Description

The best fluffy buttermilk pancakes recipe! Easy homemade pancakes with simple ingredients, perfect golden-brown color, and incredible flavor. Ready in 20 minutes with step-by-step instructions and expert tips.

Ingredients

Dry Ingredients:

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

2 cups buttermilk (shake well before measuring)
2 large eggs
4 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract (optional, but I always add it!)

For Cooking:

Butter or oil for the griddle

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Instructions

Step 1: Mix Dry Ingredients

In your large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until everything is evenly distributed. This step is important .

Step 2: Mix Wet Ingredients

In your medium bowl, whisk together the buttermilk (make sure you shook it first!), eggs, melted butter, and vanilla until smooth and well combined. The mixture should look cohesive with no streaks of egg whites floating around.

Step 3: Combine the Batter

Here’s where restraint is KEY, my friends. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. You’ll still see a few small lumps in the batter — and that’s PERFECT. Resist the urge to keep stirring! Overmixing develops the gluten and makes tough, chewy pancakes instead of tender, fluffy ones. I usually count to about 15 stirs and then step away from the bowl.

Step 4: Heat the Pan

Place your large skillet or griddle over medium heat and let it preheat for about 2-3 minutes. You want it hot enough that a drop of water sizzles on contact, but not SO hot that the pancakes burn before cooking through. Lightly grease the surface with butter or oil — I like butter for flavor, but oil works great too.

Step 5: Cook the Pancakes

For each pancake, pour about ¼ cup of batter onto the hot surface. Don’t spread it around — let it naturally form a nice round circle. Now here’s the hardest part: WAIT. Cook until you see bubbles forming all over the surface and the edges start to look dry and set, about 2-3 minutes. This is your signal to flip!

Use your spatula to gently flip each pancake. They should be beautifully golden brown. Cook the second side for another 1-2 minutes until golden. The second side always cooks faster than the first.

Transfer your gorgeous pancakes to a plate and keep them warm while you cook the rest. I usually cover them loosely with foil.

Step 6: Serve

Stack those beauties high on plates and serve them warm with all your favorite toppings!

Notes

Keep finished pancakes warm in a 200°F oven on a baking sheet while you cook the rest. This way everyone can eat together with hot pancakes!

Don’t press down on the pancakes with your spatula while cooking. I know it’s tempting, but you’ll squeeze out all those beautiful air bubbles you worked so hard to create.

Flip only once. More flipping = denser pancakes. Wait for those bubbles and set edges, then flip with confidence!

Grease between batches. After every 2-3 pancakes, add a little more butter or oil to your griddle. This prevents sticking and keeps those edges crispy.

Common mistake to avoid: Starting with a pan that’s too hot. Medium heat is your friend here. Too high and you’ll get burnt outsides with raw middles.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddle/Stovetop
Cuisine: American