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Fluffy Buttermilk Pancakes

Thick, fluffy, golden pancakes with that perfect buttermilk tang — the only pancake recipe you'll ever need.

breakfast • prep: 10 min • cook: 15 min • serves 4

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Butter and maple syrup, for serving

Instructions

  1. Mix dry ingredients: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

  2. Mix wet ingredients: In a separate bowl, whisk buttermilk, eggs, melted butter, and vanilla.

  3. Combine: Pour wet ingredients into dry and stir until just combined. Lumps are good — overmixing makes tough pancakes.

  4. Cook: Heat a griddle or skillet over medium heat and grease lightly with butter. Pour ¼ cup batter per pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook 1-2 minutes more.

  5. Serve: Stack them up with butter and warm maple syrup.

Notes

  • Storage: Freeze cooked pancakes in a single layer, then stack in a freezer bag. Reheat in the toaster.
  • Variations: Fold in blueberries, chocolate chips, or sliced bananas right after pouring the batter.
  • Tips: Let the batter rest 5 minutes before cooking for even fluffier results.