Description

These fluffy buttermilk pancakes are thick, cloud-like, and incredibly easy to make. Perfectly balanced in fluffiness and richness, they pair well with a variety of toppings for a delicious breakfast treat.

Ingredients

2 cups (250 g) all-purpose flour

3 Tbsp (38 g) granulated sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

2 large eggs, room temperature

2 to 2¼ cups buttermilk, room temperature

3 Tbsp unsalted butter, melted and slightly cooled

1 tsp vanilla extract

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Instructions

Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be thick and slightly lumpy.
Let the batter rest for 30 minutes to allow it to thicken and develop flavor.
Heat a griddle or skillet over medium heat and lightly grease with butter.
Scoop ⅓ cup of batter per pancake onto the skillet.
Cook until the edges look set and bubbles form in the center, about 3–4 minutes.
Flip and cook for another 2–3 minutes until golden brown.
Serve warm with your choice of maple syrup, fresh berries, or other toppings.

Notes

Don’t over-mix the batter—lumps help maintain fluffiness.
Resting the batter is key for thick, fluffy pancakes.
Customize with mix-ins like berries, chocolate chips, or bananas after pouring on the griddle.
Store leftovers in an airtight container: fridge for 3 days, freezer for 2 months.
Reheat in toaster oven, microwave, or 350 °F oven for 6–8 minutes if frozen.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Breakfast
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 190
Sugar: 5g
Sodium: 280mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg