Make light, airy, diner-style buttermilk pancakes from scratch. This simple recipe guarantees fluffy results every time for a perfect weekend breakfast.
Author:Avery
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:About 12 pancakes 1x
Category:Breakfast
Method:Griddling
Cuisine:American
Diet:Vegetarian
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
2 cups buttermilk
2 large eggs
4 tablespoons unsalted butter, melted, plus more for the griddle
Instructions
Combine dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients: In a separate medium bowl, whisk together the buttermilk, eggs, and 4 tablespoons of melted butter until fully mixed.
Mix batter: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few lumps in the batter are fine. Overmixing develops gluten and results in tough pancakes.
Heat griddle: Heat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray. The griddle is ready when a drop of water sizzles immediately.
Cook pancakes: Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes per side. You know the first side is ready to flip when bubbles appear on the surface and the edges look set.
Flip and finish: Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
Serve immediately: Stack the pancakes and serve hot with your favorite toppings.
Notes
For extra fluffiness, let the batter rest for 5 minutes before cooking. This allows the leavening agents to activate.
If you do not have buttermilk, mix 2 cups of whole milk with 2 tablespoons of white vinegar or lemon juice. Let it sit for 5 minutes before using.
Keep cooked pancakes warm in a single layer on a baking sheet in a 200°F oven while you finish the rest of the batter.