The Absolute Best Fluffy Old-Fashioned Buttermilk Pancakes
Make thick, light, and airy pancakes from scratch using this simple buttermilk recipe. This method produces classic, fluffy results every time.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: About 12 pancakes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the buttermilk and eggs together until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a whisk until just combined. Do not overmix; a few lumps are fine.
- Gently whisk in the melted butter. Let the batter rest for 5 minutes.
- Heat a lightly oiled griddle or large non-stick skillet over medium heat. The pan is ready when a drop of water sizzles immediately.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side. Flip the pancake when bubbles appear on the surface and the edges look set.
- Cook the second side until golden brown, about 1 to 2 minutes more.
- Serve immediately with your favorite toppings.
Notes
- For extra fluffiness, do not stir the batter after the butter is added.
- If you do not have buttermilk, mix 2 tablespoons of white vinegar or lemon juice into 2 cups of regular milk and let it sit for 5 minutes before using.
- Keep cooked pancakes warm in a single layer on a baking sheet in a 200°F oven while you finish the batch.
Nutrition
- Serving Size: 1 pancake
- Calories: 205
- Sugar: 4
- Sodium: 350
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 7
- Cholesterol: 65