Make the best fluffy pancakes every time with this reliable recipe. These thick, light, and airy pancakes are perfect for your weekend brunch.
Author:maddie-thompson
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:About 12 pancakes 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
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
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.
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined.
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.
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.
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.
Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
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.