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Classic Fluffy Buttermilk Pancakes

Tall, tender, and incredibly fluffy homemade buttermilk pancakes. The perfect weekend breakfast, ready to be drenched in butter and maple syrup.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
Wet Ingredients
  • 2 cups buttermilk room temperature
  • 2 large eggs room temperature
  • 0.25 cup unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
For Cooking & Serving
  • 2 tbsp butter or neutral oil for greasing pan
  • 1 cup maple syrup for serving

Equipment

  • Large mixing bowl
  • Whisk
  • Large Skillet or Griddle
  • Wide spatula

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the eggs, buttermilk, vanilla, and melted butter until combined.
  3. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula just until combined. Leave the lumps! Let the batter rest for 5-10 minutes.
  4. Heat a lightly buttered skillet or griddle over medium heat. Pour 1/3 cup of batter per pancake.
  5. Cook for 2-3 minutes until bubbles pop on the surface and edges look set. Flip and cook for 1-2 more minutes until golden brown.
  6. Serve hot, stacked high with butter and lots of maple syrup.

Notes

Do not overmix the batter; it should be thick and lumpy. Overmixing leads to tough, flat pancakes.