Fluffy Buttermilk Pancakes Recipe

Name: Fluffy Buttermilk Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: About 15 pancakes (4-5 servings)
Ingredients: 2 cups (250 g) all-purpose flour; 2 tbsp (25 g) granulated sugar; 2 tsp baking powder; 1/2 tsp baking soda; 3/4 tsp fine salt; 2 cups (480 ml) buttermilk; 2 large eggs; 4 tbsp (60 g) unsalted butter, melted, plus more for the pan

Thick, tender American-style pancakes with a tangy edge from buttermilk. The batter takes five minutes to stir together and rests while the pan heats, which is what gives you height. Good for a weekend breakfast for four, and the batter scales up cleanly.

Fluffy Buttermilk Pancakes

Prep10 min

Cook20 min

Total time30 min

ServingsAbout 15 pancakes (4-5 servings)

DifficultyEasy

Ingredients

2 cups (250 g) all-purpose flour
2 tbsp (25 g) granulated sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp fine salt
2 cups (480 ml) buttermilk
2 large eggs
4 tbsp (60 g) unsalted butter, melted, plus more for the pan

Instructions

Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl.
In a second bowl whisk the buttermilk, eggs and melted butter until smooth.
Pour the wet mixture into the dry and stir with a spatula just until combined. Lumps are fine and wanted.
Let the batter rest 10 minutes; it will thicken noticeably and start to puff.
Heat a non-stick pan or griddle over medium heat and brush lightly with butter.
Pour 1/4 cup (60 ml) batter per pancake, leaving room to spread.
Cook 2-3 minutes, until bubbles come up across the whole surface and the edges look dry and matte, then flip once.
Cook 1-2 minutes more until golden and springy in the centre. Hold finished pancakes on a rack in a 200°F (95°C) oven while you cook the rest.

Only flip once. Pressing the pancake down with the spatula after the flip pushes out the air you just created and is the fastest way to a dense pancake.

Tips

Medium heat, not high. Too hot and the outside browns in 60 seconds while the middle stays raw batter.
The 10-minute rest lets the flour hydrate and the baking powder start working - it is the single biggest lift you get for free.
No buttermilk? Stir 2 tbsp lemon juice or white vinegar into 2 cups (480 ml) milk and let it stand 10 minutes.
Stack finished pancakes on a rack rather than a plate; a plate traps steam and softens the surface.

FAQ

What usually goes wrong?

Beating the batter smooth. Overmixing develops gluten and the pancakes come out flat and rubbery - stop while streaks of flour are still visible.

How do I store it?

Refrigerate cooled pancakes up to 3 days, or freeze in a stack with parchment between them for 2 months. Reheat in a toaster or a 350°F (175°C) oven for 5 minutes.

Why do my times differ?

Ovens differ. Use the times as a guide and judge by how it looks and feels.