Print

Thick Buttermilk Fluffy Pancakes

A tall stack of fluffy pancakes drizzled with syrup, showing the airy interior texture.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tall, light, and airy pancakes from scratch using this simple buttermilk recipe for the best breakfast.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk the buttermilk and eggs together.
  3. Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. Do not overmix; a few lumps are fine.
  4. Stir in the melted butter until just incorporated.
  5. Heat a lightly oiled griddle or large non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
  6. Pour 1/3 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look set.
  8. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  9. Serve immediately with your favorite toppings.

Notes

  • For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
  • Use a medium-low heat setting to ensure the center cooks through before the outside burns.
  • If you do not have buttermilk, mix 1 3/4 cups of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.

Nutrition

Find it online: https://tasteportfolio.com/fluffy-pancakes-recipe-thick-buttermilk/