Fluffy Buttermilk Pancakes (Easy Recipe!)
Tender, and ultra-fluffy buttermilk pancakes made from scratch in under 30 minutes! This is a simple, classic breakfast staple perfect for a relaxed weekend brunch. It freezes and reheats very well, so make sure to make a big batch!
Servings: 12 pancakes
Calories: 191kcal
Equipment
- Electric griddle nonstick ceramic
Ingredients
- 2 cups all purpose flour spooned and leveled
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon Kosher salt
- 3 tablespoons granulated sugar
- 2 large eggs
- 2 cups buttermilk
- 4 tablespoons unsalted butter, melted and cooled plus more for griddle
Toppings for serving
- Maple syrup
- Butter
- Berries or any fruit you like!
Instructions
- Dry ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, salt, and granulated sugar.
- Wet ingredients: In another large bowl, whisk the eggs, buttermilk, and melted butter until evenly combined.
- Mix batter: Add the prepared dry ingredients into the wet ingredients. Mix until just combined and no pockets of flour remain. Do not overmix. The batter should be lumpy and thick. Note: overmixing can cause too much gluten to develop, which can make pancakes gummy and dense.
- Heat an electric griddle to about 350ºF or a little lower (medium-low to medium heat). Add a bit of butter and lightly wipe it so only a thin film of grease remains. Note: If there's too much grease, the color of the pancakes will be uneven with patterns.
- Cook pancakes: Pour about ¼ or ⅓ cup of batter (I do ⅓ cup always) for each pancake onto the preheated griddle. Once you see bubbles formed on top begin to pop and the bottom edges are golden brown, they are ready to flip. Once flipped, cook for another 2 minutes on the other side or until cooked through and fluffy.
- Serve with maple syrup, butter, and all your favorite toppings!
Notes
- Freshness check: Ensure your baking powder and baking soda are fresh. Check the expiration date. To test them, add a little vinegar to a small amount in a bowl; if it fizzles, it is good to use. Expired leaveners will cause dense, flat pancakes.
- Do not overmix the batter. This is my number 1 advice! Combine until just mixed. The batter should remain thick and lumpy. Overmixing activates too much gluten, making the pancakes gummy and dense.
- Melted butter temperature: Melt your unsalted butter and let it cool before whisking it into the wet ingredients.
- How to get even-colored, golden pancakes: Use a non-stick electric flat griddle heated to about 350ºF or a little lowe (or medium-low heat) for even heat distribution. Apply a thin film of butter, then gently wipe away any excess grease with a paper towel until it is barely visible.
- When to flip pancakes: Wait until you see air bubbles forming across the surface and the edges begin to turn a light golden brown.
- How to keep pancakes warm: Place them on a sheet pan in the oven set to a low heat of 200ºF. Tent them with foil to prevent them from drying out.
- Freezing (Up to 3 Months): Let the cooked pancakes cool completely. Stack them with layers of parchment paper in between each pancake to prevent sticking and freeze.
- Reheat the pancakes directly from frozen. Pop them straight into a toaster, or place them in the microwave for 20 to 50 seconds until warmed through.
- Buttermilk Substitute: If you do not have store-bought buttermilk, add 1 tablespoon of lemon juice or white vinegar to a 1-cup measuring cup, then fill the rest of the cup to the rim with milk (whole milk is preferred for richness). Let it sit for 5 minutes until curdled and thickened. Repeat a second time to get the 2 cups needed for this recipe.
- Do not substitute the baking soda or baking powder.
- My personal favorite: Fresh fruits like strawberries, blueberries, or bananas.
- My second personal favorite: Strawberries, bananas, and Nutella!
- Keep it simple with just maple syrup and butter!
- Caramel or warm chocolate fudge.
- Cooked apples (similar to my Apple Cinnamon Pancakes recipe).
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Serving: 1pancake | Calories: 191kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 325mg | Potassium: 124mg | Fiber: 1g | Sugar: 11g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 1mg