These fluffy buttermilk pancakes have soft centers and lightly golden edges. The batter uses baking powder and baking soda for lift, and it takes only a few minutes to mix before the first batch hits the griddle.
Why this recipe works
Buttermilk reacts with baking soda and gives the pancakes a tender crumb. A few small lumps in the batter are fine; stirring until perfectly smooth can make the finished pancakes less tender.
Fluffy Buttermilk Pancakes from Scratch
These fluffy buttermilk pancakes have soft centers and lightly golden edges. The batter uses baking powder and baking soda for lift, and it takes only a few minutes to mix before the first batch hits the griddle.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Yield
- About 12 medium pancakes
Ingredients
11 itemsInstructions
6 stepsWhisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla, if using.
Pour the wet ingredients into the dry. Stir gently just until no large pockets of dry flour remain. A few lumps are normal. Let the batter rest for 5 minutes while the pan heats.
Heat a lightly greased nonstick skillet or griddle over medium heat. Add about 1/4 cup batter for each pancake, leaving room to flip.
Cook for about 2 to 3 minutes, until the edges look set and small bubbles appear. Flip once and cook 1 to 2 minutes more, until golden and cooked through. Adjust the heat if the outside browns too quickly.
Serve warm with your favorite toppings. For several batches, keep finished pancakes on a baking sheet in a low 200°F (93°C) oven.
A few helpful tips
- Do not overmix. A few lumps help keep the pancakes tender.
- Keep the heat at medium or medium-low. A very hot pan browns the outside before the center cooks.
- Use a measuring cup or scoop for pancakes that finish cooking at about the same time.
Questions about this recipe
Can I make the batter the night before?
For the fluffiest pancakes, mix just before cooking. You can combine the dry ingredients the night before and whisk in the wet ingredients in the morning.
What can I use instead of buttermilk?
For a substitute, add 2 tablespoons lemon juice or white vinegar to a measuring jug and fill with milk to 2 cups. Let it sit about 5 minutes. The flavor and texture may differ slightly.
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