. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a baking sheet in a low oven (around 200°F/90°C) to keep warm while finishing the batch.
Notes
Do not overmix the batter; lumps are desirable for fluffiness. Let the batter rest for 5-10 minutes before cooking to activate leavening. Cook on medium heat and flip only once when bubbles appear on the surface. Keep cooked pancakes warm in a low oven.
Nutrition
- Serving Size: About 2 pancakes
- Calories: 280
- Fat: 9
- Carbohydrates: 38
- Fiber: 1.5
- Protein: 7
Keywords: fluffy pancakes, buttermilk pancakes, easy breakfast, homemade pancakes, brunch recipe