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Thick and Fluffy Buttermilk Pancakes From Scratch

Close-up of a stack of golden brown fluffy pancakes topped with melting butter and syrup.

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Make the best fluffy pancakes with this easy homemade recipe. These thick, light, and airy pancakes are perfect for a weekend brunch or a quick, delicious breakfast.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 cups buttermilk
  • 2 large eggs
  • 2 tablespoons melted unsalted butter, plus more for the griddle
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This mixes the dry ingredients well.
  2. In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough pancakes.
  4. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly.
  5. Pour 1/4 to 1/3 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
  7. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  8. Serve your perfectly soft pancakes immediately with your favorite toppings.

Notes

  • For extra tall pancakes, let the batter rest for 5 minutes before cooking. This allows the leavening agents to activate fully.
  • If you do not have buttermilk, mix 2 cups of regular milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • Use low to medium heat. Cooking too fast results in burnt outsides and raw centers.

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