AmericanBreakfastVegetarian

Fluffy Buttermilk Pancakes

Name: Fluffy Buttermilk Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 2 cups buttermilk, at room temperature; 2 large eggs, at room temperature; 4 tbsp unsalted butter, melted and slightly cooled; 1 tsp pure vanilla extract; Butter or neutral oil for the griddle

Buttermilk and baking soda create an irresistibly fluffy texture that practically melts on your tongue, while the subtle tang adds depth to every bite. Golden-brown exterior meets pillowy-soft interior, perfect for soaking up butter and maple syrup. Make these on lazy weekend mornings or whenever you need serious breakfast comfort food.

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

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Ingredients

Units

Instructions

1
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. The batter should be lumpy—do not overmix or the pancakes will be tough.
4
Let the batter rest for 5 minutes while you preheat a griddle or large non-stick skillet over medium heat. The rest allows the gluten to relax and the leavening to activate for maximum fluffiness.
5
Lightly grease the cooking surface with butter or oil. Pour approximately 1/3 cup of batter per pancake onto the griddle.
6
Cook until bubbles form on the surface and the edges appear set, about 2–3 minutes. Flip and cook for an additional 1–2 minutes until golden brown on the bottom.
7
Transfer cooked pancakes to a wire rack set over a baking sheet in a 200°F oven to keep warm while cooking the remaining batches. Serve immediately with butter and maple syrup.

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Fluffy Buttermilk Pancakes

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
3
Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. The batter should be lumpy—do not overmix or the pancakes will be tough.
4
Let the batter rest for 5 minutes while you preheat a griddle or large non-stick skillet over medium heat. The rest allows the gluten to relax and the leavening to activate for maximum fluffiness.
5
Lightly grease the cooking surface with butter or oil. Pour approximately 1/3 cup of batter per pancake onto the griddle.
6
Cook until bubbles form on the surface and the edges appear set, about 2–3 minutes. Flip and cook for an additional 1–2 minutes until golden brown on the bottom.
7
Transfer cooked pancakes to a wire rack set over a baking sheet in a 200°F oven to keep warm while cooking the remaining batches. Serve immediately with butter and maple syrup.

Reviews

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