Fluffy Pancakes Recipe With Buttermilk | RecipesCooker

Most flat pancakes fail for one of two reasons. Either the batter gets stirred too long, or the pan is too hot. Fix those two things and you get a tall, soft stack from ordinary pantry staples.

This recipe uses 2 1/2 cups of flour, 2 1/2 cups of buttermilk and separated eggs. The whites get folded in last, and the batter rests 15 to 30 minutes before cooking. That rest is not optional if you want height.

You need a skillet, a whisk, two bowls and about 45 minutes total. A cast iron pan works best because it holds steady heat, but any heavy pan will do.

Step-by-Step Instructions

1. Whisk the dry ingredients

Put the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk for about 20 seconds so everything is evenly spread.

2. Mix the wet ingredients

In a medium bowl or a large measuring cup, whisk the buttermilk, melted butter and egg yolks. Beat until the yolks disappear into the liquid.

3. Combine, gently

Pour the buttermilk mix into the dry bowl. Fold with a rubber spatula, turning the bowl as you go, until you no longer see dry flour. Lumps are fine at this point.

4. Fold in the egg whites

Add the egg whites and fold a few more times. Stop as soon as they are mostly blended. Overmixing here costs you height.

5. Let it rest

Leave the batter on the counter for 15 to 30 minutes. It will thicken and look a little puffy when it is ready.

6. Heat the skillet

Put 1 tablespoon of butter in a cast iron skillet over medium-low heat. Wait until it melts and starts to bubble, then keep the heat at medium-low.

7. Cook the first side

Ladle about 1/3 cup of batter into the pan. Cook 2 to 3 minutes. You will see bubbles forming on top and the edges will look set.

8. Add toppings and flip

If you want blueberries or chocolate chips, scatter them on now. Slide a thin spatula under the pancake and turn it. Cook 1 to 2 minutes more, until the bottom is golden.

9. Finish the batch

Move the pancake to a plate and repeat with the rest of the batter, adding butter to the pan as needed. Serve with butter and maple syrup.

How to Store How To Make The Fluffiest Pancakes

Variations

Blueberry pancakes

scatter a small handful of fresh berries onto each pancake after it goes in the pan. Frozen berries work too, but they cool the pan, so add 30 seconds to the first side.

Chocolate chip pancakes

sprinkle chips on the wet top before flipping so they melt into the surface instead of scorching.

Buttermilk swap

if you use the lemon juice and milk trick, let it stand 10 minutes until it looks slightly thickened. The texture will be a touch less rich but still works.

Frequently Asked Questions

How To Make The Fluffiest Pancakes Recipe

Make tall, tender pancakes with buttermilk, separated eggs and a short rest. Eight servings, one skillet, and a batter that stays light if you don't overmix.

15 minPrep time30 minCook time45 minTotal8Servings

Print RecipePin Recipe

Ingredients

• 2 ½ cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 ½ cups buttermilk
• 8 tablespoons unsalted butter (1 stick, melted)
• 2 eggs (whites and yolks seperated)
• 1 tablespoon unsalted butter (plus more for serving)
• blueberry (optional)
• chocolate chip (optional)
• maple syrup (for serving)

Instructions

1. 1Whisk the dry ingredients — Put the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk for about 20 seconds so everything is evenly spread.
2. 2Mix the wet ingredients — In a medium bowl or a large measuring cup, whisk the buttermilk, melted butter and egg yolks. Beat until the yolks disappear into the liquid.
3. 3Combine, gently — Pour the buttermilk mix into the dry bowl. Fold with a rubber spatula, turning the bowl as you go, until you no longer see dry flour. Lumps are fine at this point.
4. 4Fold in the egg whites — Add the egg whites and fold a few more times. Stop as soon as they are mostly blended. Overmixing here costs you height.
5. 5Let it rest — Leave the batter on the counter for 15 to 30 minutes. It will thicken and look a little puffy when it is ready.
6. 6Heat the skillet — Put 1 tablespoon of butter in a cast iron skillet over medium-low heat. Wait until it melts and starts to bubble, then keep the heat at medium-low.
7. 7Cook the first side — Ladle about 1/3 cup of batter into the pan. Cook 2 to 3 minutes. You will see bubbles forming on top and the edges will look set.
8. 8Add toppings and flip — If you want blueberries or chocolate chips, scatter them on now. Slide a thin spatula under the pancake and turn it. Cook 1 to 2 minutes more, until the bottom is golden.
9. 9Finish the batch — Move the pancake to a plate and repeat with the rest of the batter, adding butter to the pan as needed. Serve with butter and maple syrup.

Cook's note: The rest time matters more than any single ingredient here. If you are short on time, 15 minutes is the floor, not a suggestion.

Servings: 8

Cuisine: American

Course: Breakfast

RecipesCooker15 minutes30 minutes45 minutes

Written by Darnell
Darnell covers air fryer recipes and slow cook meals, with a steady side of eggs and breakfast casseroles for people cooking on a tight schedule. He writes in a blunt, test-it-again voice and flags the mistakes that ruin texture, from soggy fries to rubbery eggs. Every post gives timings, temperatures, and a fallback if your machine runs hot.