Fluffy Buttermilk Pancakes
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These fluffy buttermilk pancakes are the gold standard of weekend breakfasts. The combination of baking powder and baking soda with buttermilk creates an airy, tender crumb with a slight tang that makes them special. The one rule that separates great pancakes from flat ones: don't overmix the batter. A few lumps are fine — overmixing develops gluten and deflates those precious air bubbles. Letting the batter rest 5 minutes before cooking also helps the leavening work its magic.
Ingredients
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 2 cups buttermilk
- 4 tbsp melted butter
- 1 tsp vanilla extract
- Butter and maple syrup for serving
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in large bowl
- In separate bowl, whisk eggs, buttermilk, melted butter, and vanilla
- Pour wet ingredients into dry; stir until just combined — lumps are okay, do not overmix
- Let batter rest 5 minutes
- Heat griddle or skillet over medium heat; lightly butter
- Pour 1/3 cup batter per pancake
- Cook until bubbles appear on surface and edges look set, about 2-3 minutes
- Flip and cook another 1-2 minutes until golden
- Serve with butter and warm maple syrup
Notes
No buttermilk? Add 2 tbsp of white vinegar or lemon juice to 2 cups of regular milk and let it sit 5 minutes. Works perfectly as a substitute.
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