Description

These ultra-fluffy buttermilk pancakes are the result of perfecting the science of resting batter and gentle folding. They are tender, tangy, and impossibly light, making them the ultimate weekend brunch staple.

Ingredients

Scale

2 cups (250g) All-Purpose Flour
2 teaspoons Baking Powder
½ teaspoon Baking Soda
½ teaspoon Salt
1 ¾ cups (420ml) Buttermilk
2 large Eggs, room temperature
¼ cup (57g) Melted Butter, cooled slightly
1 teaspoon Vanilla Extract
Butter or Oil for greasing the pan

Instructions

Whisk together the flour, baking powder, baking soda, and salt in a large bowl to aerate the dry ingredients.
In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth and slightly frothy.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; small lumps are okay.
Let the batter rest for 10-15 minutes to allow the flour to hydrate and leavening agents to activate.
Heat a non-stick skillet or griddle over medium heat. Test by flicking water drops onto the surface; they should dance around.
Lightly grease the pan with butter or oil, wiping out excess with a paper towel.
Ladle about ¼ cup of batter onto the pan for each pancake. Cook until edges look set and bubbles form and pop on the surface (2-3 minutes).
Flip gently with a spatula and cook the second side for 1-2 minutes until golden brown and springy to the touch.
Transfer cooked pancakes to a wire rack in a 200°F (95°C) oven to keep warm while finishing the batch.

Notes

Do not overmix the batter; lumps are good and prevent tough pancakes. Let the batter rest for 10-15 minutes for maximum fluffiness. Keep cooked pancakes warm on a wire rack in a low oven to prevent sogginess. For dairy-free, swap buttermilk for soy milk + vinegar and butter for coconut oil. For gluten-free, use a 1:1 gluten-free flour blend.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 3-4 pancakes per per
Calories: 150
Sugar: 3
Sodium: 250
Fat: 6
Saturated Fat: 3
Carbohydrates: 22
Fiber: 1
Protein: 4

Keywords: buttermilk pancakes, fluffy pancakes, weekend brunch, breakfast recipe, easy pancakes, homemade pancakes