Print

Fluffy Buttermilk Pancakes (Classic)

A tall stack of golden brown Fluffy Buttermilk Pancakes being drizzled with syrup.
Print Recipe

Make thick and fluffy buttermilk pancakes using this classic recipe. They are perfect for serving with syrup, fruit, or cream.

Ingredients

Scale
  • 6 Tablespoons (85g) unsalted butter, melted and slightly cooled (plus more butter for greasing)
  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
  • 1/3 cup (67g) granulated sugar
  • 1 and 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2 cups (480ml) buttermilk
  • 1 teaspoon pure vanilla extract

Instructions

  1. Melt the 6 Tablespoons (85g) of butter. Set aside to slightly cool.
  2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt together until combined. Set aside.
  3. In another large bowl, whisk the eggs, buttermilk, and vanilla extract together until combined. Whisk in the melted butter.
  4. Pour the wet ingredients into the dry ingredients and gently whisk to combine. Stop mixing when no dry flour remains; a few lumps are fine.
  5. Heat a griddle or large skillet over medium heat. Coat generously with butter or nonstick spray.
  6. Drop or pour a heaping 1/4 cup of batter onto the hot griddle. Cook until the edges look set and holes appear on the surface around the border, about 2 minutes.
  7. Flip and cook the other side until cooked through, about 1–2 more minutes.
  8. Coat the griddle or skillet with butter or nonstick spray for each new batch.
  9. Keep cooked pancakes warm in a preheated 200°F (93°C) oven until all pancakes are cooked. Serve immediately.

Notes

  • Pancakes freeze well for up to 3 months. Reheat frozen pancakes in the microwave or in a 350°F (177°C) oven covered with foil on a baking sheet for 6–8 minutes.
  • Do not mix the batter the night before; the baking powder activates when wet. You can mix dry and wet ingredients separately and store them covered in the refrigerator, but add the melted butter just before cooking.
  • Use real buttermilk for the best results; do not substitute.
  • You can fold in additions like chocolate chips, berries, or chopped nuts before cooking.

Nutrition

Keywords: Fluffy Buttermilk Pancakes, Fluffy Pancakes, Classic Breakfast, Buttermilk Recipe, Easy, Weekend Treat

Find it online: https://www.meltitclean.com/fluffy-buttermilk-pancakes-classic/