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The Absolute Fluffiest Buttermilk Pancakes from Scratch (Quick & Easy)

A close-up stack of three thick, fluffy buttermilk pancakes drizzled generously with golden syrup.
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Make thick, tender, and incredibly fluffy buttermilk pancakes using this simple recipe. Perfect for a classic weekend brunch.

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
  • 1 3/4 cups buttermilk
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted, plus more for the griddle
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until combined.
  3. Pour the wet ingredients into the dry ingredients. Mix gently with a whisk or spoon until just combined. Do not overmix; a few lumps are fine and help create fluffier pancakes.
  4. Heat a lightly oiled griddle or large non-stick skillet over medium heat. The griddle is ready when a drop of water sizzles immediately.
  5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  6. Cook for 2 to 3 minutes per side. You will see bubbles form on the surface and the edges will look set when it is time to flip.
  7. Flip the pancakes and cook for another 1 to 2 minutes until golden brown and cooked through.
  8. Serve immediately with your favorite toppings.

Notes

  • For extra thick pancakes, let the batter rest for 5 minutes before cooking.
  • If you do not have buttermilk, mix 1 3/4 cups of whole milk with 1 tablespoon 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 batch.

Nutrition

Find it online: https://flavorzine.com/fluffiest-buttermilk-pancakes-recipe-1/