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Fluffy Buttermilk Pancakes

Classic fluffy buttermilk pancakes with a tender crumb and even browning
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 7 Pancakes
Course: Breakfast
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups All-purpose flour
  • 3 tablespoons Granulated sugar
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 2 cups Buttermilk or 2 cups milk mixed with 2 tablespoons white vinegar, rested for 5 minutes
  • 1/4 cup Unsalted butter melted and slightly cooled
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Vegetable oil for the pan

Equipment

  • 2 Mixing bowls
  • 1 Sifter
  • 1 Whisk
  • 1 Griddle or Frying Pan
  • 1 Spatula strongly recommended

Method
 

  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk the eggs until fully combined. Slowly whisk in the buttermilk and vanilla extract, then stream in the melted unsalted butter until smooth.
  3. Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold together using a silicone spatula until just combined.
  4. Allow the batter to rest at room temperature for 10 to 15 minutes.
  5. Heat a non-stick skillet or cast-iron griddle over medium heat. Lightly grease with vegetable oil or butter, wiping away excess.
  6. Using a 1/4 cup measure, pour the batter onto the hot surface. Cook until bubbles form and pop on the surface and the edges appear set, about 2 to 3 minutes.
  7. Slide a thin spatula underneath and flip the pancake quickly and confidently.

Notes

Notes, Swaps, and Troubleshooting

The "No Buttermilk" Workaround: If you do not have buttermilk in the fridge, you can create a "sour milk" substitute. Mix 2 cups of whole or 2% milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 5 to 10 minutes until it looks slightly curdled. This provides the necessary acid to react with the baking soda.
Troubleshooting Flat Pancakes: * Expired Leavening: Baking powder and soda lose their potency over time. Test your baking powder by putting a teaspoon in hot water; if it bubbles vigorously, it’s good. * Over-mixing: If your batter looks like a smooth crepe batter, you’ve gone too far. * Heat Too Low: If the pan isn't hot enough, the CO2 will escape before the structure of the pancake can "set," leading to a flat result.
Storage and Freezing: Pancakes are excellent for meal prep. Allow them to cool completely on a wire rack. Place them in a single layer on a baking sheet and freeze for 1 hour. Once firm, transfer them to a freezer-safe bag. To reheat, simply pop them in a toaster or a 350°F oven for 5 minutes. This preserves the texture much better than a microwave.
For best flavor, use high-quality or organic ingredients where possible.