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The BEST Fluffy Buttermilk Pancakes From Scratch

A stack of three golden brown, fluffy buttermilk pancakes served on a white plate.
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Make thick and fluffy buttermilk pancakes from scratch. This easy recipe delivers tender, diner-style pancakes perfect for any breakfast or weekend brunch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk these dry ingredients together well.
  2. In a separate medium bowl, whisk together the buttermilk and eggs until just combined.
  3. Pour the wet ingredients into the dry ingredients. Gently whisk until the batter is just mixed. A few lumps are fine; do not overmix.
  4. Stir in the melted butter quickly. Let the batter rest for 5 minutes. This allows the leavening agents to activate, making your pancakes fluffy.
  5. Heat a lightly oiled griddle or large non-stick pan over medium heat. The pan is ready when a drop of water sizzles immediately.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2 to 3 minutes per side. You know it is time to flip when bubbles appear on the surface and the edges look set.
  8. Flip and cook the second side until golden brown, about 1 to 2 minutes more.
  9. Serve immediately with your favorite toppings.

Notes

  • For extra thick and fluffy pancakes, let the batter rest for 10 minutes before cooking.
  • Do not press down on the pancakes after flipping; this releases the air and makes them flat.
  • If you do not have buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 3/4 cups of regular milk and let it sit for 5 minutes before using.

Nutrition

Find it online: https://sundayflavor.com/best-fluffy-buttermilk-pancakes-from-scratch/