Fluffy Buttermilk Pancakes From Scratch Easy 5-Step Recipe for a Perfect Homemade Stack
This recipe delivers soft, airy pancakes with a subtle tang from buttermilk, perfect for a comforting homemade breakfast. Simple ingredients and a quick process make it a weekend favorite.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 pancakes (about 4 servings) 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1 ¼ cups (300 ml) buttermilk
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; batter may be slightly lumpy.
- Let the batter rest for 5-10 minutes to activate the leavening agents.
- Preheat a non-stick skillet or griddle over medium heat and brush lightly with melted butter. Pour about ¼ cup (60 ml) of batter per pancake onto the hot surface. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook the other side until golden, about 1-2 minutes more.
Notes
Do not overmix the batter; lumps are okay. Letting the batter rest improves fluffiness. Use melted butter in batter and for cooking. Flip pancakes only once when bubbles appear and edges are set. Keep cooked pancakes warm in a 200°F (95°C) oven.
Nutrition
- Serving Size: About 2 pancakes
- Calories: 280
- Sugar: 6
- Sodium: 400
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 1.5
- Protein: 7
Keywords: buttermilk pancakes, fluffy pancakes, homemade pancakes, easy breakfast, pancake recipe, weekend breakfast