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Thick Buttermilk Fluffy Pancakes From Scratch

A tall stack of incredibly fluffy pancakes, cut to show the airy interior, topped with melting butter and syrup.
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Learn how to make the best fluffy pancakes that are thick, light, and airy every time using this simple buttermilk recipe. This is your guide to perfectly soft breakfast pancakes.

Ingredients

Scale
  • 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
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter for cooking

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This step helps distribute the leavening agents for maximum rise.
  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 okay. Overmixing develops gluten, which makes pancakes tough instead of fluffy.
  4. Let the batter rest at room temperature for 5 to 10 minutes. This allows the baking powder and soda to activate, making your pancakes taller.
  5. Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter or cooking spray. The griddle is ready when a drop of water sizzles immediately.
  6. Pour 1/3 cup of batter onto the hot griddle for each pancake. Do not crowd the pan.
  7. 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.
  8. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  9. Serve immediately stacked high with your favorite toppings for the best melt in your mouth breakfast experience.

Notes

  • For extra tall pancakes, separate the eggs. Whisk the yolks into the buttermilk mixture, and then gently fold the stiffly beaten egg whites into the finished batter right before cooking.
  • Use a light touch when mixing the batter. The goal is to combine, not smooth. This keeps the final product light and airy.
  • 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.

Nutrition

Find it online: https://tastytipster.com/fluffy-pancakes-buttermilk-recipe/