Fluffy Buttermilk Pancakes
Easy homemade fluffy buttermilk pancakes perfect for a cozy dinner. These pancakes are tender, airy, and have a subtle tang from the buttermilk, making them a comforting and quick meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6-8 pancakes (about 3-4 servings) 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour, sifted
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups (300ml) cold buttermilk
- 2 large eggs, beaten (room temperature)
- 3 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together sifted all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk cold buttermilk, beaten eggs, melted unsalted butter, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients and gently fold together with a spatula. Do not overmix; some lumps are fine. Batter should be thick but pourable.
- Let the batter rest at room temperature for 10 minutes to hydrate the flour and activate leavening agents (optional but recommended).
- Preheat a non-stick skillet or griddle over medium heat. Add a small pat of butter and let it melt, coating the surface evenly.
- Pour about ¼ cup (60ml) of batter per pancake onto the pan. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
- Flip carefully and cook the other side for 1-2 minutes until golden brown. Adjust heat as needed to avoid burning.
- Place cooked pancakes on a wire rack in a warm oven (about 200°F / 95°C) if making multiple batches to keep warm and fluffy.
Notes
Do not overmix the batter to avoid tough pancakes. Use cold buttermilk to activate baking soda for fluffiness. Resting the batter for 10 minutes improves tenderness. Flip pancakes only once when bubbles form and edges look set. Keep cooked pancakes warm on a wire rack in a low oven to maintain texture. Adjust batter consistency with milk or flour if needed.
Nutrition
- Serving Size: About 2 medium panca
- Calories: 265
- Sugar: 5
- Sodium: 400
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 1
- Protein: 7
Keywords: fluffy pancakes, buttermilk pancakes, easy pancakes, homemade pancakes, cozy dinner, breakfast for dinner