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Fluffy Buttermilk Pancakes

Tall, fluffy buttermilk pancakes with crisp edges and tender centers. A foolproof weekend classic.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk room temperature
  • 2 large eggs
  • 1/4 cup unsalted butter melted and slightly cooled

Method
 

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate bowl, whisk the buttermilk, eggs, and melted butter until combined.
  3. 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.
  4. Let the batter rest for 5 minutes while you heat a griddle or nonstick skillet over medium heat.
  5. 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.
  6. 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.