These pancakes rise tall enough to feel like a celebration. They are not fancy, but they are dependable — like the mornings when everyone makes it out the door on time and you feel oddly proud of that small victory.
We have been making these every Sunday since our oldest was three. She used to stand on a stool and count the bubbles before we flipped. Now she is nine and flips them herself. The recipe has not changed, but the mornings have — they are louder, messier, and somehow better.
The secret to truly fluffy pancakes is simple: do not overmix. Sally from Sally’s Baking Addiction drilled this into my head. Those lumps are pockets of air waiting to expand. Leave them alone and trust the process.
Fluffy Buttermilk Pancakes
Tall, fluffy buttermilk pancakes with crisp edges and tender centers. A foolproof weekend classic.
Ingredients
Method
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, eggs, and melted butter until combined.
- Pour the wet ingredients into the dry and stir gently with a rubber spatula. Stop when just combined — lumps are essential. Overmixing makes pancakes tough.
- Let the batter rest for 5 minutes while you heat a griddle or nonstick skillet over medium heat.
- Lightly grease with butter. Pour about 1/3 cup batter per pancake. Cook until bubbles form on surface and edges look set, about 2-3 minutes.
- Flip and cook another 1-2 minutes until golden brown. Serve immediately with maple syrup, butter, and fresh fruit.
Notes
No buttermilk? Add 1 tbsp white vinegar or lemon juice to a measuring cup, fill to 1 cup with milk, let sit 5 minutes.
