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The Absolute Best Fluffy Old-Fashioned Buttermilk Pancakes

Close-up of a tall stack of fluffy buttermilk pancakes dripping with melted butter and golden syrup.
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Make thick, light, and airy buttermilk pancakes from scratch. This recipe uses simple ingredients for a classic, foolproof breakfast.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons granulated 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, plus more for the griddle

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk the buttermilk and eggs together until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spatula until just combined. Do not overmix; a few lumps are acceptable for fluffiness.
  4. Gently whisk in the 4 tablespoons of melted butter. Let the batter rest for 5 minutes.
  5. Heat a lightly oiled griddle or large nonstick skillet over medium heat. The griddle 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. Flip when bubbles appear on the surface and the edges look set.
  8. Cook the second side until golden brown, about 1 to 2 minutes more.
  9. Serve immediately with your favorite toppings.

Notes

  • For extra fluffy pancakes, do not stir the batter after the initial mixing. Overmixing develops gluten, resulting in tough pancakes.
  • If you do not have buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk and let it stand for 5 minutes before measuring out 1 3/4 cups for the recipe.
  • Keep finished pancakes warm in a single layer on a baking sheet in a 200°F oven while you cook the remaining batter.

Nutrition

Find it online: https://spoonsprout.com/best-fluffy-old-fashioned-buttermilk-pancakes/