There’s nothing quite like waking up to a stack of warm, golden fluffy buttermilk pancakes light, airy, and bursting with rich, tangy flavor. Whether it’s a lazy Sunday morning or a special holiday breakfast, this buttermilk pancake recipe delivers restaurant-quality results right in your own kitchen. If you’ve been searching for the best fluffy pancakes, look no further. With just a few simple ingredients and foolproof techniques, you’ll achieve pancake perfection every time.
Ingredients :
2 cups (250g) all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 large eggs
1¾ cups (415ml) buttermilk (well-shaken or stirred)
¼ cup (60ml) whole milk (optional, for thinner batter)
2 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon pure vanilla extract (optional, but recommended)
Butter or oil for greasing the griddle
Method :
1. Mix Dry Ingredients
Mix the flour, sugar, baking powder, baking soda, and salt together in a large basin.
2. Whisk Wet Ingredients
Beat the eggs in a different dish or large measuring cup, then stir in the melted butter, buttermilk, and vanilla extract. Blend until smooth.
3. Combine Gently
Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or spatula just until combined-do not overmix! A few small lumps are perfectly fine. Overmixing leads to tough pancakes, not the best fluffy pancakes you’re aiming for.
4. Preheat Your Griddle or Skillet
Heat a nonstick skillet or griddle over medium-low heat (about 325°F/160°C). Lightly grease with butter or neutral oil.
5. Cook to Golden Perfection
For each pancake, pour ¼ cup of batter over the heated griddle. Cook for two to three minutes, or until the edges seem firm and bubbles appear on the top. Cook for one to two more minutes after flipping until golden brown.
6. Keep Warm & Serve
Transfer cooked pancakes to a baking sheet in a 200°F (95°C) oven while you finish the batch. This keeps them warm and fluffy without drying out.
FAQ :
Can I make these pancakes ahead of time?
Yes! Cooked pancakes freeze beautifully. Layer cooled pancakes with parchment paper in a freezer bag, then reheat in a toaster or 350°F oven.
Can I use gluten-free flour?
Absolutely—substitute a 1:1 gluten-free flour blend for equally fluffy results.
Why are my pancakes not fluffy?
Common culprits include overmixing, expired leavening agents, or cooking at too high a temperature.