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Fluffy Buttermilk Pancakes

A stack of three golden brown, fluffy pancakes generously drizzled with maple syrup on a white plate.
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Make light, airy pancakes with slightly crisp edges using this straightforward buttermilk batter for a satisfying family breakfast.

Ingredients

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  • 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

  1. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk these dry ingredients together.
  2. In a separate bowl, whisk together the buttermilk and eggs.
  3. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  4. Stir in the melted butter until incorporated.
  5. Heat a lightly oiled griddle or large non-stick skillet over medium heat.
  6. Pour about 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
  8. Serve immediately with your favorite toppings.

Notes

  • For extra fluffiness, separate the eggs. Whisk the yolks into the buttermilk mixture. Beat the egg whites until stiff peaks form, then gently fold them into the finished batter at the end.
  • Do not press down on the pancakes with your spatula after flipping; this removes the air and makes them dense.
  • If you do not have buttermilk, add 2 tablespoons of white vinegar or lemon juice to 2 cups of regular milk and let it sit for 5 minutes before using.

Nutrition

Find it online: https://tasteportfolio.com/fluffy-pancakes-diner-magic-recipe/