Fluffy Buttermilk Pancakes from Scratch
A quick and easy recipe for fluffy, tender pancakes with a perfect tang from real buttermilk, ideal for a delicious breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: About 9 pancakes (3 pancakes per serving), serves 3 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon granulated sugar
- 1 ¼ cups (300ml) buttermilk (or homemade substitute: 1 tbsp lemon juice or vinegar + milk, let sit 5 mins)
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined and no lumps remain. (5 minutes)
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth. Ensure the butter is not too hot to avoid cooking the egg. (3 minutes)
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The batter should have some small lumps; do not overmix. (2 minutes)
- Let the batter rest for 5-10 minutes to allow gluten to relax and leavening agents to activate. (10 minutes)
- Preheat a non-stick skillet or griddle over medium heat for 3-5 minutes until a drop of water sizzles and evaporates quickly. (5 minutes)
- Lightly grease the skillet with butter or non-stick spray. Using a ¼ cup measuring cup or ladle, pour batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip gently and cook the other side for 1-2 minutes until golden brown and cooked through. (15-20 minutes for a batch)
- Transfer cooked pancakes to a warm plate or oven set to low heat while finishing the batch. Serve immediately with butter, syrup, or favorite toppings. (2 minutes)
Notes
Use room temperature eggs and buttermilk for best rise and texture. Do not overmix the batter; lumps are okay. Adjust skillet heat to avoid burning or undercooking. Let batter rest before cooking. Keep cooked pancakes warm in a low oven. Butter the pan lightly between batches.
Nutrition
- Serving Size: 3 pancakes
- Calories: 320
- Sugar: 7
- Fat: 12
- Carbohydrates: 42
- Fiber: 1.5
- Protein: 8
Keywords: fluffy pancakes, buttermilk pancakes, breakfast recipe, easy pancakes, homemade pancakes, scratch pancakes