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Best Fluffy Buttermilk Pancakes from Scratch – Easy Recipe

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These fluffy buttermilk pancakes from scratch are light, airy, and perfectly golden. Made with simple ingredients and a secret resting time, they come together in about 20 minutes for a comforting breakfast that’s sure to become a weekend staple.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 3 tablespoons (36g) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (480ml) buttermilk
  • 2 large eggs, room temperature
  • 4 tablespoons (56g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract

Instructions

  1. Mix the dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 3 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  2. Combine the wet ingredients: In a separate bowl or large liquid measuring cup, whisk together 2 cups buttermilk, 2 eggs, 4 tablespoons melted butter (cooled), and 1 teaspoon vanilla extract until smooth.
  3. Make a well and combine: Create a well in the center of the dry ingredients. Pour the wet mixture into the well. Stir gently with a whisk or spatula until just combined. Lumps are fine—do not overmix.
  4. Let the batter rest: Let the batter sit at room temperature for 5-10 minutes. This allows the baking powder to activate and the gluten to relax.
  5. Preheat your pan: Place a skillet or griddle over medium heat. Add a small pat of butter and let it melt. The butter should sizzle gently but not brown immediately.
  6. Cook the pancakes: Pour about ¼ cup of batter onto the hot surface for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  7. Flip and finish: Slide a spatula under the pancake and flip it quickly but gently. Cook for another 1-2 minutes on the second side, until golden brown.
  8. Keep warm: Place cooked pancakes on a baking sheet in a 200°F (93°C) oven while you finish the rest. Do not stack them directly.
  9. Serve immediately: Stack pancakes, add a pat of butter on top, and drizzle with warm maple syrup. Serve right away.

Notes

Let the batter rest for 5-10 minutes for fluffier pancakes. Do not overmix; lumps are okay. Use fresh baking powder. For dairy-free, use almond milk with 1 tablespoon apple cider vinegar as buttermilk substitute and coconut oil instead of butter. For gluten-free, use a 1:1 gluten-free flour blend and add an extra tablespoon of buttermilk if batter is too thick.

Nutrition

Keywords: fluffy buttermilk pancakes, from scratch pancakes, easy pancake recipe, homemade pancakes, buttermilk pancakes

Find it online: https://lumalunch.com/best-fluffy-buttermilk-pancakes-from-scratch-easy-recipe/