The Absolute Best Fluffy Old-Fashioned Buttermilk Pancakes
Make thick, light, and airy buttermilk pancakes from scratch. This recipe uses simple ingredients for a classic, foolproof breakfast.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: About 12 pancakes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted, plus more for the griddle
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk the buttermilk and eggs until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a whisk until just combined. Do not overmix; a few lumps are fine.
- Gently whisk in the 4 tablespoons of melted butter.
- Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2 to 3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the second side until golden brown.
- Serve immediately with your preferred toppings.
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Do not press down on the pancakes with the spatula after flipping; this releases air and makes them flat.
- Use medium heat. If the outside browns too fast, the inside will be raw.
Nutrition
- Serving Size: 2 pancakes
- Calories: 300
- Sugar: 6
- Sodium: 550
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 10
- Cholesterol: 80