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Classic Fluffy Buttermilk Pancakes

Enjoy light and airy buttermilk pancakes, a breakfast staple that's easy to make and customizable with your favorite toppings. This recipe guarantees perfectly golden and fluffy pancakes every time.

Prep Time
5 minutes
Cook Time
15 minutes
Servings
About 8-10 pancakes
Ingredients
  • 1 1/2 cups All-Purpose Flour
  • 2 tablespoons Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 3/4 cups Buttermilk
  • 1 Large Egg
  • 3 tablespoons Melted Butter
  • 1 teaspoon Vanilla Extract

Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure all the dry ingredients are evenly distributed to ensure a consistent rise in the pancakes.

Combine Wet Ingredients

In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. The melted butter should be cooled slightly to avoid cooking the egg.

Mix Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can result in tough pancakes.

Cook the Pancakes

Heat a lightly oiled griddle or non-stick pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.

Serve Immediately

Serve the warm pancakes immediately with your favorite toppings, such as butter, syrup, fresh fruit, or whipped cream.

← Classic Buttermilk Waffles Classic Whipped Cream →

FAQ

  • Can I use regular milk instead of buttermilk?

    Buttermilk provides a tanginess and helps to create a tender crumb. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • Can I make the batter ahead of time?

    It's best to cook the pancake batter immediately after mixing. If you must prepare it in advance, store it in the refrigerator for up to 30 minutes. Keep in mind that the baking powder will lose some of its effectiveness over time.
  • How do I keep the pancakes warm while cooking the rest?

    Place the cooked pancakes on a baking sheet in a preheated oven at 200°F (93°C) to keep them warm until ready to serve.