Super Fluffy Buttermilk Pancakes
These super fluffy buttermilk pancakes cook up thick, tender, and softly golden with buttery edges and soft centers. Gentle mixing and medium-low heat make them especially reliable.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula
- Nonstick skillet or griddle Cook over medium-low heat
- 1/4-cup measure For portioning batter
Ingredients
Pancake Batter
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2 cups buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 4 tbsp unsalted butter melted
For Cooking and Serving
- 1 tbsp neutral oil or butter for the pan, as needed
- soft butter for serving, optional
- maple syrup for serving, optional
Instructions
Make the Pancakes
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- In a medium bowl, whisk the buttermilk, egg, vanilla extract, and melted butter until smooth and lightly creamy.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula just until the flour disappears. The batter should be thick and slightly lumpy.
- Let the batter rest for 5 to 7 minutes while you heat a lightly buttered or oiled skillet over medium-low heat.
- Scoop 1/4 cup portions of batter onto the pan and cook for 2 to 3 minutes, until the edges look set, bubbles form on top, and the underside is light golden brown.
- Flip each pancake and cook for another 1 1/2 to 2 minutes, until the second side is softly golden and the center springs back lightly when pressed.
- Keep finished pancakes warm in a 200°F oven if needed, then stack and serve with soft butter and maple syrup.
Notes
Do not overmix the batter. Slight lumps are good. Cook over medium-low heat so the pancakes rise fully and cook through before the outside gets too dark.