Print

Thick and Fluffy Buttermilk Pancakes from Scratch

A close-up stack of four golden brown, fluffy pancakes drizzled with syrup.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make the best fluffy pancakes every time with this reliable recipe. These thick, light, and airy pancakes are perfect for your weekend brunch.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 cups buttermilk
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter for cooking

Instructions

  1. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This step helps distribute the leavening agents for maximum lift.
  2. In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in tough pancakes.
  4. Heat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with butter. The griddle is ready when a drop of water sizzles immediately.
  5. Pour 1/3 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
  6. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  7. Serve immediately with your favorite toppings for a melt in your mouth breakfast experience.

Notes

  • For extra tall pancakes, let the batter rest for 5 minutes before cooking. This allows the baking powder to activate.
  • If you do not have buttermilk, mix 2 tablespoons of white vinegar or lemon juice into 2 cups of regular milk and let it sit for 5 minutes before using.
  • Use low to medium heat. Cooking too fast results in burnt exteriors and raw centers.

Nutrition