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Fluffy Buttermilk Pancakes

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Classic diner-style fluffy buttermilk pancakes with a tender crumb and slight tang, perfect for cozy mornings and easy weekend breakfasts.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 cups (480ml) buttermilk (or 2 cups milk + 2 tablespoons lemon juice/vinegar, let sit 5 minutes)
  • 2 large eggs, room temperature
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined (about 5 minutes).
  2. In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth (about 3 minutes).
  3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until combined; lumps are fine. Let the batter rest for 10 minutes.
  4. Preheat a non-stick or cast iron skillet over medium heat. Lightly grease with butter or oil.
  5. Using a ¼ cup measuring cup, pour batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
  6. Flip carefully and cook another 1-2 minutes until golden brown and cooked through. Avoid pressing down on the pancakes.
  7. Transfer cooked pancakes to a plate and tent with foil to keep warm while cooking the rest.
  8. Serve immediately with butter and syrup.

Notes

Do not overmix the batter; lumps are okay. Let the batter rest for 10 minutes to hydrate the flour and activate leavening. Use room temperature eggs and melted butter for better texture. Cook on medium heat and flip pancakes only once. Keep cooked pancakes warm in a 200°F oven if making a large batch.

Nutrition

Keywords: fluffy pancakes, buttermilk pancakes, classic diner pancakes, easy breakfast, brunch recipe

Find it online: https://sunnysavory.com/fluffy-buttermilk-pancakes-recipe-easy-perfect-classic-diner-charm/