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Homemade The BEST Fluffy Buttermilk Pancakes photo

The BEST Fluffy Buttermilk Pancakes

These pancakes are irresistibly fluffy and tangy! Perfect for a crowd, with simple ingredients and an easy method for a breakfast favorite.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 servings

Equipment

  • Large Mixing Bowl
  • Whisk
  • Griddle or non-stick skillet
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 cups buttermilk
  • 2 large eggs slightly beaten
  • 1 teaspoon vanilla extract optional

Instructions
 

  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.
  • In another bowl, combine the buttermilk, beaten eggs, and vanilla extract (if using). Whisk until smooth and well blended.
  • Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a spatula or whisk until just combined. Be careful not to overmix; it’s okay if there are a few lumps remaining.
  • Place your griddle or non-stick skillet over medium heat. Allow it to preheat for a few minutes. To check if it’s ready, sprinkle a few drops of water on the surface. If they sizzle and evaporate quickly, it’s time to cook!
  • Lightly grease the griddle with butter or oil. Pour about 1/4 cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes. Carefully flip the pancakes and cook for another 1-2 minutes until golden brown.
  • Transfer the cooked pancakes to a cooling rack or plate and keep them warm in a preheated oven at 200°F (93°C) while you finish cooking the remaining batter.
  • Stack your pancakes high and serve them warm with your favorite toppings like maple syrup, fresh berries, whipped cream, or powdered sugar.

Notes

  • Do not overmix the batter to keep pancakes fluffy and tender.
  • Use fresh baking powder and baking soda for the best rise.
  • Cook pancakes on medium heat to avoid burning or undercooking.
  • You can substitute buttermilk with milk and vinegar or lemon juice.
  • Leftover pancakes can be refrigerated for 3 days or frozen for up to 2 months.
Keyword Breakfast, Buttermilk, Easy, Fluffy, Pancakes, Quick