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The Ultimate Fluffy Old-Fashioned Buttermilk Pancakes: Easy, From-Scratch Recipe

A tall stack of fluffy pancakes, cut to show the airy interior, drizzled with syrup.
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Make the best homemade pancakes that are incredibly fluffy, light, and airy. This easy, one-bowl recipe uses buttermilk for a classic, old-fashioned taste that beats any box mix for your weekend brunch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted, plus more for the griddle
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This is your dry mix.
  2. In a separate medium bowl, whisk together the buttermilk, eggs, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps are fine.
  4. Stir in the 4 tablespoons of melted butter until barely incorporated. The batter should be thick. Let the batter rest for 5 to 10 minutes. This resting time helps the leavening agents activate, which is one of the secrets for tall stack pancakes.
  5. Heat a lightly oiled griddle or large non-stick pan over medium heat. You know the griddle is ready when a drop of water sizzles and evaporates quickly.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side. You will see bubbles form on the surface and the edges will look set before you flip.
  7. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  8. Serve immediately with your favorite toppings. For the best results, keep finished pancakes warm on a baking sheet in a 200°F oven while you cook the rest of the batch.

Notes

  • For extra fluffiness, separate the egg yolks and whites. Whisk the yolks into the buttermilk mixture. Whip the egg whites to soft peaks, then gently fold them into the final batter right before cooking.
  • Use full-fat buttermilk for the best flavor and texture in these old fashioned pancakes.
  • If you do not have buttermilk, mix 1 3/4 cups of whole milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
  • For perfectly golden pancakes, maintain a consistent medium heat on your cooking surface.

Nutrition

Find it online: https://kitchenuser.net/fluffy-old-fashioned-buttermilk-pancakes-recipe/