Fluffy Homemade Buttermilk Pancakes from Scratch Recipe
These fluffy homemade buttermilk pancakes are soft, tender, and perfect for a cozy breakfast or weekend brunch. Made from simple, pantry-friendly ingredients and a special folding technique, they deliver a light texture with a delicate tang from the buttermilk. Ideal for serving with maple syrup, fresh fruit, or your favorite breakfast toppings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings (approximately 16 pancakes) 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 ½ cups (190 grams) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 1 ¼ cups (300 ml) buttermilk
- 2 large eggs, room temperature
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until evenly combined to ensure an even rise and flavor.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula just until combined; it’s okay if the batter is a bit lumpy to keep the pancakes fluffy. Avoid overmixing to maintain tenderness.
- Preheat Skillet: Preheat a non-stick skillet or griddle over medium heat for about 5 minutes. Lightly grease with butter or oil only before cooking the first pancake to prevent sticking.
- Cook Pancakes: Using a ¼ cup (60 ml) measuring cup, pour batter onto the hot skillet. Cook until bubbles form on the surface and edges look set, approximately 2-3 minutes.
- Flip and Finish: Carefully flip the pancakes and cook an additional 1-2 minutes until golden brown and cooked through.
- Keep Warm: Place cooked pancakes on a cooling rack or in a warm oven set to 200°F (95°C) to keep them warm while cooking the remaining batter.
Notes
- Do not overmix the batter; a few lumps are fine for fluffier pancakes.
- Use room temperature eggs for better batter consistency.
- Let the batter rest for 10 minutes when possible to hydrate the flour and improve texture.
- Flip pancakes only once to avoid deflating them.
- Preheat the pan properly and adjust the heat as needed to prevent burning.
Keywords: buttermilk pancakes, fluffy pancakes, homemade pancakes, easy breakfast, brunch recipe, scratch pancakes
