These pancakes are thick, tender and just sweet enough. Buttermilk plus both baking powder and soda gives them that diner-style rise.
The most important rule: don’t overmix. Lumpy batter makes fluffy pancakes.
Recipe: Fluffy Buttermilk Pancakes
Prep10 min
Cook15 min
Total25 min
Serves4
LevelEasy
Calories~340
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 cups (480 ml) buttermilk
- 2 eggs
- 3 tbsp melted butter + more for the pan
- 1 tsp vanilla
- Maple syrup and berries to serve
Instructions
- Whisk dry ingredients in a large bowl.
- Whisk buttermilk, eggs, melted butter and vanilla in another bowl.
- Pour wet into dry and fold gently until just combined — lumps are good. Rest 5 minutes.
- Heat a lightly buttered pan over medium. Pour ¼ cup batter per pancake.
- Flip when bubbles form and edges look set, about 2 minutes. Cook 1 minute more. Serve warm.
💡 Tips for success
- No buttermilk? Mix 2 cups milk with 2 tbsp lemon juice and wait 5 minutes.
- Keep finished pancakes warm in a 90°C (200°F) oven.
Questions? We’ve got answers
Can I freeze pancakes?
Yes — freeze in a single layer, then bag. Reheat in the toaster.
