Fluffy Buttermilk Pancakes from Scratch
A simple and easy recipe for perfectly fluffy buttermilk pancakes made from scratch, ideal for a cozy breakfast or brunch.
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Total Time: 20 minutes
- Yield: About 9 pancakes (3 pancakes per serving, 3 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1 ¼ cups (300ml) buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
Instructions
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Set aside.
- In a separate bowl, whisk buttermilk, egg, melted butter, and vanilla extract until well combined.
- Pour wet ingredients into dry ingredients. Stir gently just until combined; batter should be slightly lumpy.
- Preheat skillet over medium-low heat for about 5 minutes. Test heat by flicking water drops; they should dance and evaporate quickly.
- Lightly grease the skillet with butter or spray.
- Pour ¼ cup batter onto skillet. Cook 2-3 minutes until bubbles form and edges look set but not dry.
- Flip carefully and cook an additional 1-2 minutes until golden brown.
- Keep cooked pancakes warm in a 200°F (95°C) oven until all batter is cooked.
- Serve immediately with butter, syrup, fresh fruit, or toppings of choice.
Notes
Do not overmix the batter; a few lumps are fine. Cook on medium-low heat to avoid burning. Let batter rest 5 minutes before cooking to enhance fluffiness. Use a thin spatula to flip gently. Avoid crowding the pan.
Nutrition
- Serving Size: 3 pancakes
- Calories: 280
- Fat: 9
- Carbohydrates: 38
- Protein: 7
Keywords: fluffy pancakes, buttermilk pancakes, breakfast recipe, easy pancakes, homemade pancakes, brunch