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Fluffy Buttermilk Pancakes

Fluffy Buttermilk Pancakes prepared dish

These tender buttermilk pancakes cook up tall and golden with crisp edges and a soft, airy center. A short batter rest hydrates the flour and helps create a classic diner-style texture at home.

This recipe is american style, breakfast, scaled for 4 servings, with 15 min prep and 20 min cook.

Prep: 15 min · Cook: 20 min · Total: 35 min · Serves: 4

Quick cooking notes

  • Core ingredients include large eggs, granulated sugar, neutral oil, baking powder.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 2 count large eggs (room temperature)
  • 3 tbsp granulated sugar
  • 2 tsp neutral oil (for the griddle)
  • 2 tsp baking powder
  • 4 tbsp unsalted butter (melted and cooled slightly)
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 tsp vanilla extract
  • 2 cups buttermilk (well shaken)
  • 0.5 tsp baking soda
  • 0.75 tsp fine salt

Instructions

  1. Place a rimmed baking sheet with a wire rack in the oven and heat the oven to 200°F (95°C) for holding finished pancakes warm while you cook the remaining batches.
  2. Whisk 2 cups all-purpose flour, 3 tbsp granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.75 tsp fine salt in a large mixing bowl for 30 seconds, until the leaveners are evenly distributed and no lumps of baking soda remain.
  3. In a medium mixing bowl, whisk 2 cups well-shaken buttermilk, 2 large eggs, 4 tbsp melted unsalted butter, and 1 tsp vanilla extract for about 45 seconds, until the eggs are fully blended and the mixture looks smooth.
  4. Pour the buttermilk mixture into the flour mixture and fold gently with a silicone spatula for 20 to 30 strokes, just until no dry pockets of flour remain; the batter should be thick and slightly lumpy, not perfectly smooth.
  5. Let the batter rest at room temperature for 8 minutes, until it looks slightly puffed and small bubbles begin to appear on the surface; do not stir it again after resting.
  6. Heat a 12-inch nonstick skillet or large electric griddle over medium heat for 3 minutes, until a few drops of water flicked onto the surface sizzle and evaporate within 2 seconds.
  7. Brush the skillet or griddle lightly with about 0.5 tsp neutral oil, then wipe away any excess with a folded paper towel so the surface is glossy but not pooled.
  8. For each pancake, ladle 0.25 cup batter onto the hot skillet, spacing pancakes at least 1 inch apart, and cook over medium heat for 2 to 3 minutes, until the edges look set, the bottoms are golden brown, and bubbles on the surface begin to pop and leave small holes.
  9. Slide a thin spatula under each pancake, flip once, and cook the second side over medium heat for 1 to 2 minutes, until golden brown and the center springs back lightly when pressed.
  10. Transfer the cooked pancakes to the wire rack in the 200°F (95°C) oven and hold them for up to 15 minutes, keeping them in a single layer so they stay fluffy rather than steaming.
  11. Repeat with the remaining batter, brushing the skillet with another 0.5 tsp neutral oil as needed between batches and adjusting the heat to medium-low if the pancakes brown before the centers are set.
  12. Serve the pancakes hot, stacked on plates, when the final batch is cooked and each pancake is golden on both sides with a tender, fully set center.

Nutrition (per serving)

  • Calories: 438
  • Protein: 14 g
  • Fat: 16 g
  • Carbohydrates: 58 g
  • Fiber: 2 g
  • Sugar: 15 g
  • Sodium: 845 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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