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Finished Fluffy Pancake Stack

Fluffy Buttermilk Pancakes

These classic homemade buttermilk pancakes are thick, tender, golden, and wonderfully fluffy. They are easy to prepare and perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 People
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 2 cups buttermilk
  • ¼ cup unsalted butter melted and slightly cooled
  • 1 teaspoon vanilla extract
  • Butter or neutral oil for cooking

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk together the eggs, buttermilk, melted butter, and vanilla.
  3. Pour the wet ingredients into the dry ingredients.
  4. Gently stir until just combined. Do not overmix; a few lumps are perfectly fine.
  5. Let the batter rest for 5–10 minutes.
  6. Heat a nonstick skillet or griddle over medium heat and lightly grease it.
  7. Pour approximately ¼ cup of batter onto the skillet for each pancake.
  8. Cook for about 2–3 minutes, until bubbles form and the edges look set.
  9. Flip and cook for another 1–2 minutes, until golden brown and cooked through.
  10. Repeat with the remaining batter.
  11. Serve warm with butter, maple syrup, fresh fruit, or your favorite toppings.

Notes

  • Do not overmix the batter.
  • Use medium heat for even browning.
  • The first pancake can be used to test the skillet temperature.
  • Small lumps in the batter are completely normal.
  • For the fluffiest results, cook the batter soon after mixing.
  • Keep cooked pancakes warm in a low oven if serving a large batch.